Egg Roll in a Bowl Recipe

Introduction

Egg Roll in a Bowl is a quick, flavorful dish that captures all the classic tastes of an egg roll without the wrapper. This low-carb, hearty recipe is perfect for busy weeknights and requires just one pan.

Ingredients

• 1½ pounds ground beef
• 1 large onion, diced finely
• 1 tablespoon garlic, minced
• 2 tablespoons sesame oil
• ½ cup carrots, peeled and finely shredded
• 16 ounces coleslaw mix
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1½ teaspoons ground ginger
• ½ to ¾ cup low-sodium soy sauce
• 2 tablespoons vegetable oil
• Green onions, optional garnish

Instructions

1. Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and garlic, sautéing until fragrant and slightly translucent, about 2-3 minutes.
2. Step 2: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed.
3. Step 3: Stir in the shredded carrots, coleslaw mix, sesame oil, onion powder, garlic powder, red pepper flakes, and ground ginger. Cook, stirring frequently, until the cabbage softens, about 5-6 minutes.
4. Step 4: Pour in the soy sauce, starting with ½ cup and adding more to taste. Mix well and cook for another 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Step 5: Remove from heat and garnish with chopped green onions if desired. Serve immediately for best flavor and texture.

Tips & Variations

• For a lighter version, swap ground beef for ground turkey or chicken.
• Add a splash of rice vinegar or a teaspoon of brown sugar to balance the soy sauce’s saltiness.
• Include finely chopped water chestnuts or mushrooms for extra crunch and flavor.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.

Storage

Store leftover egg roll in a bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the vegetables tender but not mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace ground beef with crumbled tofu, tempeh, or a plant-based meat substitute. Adjust cooking times as needed and season to taste.

What can I serve this dish with?

This egg roll in a bowl pairs well with steamed rice, cauliflower rice for a low-carb option, or even wrapped in lettuce leaves for a handheld meal.

Egg Roll in a Bowl Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

Egg Roll in a Bowl is a quick and easy deconstructed egg roll recipe that combines ground beef, crunchy vegetables, and savory seasonings all cooked together in one skillet. This low-carb dish captures the classic flavors of egg rolls without the wrapper, making it perfect for a simple weeknight dinner or a flavorful lunch option.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meat & Aromatics

• 1½ pounds ground beef
• 1 large onion, diced finely
• 1 tablespoon garlic, minced

Vegetables

• ½ cup carrots, peeled and finely shredded
• 16 ounces coleslaw mix
• Green onions, optional garnish

Oils & Sauces

• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• ½ to ¾ cup low-sodium soy sauce

Spices

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1½ teaspoons ground ginger

Instructions

1. Prepare the ingredients: Dice the onion finely, mince the garlic, peel and shred the carrots, and measure out the coleslaw mix and spices. This will make cooking quick and smooth.
2. Cook the ground beef and aromatics: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until it begins to brown, breaking it up as it cooks. Add the diced onion and minced garlic, cooking until the onion becomes translucent and the beef is fully cooked through.
3. Add the vegetables and spices: Stir in the shredded carrots and coleslaw mix. Sprinkle the onion powder, garlic powder, red pepper flakes, and ground ginger over the mixture. Cook for 3-5 minutes, stirring occasionally until the vegetables begin to soften but still have some crunch.
4. Season the dish: Pour in ½ to ¾ cup of low-sodium soy sauce and 2 tablespoons sesame oil. Stir thoroughly to coat all ingredients evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
5. Garnish and serve: Remove from heat and optionally garnish with sliced green onions for added freshness and color. Serve hot immediately.

Notes

• You can substitute ground turkey or chicken for a leaner version.
• Adjust the soy sauce quantity to taste, especially if you prefer less salty dishes.
• For extra spice, increase the red pepper flakes or add a dash of sriracha.
• Serve over cauliflower rice or shredded lettuce for a low-carb meal.
• Leftovers keep well refrigerated for up to 3 days and reheat quickly in a skillet or microwave.

Keywords: Egg Roll in a Bowl, Ground Beef Stir Fry, Low Carb Egg Roll Recipe, Asian Stir Fry, Quick Dinner, One Pan Meal