Back by popular demand, it’s the Egg Roll in a Bowl, ne of those weeknight classics that truly earns its spot in the meal prep hall of fame. This recipe is inspired by the Chinese-American egg roll, which dates back to the 1930s and is traditionally stuffed with cabbage and meat, wrapped, and deep-fried. Delicious? Absolutely. Practical for meal prep? Not so much.
Our solution skips the wrapper and keeps all the savory, cozy flavors you love. This version comes together in 30 minutes or less using one pot for rice and one big skillet for everything else. We’re using a bag of coleslaw mix to save time, tofu as a plant-based protein, and a simple homemade sauce to tie it all together. It’s fast, flexible, and perfect for make-ahead lunches or dinners.
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How to customize egg roll in a bowl recipe
- Tofu is the easiest plant-based protein for this meal, but tempeh and seitan could also work! You could also use plant-based “meat” crumbles.
- Ground turkey or pork are also often used in this meal, but if you’d rather use beef or a different protein, go for it. Any type of ground meat would work, really, or shredded chicken. If you’re using meat, make sure to add a few minutes to the cook time to make sure the meat is can develop some color and cook all the way through.
- Gluten-free? Substitute tamari or liquid aminos for the soy sauce.
- Not feeling rice? You can use any grain or even noodles for this meal.
- Feel free to add scrambled eggs instead of (or in addition to) tofu. Why not?
If you want to make this filling into actual egg rolls, here is an easy recipe for that!
How to Make Egg Roll in a Bowl
This is a streamlined, low-effort meal prep. While the rice cooks, everything else comes together in one skillet.
Brown the lightly browned first, so it has some texture. Then we layer in aromatics including garlic, ginger, and green onions, followed by the sauce and coleslaw mix. The cabbage softens quickly and shrinks down into that familiar egg roll filling. Finish with a squeeze of lime and you’re ready to portion it out for the week.
Ingredients
- ¾ cup rice
- Pinch of salt
- 1¼ cups water
For the sauce
- 2 tablespoons soy sauce (plus more to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar (or sweetener of choice)
- 1 teaspoon sesame oil
For the bowl
- 1 tablespoon vegetable oil
- 1 package firm tofu, drained and pressed
- ½ bunch green onions, chopped
- 2 cloves garlic, chopped
- 1-inch piece ginger, minced or grated
- 12 oz bag coleslaw mix
- 1 lime (half juiced, half cut into wedges)
- Salt and pepper, to taste
- Sesame seeds, optional
Instructions
- Cook the rice: Add rice, salt, and water to a pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off heat and let sit while you cook the rest.
- Make the sauce: Mix soy sauce, rice vinegar, sugar, and sesame oil in a small bowl.
- Cook the tofu: Heat vegetable oil in a large skillet over medium heat. Add tofu, breaking it into large chunks. Cook for 3–5 minutes to develop color.
- Add the white parts of the green onions, garlic, ginger, and half the sauce. Continue breaking tofu into smaller pieces and cook 3–5 minutes more, until fragrant.
- Add coleslaw mix and remaining sauce. Stir and cook for 5–10 minutes, until cabbage is tender and reduced.
- Stir in lime juice, taste, and adjust seasoning with salt and pepper.
- Assemble: Divide rice and egg roll mixture between 3 containers. Garnish with sesame seeds, green onions, and a lime wedge if desired.
Related: 20+ Grain Bowl Recipes Perfect For Meal Prep
How to store this egg roll in a bowl
This meal prep keeps well in the fridge for up to 4 days in airtight containers. It’s not freezer-friendly, but reheats easily in the microwave or on the stovetop.
If you’re building a rotation of simple, no-fuss meals, you might also like our guide to Cold Lunch / No-Reheat Meal Prep.
How to Customize this Recipe
This egg roll in a bowl is endlessly adaptable.
- Swap the protein: Tempeh, seitan, or plant-based crumbles all work well.
- Use meat instead: Ground turkey is classic here, but chicken, beef, pork, or shredded chicken all work. Add a few extra minutes to cook fully.
