Meatball Egg Roll in A Bowl
This Meatball Egg Roll in a Bowl meal is super quick to make, 30 minutes or less! And a bonus, I use Simek’s mini meatballs! The perfect easy stash to keep in the freezer. I LOVE miniature foods and these work perfectly in this dish. Their regular sized beef or turkey meatballs would also work great in this dish.
This post is sponsored by Simek’s but all opinions are 100% my own.
This dish is perfect for a weeknight meal. A few pantry staples, a little chopping, and some packaged veggies and meatballs is what you’ll need. Other than the cutest meatballs ever, I think the wonton strips at the end are my favorite. They add such a nice crunch, and really give it that egg roll vibe.
Everything is cooked in one pan. Make sure to use a deep and large pot. Start by sautéing the onions, garlic, ginger and meatballs together in the sesame oil. Then the other liquid ingredients followed by the cabbage and water chestnuts. It seems like a lot of cabbage when you first add it, but it wilts down by almost half.
The mayo/sriracha drizzle is definitely not to be skipped. It adds a nice creamy, zippy flavor to balance out the salty crispy ingredients in the rest of the dish. I also use it on my breakfast fried rice!
If you’re a fan of Asian flavors then you’ve got to try this dish. It actually makes good leftovers too. As long as the cabbage doesn’t get over-cooked up front, it reheats well the next day. Just add a drizzle of sauce and fresh wonton strips!
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Meatball Egg Roll in a Bowl
A deconstructed egg roll with the cutest mini meatballs. Topped with crunchy wonton strips for the egg roll vibe!
- 2 tbsp sesame oil
- 1 bundle scallions (5-6 green onion) sliced, divided
- 6 cloves garlic minced
- 2 tsp fresh ginger minced
- 14 oz bag Simek's mini beef meatballs
- 2 tbsp rice wine vinegar
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 tbsp hoisin sauce
- 1/4 tsp Chinese five spice
- 14 oz bag cole slaw cabbage mix
- 6 oz broccoli slaw mix
- 5 oz can chopped water chestnuts drained
- Toasted sesame seeds for garnish
- Wonton strips for serving
- 1/4 cup mayo or Greek yogurt
- 2 tbsp sriracha
Heat sesame oil in a large skillet or wok. Stir in scallions (reserve some green parts for garnish), garlic, ginger, and meatballs. Cook over medium heat for 2-3 minutes. Stir in rice wine vinegar, soy sauce, hoisin, and Chinese five spice. Cover, and cook for another 3-5 minutes or until meatballs are heated through.
Stir in cabbage and water chestnuts, and cook uncovered until slightly wilted and warmed through.
Whisk together mayo and sriracha.
Serve meatball egg roll mixture in bowls. Garnish with toasted sesame seeds, reserved green onions, wonton strips, and a drizzle of mayo/sriracha mixture.
If you do not have Simek’s mini meatballs, use their regular sized beef or turkey meatballs, about 1 pound of them.
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