This Egg Roll in a Bowl is savory, satisfying, and ready in just 20 minutes. Tender ground beef, crisp cabbage, and sweet carrots all come together in a ginger-soy sauce that tastes exactly like the filling of your favorite Egg Roll in a Bowl. I started making this on crazy weeknights when I needed something fast but didn't want to order takeout, and it's become one of my most-requested dinners. The best part? It all cooks in one pan, so cleanup is a breeze.
If you love quick, flavorful meals, you'll also want to try my Honey Garlic Shrimp or this comforting Garlic Parmesan Chicken Pasta.
Why You'll Love This Egg Roll in a Bowl
This keto Egg Roll in a Bowl is one of those recipes that checks every box. It's fast, healthy, budget-friendly, and tastes like something you'd order at a restaurant. The stir fry with ground beef is hearty and filling, and the cabbage adds bulk without making the dish feel heavy.
The flavors are classic and comforting. Soy sauce and sesame oil give you that rich, savory base, while the ginger adds warmth and a little spice. The touch of sugar balances everything out and keeps the sauce from being too salty. And because you're using simple, wholesome ingredients, you know exactly what's going into your food.
It's also incredibly versatile. You can swap ground beef for ground turkey, chicken, or pork. You can add more vegetables like bell peppers, mushrooms, or snap peas. You can make it spicier with red pepper flakes or sriracha. It's the kind of recipe that adapts to whatever you have on hand or whatever your family likes. If you love flexible dinners, check out my Butter Chicken or this hearty Hobo Casserole.
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Egg Roll in a Bowl Ingredients
Here's everything you need to make this low-carb Asian meal.
See Recipe Card Below This Post For Ingredient Quantities
- Lean ground beef: Forms the hearty base of this dish and adds rich, savory flavor. The 85/15 blend has enough fat to keep the beef juicy without being greasy.
- Olive oil: Keeps the beef from sticking to the pan and adds a little healthy fat.
- Fine sea salt: Seasons the beef and brings out the natural flavors of the vegetables.
- Pepper: Adds a subtle kick and balances the sweetness in the sauce.
- Onion: Adds sweetness and depth when it softens in the skillet. Finely diced onion blends right into the dish.
- Carrot: Adds a touch of sweetness and a pop of color. Julienned or grated carrots cook quickly and mix well with the cabbage.
- Garlic cloves: Minced fresh garlic adds that sharp, aromatic flavor that makes everything taste better.
- Cabbage: Mimics the texture of Egg Roll in a Bowl filling and adds crunch and volume without extra calories. It wilts down beautifully and soaks up all the sauce.
- Ground ginger: Brings warmth and a slightly spicy, earthy flavor that's essential to Asian cooking.
- Low sodium soy sauce: The base of the sauce. It's salty and savory without being overwhelming. Low sodium lets you control the salt level.
- Sesame oil: Adds a rich, nutty flavor that's signature in sesame oil recipes. A little goes a long way, so you only need a couple teaspoons.
- Granulated sugar: Balances the saltiness of the soy sauce and adds a hint of sweetness that rounds out the flavor.
- Green onion: Optional garnish that adds a fresh, mild onion flavor and a pop of green color.
- Sesame seeds: Optional garnish that adds a little crunch and makes the dish look beautiful.
How to Make Egg Roll in a Bowl
Here's how to throw together this simple egg roll in a bowl in just a few steps.
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula as it cooks. Let it brown for about 5 minutes until it's no longer pink, then season with salt and pepper.
- Sauté the vegetables: Add the diced onion and grated carrot to the skillet. 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 so it doesn't burn. The garlic should smell amazing and fragrant.
- Add the cabbage and seasonings: Stir in the sliced cabbage, ground ginger, soy sauce, sesame oil, and sugar. Keep cooking for another 5 to 7 minutes, stirring occasionally, until the cabbage is tender and wilted. The cabbage will shrink down quite a bit as it cooks.
- Serve: Spoon the mixture into bowls and garnish with chopped green onions and sesame seeds if you like. Serve hot and enjoy!
Substitutions and Variations
This recipe is super flexible, so feel free to make it your own.
Ground beef: Swap it for ground turkey, ground chicken, or ground pork. Each one will give you a slightly different flavor, but they all work well.
Cabbage: You can use a bag of coleslaw mix instead of slicing your own cabbage. It saves time and already includes carrots, so you can skip grating a carrot separately. This makes it an egg roll in a bowl with coleslaw mix version.
Low sodium soy sauce: Regular soy sauce works too, but use a little less since it's saltier. Tamari or coconut aminos are good gluten-free options.
Sesame oil: If you don't have sesame oil, you can skip it, but it does add a lot of flavor. Toasted sesame oil has the strongest flavor.
