20 Easy Egg Roll Bowls That Are Budget-Friendly

An easy egg roll in a bowl recipe gives you every flavour of a takeaway egg roll — garlicky pork, crisp cabbage, salty-sweet soy sauce — without the wrapper, the frying oil or the mess. Everything cooks in a single skillet in about 20 minutes, which makes it one of the fastest weeknight dinners in this collection. It's naturally low in carbohydrates, easy to stretch with cheap bagged coleslaw mix, and forgiving enough to swap in whatever protein or veg you already have. Below are 20 budget-friendly ways to make it, plus the exact method, timings and storage tips.

This is the original: 450 g (1 lb) ground pork browned in toasted sesame oil, then tossed with a bag of coleslaw mix, garlic and ginger. Pork gives the best flavour match to a real egg roll because it carries fat that keeps the cabbage from tasting dry. Season simply with soy sauce, a splash of rice vinegar and a pinch of white pepper, and don't skip draining excess fat before adding the slaw or the dish turns greasy.

Swap the pork for 450 g (1 lb) lean ground turkey to cut the fat right down while keeping the dish just as filling. Turkey is milder than pork, so add an extra clove of garlic and a teaspoon more soy sauce to keep the flavour punchy. Because turkey releases less fat, use 1 tablespoon of sesame oil in the pan to stop the meat from sticking as it browns.

Ground chicken works well here and is often the cheapest fresh mince at the supermarket, making this a genuinely budget-friendly pick. It cooks slightly faster than pork or beef, so start checking for doneness around the 5-minute mark to avoid overcooking and drying it out. A squeeze of fresh lime at the end brightens the milder flavour of the chicken nicely.

Ground beef gives this dish a richer, heartier edge and pairs particularly well with a splash of hoisin sauce stirred in alongside the soy sauce. Choose 5% fat beef mince if you can, and drain any excess fat after browning so the bowl doesn't turn oily. This version reheats especially well, which makes it a smart pick for meal prep.

Press 400 g (14 oz) extra-firm tofu for 15 minutes to remove excess water, then crumble it into the pan in place of the meat. Toss the crumbled tofu with 1 tablespoon cornstarch before frying — this helps it crisp at the edges instead of turning mushy. Because tofu is milder than meat, increase the soy sauce and ginger slightly and finish with a drizzle of chilli oil for depth.

Prawns cook in just 2-3 minutes, so add 350 g (12 oz) peeled raw prawns to the pan after the cabbage has softened, not at the start, or they'll turn rubbery. This version is naturally lighter and pairs beautifully with a squeeze of lime and extra chopped coriander on top. It's a great choice when you want the egg roll flavour but a faster, lighter dinner.

Stir 1-2 tablespoons of sriracha into the soy-sesame sauce before adding it to the pan for a bowl with real heat running through every bite, not just on top. Balance the extra spice with a teaspoon of honey or brown sugar so the sauce doesn't taste one-note. Finish with extra sriracha drizzled over the top along with sesame seeds for anyone who wants it even spicier.

Whisk 2 tablespoons peanut butter into the soy sauce, a splash of rice vinegar and a little warm water until smooth, then pour it over the cooked meat and cabbage off the heat. The peanut sauce clings to the cabbage and turns this into something closer to a satay-style bowl, which is a nice change from the usual soy-sesame base. Top with chopped roasted peanuts for crunch.

Stir 1-2 teaspoons of curry powder into the pan with the garlic and ginger before adding the meat, letting the spices toast briefly to wake up their flavour. This variation leans warmer and more fragrant than the classic version, closer to a Singapore-style stir-fry. A finishing splash of coconut milk mellows the curry heat if you want it milder.

Replace the plain soy-sesame sauce with a teriyaki-style sauce: 60 ml (¼ cup) soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar and a teaspoon of cornstarch whisked together and simmered until glossy. Pour it over the meat and cabbage in the last 2 minutes of cooking so it thickens and coats everything rather than pooling in the pan. This version is noticeably sweeter, so it's popular with kids.

Cook 4-5 rashers of chopped bacon first until crisp, then use the rendered bacon fat instead of sesame oil to brown your chosen protein — it adds a smoky depth the classic version doesn't have. Stir the crispy bacon bits back in right at the end so they stay crunchy rather than going soft in the sauce. This is an easy way to use up half a pack of bacon that's sitting in the fridge.

