Crockpot Egg Roll In A Bowl

I can’t think of a better recipe for an easy, family friendly dinner than this crockpot egg roll in a bowl! If you’re like me and you love takeout vibes at home, this might just be your new favorite. It’s super simple to prep, and way more budget friendly than ordering in. Ground meat, cabbage, and veggies slowly cook together in a savory sauce made with soy sauce, hoisin, ginger, and sesame oil, so everything ends up tender and well seasoned. The flavor is classic egg roll. A little savory, slightly sweet, and deeply comforting! 

Don’t miss my slow cooker reader favorites. I think you’ll also love my crockpot pork lo mein, crockpot Thai coconut chicken soup, crockpot white chicken chili, crockpot chicken curry, and crockpot jambalaya! 

Ingredients

I’ve included a printable recipe card at the bottom of this post! Don’t skip the coming sections though, where I’m going to cover more details including ingredient notes and photos from the process. 

• Ground chicken or pork, browned and drained — Both work great here; chicken keeps it lighter, pork gives a little more richness.

• Onion, finely chopped — Adds savory flavor as it cooks down into the mixture.

• Coleslaw mix — A huge time-saver that gives you cabbage and carrots without extra prep.

• Shredded carrots — Adds a touch of sweetness and extra color.

• Chicken broth — Helps everything stay saucy without being soupy.

• Garlic, minced — Brings that classic takeout-style flavor.

• Sesame oil — Adds nutty depth and that unmistakable egg roll aroma.

• Rice vinegar — Brightens the dish and balances the savory flavors.

• Ground ginger — Adds warmth and ties everything together.

• Soy sauce — The salty, savory backbone of the sauce.

• Hoisin sauce — Adds sweetness and depth that makes this taste like takeout at home.

• Brown sugar — Just enough to round out the sauce without making it sweet.

• Red pepper flakes — Optional heat; adjust to your family’s spice level.

• Green onions, wonton strips, and sweet chili sauce — Optional but highly recommended for topping and adding crunch and extra flavor.

How To Make Crockpot Egg Roll In A Bowl

• Add the cooked ground chicken or pork, onion, coleslaw mix, and carrots to the slow cooker.

• In a bowl, whisk together the chicken broth, garlic, sesame oil, vinegar, ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flakes.

• Pour the sauce into the slow cooker and stir everything together until well combined.

• Cover and cook on LOW for 4–6 hours.

• Just before serving, garnish with sliced scallions, wonton strips, and a drizzle of sweet chili sauce.

• Serve and enjoy.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.

You can also reheat individual portions in the microwave, stirring halfway through so it heats evenly. Add a splash of broth if needed to loosen things up before reheating.

Recipe Notes

• This recipe is very forgiving, so feel free to add any veggies you like. Bell peppers, mushrooms, snap peas, or extra cabbage all work well.

• Ground sausage or ground beef can be used instead of chicken or pork if that’s what you have on hand.

• This is great served over rice to stretch it a little further.

• Adjust the red pepper flakes based on who you’re feeding. You can always add more heat at the end!

• Give everything a good stir before serving so the sauce coats all the veggies evenly.

• The flavors get even better as it sits, making this a solid make-ahead or leftover-friendly meal.

Print Recipe

Crockpot Egg Roll In A Bowl

This crockpot egg roll in a bowl has all the classic takeout flavors without the frying. Ground meat, cabbage, and veggies slow-cook in a savory, slightly sweet sauce for an easy, one-pot dinner that’s perfect for busy weeknights. Serve it on its own or over rice for a cozy family meal everyone will love.

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Main Course

Servings: 6

Ingredients

• 2 pounds ground chicken or pork browned and drained
• 1 medium onion finely chopped
• 1 16 ounce bag coleslaw mix
• 1/2 cup shredded carrots
• ⅔ cup chicken broth
• 3 cloves garlic minced
• 1 tablespoon sesame oil
• 1 ½ tablespoons rice vinegar
• 1 teaspoon ground ginger
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flake
• Green onion & wonton strips & sweet chili sauce for garnish

Instructions

• Add the cooked ground chicken or pork, onion, coleslaw mix, and carrots to the slow cooker.
• In a bowl, whisk together the chicken broth, garlic, sesame oil, vinegar, ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flakes.
• Pour the sauce into the slow cooker and stir everything together until well combined.
• Cover and cook on LOW for 4–6 hours.
• Just before serving, garnish with sliced scallions, wonton strips, and a drizzle of sweet chili sauce.
• Serve and enjoy.

This crockpot egg roll in a bowl is one of those dinners that makes weeknights feel easier without sacrificing flavor. It’s cozy, familiar, and flexible enough to work for the whole family, whether you serve it as-is or spoon it over rice. If you love the idea of takeout flavors at home with minimal effort, this is a recipe you’ll come back to again and again! If you try it, I’d love to hear what you think. Leave a comment and a star rating below! It helps other readers, and it means the world to me to read your comments.