QUICK EGG ROLL IN A BOWL

Crave the savory, satisfying flavors of an egg roll but without all the carbs and frying? Imagine a bowl bursting with seasoned ground meat, tender cabbage, and a flavorful sauce that hits all the right notes. This Egg Roll In A Bowl recipe delivers all that goodness in a fraction of the time, making it the perfect weeknight dinner, and I promise you, it’s easier than ordering takeout!

Ingredients

For the Base:

• 1 pound ground beef (or ground turkey or pork)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
• 1/2 cup shredded carrots (if not using coleslaw mix)
• 1/4 cup chopped green onions, for garnish

For the Sauce:

• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for heat)

Optional Toppings:

• Sesame seeds
• Sriracha or chili garlic sauce
• Crispy wonton strips
• Peanuts, chopped

Let’s Talk Ingredients: Your Shopping Guide

Before we dive into the step-by-step, let’s chat about the ingredients. This Egg Roll In A Bowl is super versatile, so feel free to customize it to your liking. Got ground turkey on hand instead of beef? Go for it! Not a fan of coleslaw mix? Shred your own cabbage and carrots. Remember, this is your kitchen, and your taste buds rule!

Ground Beef: I usually opt for lean ground beef (90/10) to keep things a bit healthier, but anything works. If you’re using a higher fat content, just be sure to drain off any excess grease after browning.

Coleslaw Mix: This is a total time-saver! But if you’re feeling ambitious, shredding your own cabbage and carrots is perfectly fine. I like to add a bit of extra shredded carrots even when using coleslaw mix for added color and sweetness.

Soy Sauce: Soy sauce is a key component of the savory flavor, but if you’re gluten-free, coconut aminos are a fantastic substitute. They have a similar flavor profile but without the gluten.

Honey (or Maple Syrup): A touch of sweetness balances out the saltiness of the soy sauce and adds a depth of flavor. Honey or maple syrup both work beautifully.

Step-by-Step Instructions

Get Started:

1. In a large skillet or wok, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
2. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

Add the Veggies:

3. Stir in the coleslaw mix (or shredded cabbage and carrots) and cook until slightly softened, about 5-7 minutes.

Make the Magic Sauce:

4. In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, sesame oil, honey (or maple syrup), ground ginger, garlic powder, and red pepper flakes (if using).

Combine and Simmer:

5. Pour the sauce over the beef and cabbage mixture. Stir well to combine.
6. Bring to a simmer and cook for another 3-5 minutes, or until the sauce has thickened slightly and the flavors have melded together.

Serve and Enjoy:

6. Garnish with green onions, sesame seeds, sriracha (if desired), and crispy wonton strips (if using).
7. Serve immediately and enjoy your delicious Egg Roll In A Bowl!

Tips for the Best Eggroll in a Bowl Recipe Ground Beef

Okay, friend, listen up. Here’s where we take this dish from good to *amazing*. I’ve made this recipe countless times, and I’ve learned a few tricks along the way.

• Don’t overcook the cabbage: You want it to be tender-crisp, not mushy. No one likes mushy cabbage!
• Taste and adjust: Before serving, give the Egg Roll In A Bowl a taste and adjust the seasonings as needed. Need more salt? Add a splash of soy sauce. Want more sweetness? Add a drizzle of honey.
• Make it ahead: This dish is even better the next day! The flavors have time to meld together in the fridge. Perfect for meal prepping easy lunch with protein!
• Spice it up: If you like things spicy, add a pinch of red pepper flakes to the sauce, or serve with a dollop of sriracha.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Here are a few ideas to get your creative juices flowing:

• Protein Power: Try using ground turkey, ground chicken, or even shredded pork instead of ground beef.
• Veggie Boost: Add other veggies like bell peppers, mushrooms, or water chestnuts.
• Sweet and Spicy: Add a can of drained pineapple chunks for a tropical twist.
• Keto-Friendly: Swap the honey for a keto-friendly sweetener like erythritol or stevia.
• Dinner Recipes Using Eggs: While this recipe doesn’t traditionally include eggs, you could easily top it with a fried egg for added protein and richness. Consider this your deconstructed egg roll…with an egg!

Serving Suggestions: More than Just a Bowl

While this In A Bowl Egg Roll is fantastic on its own, here are a few ways to take it to the next level:

• Lettuce Wraps: Serve the mixture in crisp lettuce cups for a lighter option.
• Rice Bowls: Spoon it over steamed rice or cauliflower rice for a heartier meal.
• Noodle Bowls: Toss it with your favorite noodles, like ramen or rice noodles.

Make It a Meal: Pairings and Sides

Looking to round out your meal? Here are a few sides that pair perfectly with Egg Roll In A Bowl:

• Steamed Edamame: A simple and healthy side that adds a pop of green.
• Cucumber Salad: A refreshing and light counterpoint to the savory flavors.
• Spring Rolls: For a truly authentic egg roll experience, serve with fresh spring rolls.

If you’re looking for other quick and easy dinner ideas, be sure to check out my Sausage And Cabbage Stir Fry. It’s another one-pan wonder that’s packed with flavor. Or, for another protein-packed stir-fry, try my Chicken & Green Bean Stir-fry.

Storing and Reheating: Make-Ahead Magic

This Best Eggroll In A Bowl recipe is perfect for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

You can also freeze it for longer storage. Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts: Your New Go-To Recipe

So, there you have it! My tried-and-true Egg Roll In A Bowl recipe. I truly hope you love it as much as I do. It’s quick, easy, customizable, and oh-so-delicious. Give it a try, and let me know what you think! Happy cooking!

Quick Egg Roll in a Bowl

Amelia Chen-Morrison

This Egg Roll in a Bowl recipe delivers all the savory flavors of an egg roll without the carbs and frying. It’s a quick and easy weeknight dinner that’s customizable to your liking and ready in under 30 minutes. Enjoy a bowl bursting with seasoned ground meat, tender cabbage, and a flavorful sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 450 kcal

Equipment

• Large Skillet or Wok
• Spoon
• Small bowl
• Whisk
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef or ground turkey or pork
• 1 medium onion, diced
• 2 cloves garlic, minced
• ¼ cup shredded carrots
• ¼ cup chopped green onions, for garnish
• ¼ cup soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes optional
• Sesame seeds, for topping
• Sriracha or chili garlic sauce, for topping
• Crispy wonton strips, for topping
• Peanuts, chopped, for topping

Instructions

 

• In a large skillet or wok, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
• Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
• Stir in the coleslaw mix (or shredded cabbage and carrots) and cook until slightly softened, about 5-7 minutes.
• In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, sesame oil, honey (or maple syrup), ground ginger, garlic powder, and red pepper flakes (if using).
• Pour the sauce over the beef and cabbage mixture. Stir well to combine.
• Bring to a simmer and cook for another 3-5 minutes, or until the sauce has thickened slightly and the flavors have melded together.
• Garnish with green onions, sesame seeds, sriracha (if desired), and crispy wonton strips (if using).
• Serve immediately and enjoy!

Notes

Don’t overcook the cabbage; you want it tender-crisp. Taste and adjust seasonings as needed. This dish is even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. For variations, try using ground turkey, chicken, or shredded pork. Add other veggies like bell peppers, mushrooms, or water chestnuts. For a keto-friendly version, swap the honey for a keto-friendly sweetener.