Egg Roll in a Bowl is a deconstructed version of the classic egg roll, offering all the delicious flavors of the crispy appetizer without the frying. This dish features ground meat (usually beef, chicken, or turkey) sautéed with shredded cabbage, carrots, and onions, and seasoned with a savory blend of soy sauce, ginger, garlic, and sesame oil. It’s typically topped with green onions, sesame seeds, and sometimes a drizzle of hoisin or sriracha for an extra punch of flavor.
I first made an Egg Roll in a Bowl when I was craving egg rolls but didn’t want to deal with frying. The combination of tender meat and crunchy veggies, all seasoned with that perfect umami-rich sauce, was an instant hit! What I love most about this dish is how quick and easy it is to make, while still delivering all the satisfying flavors of a traditional egg roll. It’s also highly customizable—whether you want to go with a leaner meat, add extra veggies, or make it spicier, you can adjust it to your tastes! It’s the perfect weeknight dinner that’s both delicious and light.
Perfect for:
- Quick weeknight dinners
- Meal prepping
- Low-carb meals
- Asian-inspired cravings
- Health-conscious eaters
Why You’ll Love This Recipe
Here are 10 reasons why this Egg Roll in a Bowl will become your new favorite dish:
- All the Flavor, None of the Frying: Enjoy the taste of an egg roll without the extra calories from deep frying.
- Quick and Easy: This dish comes together in just 20 minutes, making it perfect for busy evenings.
- Customizable Protein: You can use ground beef, chicken, turkey, or even tofu for a vegetarian option.
- Packed with Veggies: Cabbage, carrots, and green onions add freshness and crunch, making it a nutrient-dense meal.
- Low-Carb and Keto-Friendly: Skip the wrapper and enjoy the flavors in a low-carb, keto-friendly bowl.
- Tons of Flavor: The soy sauce, sesame oil, and ginger give this dish an authentic, savory taste.
- Meal Prep Friendly: Make a big batch and store leftovers for lunch or dinner throughout the week.
- One-Pan Wonder: This meal is made in one skillet, which makes clean-up a breeze.
- Gluten-Free Option: Easily make it gluten-free by using tamari or coconut aminos instead of soy sauce.
- Kid-Friendly: The flavors are mild and familiar, making it a hit with picky eaters.
Preparation and Cooking Time
- Total Time: 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 4 servings
- Calories per serving: Approximately 250-300 calories
- Key Nutrients: Protein: 22g, Carbs: 15g, Fat: 18g
Ingredients
For the Egg Roll Base:
- 1 lb ground beef (or chicken, turkey, or tofu)
- 1 tablespoon sesame oil
- 4 cups shredded cabbage (green or napa cabbage)
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- 1 teaspoon honey or maple syrup
Ingredient Highlights
- Sesame Oil: Adds a rich, nutty flavor that enhances the overall dish.
- Cabbage: Light and crunchy, providing the classic egg roll texture without the wrapper.
- Soy Sauce and Hoisin: These give the dish its signature umami flavor, balanced with a touch of sweetness.
- Ginger and Garlic: Fresh ginger and garlic bring an aromatic punch to the dish.
Step-by-Step Instructions
Prepare the Egg Roll Base:
- Cook the Meat: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef (or your protein of choice) and cook until browned, breaking it up with a spatula as it cooks.
- Add Garlic and Ginger: Once the meat is cooked, add garlic and ginger to the pan. Stir-fry for 1-2 minutes until fragrant.
- Add Veggies: Stir in shredded cabbage and carrots, cooking for 3-4 minutes until the cabbage is wilted and softened.
- Season the Mixture: Stir in soy sauce, rice vinegar, and hoisin sauce (if using). Continue to cook for another 2-3 minutes until everything is well combined and heated through.
- Garnish and Serve: Top with sliced green onions and a sprinkle of sesame seeds.
Prepare the Sauce:
- Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sriracha (if using), and honey or maple syrup. Pour over the egg roll mixture just before serving.
Serve:
- Dish It Out: Serve hot, garnished with extra green onions and sesame seeds if desired.
How to Serve
Here are 10 serving suggestions for Egg Roll in a Bowl:
- As a Quick Dinner: Perfect for a fast weeknight meal that the whole family will love.
