Why This Egg Roll Bowl Works for Weekly Meal Prep
Here’s the thing about meal prep it’s not about perfection, it’s about not ordering pizza on Wednesday night.
This recipe changed our Sunday routine. I can portion five days of lunches in under an hour, and everything reheats without getting soggy or weird.
The shredded cabbage mix stays crispy enough even on day five. Ground turkey keeps things lean but still satisfying when you’re grabbing lunch at noon.
Rachel stress-eats spicy food during tax season, so I always prep hers with extra sriracha. Jake inspects every container for “green stuff” but somehow never notices the green onions mixed in.
✅ Ready in 25 minutes total
✅ Five day fridge storage confirmed
✅ Reheats perfectly at work
✅ Glass meal prep containers won’t leak
✅ Macro friendly lunch under 350 calories
Alright, let’s talk about what makes this actually work for a full week of lunches.
What Goes Into Your Egg Roll Bowl
The beauty of egg roll in a bowl meal prep is how few ingredients you actually need. Most of this comes from one trip to Sendik’s.
✔ Ground turkey or chicken : lean and great for bulk cooking
✔ Coleslaw mix : pre-shredded saves 15 minutes, holds texture all week
✔ Toasted sesame oil : a little goes far, this is where the flavor lives
✔ Coconut aminos or low-sodium soy sauce : coconut aminos give it a slightly sweet edge
✔ Fresh ginger : grated fine, blends right into the turkey
The coleslaw mix is non-negotiable if you’re prepping for the week. Cabbage I shred myself gets too soft by Thursday.
How to Prep Egg Roll Bowls for the Week
Trust me on this the whole thing comes together faster than you think. First Sunday I tried this, Emma helped portion everything and we were done before her soccer game.
- Brown the ground turkey in a large skillet over medium-high heat, breaking it into small pieces as it cooks
- Add the onion, garlic, and ginger once the meat is mostly cooked through
- Toss in the entire bag of coleslaw mix and let it wilt down for about five minutes
- Pour in the soy sauce, sesame oil, and sriracha, stirring everything together until the cabbage reaches your preferred tenderness
- Let the mixture cool completely on the counter before portioning this step matters for food safety
- Divide into five glass containers with snap lids, label each with the date
- Store in the fridge for up to five days, reheating in the microwave for 90 seconds when ready to eat
The cooling step isn’t me being paranoid. After March 2022, I don’t skip temperature safety anymore.
Egg Roll Bowl Variations That Actually Work
First time Rachel requested a low-carb version, I thought she was just being difficult during tax season. Turns out serving this over cauliflower rice instead of regular rice cuts the carbs in half.
Spicy Turkey Version
My dad used to make a similar dish for catering events back in California, but he often used turkey as the base. It comes out juicy, flavorful, and perfect for batch cooking.
To turn this into a spicy version, simply use ground turkey and increase the sriracha for more heat. You can also scramble an egg into the skillet for added protein — a great option if you’re meal prepping for workouts.
Freezer-Friendly Batch
Not sure if this is overkill, but I sometimes freeze half the batch in individual portions. The cabbage texture changes slightly, but it’s still way better than takeout on a rushed Thursday.
Portion into freezer-safe containers, cool completely, then freeze for up to three months. Thaw overnight in the fridge before reheating.
Kid-Approved Cheese Hack
Jake refused this for weeks until I added a small container of shredded cheese on the side. Now he sprinkles it on top and actually eats his vegetables.
Include separate cheese containers in each lunch. Cheddar or Mexican blend both work.
The cheese thing sounds ridiculous but it legitimately changed our meal prep game. Emma now asks if her lunch has “customization containers” every Sunday morning.
Best Ways to Serve Your Egg Roll Bowl
I always serve mine straight from the container at work, but Rachel likes hers over cauliflower rice. She preps the cauliflower rice separately on Sunday and adds it right before reheating.
With Steamed Edamame
The extra protein boost helps when you’re trying to skip the 3pm vending machine run. I steam a big batch on Sunday and divide it into the meal prep containers.
Topped with Crispy Wonton Strips
Emma discovered these at the salad bar and now insists they go in her container. I buy the bag from Sendik’s and portion them into small containers so they stay crispy.
Over Regular Rice
Some weeks I just need the extra carbs. White rice reheats better than brown for this, and I always cook it in the rice cooker Sunday morning while prepping everything else.
With Cucumber Salad on the Side
Sliced cucumbers with rice vinegar and sesame seeds in a separate small container. Adds crunch without making the main bowl soggy.
Rachel sends me photos of these lunches during tax season with heart emojis. That’s how you know the meal prep is working.
Storing and Reheating Your Egg Roll Bowl
Getting the storage right makes the difference between day five tasting fresh or feeling like you’re eating sad leftovers. I learned this the hard way with cheap plastic containers that leaked everywhere.
