Recipe

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This deconstructed egg roll recipe is a filling main dish with everything you love from this classic takeout item -made healthier at home.

This deconstructed egg roll in a bowl is a 20-minute meal my family devours and is in my rotation because it’s quick, easy, and delish. You’re going to love it.

What are Deconstructed Egg Rolls?

Imagine eating a big bowl of that delicious filling you always wish your egg rolls had more of any time you want. That’s what a deconstructed egg roll is.

This recipe is made with pantry staples, ground meat, and already shredded cabbage to make it ultra convenient and a nearly zero-prep recipe. All you need is a large skillet, and you’re good to go.

Ingredients

This deconstructed egg roll recipe has it all: affordable ingredients that are easy to find or you probably already have. You’ll need:

Sesame oil: you’ll use this to sauté the onion and beef and add flavor to the dish.
Onion: adds flavor. Chop a fresh onion or use chopped frozen onion.
Ground meat: use beef, turkey, or chicken -the one that fits your needs.
Spices: garlic powder, salt, and pepper to season.
Sriracha: a little during the cooking process to season everything makes it family friendly. You can add more at the end to make it spicy.
Coleslaw mix: saves you time and the cabbage is already shredded. You can also use one whole cabbage, green or purple or both.
Soy sauce: use your favorite to season the dish. Regular, low-sodium, tamari, or coconut aminos works.
Rice wine vinegar: the acids in the vinegar helps break down the cabbage. It’s my secret ingredient whenever I sauté cabbage.

image: Step two recipe instructions for egg roll in a bowl, cooking all ingredients together in a skillet on the stove.

How to Make Deconstructed Egg Rolls

If you can brown meat and stir, you can make this simple recipe. Here are some tips in the main steps that make it a breeze:

Brown the meat
Cook down the onions until soft and then add the ground meat. Onions will absorb the flavor of the beef and become untraceable. No need to leave it out if you’ve got picky onion peeps.
Sauté down the cabbage
At first, it might seem like your pan can’t handle all of it -that’s ok! After a few minutes of cooking, the cabbage shrinks in half, and you’ll be able to toss it all around. Here is where you also add the other ingredients that add flavor.
Serve
This deconstructed egg roll in a bowl can be enjoyed as is or over rice. Drizzle a bit more sriracha if you like yours spicy and stir.

First time making it? Watch this quick video where I show you how:

Are Deconstructed Egg Rolls Healthy?

With under 300 calories and a whopping 27g of protein per serving and cabbage being great for gut health, this deconstructed egg roll in a bowl is a healthy 20-minute meal you can feel good about serving your family.

What to Serve with Inside-Out Egg Rolls?

On its own, this is a filling meal that I eat by itself. However, those of us with hungry teens might opt for serving it with a side of cooked white rice to fill them up. I also enjoy it with my simple Cucumber Salad on the side.

Deconstructed Egg Roll Recipe

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

This deconstructed egg roll recipe is a filling main dish with everything you love from this classic takeout item -made healthier at home.

4.97 from 27 votes

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Watch how it’s made:

Ingredients

2 tablespoons sesame oil
1 medium onion, chopped
1 pound ground meat (beef or tukey)
½ teaspoon black pepper
1 teaspoon garlic powder
1 ½ teaspoons salt
1 tablespoon Sriracha
16 ounce bag coleslaw mix
1 tablespoon soy sauce
1 tablespoon rice wine vinegar

Instructions

Cook:

In a large skillet over medium-high heat, heat the sesame oil. Add the chopped onion and sauté until it's translucent, about 3 minutes. Add the ground meat, black pepper, garlic powder, salt, and Sriracha. Cook for about 5 minutes, breaking up the meat as it cooks, until the meat is cooked through.
Add the coleslaw mix and use kitchen tongs to mix it up with the beef. Add the soy sauce and rice vinegar and mix to combine. Keep cooking the cabbage for 5 more minutes while using the tongs to stir until it's tender but still has some crunch left. Turn off the heat and cover for 2 minutes.