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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!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Laura Doerr


  • 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


  1. 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.

  2. Stir in cabbage and water chestnuts, and cook uncovered until slightly wilted and warmed through.

  3. Whisk together mayo and sriracha.

  4. Serve meatball egg roll mixture in bowls. Garnish with toasted sesame seeds, reserved green onions, wonton strips, and a drizzle of mayo/sriracha mixture.

Recipe Notes

If you do not have Simek's mini meatballs, use their regular sized beef or turkey meatballs, about 1 pound of them.