Egg Roll in a Bowl Recipe

If you’re looking for a delicious, quick meal that packs all the yum of an egg roll without the fuss of wrapping and frying, this Egg Roll in a Bowl Recipe is your new best friend. I love how it captures those classic flavors of an egg roll—savory ground beef, crunchy cabbage, and that perfect sesame-soy kick—but in a simple skillet dish that’s ready in about 30 minutes. It’s such a satisfying recipe when you want something hearty but don’t feel like babysitting a deep fryer or messing with wrappers.

What I appreciate most about this Egg Roll in a Bowl Recipe is how easy it is to customize and make your own. Whether you’re cooking for a crowd or just whipping up dinner for two, it comes together fast, and the ingredients are generally pantry staples. Plus, it’s great for weeknight dinners, meal prep, or when you want something nutritious that your whole family will enjoy. Trust me, once you try it, you’ll want to keep this one on your regular rotation.

Ingredients You’ll Need

These ingredients work beautifully together to mimic the flavors of an egg roll filling but make cleanup a breeze. A few notes: using fresh ground beef with a bit of fat gives you great texture, and the coleslaw mix saves tons of chopping time while offering that satisfying cabbage crunch.

• Ground beef: Use 80/20 for flavor and moisture—leaner can work, but add a bit of oil if needed.
• Onion: Finely diced onions help evenly distribute sweetness and softness throughout.
• Minced garlic: Fresh garlic gives a punch, but garlic powder can substitute if needed.
• Sesame oil: This is key for that signature nutty aroma and adds depth to the dish.
• Carrots: Finely shredded for a subtle sweetness and color pop; fresh works best.
• Coleslaw mix: Saves prepping time—usually a mix of cabbage and shredded carrots perfect for this recipe.
• Onion powder, garlic powder, red pepper flakes, ground ginger: These spices bring warmth and a slight kick, rounding out the flavor beautifully.
• Low sodium soy sauce: Adds umami without overwhelming the dish with saltiness—taste and adjust to your liking.
• Vegetable oil: A neutral oil that helps marry all ingredients and rounds out the sesame oil.
• Green onions (optional): Fresh garnish adds a pop of color and mild onion taste that I can’t skip.

Variations

One of my favorite things about this Egg Roll in a Bowl Recipe is how easy it is to personalize, whether you’re catering to dietary preferences or just switching things up for flavor. Don’t be afraid to make it your own!

• Swap the protein: I’ve tried ground turkey or chicken for a lighter version, and it still tastes fantastic—just watch the cooking time since they sweat more liquid.
• Go vegetarian: Use crumbled tofu or tempeh and load up with extra veggies like mushrooms and bell peppers. I love adding a splash of hoisin sauce for a sweet contrast.
• Spice it up: For an extra kick, double the red pepper flakes or add a dash of sriracha. My family loves it with a spicy mayo drizzle on top.
• Make it keto-friendly: This recipe is naturally low in carbs if you skip the carrots or use less soy sauce. Adding in extra fatty cuts of meat or avocado on the side works well.

How to Make Egg Roll in a Bowl Recipe

Step 1: Brown the Ground Beef Without Breaking It Up

Start by heating your deep-sided skillet over medium heat and adding the ground beef. Here’s a tip: resist the urge to constantly stir and break apart the meat into tiny bits. Let it cook undisturbed for a few minutes so you get nice, larger pieces that add more texture to the dish. Once the bottom side is browned, flip and break into bigger chunks gently. This step usually takes about 7 minutes.

Step 2: Cook Onions and Garlic Till Translucent

Drain off excess grease if your beef is super fatty, then add the diced onions and minced garlic right back into the pan. Cook together until the onions soften and become translucent—about 5 minutes. The aroma gets you excited here, and it really builds the base flavor for the entire dish. Keep stirring occasionally but maintain those larger beef chunks.

Step 3: Add Sesame Oil, Carrots, and Coleslaw Mix

Pour in 2 tablespoons of sesame oil for that toasty, nutty flavor I always crave. Then toss in your shredded carrots and coleslaw mix. Use tongs to gently combine everything. Let the mixture cook for about 5 minutes so the cabbage softens but still has a nice crunch. This part smells amazing and feels like you’re about to lighten things up in a good way.

Step 4: Mix and Add Seasonings and Sauce

In a small bowl, stir together your onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this flavorful sauce over your meat and veggie mixture. Lower the heat to a gentle simmer and cook everything together for another 5 minutes to marry the flavors. Taste and adjust soy sauce if you’d like it saltier or add a bit more spice.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I always finish with a scattering of thinly sliced green onions—it adds that vibrant color and a fresh, mild onion kick that feels so satisfying. You can also sprinkle toasted sesame seeds if you like a little crunch and nutty flavor on top. A drizzle of sriracha or a squeeze of fresh lime can elevate it even further if you’re feeling fancy.

Side Dishes

This dish is fantastic on its own, but I love serving it with steamed jasmine rice or cauliflower rice for a lower carb option. For a fun twist, pair it with quick pickled cucumbers or a light cucumber salad to balance the richness of the meat. Sometimes, I even add egg drop soup on the side to turn it into a full Asian-inspired feast.

Creative Ways to Present

For a casual gathering, try serving the Egg Roll in a Bowl Recipe in small bowls alongside mini lettuce wraps so everyone can scoop and wrap their own bites. It’s interactive, fun, and feels a little more festive. Another fun idea I’ve done is layering it over crispy wonton chips for a deconstructed app vibe—it was a hit with friends!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last beautifully for up to 4 days. This recipe reheats nicely on the stovetop—just warm it gently over medium heat, stirring occasionally so it doesn’t dry out. If you’re mixing with rice, I usually store everything separately to keep the textures fresh when reheating.

Freezing

I’ve frozen the Egg Roll in a Bowl Recipe a few times with good results—just cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop. Keep in mind, the veggies can be a bit softer after freezing, but the flavors still hold up wonderfully.

Reheating

For the best taste and texture, I reheat leftovers gently in a skillet over medium heat with a splash of soy sauce or water to add moisture. This helps refresh the flavors and prevents drying out. If you’re in a hurry, the microwave works, but do it in short bursts and stir between intervals to keep it evenly warm.

FAQs

Final Thoughts

This Egg Roll in a Bowl Recipe has become one of those comforting go-to dishes I turn to when I want big flavor without a lot of hassle. It’s one of those “just right” meals that’s quick enough for busy weeknights but satisfying enough to feel like a special treat. I hope you give it a try soon—and when you do, don’t be surprised if it becomes a regular request at your table too!

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