This Egg Roll in a Bowl recipe is a proven crowd-pleaser, with over 1 million views and 200 ecstatic 5-star reviews. This one-pan wonder is ready in under 30 minutes, making it a perfect weeknight meal. It packs all the flavor of a classic egg roll without the carbs in the wrapper, offering a delicious and hassle-free Keto-friendly option.
egg roll in a bowl recipe
If you are an egg roll fan like me, but you are trying to avoid fried food and maybe focus on a more keto-friendly diet, then this is the dinner for you. All of the Asain flavors in this deconstructed eggroll will make you forget the fried version quickly!
Just four easy steps and a super simple ingredient list means that you’ll have this ready in no time at all. It’s a recipe that you and your family are sure to enjoy.
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 pork, chicken, or turkey, you could use a ground version of any of those.
- Onion – Diced finely.
- Coleslaw mix – I used a bag of already shredded cole slaw. Saves a lot of chopping time!
- Carrots—I like to cut them Julianne-style or shredded. Again, I bought these that were 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
- Cook ground beef, onions, and minced garlic and cook until 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 & Variations
- You could also opt for a vegetarian-style egg roll bowl and or use tofu, meatless crumbles, or grilled shrimp in its place, or leave the meat out altogether.
- I love to add rice to this recipe to really complete it and make it a bit more filling when serving it as a meal.
- If you would like some additional protein, you can add an egg in and scramble it with the cooked cabbage. Once it is combined, you can mix it in with the sauce.
- Don’t hesitate to add in your favorite veggies. Some of our favorites are portabello mushrooms and green and red peppers.
How to serve
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 Tips
This Egg roll in a bowl can be stored in an airtight container in the fridge for up to 4 days. If you choose to make rice to go with it, the rice can be stored in a separate container or can be stored mixed up with the egg roll ingredients.
How to Meal Prep
“Bowl” style dinners are super popular right now, especially for meal prepping and making in advance. Cook this recipe completely and store in individual-size meal containers. It is great to send to school, bring for lunch, or pop in the microwave for a quick weeknight dinner.
How to Reheat
It’s easy to reheat egg roll in a bowl. You can either heat it up on the stove top, or pop it in the microwave for a couple of minutes. If you’re using the stove top or wok method, just make sure to stir regularly while its reheating so that everything cooks evenly. The microwave is even faster, but you want to make sure to use short bursts of heat rather than one continuous burst.
You may want to add a touch of soy sauce on to rejuvenate 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
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
- Keep your pan a bit cooler to not burn the garlic. You can always turn it up higher if needed, but burnt garlic will add a sour flavor to your recipe.
- Check your supermarket for pre-shredded carrots to save yourself some time.
- You can bring out the flavor of the spices by rubbing them together in your palms before adding them to the pan. You can also use a mortar and pestle.
Nutrition Info
Egg roll in a bowl is a creative and delicious recipe. I know that you and your family will absolutely love this one! Enjoy.
I definitely wouldn’t use more than a 1/2 c of soy sauce. I liked it but couldn’t eat it because the soy sauce was overwhelming. Wish I had used less!
Thank you. I’m watching sodium intake so I use half soy and half water to make the half cup of liquid. It was fine.
This was fantastic!
The recipe calls for finely shredded carrots but the picture shows julienned carrots. If you skip to the recipe and don’t look at the pictures you’ll be confused and annoyed.
Looks delicious. I wonder how I could adapt this to cook it in an instant pot. Any thoughts?
Maybe try low sodium soy sauce. I used ground pork, I might change to ground Italian sausage. My husband said it would be better as a side dish
Oh and I added bean sprouts
This recipe was great easy to make and turned out delicious next time I will serve it with fried wanton wrappers just a few as I love my carbs 💕
Can you use this as egg roll filling if you actually want to make egg rolls?
Yup! You sure can.
This recipe was fantastic! I was just shy of a 1/2 cup of soy sauce so I filled the little remaining left with oyster sauce and used toasted sesame oil which has much more flavor. The whole family loved this and want me to make this again! All thumbs up and 5+ stars!
This was easy to make, smelled delicious BUT I could barely eat it because it was sooooo salty. Don’t use more than 1/2 cup Soy sauce and make sure its low sodium.
Think I could add some sprouts and an egg or two and still have it freeze okay?