- With Rice: Serve over a bed of steamed rice for a heartier meal.
- In Lettuce Wraps: Scoop into lettuce leaves for a low-carb, fresh option.
- With Cauliflower Rice: Keep it low-carb by serving with cauliflower rice.
- Top with a Fried Egg: Add a fried egg on top for extra protein and richness.
- As Meal Prep: Divide into containers for easy grab-and-go lunches throughout the week.
- With a Side Salad: Pair with a simple side salad for a more balanced meal.
- As a Snack: Enjoy as a light snack or appetizer for a party.
- With Noodles: Serve over cooked noodles for a more filling dish.
- For Leftovers: Reheat the leftovers for a quick and satisfying meal.
Additional Tips
- Adjust the Spice Level: Add more sriracha or chili flakes if you like a spicier kick.
- Don’t Overcook the Veggies: Keep the veggies crunchy for the best texture contrast.
- Use Tamari for Gluten-Free: Swap regular soy sauce with tamari to make this recipe gluten-free.
- Customize the Protein: Use your preferred protein, such as chicken, turkey, or even tofu for a vegetarian option.
- Batch Cooking: Make a big batch and store it in the fridge for up to 3-4 days for easy lunches and dinners.
Recipe Variations
- Vegan Egg Roll in a Bowl: Use crumbled tofu or tempeh instead of ground meat for a vegan-friendly option.
- Spicy Version: Add more sriracha or chili paste to give the dish extra heat.
- Vegetable-Only Version: Skip the meat entirely and use extra veggies like bell peppers, mushrooms, or zucchini.
- Asian-Inspired Dressing: Swap the soy sauce in the sauce with a homemade Asian-style dressing made from sesame oil, rice vinegar, and a touch of honey.
- With Rice Noodles: Serve the egg roll mixture over cooked rice noodles for a twist.
- Sweet and Sour: Add a tablespoon of pineapple juice and a dash of sugar to the sauce for a sweet and sour version.
Special Equipment
- Skillet or Wok: For sautéing and stir-frying the meat and vegetables.
- Grater or Microplane: For grating fresh ginger.
- Whisk: To combine the sauce ingredients.
FAQ Section
- Can I use frozen vegetables?
Yes, frozen mixed veggies can be used if you’re in a pinch, but fresh cabbage and carrots give the best texture. - How long does this dish last in the fridge?
This dish can be stored in an airtight container in the fridge for up to 4 days. - Can I freeze the leftovers?
Yes, freeze leftovers for up to 2 months. Thaw and reheat on the stove when ready to eat. - Can I use a different protein?
Yes, ground chicken, turkey or tofu can be substituted in place of beef. - Can I skip the sesame oil?
While sesame oil adds a unique flavor, you can substitute it with olive oil or another neutral oil. - Is this dish gluten-free?
It can be made gluten-free by using tamari and checking that the hoisin sauce is gluten-free. - Can I double the recipe?
Yes, you can easily double the recipe for a larger group or meal prep. - Can I make this dish ahead of time?
Yes, prepare it ahead of time and store it in the fridge for quick reheating. - What can I use instead of hoisin sauce?
Use a mixture of soy sauce, honey, and a bit of peanut butter as a substitute for hoisin sauce. - Can I add more vegetables?
Absolutely! Feel free to add mushrooms, bell peppers, or any other veggies you like.
Conclusion
Egg Roll in a Bowl is a healthy, deconstructed version of the classic egg roll, featuring all the savory flavors you love but without the frying. Ground beef (or chicken, turkey, or tofu for a lighter option) is cooked with shredded cabbage, carrots, and onions, then seasoned with soy sauce, garlic, ginger, and a splash of rice vinegar. The result is a flavorful, slightly sweet and savory dish that captures the essence of egg rolls in a quick and easy bowl form.
This dish is versatile—you can add extra vegetables like bell peppers, mushrooms, or snap peas for added crunch, and top with green onions, sesame seeds, or a drizzle of sriracha for some heat. It’s perfect for a low-carb meal, and you can serve it over cauliflower rice or enjoy it on its own.
I can’t wait to see how your Egg Roll in a Bowl turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your healthy, vibrant creations. Don’t forget to leave a comment and let me know how you made this dish your own!