Ground ginger: Fresh grated ginger is even better if you have it. Use about a tablespoon of fresh ginger in place of the ground.
Add more veggies: Toss in sliced bell peppers, mushrooms, snap peas, or water chestnuts for extra crunch and flavor.
Make it spicy: Add a teaspoon of sriracha, red pepper flakes, or chili garlic sauce to the sauce for some heat.
Chicken version: Use ground chicken or diced chicken breast for a chicken egg roll in a bowl variation.
EQUIPMENT
You don't need much to make this dish, just a few basic kitchen tools.
Large skillet or frying pan: A big skillet gives you enough room to brown the beef and cook all the vegetables without crowding. Nonstick or cast iron both work great.
Spatula: For breaking up the beef as it cooks and stirring everything together.
Knife and cutting board: For chopping the onion, slicing the cabbage, and mincing the garlic.
Grater or julienne peeler: Makes quick work of the carrot. A box grater works fine, or you can use a julienne peeler for pretty matchstick pieces.
Storage Tips
This dish keeps well, which makes it great for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit, so it's perfect for making ahead.
Freezer: You can freeze this for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring between each. Add a splash of soy sauce or water if it seems dry.
Meal prep: This is perfect for meal prep. Divide it into individual containers and grab one for lunch or dinner throughout the week.
Serving Suggestions
This egg roll in a bowl recipe is delicious on its own, but here are a few ways to make it even better.
Over rice: Serve it over white rice, brown rice, or cauliflower rice for a more filling meal.
With noodles: Spoon it over cooked ramen noodles, rice noodles, or zucchini noodles for an Egg Roll in a Bowl.
In lettuce wraps: Scoop the mixture into butter lettuce leaves for a fun, handheld version.
With crispy wonton strips: Add some crunch by topping each bowl with crispy wonton strips or chow mein noodles.
As part of a bigger meal: Serve it alongside crockpot French dip sandwiches or buffalo chicken dip for a casual dinner spread.
Expert Tips
Here are a few tricks to make this dish come out perfect every time.
Don't overcrowd the pan: If your skillet is too small, the beef will steam instead of brown. Use a large skillet or cook the beef in batches if needed.
Cook the garlic last: Garlic burns quickly, so add it after the onions and carrots are tender. Cook it for just 30 seconds until fragrant.
Slice the cabbage thin: Thin slices cook faster and more evenly. You want them tender but not mushy.
Taste and adjust: The sauce should be balanced between salty, sweet, and savory. Taste it before serving and add more soy sauce, sugar, or sesame oil if needed.
Let the cabbage wilt: The cabbage will look like a lot at first, but it shrinks down as it cooks. Don't worry if it seems like too much in the pan.
Use fresh vegetables: Fresh cabbage, carrots, and garlic make a big difference in flavor and texture. Avoid pre-shredded cabbage if you can, since it can be dry.
FAQ
What are common mistakes when making egg roll in a bowl?
The most common mistake is overcooking the cabbage until it's mushy. You want it tender but still with a little bite. Another mistake is not seasoning the beef properly. Make sure to salt and pepper it while it's cooking so the flavor builds from the start. Also, adding the garlic too early can cause it to burn, so wait until the onions are soft before tossing it in.
Is egg roll in a bowl healthy?
Yes, egg roll in a bowl is a healthy option. It's packed with vegetables like cabbage and carrots, which are high in fiber and low in calories. The lean ground beef adds protein, and the dish is naturally low-carb and gluten-free if you use tamari instead of soy sauce. It's much healthier than fried Egg Roll in a Bowl because there's no deep frying or heavy breading.
What goes with egg roll in a bowl?
Egg Roll in a Bowl pairs well with rice, cauliflower rice, or noodles if you want to make it more filling. You can also serve it with a side of edamame, miso soup, or a simple cucumber salad. It's great on its own too, especially if you're eating low-carb. For a fun twist, serve it in lettuce wraps or top it with crispy wonton strips.
What sauce to put on egg roll in a bowl?
The dish already has a built-in sauce made with soy sauce, sesame oil, and a touch of sugar, so it doesn't need anything extra. But if you want more flavor, you can drizzle on some sriracha, sweet chili sauce, or hoisin sauce. A little extra sesame oil or a squeeze of lime juice also adds a nice finishing touch.
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Egg Roll in a Bowl
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5 minutes. Season with salt and pepper.
- Add diced onion and grated carrot to the skillet, cooking for 5-7 minutes, until the onion becomes tender. Stir occasionally.
- Stir in minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add sliced cabbage, ground ginger, soy sauce, sesame oil, and granulated sugar. Continue sautéing for 5-7 minutes, stirring occasionally, until the cabbage is tender.
- Serve immediately, garnished with chopped green onions and sesame seeds if desired.
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