- Gluten-free: Use tamari or liquid aminos instead of soy sauce.
- No rice? Serve it with quinoa, another grain, or noodles.
- Add eggs: Scrambled eggs are a great addition for extra richness.
- Want crunch? Top with fried wonton wrapper strips just before serving.
If you want to turn this filling into actual egg rolls, you can — it’s surprisingly versatile.
Veggie Options
Using a bag of coleslaw mix keeps things quick, but fresh veggies work too. Try adding in or substituting with any of the following:
- Purple cabbage
- Carrot ribbons
- Bell peppers
- Grated zucchini
- Snap peas
- Edamame
- Any onion
- Green beans
- Kale or Swiss chard
This is a great “clean out the fridge” recipe.
FAQs
Yes. Ground turkey is common, but any ground meat or shredded chicken works well. Just cook it fully before adding veggies.
It can be. Swap soy sauce for tamari or liquid aminos.
We don’t recommend freezing it. The texture of cabbage doesn’t hold up well after thawing.
Any grain or noodle works; quinoa would be good, too. Choose what fits your routine best.
Absolutely. It reheats well and stays flavorful for several days.
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- Peanut Tofu Stir Fry With Broccoli, Peppers, and Quinoa
- Meal Prep-Friendly Jackfruit Tacos With Elote
- Veggie Mac And Cheese With Cauliflower, Zucchini, And Bell Pepper
- Roasted Veggie Sandwiches | Meal Prep Friendly!
- Vegan Shepherd’s Pie With Lentils (Meal Prep-Friendly!)
- Vegetarian Quesadillas With Sweet Potato And Black Beans
You can find all our free recipes here!
Egg Roll in a Bowl With Tofu
Ingredients
- 3/4 cup rice
- salt one pinch
- 1.25 cup water
- 2 tbsp soy sauce plus more to taste
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar sub sweetener of choice
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 package firm tofu drained and patted dry
- 1/2 bunch green onions white parts sliced thinly
- 2 cloves garlic minced
- 1 inch ginger minced or grated
- 12 oz bag of coleslaw mix
- 1 lime ½ juiced and ½ sliced in wedges for garnish
- Salt and pepper to taste
- Sesame seeds for garnish, optional
Instructions
- Bring the rice, salt, and water to a boil in a medium saucepan. Cover and reduce to a simmer. Cook for 10-15 minutes, according to package directions, then turn the heat off. Let the rice just sit while you prepare the other elements.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar and sesame oil and set aside.
- Add the vegetable oil to a medium skillet over medium heat, followed by the pressed tofu. With a wooden spoon or sturdy spatula, break the tofu into large chunks and cook for 3-5 minutes until it starts to brown a bit.
- Add the chopped white ends of the green onion, garlic, ginger, and half the soy sauce mixture. Continue to break the tofu into smaller chunks while stirring the tofu mixture. Cook for about 5 more minutes, until fragrant and the moisture is mostly gone.
- Add the coleslaw mix and remaining sauce to the pan. Stir to combine everything and cook for 5-10 minutes, until coleslaw has reduced. Add the juice of half a lime and taste, adding salt and pepper as needed.
- Divide the egg roll mixture and the rice among 3 meal prep containers and garnish with sesame seeds, a lime wedge, and sliced green onion tips if desired.
J says
this turned out well. first time using tofu and it wasn’t as scary as I thought . I figured it would turn to mush, not the case, the firm is actually quite resistant. I would make this again ..
Jean Sarkis says
Is the tofu supposed to be pressed in advance or just drained?
Carrie Havranek says
Thanks for this question! First, drain all the liquid. And then you press the liquid out by putting the tofu on a cutting board, wrapping it in a clean kitchen towel (or paper towels), and using your hands periodically to gently press some liquid out. You can also put a skillet or a small cast iron pan on top of the wrapped tofu. Just let it sit for 10-15 mins or so. This process removes excess moisture and makes it easier for it to crisp up over higher heat.
Shar Ski says
yummie
easy to cook and prep