Bulk this one out with extra colour: add 1 diced red bell pepper, a handful of shredded purple cabbage and a grated courgette (zucchini) alongside the usual coleslaw mix. The extra vegetables mean you can use less meat — 225 g (8 oz) is plenty — which stretches the recipe further and keeps costs down. Add the softer vegetables like courgette in the last 3 minutes so they don't turn to mush.

This dish is already naturally low-carb, but to make it fully keto, swap regular soy sauce for coconut aminos or a tamari with no added sugar and skip any honey or brown sugar in the sauce. Use full-fat ground pork or beef rather than lean turkey to keep the fat ratio up. A finishing drizzle of toasted sesame oil adds richness without adding carbs.

Stir in a drained 225 g (8 oz) tin of sliced water chestnuts and a handful of fresh bean sprouts in the final 2 minutes of cooking for the closest texture match to a real fried egg roll. Both add a genuine crunch that shredded cabbage alone doesn't give you. Keep the heat high when you add them so they warm through without releasing extra water into the pan.

Use the sauté function to brown the meat with garlic and ginger directly in the pot, then stir in the coleslaw mix and sauce and pressure cook on high for just 1 minute with a quick release. The pressure cooker wilts the cabbage fast without turning it watery, and it's a genuinely hands-off way to make this on a busy night. This method works well when doubling the recipe for a crowd.

Toss the raw meat, garlic and ginger in the air fryer basket at 200°C (400°F) for 6-7 minutes, breaking it up halfway, then add the coleslaw mix and sauce and air fry for a further 4-5 minutes until the cabbage softens. This version needs almost no added oil, which makes it one of the leanest ways to cook this recipe. Shake the basket once during the second cook to stop the cabbage catching at the edges.

Spread the raw meat and coleslaw mix in a thin layer across a lined sheet pan, drizzle with the sauce and roast at 220°C (425°F) for 15-18 minutes, stirring once halfway through. Roasting concentrates the flavour and gives the cabbage edges a light char you don't get from steaming it in a pan. This is a handy hands-off method if you're cooking a side dish on the hob at the same time.

Brown the meat in a skillet first for flavour, then transfer it to the slow cooker with the coleslaw mix, garlic, ginger and sauce and cook on low for 3-4 hours until the cabbage is tender. This is the easiest version to prep ahead in the morning and come home to a finished dinner. Stir well before serving, as liquid tends to pool at the bottom of the slow cooker.

Double the classic recipe and portion it into 4-6 airtight containers along with a scoop of cooked rice or cauliflower rice for a grab-and-go lunch all week. Keep the sesame seeds and spring onion garnish separate in small pots and add them just before eating so they stay fresh and crunchy. This batch cooks in the same 20 minutes as a single portion, so it's genuinely efficient.

This is the cheapest version to make: use the least expensive ground meat on offer, a single large bag of coleslaw mix, and pantry staples for the sauce, then freeze cooked portions flat in bags for up to 3 months. Freezing in a single layer means portions thaw faster and more evenly than a solid block. Thaw overnight in the fridge and reheat in a hot pan rather than the microwave to keep the cabbage from turning soggy.

Buy pre-shredded coleslaw mix rather than shredding a whole cabbage yourself — it's cheaper per portion at most UK supermarkets and saves a good 10 minutes of prep. Cook the meat in batches if your pan is small, since overcrowding steams the mince instead of browning it and you lose flavour. Always add the sauce off the heat or in the last minute of cooking so the garlic and ginger don't scorch and turn bitter.

Serve egg roll in a bowl on its own for a low-carb dinner, or spoon it over steamed jasmine rice, cauliflower rice or ramen noodles to make it more filling. A fried egg on top turns it into a heartier one-bowl meal that leans closer to a rice bowl. For a takeaway-style spread, add a side of prawn crackers or a simple cucumber salad dressed with rice vinegar.

Store leftovers in an airtight container in the fridge for up to 4 days — the flavour actually improves after a day as the garlic and ginger settle into the cabbage. Reheat in a hot skillet or wok for 3-4 minutes rather than the microwave, which tends to make the cabbage go soft and watery. To freeze, cool completely and freeze flat in a sealed bag for up to 3 months, then thaw overnight in the fridge before reheating.