Storage
- At room temperature: Don’t even try it ground meat needs to be refrigerated within two hours of cooking
- In the fridge: Five days in glass meal prep containers with snap lids, labeled with Sunday’s date so you know when to toss anything left
- In the freezer: Up to three months in freezer-safe containers, though the cabbage texture changes slightly after thawing
The glass containers with snap lids are ferret-proof now. Noodle finally stopped trying to drag them off the counter.
Reheating
Microwave for 90 seconds on high, stirring halfway through. If you’re reheating from frozen, add an extra minute and check the center temperature.
The sesame oil brings everything back to life when it heats up. Don’t skip stirring halfway the edges get too hot while the middle stays cold otherwise.
Anti-waste tip
Leftover egg roll bowl makes an incredible fried rice base. Toss it in a hot skillet with day-old rice and a scrambled egg for a completely different meal.
Got questions? I’ve answered the ones I hear most below.
Common Questions About Egg Roll Bowl Meal Prep
When I first started prepping this, I wasn’t sure how well the cabbage would hold up. Turned out my concerns were completely backward the cabbage is fine, it was my containers that were the problem.
Can you freeze egg roll in a bowl and reheat it later?
Yes, freeze for up to three months in airtight containers. The cabbage texture changes slightly but it’s still totally worth it for busy weeks.
How many calories per serving in egg roll in a bowl meal prep?
About 320-350 calories per serving with ground turkey, depending on your exact portions and toppings. Add rice and you’re closer to 450.
Why did my meal prep containers leak in my bag?
Happened to me too cheap plastic lids are the worst. Switch to glass containers with snap lids and you’ll never deal with that again.
What’s the best way to meal prep egg roll in a bowl for work lunches?
Portion into five glass containers after cooling completely. Microwave reheating tips: 90 seconds on high, stir halfway through for even heating.
Egg Roll in a Bowl Meal Prep Recipe
This is the exact recipe I prep every other Sunday. Emma helps measure the soy sauce now, which means I find sticky bottle caps later, but she’s learning.
The whole batch portions into five perfect lunches that reheat without getting weird or watery.
Egg Roll in a Bowl Meal Prep
Equipment
- Large skillet
- wooden spoon
- Measuring spoons
- Five glass meal prep containers with snap lids
Ingredients
- 1 lb ground turkey or chicken lean
- 0.25 cup yellow onion finely chopped
- 3 cloves garlic pressed or minced
- 2 teaspoons fresh ginger freshly grated or finely minced
- 1 package (12–14 oz) coleslaw mix
- 0.25 cup low-sodium soy sauce, tamari, or coconut aminos
- 2 teaspoons toasted sesame oil
- 1 to 2 teaspoons sriracha or sambal oelek to taste
- green onions sliced, for topping
- extra sriracha to drizzle, optional
- sesame seeds for garnish, optional
- cilantro chopped, for garnish, optional
- cauliflower rice to serve alongside, optional
Instructions
- Heat a large skillet over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon until no pink remains.
- Add the chopped onion and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add the entire bag of coleslaw mix. Stir and cook about 5 minutes, letting the cabbage wilt while staying slightly crisp.
- Pour in the soy sauce (or tamari/coconut aminos), sesame oil, and sriracha. Mix well and cook 2–3 minutes until the cabbage reaches your preferred tenderness.
- Remove from heat and let cool completely on the counter for at least 30 minutes for food safety before portioning.
- Divide the mixture evenly into five glass meal prep containers. Top with sliced green onions, sesame seeds, and cilantro if using.
- Seal with snap lids, label with today’s date, and refrigerate for up to five days.
- To reheat, microwave on high for about 90 seconds, stirring halfway through. Add extra sriracha or soy sauce if desired.
Notes
- Storage: Refrigerate in airtight glass meal prep containers for up to 5 days. Do not leave ground meat at room temperature longer than 2 hours.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating; cabbage softens slightly after freezing.
- Reheating: Microwave for about 90 seconds on high, stirring halfway. From frozen, add 30–60 seconds more and ensure the center is hot.
- Make-ahead timing: Cook and cool for at least 30 minutes before sealing. Best done on Sunday to yield five weekday lunches.
- For variations, you can use ground turkey or chicken as a lean base and even scramble an egg into the mix for added protein. To keep it lower in carbs, serve it over cauliflower rice or zucchini noodles, and for a kid-friendly version, simply mix in the green onions and offer shredded cheese on the side.
- Serving ideas: Add steamed edamame for protein, top with crispy wonton strips (pack separately to keep crisp), or serve over white rice or cauliflower rice.
- Anti-waste tip: Use leftovers as a quick fried rice base with day-old rice and a scrambled egg.
Share Your Egg Roll Bowl Experience
Every time I prep these on Sunday, I’m reminded why meal prep actually works. Rachel doesn’t stress about lunch during tax season, Emma has her purple container ready to go, and I’m not scrambling Wednesday morning.
If you try this egg roll in a bowl meal prep, I’d love to see how it turns out. Drop a comment below or tag #NextWeekMeals on Instagram when you post your containers all lined up in the fridge. That’s always my favorite part seeing five days of lunches ready to grab.
Rate the recipe if you make it. Helps other parents figure out what actually works for busy weeks.
