why make this recipe
Egg Roll in a Bowl gives you the same crunchy, savory flavors of an egg roll without the wrapper. It cooks fast, uses one pan, and fits low-carb or quick weeknight meals. It is great when you want a warm, filling dish with little prep.
introduction
Egg Roll in a Bowl is a simple stir-fry of ground beef, cabbage, and carrots with soy and sesame flavors. It cooks fast and fills the kitchen with a nice aroma. If you like a bolder spicy option, try a related twist like the buffalo chicken egg rolls recipe for a different flavor profile.
how to make Egg Roll in a Bowl
Follow these steps to make the dish. Read the full ingredients and directions below before you start.
Ingredients :
1 lb lean ground beef (85/15), 1 Tbsp olive oil, ½ tsp fine sea salt, or to taste, ¼ tsp black pepper, or to taste, ½ medium onion, finely diced, 1 medium carrot, julienned or coarsely grated, 3 garlic cloves, minced, 3 cups green cabbage, thinly sliced, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, ½ tsp granulated sugar, 1 Tbsp chopped green onion (optional, for garnish), ¼ tsp sesame seeds (optional, for garnish)
Directions :
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper., Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft., Add the minced garlic and cook for another 30 seconds, stirring constantly., Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted., Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
how to serve Egg Roll in a Bowl
Serve hot right from the pan. It is good on its own or over steamed rice or cauliflower rice. Top with extra green onion, sesame seeds, or a drizzle of soy sauce or sriracha for heat. You can also serve it with a side of pickled vegetables or a simple salad.
how to store Egg Roll in a Bowl
Cool to room temperature, then store in an airtight container. Keep in the fridge for 3–4 days. To reheat, warm in a skillet over medium heat until hot, or microwave in short intervals, stirring between. You can freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Egg Roll in a Bowl
- Use a large skillet so the cabbage can brown a bit and not steam too much.
- Cut or grate carrots small so they cook fast.
- Drain excess fat after browning the beef for a cleaner flavor.
- Taste and adjust soy sauce and salt at the end.
- For more crunch, add shredded cabbage at the very end and toss for 1 minute.
variation (if any)
- Swap ground beef for ground pork, turkey, or chicken.
- Make it vegetarian with crumbled tofu or extra mushrooms.
- Add a splash of rice vinegar or hoisin sauce for a different sauce note.
- Stir in bean sprouts or sliced bell pepper for more texture.
FAQs
Q: Is this dish low carb?
A: Yes. With no wrapper and mostly cabbage, it fits many low-carb plans.
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well. Cook it the same way, but watch for lower fat that may need a bit of oil.
Q: Can I use pre-shredded coleslaw mix?
A: Yes. Pre-shredded mix saves time. Add it the same way as sliced cabbage.
Q: How do I reheat leftovers so they stay crisp?
A: Reheat in a skillet over medium heat. The pan keeps the vegetables from getting soggy like a microwave can.
Egg Roll in a Bowl
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Low Carb
Description
A quick and easy stir-fry that delivers the crunchy, savory flavors of traditional egg rolls without the wrapper.
Ingredients
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups green cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
Notes
For added crunch, consider tossing in shredded cabbage at the end. Adjust soy sauce and salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
