Ultimate Egg Roll in a Bowl

Simple. Versatile. Loud with flavor.

Some recipes earn a permanent spot in the dinner rotation because they bend without breaking. This is one of those dishes.

Egg Roll in a Bowl takes everything you love about a classic egg roll and drops it into a skillet. No wrappers, no deep frying, no stress. Just savory vegetables, bold sauce, and endless room to play. It’s weeknight-easy but tastes like you meant to impress.

This version leans hard into flavor. A punchy, glossy sauce. Chili-garlic oil fried eggs. Serve it over rice, noodles, or straight from the pan if that’s the kind of evening it is.

Why This Dish Works

• Ridiculously versatile: Swap the veggies, switch the protein, clean out the fridge.

• Fast: One skillet, one pot, minimal chaos.

• Layered flavor: Savory, tangy, nutty, spicy, and bright all at once.

• Meal-prep friendly: Holds beautifully for leftovers.

Chicken, pork, beef, shrimp, tofu. Green cabbage, red cabbage, mushrooms, snap peas, zucchini. This recipe welcomes all of it.

Ultimate Egg Roll in a Bowl Sauce

This sauce is the backbone. It coats, clings, and pulls everything together.

Ingredients

• ½ cup broth of choice

• 6 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tsp sesame oil (don’t overdo it)

• 2–4 tsp garlic chili oil, to heat preference

• 2 tsp fresh ginger, finely grated

• 4 cloves garlic, minced

• Juice of 1 lime, added to taste

• 1 tsp honey

Fresh finish

• Sliced green onion

• Chopped cilantro

How to make it:
In a small saucepan, sauté garlic and ginger briefly in a little oil until fragrant. Add broth, soy sauce, rice vinegar, and honey. Simmer 2 to 3 minutes. Turn off heat and stir in sesame oil, chili oil, and lime juice. Taste and adjust. It should be bold and balanced.

The Bowl Components

Vegetables

• 4 to 5 cups shredded green and red cabbage

• 4 shredded carrots

• 1 onion, thinly sliced

• 1 green pepper, sliced

• ½ yellow pepper, sliced

• Any other vegetables you love

Eggs

• 2 to 3 eggs

• Garlic chili oil

• Butter

Fry or scramble the eggs gently in butter and chili oil until just set. They should be silky, not dry.

Chili Garlic Rice (Optional but Highly Recommended)

• 1 cup rice

• 2⅓ cups broth

• Pinch of salt

• Oil, butter, and garlic chili oil

Toast the rice in oil, butter, and a drizzle of chili oil until lightly fragrant. Add broth and salt, bring to a boil, then cover and cook on low for about 15 minutes. Let it rest before fluffing.

Noodles work just as well if that’s your mood.

How It All Comes Together

1. Heat oil in a large skillet over medium heat.

2. Cook onion and peppers for 5 to 10 minutes until softened.

3. Add carrots and cabbage. Cook about 5 minutes until wilted but not mushy.

4. Pour in the sauce and simmer 5 to 10 minutes until everything is glossy and coated.

5. Fry the eggs in butter and garlic chili oil.

6. Build the bowl: rice or noodles, vegetables, eggs.

7. Finish with green onions and cilantro.

Make It Yours

• Extra heat: more chili oil or a squeeze of lime at the end

• Richer: finish the veggies with a knob of butter

• Lighter: serve straight from the skillet, no rice

• Protein boost: add chicken, pork, beef, shrimp, or tofu right after the onions

This is the kind of recipe that grows with you. It adapts to what’s in your fridge, how much time you have, and how bold you want dinner to be.

Simple food. Big flavor. No wrappers required.