Egg Roll in a Bowl with Coleslaw Mix (Easy One-Pan Dinner)

Servings: 4

Cals: 458

Fat: 27

Carbs: 12

Fiber: 3

Protein: 40

Time: 30

If you’ve ever wanted all the flavor of an egg roll without the wrapper, this egg roll in a bowl is exactly that. I use a bag of coleslaw mix to keep it quick and easy with almost no prep. Everything cooks in one pan for a simple, high-protein dinner I make on repeat.

Why I make this on repeat

This is one of those meals that checks all the boxes for me. It’s quick, high protein, and perfect for meal prep because it reheats really well without getting soggy.

I’ll usually make a big batch and portion it out for lunches, and it’s one of the few things my husband will happily eat all week without complaining. Last night I actually made it with chicken sausage because that’s all the store had, and it still turned out great.

Using coleslaw mix keeps it simple so there’s no extra prep, which is exactly what I want when I’m trying to stay consistent with easy meals at home.

This is the kind of meal I make when I want something quick without overthinking it, similar to my oven baked chicken tenders or steak tips.

What you'll need

This recipe uses simple, easy-to-find ingredients. The full printable recipe card is at the bottom of the page.

Oil: Just a little oil to get everything started in the pan. I usually use avocado oil, but anything neutral works.
Shrimp: I like to use frozen large shrimp because they’re usually cheaper than jumbo (mine were about $4 less). Just thaw them before cooking and cut into chunks.
Ground pork sausage: This adds a lot of flavor without needing a ton of extra seasoning. You can use mild or spicy depending on what you like.
Coleslaw mix (cabbage): This is my shortcut for this recipe. Instead of chopping cabbage, I just grab a bag of coleslaw mix to keep things quick and easy. I use this same shortcut in recipes like my keto coleslaw to keep things quick and easy.
Soy sauce or coconut aminos: This brings in that classic savory, slightly salty flavor. Use whichever you prefer.
Sesame oil: Just a little goes a long way for flavor. It gives that signature “egg roll” taste.
Garlic: I usually use jarred minced garlic for simplicity (yes, the “jarlic”), but fresh garlic works great too if you have it.
Ginger: I usually use ginger paste to keep it simple, but fresh works as well.
Scallions: Sliced on top at the end for a little freshness and crunch.

ingredients for egg roll in a bowl with coleslaw mix

How to make Egg Roll in a Bowl

This comes together really fast and all in one pan. Once your protein is cooked, everything else just gets stirred in and cooked until tender. It’s the kind of meal you can make without overthinking it.

cooked chunks of shrimp in a white plate

cooked and crumbled sausage in a skillet

egg roll in a bowl mixture then the shrimp added in

finished egg roll in a bowl topped with scallions and sriracha

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and no longer translucent. Remove from the pan and set aside.
Add the sausage to the same pan and break it apart. Cook until browned and no longer pink.
Reduce the heat to medium. Add the coleslaw mix, soy sauce, sesame oil, garlic, and ginger. Stir and cook until the cabbage is slightly wilted.
Add the shrimp back to the pan and stir everything together. Top with sliced scallions and sriracha (optional) and serve.

Tips from Jennifer's Kitchen

Don’t overcook the shrimp. They cook fast and can get rubbery if left in the pan too long. As soon as they turn pink, pull them out.
Brown the sausage well. Let it sit for a minute before stirring so you get some color. That adds a lot of flavor to the final dish.
Don’t overcook the cabbage. You want it slightly wilted, not mushy. It should still have a little texture.
Use a large skillet. This recipe cooks best when everything has space. If the pan is too crowded, it will steam instead of brown.
Taste before serving. Depending on your sausage and soy sauce, you may not need any extra salt.

Variations and Swaps

Make it spicy: Drizzle sriracha on top or stir it in at the end for a little heat.
Swap the protein: You can use ground turkey, ground chicken, or even all sausage. I’ve also made this with chicken sausage and it worked great.
Skip the shrimp: If you don’t have shrimp, just leave it out and use more sausage.
Use fresh cabbage: If you prefer, you can chop your own cabbage instead of using coleslaw mix.
Make it gluten free: Use coconut aminos instead of soy sauce, and check your sausage label since some brands contain gluten.

If you like these flavors, my chicken egg foo young is another easy meal with a similar takeout-style flavor.

How I make my plate

Most of the time, I eat this just as is in a bowl. It’s already got protein, veggies, and plenty of flavor, so I don’t feel like it needs anything else.

If I’m really hungry or want to stretch it a little more, I might add a side like my air fryer mushrooms or Brussels sprouts.

This is one of those meals that makes it easy to stay consistent because it’s filling, quick, and doesn’t require a lot of extra thinking. If I’m not making this, I’ll usually rotate it with simple meals like my air fryer chicken thighs, cube steak, or crock pot pork loin depending on what I have on hand.

Frequently Asked Questions

Can I use coleslaw mix for egg roll in a bowl?

Yes, that’s exactly what I use. It saves time and gives you the same texture as chopping cabbage yourself.

Can I make this ahead of time?

Yes, this is great for meal prep. It reheats well in the microwave and keeps for a few days in the fridge.

Can I freeze egg roll in a bowl?

You can, but the cabbage will be softer once reheated. It’s best fresh or from the fridge.

What can I use instead of pork sausage?

Ground turkey, ground chicken, or chicken sausage all work well in this recipe.

Is egg roll in a bowl keto friendly?

Yes, as long as you use a low-carb sauce like soy sauce or coconut aminos and avoid adding sugar.

How do I keep it from getting watery?

Use a large skillet and don’t overcrowd the pan. Also, don’t overcook the cabbage so it keeps some texture.