If you love all the flavors of a classic egg roll but prefer something quick, light, and carb-conscious, this Egg Roll in a Bowl Recipe is going to become your new weeknight champion. It perfectly captures the savory, garlicky, and crispy essence of an egg roll without the fuss of wrappers or frying. Ground beef, shredded cabbage, and a punchy sauce come together in a skillet for a dish that’s both comforting and fresh, making it ideal for busy days when you want something satisfying yet simple.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a major role in building the incredible layers of flavor and texture in your Egg Roll in a Bowl Recipe. From the rich protein to the crunchy vegetables and the umami-packed sauces, everything is essential for that perfect balance.
- 1 lb lean ground beef: Provides hearty, savory protein; 85/15 lean-to-fat ratio keeps it juicy without being greasy.
- 1 Tbsp olive oil: Helps brown the beef and veggies evenly while adding a subtle fruity note.
- ½ tsp fine sea salt: Enhances all the natural flavors, used to season the meat and veggies.
- ¼ tsp pepper: Adds just a hint of warmth and balancing spice.
- ½ onion, finely diced: Offers sweetness and slight crunch when cooked down.
- 1 carrot, julienned or coarsely grated: Brightens the dish with natural sweetness and color contrast.
- 3 garlic cloves, minced: Packs a punch of savory depth and irresistible aroma.
- 3 cups cabbage, thinly sliced: The star veggie that mimics the crispy wrapper’s crunch with tender texture when sauteed.
- 1 tsp ground ginger: Adds a warm, slightly spicy hint that complements the garlic perfectly.
- ¼ cup low sodium soy sauce: Brings umami richness with controlled saltiness for a balanced taste.
- 2 tsp sesame oil: Infuses the dish with a toasty, nutty flavor that feels authentic and indulgent.
- ½ tsp granulated sugar: Balances the salty and tangy flavors with a touch of subtle sweetness.
- 1 Tbsp chopped green onion (optional for garnish): Adds fresh brightness and a pop of green color.
- ¼ tsp sesame seeds (optional for garnish): Provides an extra textural crunch and visual appeal.
How to Make Egg Roll in a Bowl Recipe
Step 1: Brown the Beef
Start by heating your skillet over medium-high and adding the olive oil. Once shimmering, toss in the ground beef and cook it until it’s no longer pink. Break it apart with your spatula as it cooks to ensure even browning. Season with salt and pepper to build the base flavors. This step seals in all that meaty goodness that anchors the dish.
Step 2: Sauté Onions and Carrots
Next, add the diced onions and julienned carrots to the skillet. Cook them until the onions soften and become translucent, about 5 to 7 minutes, stirring occasionally. This slow tenderizing releases their natural sweetness and balances the savory beef. Right before the vegetables are done, toss in the minced garlic and cook it for about 30 seconds to infuse that unmistakable garlicky aroma without burning.
Step 3: Add Cabbage and Flavorings
Time for the cabbage to shine. Stir in the thinly sliced cabbage along with ground ginger, soy sauce, sesame oil, and granulated sugar. These add complexity with sweet, salty, and nutty notes complemented by the warmth of ginger. Continue cooking for another 5 to 7 minutes, allowing the cabbage to wilt and absorb the delicious sauce while retaining some texture. Stir occasionally so everything melds beautifully.
Step 4: Finish and Garnish
Once your Egg Roll in a Bowl Recipe is cooked through and invitingly fragrant, it’s ready to serve. Sprinkle the dish with chopped green onions and sesame seeds for that restaurant-quality touch, adding freshness and crunch right before enjoying.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
Garnishes can transform this simple dish into an eye-catching meal. Freshly chopped green onions add a mild onion flavor and bright pops of color. Sesame seeds introduce a subtle crunch and nuttiness that pairs perfectly with the sesame oil in the dish. If you love a little heat, try a drizzle of sriracha or a sprinkle of crushed red pepper flakes to awaken your palate.
Side Dishes
The beauty of this Egg Roll in a Bowl Recipe is its versatility. Serve it with steamed jasmine rice or cauliflower rice for a comforting, filling option. Light, crisp sides like cucumber salad or pickled radishes complement the rich flavors and add refreshing contrast. A simple miso soup or wonton broth on the side also makes for a cozy, complete meal.
