20 Egg Roll in a Bowl Recipes for Busy Nights

An egg roll in a bowl recipe gives you every flavour you love about a takeaway egg roll — savoury pork, sweet cabbage, garlic and ginger — without deep-frying a single wrapper. It all cooks in one skillet in under 30 minutes, which makes it one of the easiest ways to get a proper dinner on the table after a long day. Because the base is just shredded cabbage and carrot, it's naturally low in carbs and easy to bulk up with rice, noodles or extra vegetables depending on who you're feeding. Once you've made the classic version, the 20 variations below show just how far this one formula can stretch.

This is the original: 450 g (1 lb) ground pork browned with garlic and ginger, then tossed with a full bag of coleslaw mix and finished with soy sauce and a drizzle of toasted sesame oil. The pork should be broken into small, even crumbles as it cooks so every bite gets a bit of meat and a bit of cabbage. Stick to a hot pan and don't overcrowd it, or the pork will steam instead of browning.

Swap the pork for 450 g (1 lb) lean ground turkey to cut the fat right down without losing the dish's heartiness. Turkey is drier than pork, so add the sesame oil a minute earlier and use a splash of chicken stock if the pan looks dry. This version reheats particularly well, which makes it a smart pick for meal-prepping lunches for the week.

Shred a store-bought rotisserie chicken instead of browning raw meat, and stir it into the cabbage mix once the vegetables are already tender. This shortcut trims the cooking time to about 10 minutes because there's no meat to cook through, only warm. It's the version to reach for on the busiest nights when even browning mince feels like too much.

Keep this one down to five ingredients: ground meat, a 400 g (14 oz) bag of pre-shredded coleslaw mix, soy sauce, sesame oil and garlic powder. Skipping fresh garlic and ginger in favour of the jarred or powdered versions saves prep time without changing the dish much. It's the version to teach a beginner cook, since there's genuinely nothing that can go wrong.

Whisk 3 tablespoons of mayonnaise with 1-2 teaspoons of sriracha and drizzle it over the finished bowl for a creamy, spicy contrast to the savoury pork and cabbage. The sauce should be loose enough to pour in ribbons, so thin it with a teaspoon of water if it's too thick. This is the variation that most closely mimics the sauce drizzled over sushi rolls at a Japanese restaurant.

Bulk up the classic recipe with a 240 g (8 oz) tin of drained water chestnuts for crunch, a handful of sliced mushrooms, and a large handful of bean sprouts added in the last two minutes of cooking. The water chestnuts and mushrooms should go in with the cabbage so they have time to soften slightly while keeping some bite. This loaded version stretches one batch of mince across more servings, which is handy for feeding a hungry family.

Fry 100 g (3.5 oz) of chopped streaky bacon first, then brown the ground pork in the rendered bacon fat instead of oil for extra smokiness. Crumble the crispy bacon back in right at the end so it stays crunchy rather than going soggy in the sauce. It's a richer, more indulgent take that regularly gets requested as a repeat dinner.

Transfer the cooked pork and cabbage mixture into an ovenproof dish, top with 100 g (1 cup) of shredded mozzarella or cheddar, and grill for 3-4 minutes until bubbling and golden. The cheese works best scattered evenly rather than in one thick layer, so it melts through instead of forming one solid crust. Serve straight from the dish while the cheese is still stretchy for the best effect.

Ground beef mince is often the cheapest option at the butcher's counter, and 450 g (1 lb) of a standard 80/20 blend works just as well here as pork. Brown it well and drain off any excess fat before adding the cabbage, since beef tends to release more grease than pork or turkey. Bulking the bowl out with an extra carrot or a tin of sweetcorn stretches it further without adding much cost.

For a party or family gathering, cook a double batch of the pork and cabbage base and set it out buffet-style with bowls of rice, sriracha mayo, chopped peanuts, sesame seeds and lime wedges. Letting everyone build their own bowl means fussy eaters and spice-lovers alike can serve themselves exactly what they want. Keep the base warm in a slow cooker on low so it doesn't dry out while people help themselves.

Cook a double batch of the classic recipe, then divide it between 4-5 airtight containers along with a portion of cooked rice or cauliflower rice on the side. Let the mixture cool completely before sealing the lids, since trapping steam leads to soggy cabbage and a shorter fridge life. Stored this way, the bowls stay good for lunches all week and reheat in under two minutes in the microwave.

