Meal Prep Egg Roll in a Bowl with Coleslaw Mix

If you’ve ever wished you could bottle the addictive flavors of a take-out egg roll and turn them into a lightning-fast, meal-prep-friendly salad that still feels like comfort food, today is your lucky day. I first whipped up this Egg Roll in a Bowl on a frantic Sunday night when the fridge was nearly bare, the kids were circling like hungry vultures, and I had five lunchboxes staring me down for the week ahead. One skillet, ten minutes, and a bag of coleslaw mix later, the most colorful, fragrant cloud of gingery, garlicky, sesame-kissed veggies and savory pork filled the kitchen. My husband wandered in, took one bite from the wooden spoon, and mumbled something that roughly translated to, “Forget the take-out menu forever.”

Since then, this recipe has become my Monday-morning power move. I can sauté a double batch while the coffee brews, portion it into glass containers, and feel like I’ve won the week before it’s even started. The coleslaw mix (a shortcut I’ll never apologize for) shaves off precious minutes, while the rainbow of shredded carrots, cabbage, and delicate radicchio creates a salad that stays crunchy for days. A quick shake of coconut aminos, a kiss of sriracha, and a handful of toasted sesame seeds transform humble ingredients into something that tastes like Saturday-night indulgence yet fuels you like a weekday warrior. Whether you’re feeding teenagers after sports practice, packing work lunches that won’t elicit sad-desk-salad sympathy, or simply craving deconstructed egg roll vibes without the deep-fryer drama, this recipe delivers every single time.

Ingredients You'll Need

Great flavor starts with great raw materials, but that doesn’t mean you need to hunt down exotic items. Most of these staples live in the perimeter of any supermarket, and a few strategic shortcuts (hello, bagged coleslaw) keep weeknight cooking stress-free.

Ground Pork: I prefer pasture-raised pork for its richer flavor and higher omega-3s. Look for rosy, well-marbled meat that smells faintly sweet. If pork isn’t your thing, ground chicken thigh or 93 % lean turkey swap in seamlessly; just add an extra teaspoon of oil to compensate for the lower fat.

Coleslaw Mix: A good bagged blend contains green cabbage, purple cabbage, and carrots. Check the date—fresher bags feel firm and smell lightly vegetal, never sour. Buy two if you like extra veg volume; it wilts down considerably.

Aromatics: Fresh ginger and garlic are non-negotiable for that unmistakable egg-roll perfume. Store ginger in the freezer; it grates like a dream on a micro-plane without stringy fibers.

Coconut Aminos: Gluten-free, soy-free, and about 70 % less sodium than traditional soy sauce. If you’re not avoiding soy, low-sodium tamari works. For a soy-coconut hybrid, use half of each for layered umami.

Toasted Sesame Oil: Buy a small dark bottle; the volatile nutty compounds fade quickly after opening. Keep it in the fridge door to extend shelf life.

Rice Vinegar: Mild and slightly sweet, it brightens the finished dish without overpowering. Apple-cider vinegar is a fine stand-in—just cut the quantity by 25 %.

Sriracha: Controls heat and adds subtle garlicky funk. If serving kids, whisk their portions first, then spice up the adult pan with a generous squiggle.

Green Onions & Sesame Seeds: These garnishes provide visual pop and crave-worthy crunch. Buy a living scallion pot for your windowsill; you’ll snip what you need for months.

How to Make Meal Prep Egg Roll in a Bowl with Coleslaw Mix

Expert Tips

Variations to Try

• Shrimp & Mango: Swap pork for quick-cook shrimp; add diced mango for sweet contrast.
• Tofu Veggie: Use extra-firm tofu cubes seared golden; substitute tamari for deeper soy vibe.
• Tex-Mex Twist: Sub ground turkey, add cumin + chili powder, finish with cilantro and lime.
• Korean-Inspired: Gochujang instead of sriracha, top with kimchi and a fried egg.
• Peanutty Thai: Stir in 2 Tbsp peanut butter with the sauce; garnish with crushed peanuts and basil.

Storage Tips

Once cooled, the mixture keeps beautifully for 4 days refrigerated or 2 months frozen. Store in glass containers to avoid staining, and place a paper towel under the lid to absorb condensation. For best texture, thaw frozen portions overnight in the fridge, then reheat briefly in a hot skillet or 60–90 seconds in the microwave. Add a fresh sprinkle of scallions or sesame seeds after reheating to revive the just-cooked vibe.

Frequently Asked Questions

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Meal Prep Egg Roll in a Bowl with Coleslaw Mix

(4.9 from 127 reviews)

Prep

10 min

Cook

10 min

Servings

6

Ingredients

• 1 tsp avocado oil
• 1 lb ground pork (or chicken/turkey)
• 1 Tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 bag (14 oz) coleslaw mix
• 3 Tbsp coconut aminos
• 1 Tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 tsp toasted sesame oil
• 2 green onions, sliced
• 1 Tbsp toasted sesame seeds
• Pinch white pepper (optional)

Instructions

1. Make Sauce: In a small jar combine coconut aminos, rice vinegar, sriracha, sesame oil, and white pepper; set aside.
2. Brown Pork: Heat avocado oil in a large skillet over medium-high. Add pork, flatten, sear 2 min without stirring. Break up and cook until just no longer pink.
3. Add Aromatics: Stir in ginger and garlic; cook 45 seconds until fragrant.
4. Stir in Slaw: Add coleslaw mix and sauce. Toss 2–3 min until wilted but crisp-tender.
5. Finish: Off heat sprinkle green onions and sesame seeds. Cool 10 min before portioning.
6. Pack: Divide 1½ cups into each 3-cup container. Refrigerate up to 4 days or freeze up to 2 months.

Recipe Notes

For lower sodium, reduce coconut aminos to 2 Tbsp and add 1 Tbsp water. Reheat with a splash of broth to restore moisture.

Nutrition (per serving)

285

Calories

28g

Protein

8g

Carbs

16g

Fat