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An Egg Roll in a Bowl is all of the deliciousness of a traditional eggroll, but without the guilt! It’s all of the flavors of an egg roll, but without the fried shell (so a healthy option) and ready in just about 30 minutes!
The perfect quick and healthy dinner recipe!
Egg Roll in a Bowl aka Crack Slaw
Anytime we order Chinese take out, we absolutely have to get egg rolls. They are a huge hit in our house, but not great when you are trying to live a healthier lifestyle.
Now, all of the yummy ingredients you’d typically find inside the classic egg roll can easily be mixed up to make a sort of egg roll stir fry, with this egg roll in a bowl recipe.
This is such a fun and creative recipe and it’s so easy to make. I love this idea because it’s totally different from anything else I would normally make and because it’s crazy delicious and healthy, too!
Next time you’ve got the craving for Asian cuisine or Chinese carryout, egg roll in a bowl is the best option! Just four easy steps and a super simple ingredient list means that you’ll have this unique recipe put together in no time at all. It’s a recipe that you and your family are sure to enjoy.
Egg Roll Ingredients for Your Bowl
The ingredients needed for egg roll in a bowl are primarily seasonings and oil, with a few vegetables and your choice of protein. You might have many of these items already in the pantry at home.
Here is what you’ll need:
- 1 ½ pounds ground beef
- 1 large onion diced finely
- 1 16 ounce bag coleslaw mix
- ½ cup carrots peeled and finely shredded
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- 1 ½ tsp ground ginger
- 1 tbsp minced garlic
- ½ – ¾ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
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How to Make EggRoll in a Bowl
- 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.
Substitutions or Additions for your Egg Roll
Meat: 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.
You could also opt for a vegetarian style egg roll bowl and or use tofu, meatless crumbles or grilled shrimp in its place, or just leave the meat out altogether.
Additions: There are so many ingredients you could add to make this egg roll bowl your own! You can change up the types of oils and seasonings you are using, add in extra veggies, or get creative with your sides.
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.
FAQ EggRoll In A Bowl Recipe
This eggroll in a bowl can be a meal all on its own. But, if you want to add rice to make it a bit heartier, that is a great option. 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 or broccoli rice, too!
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!
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 this can be stored in a separate container, or can be stored mixed up with the egg roll ingredients.
“Bowl” style dinners are super popular right now, especially the bowls that are freezer friendly and easy for on the go or busy nights at home. This recipe is a great freezer option.
To freeze your egg roll in a bowl, simply put the ingredients in an airtight freezer-safe container. You can freeze this for up to 3 months. When you’re ready, let it thaw out overnight and heat in the microwave.
Egg Roll in a Bowl Recipe
Ingredients
- 1 ½ pounds ground beef
- 1 large onion diced finely
- 1 16 ounce bag coleslaw mix
- ½ cup carrots peeled and finely shredded
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- 1 ½ tsp ground ginger
- 1 tbsp minced garlic
- ½ – ¾ cup soy sauce I used a little over ½ cup
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
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 onions and minced garlic and cook until meat is browned, again, keep the ground beef in larger pieces.
- Add 2 tbsp sesame oil, carrots, and cabbage to the skillet. Use tongs to combine. Let cook for about 5 minutes.
- In a small separate bowl combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and cabbage mixture.
- Reduce heat and continue to cook for about 5 minutes.
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Nutrition Info
Egg rolls are a classic Asian cuisine that everyone loves. Now, you can enjoy them in bowl form, and make an entire meal out of this yummy food. Egg roll in a bowl is a creative and delicious recipe. I know that you and your family will absolutely love this one! Enjoy.
Think I could add some sprouts and an egg or two and still have it freeze okay?
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.
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!
Can you use this as egg roll filling if you actually want to make egg rolls?
Yup! You sure can.
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 💕
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
Looks delicious. I wonder how I could adapt this to cook it in an instant pot. Any thoughts?
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.
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.
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!