Spoon the pork and cabbage mixture over steamed jasmine or basmati rice to turn this into a heartier, more filling meal that appeals to kids and bigger appetites. The mild sweetness of the rice balances the salty soy sauce, so you can dial back the seasoning slightly compared to the low-carb version. This is the easiest way to serve the dish to a family where not everyone wants a low-carb dinner.

A brilliant way to use up leftover roast turkey: shred 400 g (14 oz) of cooked turkey, warm it through with the cabbage mix, and stir in 2 tablespoons of dried cranberries for a sweet-tart note. The cranberries should go in right at the end so they soften slightly but keep their chew. It's an unexpectedly good way to give Boxing Day leftovers a completely different flavour direction.

Use the sauté function on an electric pressure cooker to brown the pork and soften the cabbage in a single pot, cutting the total cooking time down to about 10 minutes with almost no monitoring needed. There's no need for the pressure-cook setting itself, since the vegetables cook through quickly on sauté alone. This is the version to make on nights when even washing a second pan feels like one task too many.

Push the cooked pork and cabbage to one side of the pan, crack in 2 beaten eggs, and scramble them in the empty space before folding everything back together. This gives the dish a texture closer to a fried rice, with soft ribbons of egg running through the meat and vegetables. It's a small addition that adds extra protein and makes the bowl feel more substantial without any extra ingredients.

Stir 300 g (10 oz) of riced cauliflower into the finished pork and cabbage mixture and cook for a further 3-4 minutes until just tender, keeping the whole dish keto-friendly and under 8 g net carbs per serving. Riced cauliflower releases water as it cooks, so keep the heat high and stir often to avoid a watery bowl. Fresh or frozen cauliflower rice both work, though frozen needs an extra minute or two to cook off the excess moisture.

Replace the ground meat with 400 g (14 oz) of extra-firm tofu, pressed and crumbled, then pan-fried until golden before the garlic and ginger go in. Pressing the tofu for at least 15 minutes beforehand is essential, since wet tofu won't brown and will make the whole bowl soggy. A splash of extra soy sauce and a pinch of five-spice powder help make up for the flavour the meat would normally bring.

Stir 1-2 tablespoons of gochujang (Korean chilli paste) into the pork while it browns for a deep, sweet-spicy heat that regular sriracha can't quite match. Because gochujang is thick and slightly sweet, cut back on the soy sauce by about a tablespoon so the bowl doesn't turn out too salty. A final scatter of toasted sesame seeds and extra spring onion cools the dish down just enough between bites.

Swap the ground meat for 450 g (1 lb) of peeled, deveined prawns and cook them for just 2-3 minutes per side before adding the cabbage mix, since prawns turn rubbery fast if left too long. Cook the cabbage mixture in the same pan afterwards, then return the prawns right at the end to warm through. This version is on the table in under 15 minutes and feels noticeably lighter than the pork original.

Whisk together 3 tablespoons of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar and enough warm water to loosen it into a pourable sauce, then drizzle it generously over the finished bowl. The peanut sauce adds a nutty richness that pairs especially well with the ground turkey or chicken versions. Top with chopped roasted peanuts for extra crunch and a more satisfying, restaurant-style finish.

Use a wide, heavy skillet or wok rather than a small saucepan, since the cabbage needs room to spread out and release its moisture without steaming the whole pan. Don't skip draining excess fat after browning fattier mince like pork or beef, as a greasy base will make the sauce taste flat instead of savoury. Always add the sesame oil at the very end of cooking rather than at the start, because high heat destroys its nutty flavour and can make it taste bitter. Taste before adding extra salt, since soy sauce is already salty and easy to overdo.

Serve straight from the skillet with steamed rice or cauliflower rice on the side for a complete, balanced meal. A fried or soft-boiled egg on top turns any of these bowls into a more filling brunch-style dish. For a lighter lunch, pile the mixture into lettuce cups instead of a bowl and eat it the same way you would a taco. Finish every version with a scatter of sesame seeds, sliced spring onion greens, and a wedge of lime for brightness.

Let the mixture cool completely before transferring it to an airtight container, then refrigerate for up to 3-5 days. It also freezes well for up to 3 months; portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating. Reheat gently in a skillet over medium heat or in the microwave in 30-second bursts, adding a splash of water or extra soy sauce if it looks dry. If you've added rice or noodles, it's best to store those separately and combine them fresh, since they turn mushy after freezing.