Creative Ways to Present
Looking to impress? Try plating your egg roll bowl in a shallow bowl layered over a bed of brown rice or quinoa for a wholesome grain boost. For a fun twist, wrap spoonfuls of the mixture in butter lettuce leaves and roll them up for a handheld appetizer-style experience. You can also nestle the dish inside hollowed-out bell peppers or even scoop into crispy wonton cups for parties.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll in a Bowl Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to maintain freshness and avoid sogginess. This makes it a fantastic option for quick lunches or easy dinners during busy weekdays.
Freezing
If you want to stock up, freeze cooled portions in freezer-safe containers or bags for up to 2 months. To prevent freezer burn, press out extra air before sealing. Keep in mind that the texture of the cabbage might soften a bit after freezing, but the flavors will still be delightful once reheated.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the dish in a skillet over medium heat, stirring occasionally until heated through to help preserve the texture of the vegetables. Alternatively, microwave in short intervals, stirring between, but be careful not to overcook as the cabbage can become mushy.
FAQs
Is this Egg Roll in a Bowl Recipe gluten-free?
As written, the soy sauce contains gluten unless you use a gluten-free variety. Simply swap regular soy sauce for tamari or coconut aminos to keep this recipe gluten-free without sacrificing flavor.
Can I make this recipe vegetarian or vegan?
Absolutely! Replace ground beef with crumbled tofu, tempeh, or your favorite plant-based meat substitute. Use vegetable oil instead of olive oil if you prefer, and make sure your soy sauce and other seasonings fit your dietary needs.
What other proteins work well in this dish?
Ground pork or chicken are fantastic alternatives that keep the dish flavorful and juicy. You can also try diced shrimp or even shredded rotisserie chicken for a different vibe. Just adjust cooking times accordingly.
How spicy is Egg Roll in a Bowl Recipe?
On its own, this recipe isn’t spicy, focusing more on savory and sweet balance. However, you can easily add heat with sriracha, chili flakes, or a spicy chili garlic sauce to customize it to your liking.
Can I use pre-shredded cabbage to save time?
Yes, pre-shredded cabbage works well and speeds up prep time. Just make sure it’s fresh and drained if there’s extra moisture. Fresh cabbage will give you a bit more crunch, but both options taste delicious.
Final Thoughts
This Egg Roll in a Bowl Recipe is hands down a game-changer for anyone who loves big flavors with minimal effort. It’s fast to make, a crowd-pleaser, and endlessly adaptable for what you have on hand. Once you try it, you might find it hard to go back to traditional egg rolls. Trust me, it’s a winner worth adding to your regular rotation!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Low Fat
Description
This Egg Roll in a Bowl recipe is a quick, easy, and delicious low-carb take on a classic egg roll without the wrapper. Featuring lean ground beef, fresh vegetables, and savory Asian-inspired flavors like soy sauce and sesame oil, it’s perfect for a healthy weeknight meal that comes together in under 20 minutes.
Ingredients
Protein and Oil
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
Vegetables
- ½ onion, finely diced
- 1 carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups cabbage, thinly sliced
Seasonings and Sauces
- ½ tsp fine sea salt (or to taste)
- ¼ tsp pepper (or to taste)
- 1 tsp ground ginger
- ¼ cup low sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
Optional Garnishes
- 1 Tbsp chopped green onion
- ¼ tsp sesame seeds
Instructions
- Brown the beef. Heat a large skillet over medium-high and add olive oil. Once hot, add the ground beef and cook until no longer pink, about 5 minutes, breaking it apart with a spatula. Season with salt and pepper while cooking.
- Sauté onion and carrots. Add diced onion and julienned or grated carrot to the skillet. Cook until onion becomes tender, approximately 5-7 minutes, stirring occasionally to combine flavors.
- Add garlic and cook briefly. Stir in minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent burning and release the aroma.
- Cook cabbage with seasonings. Add thinly sliced cabbage, ground ginger, low sodium soy sauce, sesame oil, and granulated sugar to the skillet. Sauté for another 5-7 minutes, stirring occasionally, until the cabbage softens and absorbs the flavors.
- Serve and garnish. Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot as a nutritious and flavorful meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the soy sauce amount to taste or use tamari for gluten-free variation.
- Adding a splash of rice vinegar or a pinch of red pepper flakes can add extra flavor and tang.
- For vegetarian version, substitute ground beef with plant-based crumbles or tofu.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
