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Egg Roll in a Bowl

Recipe Date: July 10, 2023
Difficulty: Easy
Measurements: Imperial (US)

If you’re looking for that egg roll flavor, but a more lightened up version, this is the recipe for you! Adapted from Sweet Savory and Steph’s Teriyaki Ground Chicken Skillet with Spicy Mayo


  • 2 packages of coleslaw mix
  • Sesame oil to coat pan
  • 1/2 cup onions, diced
  • 2 cups diced zucchini
  • 1 pound ground pork or chicken
  • 2 cloves garlic, diced
  • 2 tsp ginger, minced
  • 1 tbsp salt
  • For the Sauce:
  • 1/4 cup soy sauce
  • 1 tbsp ginger, minced
  • 2 tbsp rice wine vinegar
  • 1 tbsp corn starch
  • 1/2 cup maple syrup
  • Spicy Mayo topping:
  • 1/4 cup mayo
  • 1 tsp sriracha


  • Preheat a large skillet or wok over medium high heat.
  • Dice the garlic and the onions.
  • Add the onions, garlic and ginger to the frying pan with the cooking spray.
  • Cook for 1-2 minutes or until fragrant.
  • Dice the zucchini and add to the frying pan. Season with 1/2 tsp kosher salt.
  • Cook the zucchini for 5-8 minutes or until golden brown and tender. Remove from the pan.
  • To the same pan, add more cooking spray and the ground chicken or pork. Season with the remaining 1/2 tsp kosher salt.
  • Cook the chicken or pork until no longer pink, then add the zucchini back to the pan with the coleslaw mix.
  • Cover the pan with a lid to wilt the coleslaw mix,.
  • In a small bowl, combine the teriyaki sauce ingredients and pour into the pan. Simmer for 5-10 minutes over medium heat until the liquid has evenly dispersed into the other ingredients and the vegetables are completely cooked down.
  • Combine the spicy mayo ingredients to serve on top of the stir fry.