Egg Roll in a Bowl

I’ve already shared a few of the recipes that we shot on that trip - Peanut Butter No Bake Cookies, Dutch Oven Jambalaya, Sloppy Giuseppes ,Campfire Chicken Curry, and Bacon Cheeseburger Soup ... today it’s time for my campfire egg roll bowls recipe!

Like that cheeseburger soup, this easy egg roll bowl recipe is an adapted version of a recipe from my low carb blog - Keto Egg Roll In a Bowl Recipe.

Like that recipe, this budget-friendly dinner is a super quick and easy 30-minute meal, that’s basically a deconstructed egg roll.

Using bagged coleslaw mix cuts the meal prep time almost completely, while still giving great flavor and texture.

The ingredients have been pared down a bit, to allow for a more simple RV kitchen - or camp kitchen.

While we use this for camping, it’s also a quick weeknight dinner to make at home - and it makes for great leftovers, also.

Gotta love an easy meal that’s tasty AND reheats well!

Anyway, let’s take a look at what you’ll need to get your own camping egg roll in a bowl on the go...

Ingredients

This recipe uses really simple ingredients, you shouldn’t have any trouble finding everything you need in pretty much any grocery store.

A few notes for you:

Ground Meat

For the most accurate flavor of egg rolls, use a pound of ground pork or lean ground beef.

I pretty much always use ground chicken, as Porter can’t eat red meat anymore. Ground turkey works well also.

Whichever way you go, aim for lean meat, when it comes to your protein of choice. Even beyond actual fat content in terms of nutrition, having to drain excess fat off in a campsite is inconvenient.

Coleslaw Mix

While my original recipe starts out with cutting my own cabbage, I use a bag of coleslaw mix in this version, to keep things more simple.

It saves time, and - really - I don’t have the counter space in the RV to be cutting up a head of green cabbage.

Broccoli slaw would also work, but I’d stick to basic cabbage-based coleslaw for the classic egg roll filling taste and texture.

If you DO decide to cut up your own cabbage, add some shredded or matchstick carrots to the mix. That’s the other benefit of using coleslaw mix - no carrot prep!

Low Sodium Soy Sauce, etc

I use Coconut Aminos, as it’s a gluten-free option ... but if you’re using regular soy sauce, I recommend using a low-sodium soy sauce. It gives you more flexibility to season it to your own liking.

Tamari is another good option, though.

Ginger and Garlic

For this version of my egg roll in a bowl recipe, I use ginger paste and garlic powder, as it’s the most convenient combo for our RV kitchen setup.

That said, feel free to substitute as necessary.

If you’d prefer to use fresh ginger, use 1 Tbsp. If you want to use ginger powder, start with 1 teaspoon and adjust to your taste.

If you’d like to use fresh garlic instead, use 3-4 cloves.

Everything Else

Rounding out this recipe, you will need:

Sesame Oil (or Olive Oil)
Rice Vinegar (or Apple Cider Vinegar)
Green Onions
Ground Black Pepper
Salt

Optional Garnishes

There are all kinds of ways that you can top every individual serving, to customize it to your tastes.

We’ll usually add sesame seeds, extra green onions, red pepper flakes, and/or sriracha sauce.

Other popular options include hot sauce, sriracha mayo, sweet chili sauce, and hoisin sauce.

How to Make Egg Roll in a Bowl

The full recipe is in the printable recipe card at the end of this post, here is a visual walk through:

Before cooking, prepare your ingredients:

Whisk together soy sauce, rice vinegar, and 1 tablespoon of the sesame oil in a small bowl or measuring cup, set aside. Slice the green onions thinly on a diagonal. Set aside.

Get a medium fire going (or set your burner to medium heat, if cooking at home)

In a large skillet, heat sesame oil, add ground meat , season with a little salt and pepper. Cook - breaking up with a wooden spoon - until browned.

Add ginger puree and garlic powder, stirring well to combine.

Add sauce ingredients mixture, stir well to combine and cook for another 3-4 minutes.

Taste, season with additional salt and pepper, to taste. If you’d like a bit of heat, add some Sriracha and/or pepper flakes, to taste.

Serve hot, sprinkled with sesame seeds, sriracha sauce, crispy wonton strips and/or additional green onions, if you like.

Leftovers

Once cooled to almost room temperature, leftovers can be transferred to an airtight container and kept in the fridge for 3-4 days.

Best served reheated.

More One-Pot Camping Recipes

Looking for more easy - but satisfying! - one pot meals to cook over your campfire? Here are some of my favourites!

Bacon Cheeseburger Soup
Beef & Root Vegetable Stew
Cajun Chicken Sloppy Joes
Campfire Chicken Curry
Campfire Chili
Dutch Oven Jambalaya
Hearty Campfire Beef Stew
Sloppy Giuseppes
Traditional Sloppy Joes

... But wait, there's more! See our main Camping Recipes page for ALL of our camping recipes - snacks, desserts, mixes to make ahead of time, and more!