I love a good shortcut that doesn’t sacrifice flavor, and this Egg Roll in a Bowl delivers exactly that. It’s my answer to those nights when I want takeout flavors but need something healthier on the table fast. The savory ground beef paired with crisp cabbage and that irresistible sesame-soy combo tastes just like your favorite egg roll, minus the wrapper and all the deep-frying. I’ve been making this on repeat for years, and it never gets old.
Table of Contents
Ingredients for Egg Roll in a Bowl
I always keep these ingredients stocked because this dish is one of my go-to solutions for busy evenings. The beauty of this recipe lies in its simplicity – most of what you need is probably already in your kitchen. Fresh cabbage works better than pre-shredded because it holds up during cooking and gives you that perfect tender-crisp texture.
- 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 – I usually use my food processor to save time
- 3 garlic cloves, minced
- 3 cups green cabbage, thinly sliced – Pro tip: Don’t skip the thin slicing; it cooks faster and more evenly
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce – Low-sodium works best so you can adjust saltiness to your taste
- 2 tsp sesame oil – Toasted sesame oil gives deeper flavor
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Step-by-Step Instructions
Get all your ingredients prepped before you start cooking – this dish comes together quickly, and you’ll want everything within reach. You’ll need a 12-inch or larger skillet to accommodate all the ingredients comfortably.
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula as it browns. You’re looking for no pink remaining and a nice golden-brown color throughout. Season with salt and pepper once the beef is fully cooked.
Step 2: Stir in the diced onion and grated carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion becomes soft and translucent. The carrot should still have a slight bite to it. The caramelized onions add incredible sweetness to the dish, so don’t rush this step.
Step 3: Add the minced garlic and cook for just 30 seconds, stirring constantly. Garlic burns quickly, so keep it moving in the pan. You’ll know it’s ready when it becomes fragrant and just begins to soften.
Step 4: Add the sliced cabbage, ground ginger, soy sauce, sesame oil, and sugar to the skillet. Stir everything together and continue to sauté for 5 to 7 minutes, or until the cabbage is tender-crisp and has reduced in volume by about half. The cabbage will turn bright green initially, then soften to a more translucent appearance. The flavors will meld beautifully. Remove from heat and garnish with green onions and sesame seeds if desired. Serve warm and enjoy!
Perfect Pairings for Egg Roll in a Bowl
This Asian-inspired bowl is incredibly versatile and pairs beautifully with sides that complement its savory-sweet profile.
Steamed White or Brown Rice: Classic and comforting, rice soaks up all those delicious pan juices and turns this into a complete, satisfying meal that stretches the servings further. For another satisfying rice bowl option, try our Korean Ground Beef Bowl which shares similar flavors.
Cauliflower Rice: For a low-carb option that doesn’t sacrifice volume, cauliflower rice adds bulk and keeps the dish light while maintaining that grain-like texture you crave.
Asian Cucumber Salad: The cool, tangy crunch of marinated cucumbers provides the perfect contrast to the warm, savory bowl and adds a refreshing element to your plate.
Chinese Beef and Broccoli: Double down on Asian-inspired flavors by serving this alongside for a restaurant-style feast at home.
Sticky Garlic Chicken Noodles: While this Egg Roll in a Bowl is the main event, adding these noodles on the side creates an impressive spread for family dinners.
Steamed Edamame: Lightly salted edamame makes a protein-packed side that’s ready in minutes and adds a pop of green color and nutty flavor to round out the meal.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option for the week ahead. If the cabbage releases water during storage, simply drain it before reheating.
When reheating, use a skillet over medium heat with a splash of water or broth for 3 to 4 minutes to restore moisture and texture. You can also microwave it in 1-minute intervals, stirring between each, though the skillet method gives you back some of that fresh-cooked texture.
This dish is incredibly versatile. Serve it over rice, wrap it in lettuce leaves for a lighter option, or top it with a fried egg for extra richness and protein. It’s also delicious cold straight from the fridge if you’re in a real hurry. Looking for more quick Asian-inspired dinners? Check out our Thai Drunken Noodles or Chicken with Mixed Vegetable Stir Fry.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This Egg Roll in a Bowl is perfect for meal prep. Cook it as directed, let it cool completely, then store in portion-sized containers for easy grab-and-go lunches or quick dinners throughout the week.
What can I substitute for ground beef?
Ground turkey, chicken, or pork work beautifully in this recipe. For a vegetarian version, try crumbled firm tofu or tempeh – just adjust the cooking time slightly since they don’t need as long to brown.
How do I make this recipe spicier?
Add red pepper flakes while cooking the garlic, or drizzle sriracha or chili garlic sauce over the finished dish. You can also stir in a teaspoon of gochujang (Korean chili paste) for deeper heat and umami flavor.
Egg Roll in a Bowl
Ingredients
Equipment
Method
- 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 once fully cooked.
- Stir in the diced onion and grated carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5 to 7 minutes, or until the cabbage is tender-crisp and has reduced in volume by about half.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm over rice, cauliflower rice, or wrapped in lettuce leaves.
