This Egg Roll in a Bowl has everything you love about a classic egg roll—savory ground beef, tender cabbage, and a rich, garlicky sauce—all cooked in one skillet in just 20 minutes. No wrappers, no frying, just big flavor in a quick and easy meal!
egg roll in a bowl recipe
Love egg rolls but not the deep-fried mess? This Egg Roll in a Bowl has all the bold flavors— garlic, soy sauce, and a touch of sesame oil—without the grease. Quick, keto-friendly, and backed by over 200 five-star reviews, it’s a fast, flavorful low-carb favorite!
Featured Comment
This was a great “bowl”…. even my ” fussy eater” enjoyed it.
Why I Love This Recipe (and you will, too!)
- Ready in 20 minutes: Perfect for busy weeknights.
- Healthy & flavorful: Packed with veggies, lean protein, and bold spices.
- One-pan cleanup: Easy, fast, and stress-free.
- Customizable & family-friendly: Fits any diet and pleases picky eaters.
Ingredients
- Ground beef – I used lean ground beef 90/10, but 85/15 will work as well. I suggest using ground beef here, but you could easily swap it out for another type of meat. If you prefer ground pork, ground chicken, or ground turkey, you could use a ground meat version of any of those.
- Onion – Diced finely.
- Coleslaw mix – I used a bag of already shredded cole slaw. It saves a lot of chopping time! You could also use a bag of broccoli slaw
- Carrots—I like to cut them Julianne-style or shredded. Again, I bought these already cut from the store.
- Seasoning & Spices – Onion powder, Garlic powder, Red pepper flakes, Ground ginger
- Minced garlic – I always prefer using fresh garlic, but jarred minced garlic will work in a pinch.
- Soy sauce – I always try to use low-sodium soy sauce so the dish isn’t too salty. If you prefer saltier, you can use regular soy sauce. I like to start with 1/2 cup and add more if needed.
- Sesame oil – Sesame oil is my favorite thing ever! It gives a delicious Asian taste that will bring the authentic egg roll flavor through.
- Vegetable oil – You can use all sesame oil if you prefer, but I like this combination.
How to Make Egg Roll In a Bowl
- In a large skillet, cook ground beef, onions, and minced garlic over medium-high heat until the meat is browned.
- Add sesame oil, carrots, and cabbage. Let it cook for about 10 minutes.
- Combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over the meat and cabbage mixture.
- Cook for 5-10 more minutes or until the carrots and cabbage are tender.
Tips & Recipe Variations
- Make it vegetarian – Swap the meat for tofu, meatless crumbles, or grilled shrimp, or leave it out entirely for a veggie-packed bowl.
- Add some heat – Stir in sriracha or drizzle sriracha mayo on top for a spicy kick.
- Keep it gluten-free – Use tamari or coconut aminos instead of soy sauce.
- Boost the protein – Scramble an egg with the cooked cabbage or serve it with rice for a heartier meal.
- Mix in more veggies – Try portobello mushrooms, bell peppers, or your favorites for extra flavor and crunch.
How to serve Egg Roll Bowl
This eggroll in a bowl can be a meal all on its own, but here are some additional serving tips that we enjoy:
- Over Rice: Adding rice will make it a bit heartier. Any type of rice (brown, jasmine, white) is my go-to! If you’d like to keep it healthier and compliant for certain diets, you could try adding cauliflower rice or broccoli rice, too!
- As a Side: This can also be served as a side dish. We love to enjoy it alongside our Mongolian Beef, Bourbon Chicken, or our Better Than Takeout Fried Rice. These dishes really fulfill that carryout Chinese food craving!
Storage & Reheating Tips
Storage—Store leftovers in an airtight container in the fridge for up to 4 days. Store rice separately or mix it before putting it in the refrigerator
Meal Prep – This makes a great meal prep option! Divide into individual containers for easy grab-and-go lunches or quick weeknight dinners.
Reheating – Warm on the stovetop, stirring occasionally, or microwave in short bursts until heated through. Add a splash of soy sauce to freshen up the flavor.
More Asian-Inspired Recipes
- Garlic Sesame Noodles
- Benihana hibachi chicken recipe
- Easy Chicken Lo Mein
- Beef Ramen Stir Fry
- Ramen Noodle Stir Fry
Egg Roll in a Bowl Recipe
Serves — 6
An Egg Roll in a Bowl is all of the deliciousness of a traditional eggroll, but without the guilt!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Video
Ingredients
- 1½ pounds ground beef
- 1 large onion diced finely
- 1 tablespoon minced garlic
- 2 tablespoons sesame oil
- ½ cup carrots peeled and finely shredded
- 16 ounces coleslaw mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1½ teaspoon ground ginger
- ½ – ¾ cup low sodium soy sauce I used about ½ cup
- 2 tablespoons vegetable oil
- green onions for garnish (optional)
Instructions
- Cook ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful to not break the ground beef into smaller pieces, keep the pieces larger.
- Drain grease and return to the stovetop. Add the onions and minced garlic and cook until the onions are soft and translucent. Again, keep the ground beef in larger pieces.
- Add 2 tablespoons sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine. Let cook for about 5 minutes.
- In a small separate bowl combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and coleslaw mixture.
- Reduce the heat and continue to cook for about 5 minutes.
Jenn’s Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short bursts until warmed through. If serving with rice, store it separately or mix it in before refrigerating. Add a splash of soy sauce when reheating to refresh the flavors.
Nutrition Info
Calories: 248kcal | Carbohydrates: 10g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 865mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 4mg
Egg roll in a bowl is a creative and delicious recipe. I know that you and your family will absolutely love this one! Enjoy.
“Asian” Gal here…I forgot to give stars 🤭
This is “hands down” a 5 ⭐️⭐️⭐️⭐️⭐️ recipe!!! 😋
I make this often and pretty much “as is” *except* that I use lean ground pork rather than beef, fresh minced garlic and ginger, and lower sodium soy sauce.
I also add a bag of bean sprouts along with the cole slaw mix, and 2 to 3 Tbsp. oyster sauce.
We like it with rice (and/or) long thin “Asian” noodles…can use any “pasta” noodle such as spaghetti, spaghettini, linguine etc. that have been tossed in a drizzle of sesame oil and a splash of lower sodium soy sauce.
So easy, so good…no need for take-out! 😉😊😋
I’ve made this many times already. Taste just like an egg roll. Serve on top of white rice and sometimes ramen noodles. Add some chopped peanuts to the finished dish. Delish!
This is an awesome recipe. I have been enjoying it for a cuply das now. Just the right amount of savory. I compare it to potato chips in that you can’t stop eating it.
Have not made it yet but looks so delicious!!!!
I liked it but I made a few changes. I think using fresh veggies and shredding them yourself makes a hugh difference. I always use Bok Choy( baby is available) as well as green and purple cabbage. I added a splash of rice viniger to the regular soy sauce ( not LS) and a teaspoon of sugar. I topped it with chopped green/ spring onions, cilantro and either Wonton or chow main noodles. Thanks for sharing your recipe. Enjoy 😋
Thank You FOR SHARING 👏🏼👏🏼👍🏼❤️Jen 🥰This LOOKS SO YUMMY ❗️😋 And HEALTHY 😊Thanks Again G-d❤️Bless
Wonderful recipe
Thanks for sharing