Egg Roll in a Bowl
A healthy, easy-to-make twist on your favorite egg roll filling—no wrapper needed! Packed with savory beef, crunchy vegetables, and just the right balance of spices.
Introduction
When the craving for egg rolls hits but the thought of deep-frying and rolling them up sounds like too much work, I turn to this Egg Roll in a Bowl recipe. It’s everything you love about the classic dish—tender ground beef, crispy veggies, and bold, savory flavors—but in a much easier, quicker, and healthier format. I stumbled across this recipe during a busy weeknight when I needed something quick and satisfying, and it quickly became a family favorite. It’s one of those dishes that feels comforting without being overly heavy, and it’s so customizable you can add or swap veggies depending on what you have on hand. Trust me, this will be your go-to weeknight dinner from now on. For more tips on how to make easy stir-fry dishes like this one, check out this guide from The Kitchn.
🟩 Why This Is So Good
- Quick and easy – This dish comes together in under 30 minutes, perfect for busy nights.
- Packed with flavor – Ground beef, sesame oil, soy sauce, and ginger create a delicious, umami-packed base.
- Healthy-ish – By skipping the fried wrapper, you get all the flavor of an egg roll without the extra calories.
- Customizable – Feel free to swap in your favorite veggies or adjust the spices to your taste.
I first made this Egg Roll in a Bowl when I was in the middle of a hectic week. I had all the ingredients on hand and wanted something quick but still full of flavor. My family couldn’t get enough of it! The balance of savory beef and crunchy coleslaw mix made it taste just like the inside of an egg roll, but way easier to put together. Now, it’s a regular in our dinner rotation, especially when we’re craving something comforting but light.
The Kitchn has some great tips for easy stir-fries, check it out here!
🟩 Getting Your Ingredients Right
- Ground beef – Use lean ground beef for a lighter option, or swap in ground turkey or chicken for a leaner protein.
- Coleslaw mix – A pre-made coleslaw mix saves time and adds the perfect crunch, but you can also use shredded cabbage and carrots if you prefer.
- Sesame oil – The toasted sesame oil gives the dish that signature, nutty flavor. Don’t skip this!
- Soy sauce – Low-sodium soy sauce is best here, but you can use tamari or coconut aminos if you’re gluten-free.
- Spices – The ginger and red pepper flakes are key for giving the dish a bit of warmth and complexity.
If you’re looking for high-quality sesame oil, try this La Tourangelle Toasted Sesame Oil for an extra layer of flavor.
🟩 Making It Step by Step
Cook the Beef
- Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.
Sauté the Vegetables
2. Add sesame oil to the skillet and heat for 1-2 minutes. Then Add diced onion and garlic, and sauté for another 2-3 minutes until softened and fragrant.
Add the Carrots and Coleslaw Mix
3. Stir in the shredded carrots and coleslaw mix, and cook for 3-4 minutes, until the veggies start to soften but still have some crunch.
Season the Dish
4. Add onion powder, garlic powder, red pepper flakes, and ground ginger. Stir to coat the vegetables and beef with the spices.
Add Soy Sauce
5. Pour in the soy sauce (starting with ½ cup) and stir to combine. Taste and adjust with more soy sauce, if desired.
Finish and Serve
6. Garnish with sliced green onions, if desired, and serve immediately. This dish is great on its own or with steamed rice or noodles.
🟩 Making Sure It Turns Out
- Don’t overcook the veggies – You want the vegetables to remain crisp-tender, not soggy. Cook them just long enough to soften slightly.
- Adjust seasoning – Taste and adjust the soy sauce, ginger, and red pepper flakes to suit your taste.
- Use lean beef – Using lean ground beef or turkey helps prevent the dish from being too greasy. If you use a fattier meat, make sure to drain off the excess fat after cooking the beef.
When I first made this, I added too much soy sauce and it became too salty for my taste. Now, I start with less soy sauce and adjust after I taste it—this makes all the difference in flavor balance!
🟩 Perfect Serving Ideas
This Egg Roll in a Bowl is great served over steamed rice or quinoa for a heartier meal. If you’re trying to keep it lighter, it’s delicious on its own or with a side of cauliflower rice. You could also serve it with a side of pickled vegetables or a simple cucumber salad for a refreshing crunch to balance the rich flavors.
🟩 Making It Different
Here are a few fun variations:
- Swap the protein – You can easily swap ground beef for ground turkey, chicken, or even pork for a different flavor profile.
- Add extra veggies – Throw in some mushrooms, bell peppers, or snap peas for more crunch and color.
- Make it spicy – For more heat, add extra red pepper flakes or a drizzle of sriracha.
🟩 Storage and Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little extra soy sauce if it needs moisture. The flavors only get better the next day!
🟩 Tips That Actually Help
- Use a large pan – A large skillet or wok gives you plenty of room to cook the beef and veggies without overcrowding.
- Pre-shredded coleslaw mix – Save time by using a pre-made coleslaw mix, which already has the perfect balance of cabbage and carrots.
- Don’t skip the sesame oil – It’s what gives the dish that signature flavor, so make sure to use it.
The first time I made this, I was hesitant to add the sesame oil, thinking it might be too strong. But after tasting the dish, I realized how much it elevates the flavor—it truly makes all the difference!
Closing Paragraph
This Egg Roll in a Bowl is the ultimate weeknight meal. It’s packed with flavor, easy to make, and can be customized to suit your tastes. Whenever I make this, my family devours it and asks for more. It’s now a staple in our house, and I think it will be in yours too. Simple, healthy, and delicious—what more could you ask for?
Frequently Asked Questions
→ Can I make this ahead of time?
Yes! You can make the dish ahead of time and store it in the refrigerator for up to 3 days. Just reheat on the stove when you’re ready to serve.
→ Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or chicken will work well in this recipe. It will be a bit leaner but still delicious.
→ What can I serve this with?
This dish is great on its own, but you can serve it with steamed rice, cauliflower rice, or noodles for a complete meal.
→ Can I freeze leftovers?
Yes, you can freeze this dish for up to 3 months. Just store it in an airtight container and reheat in the microwave or on the stove.
→ Can I add other vegetables?
Definitely! You can add bell peppers, mushrooms, snow peas, or any other veggies you enjoy. Just be sure to chop them small enough to cook quickly.
Egg Roll in a Bowl
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Egg Roll in a Bowl Recipe
Description
A quick, healthy, and flavorful twist on traditional egg rolls—ground beef, crispy veggies, and a savory, umami-packed sauce, all in one bowl!
Ingredients
→ For the dish
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, for garnish
Instructions
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Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.
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Add sesame oil to the pan, then sauté onion and garlic for 2-3 minutes until softened.
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Stir in the shredded carrots and coleslaw mix, cooking for 3-4 minutes.
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Add onion powder, garlic powder, red pepper flakes, and ground ginger. Stir well.
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Pour in soy sauce, adjusting to taste. Stir to combine.
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Garnish with sliced green onions and serve immediately.
Notes
Add extra veggies like bell peppers or mushrooms.
Adjust soy sauce to your taste, starting with less and adding more.
Top with sriracha if you like a spicy kick!
