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 used white meat chopped chicken cooked separate in toasted sesame oil & Chinese 5 spice seasoning then added to cabbage mixture after. Also added a large can of Chinese vegetables & a can of waterchestnuts at the end. Served over Jasmine rice with Chinese noodles for topping. Have made this at least once or twice a month for some time now our family favorite!
Fried Rice is always good❗
Phenomenal recipe. We wrap 2 tbs of mixture into egg roll wraps and air fry @ 400 for 4 minutes each side. We also serve on top of rice.
this was good however next time will make 2 changes…. i felt the amt of beef ratio to cabbage was too much so will use only 1 lb ground beef and will lower soy sauce to 1/4 cup instead of 1/2 as i felt there was too much was very salty too (and i had low sodium version) the soy sauce just pooled at the bottom i felt it could use way less….. otherwise tasty!
I wonder if you fried up some egg roll wrappers and the crumbed them over the top
I used Won ton strips in mine. Very good.
This recipe sounds great just as is.. I will be anxious to try it this week rather than going to a Resturant for egg rolls. . I like this method much better
It was good. I thought the recipe called for too much soy sauce. I used 1/4 cup and added 1/4 cup of water and it was good. I gave everyone the option to add more to their individual bowls, but nobody did. I also cut the amount of red pepper in half and used ground chicken instead of beef.
Absolutely fantastic my family loved this recipe I shredded my cabbage carrots and sliced my onion thin added all the spices and covered and let flavor marinade for 6 hours cookedy hamburger removed it from pot cooked the cabbage mix them mixed hamburger back in.
Really good! My whole family loved it. Will be on my rotation for dinners. Thank you for sharing.
This was excellent! I used a bag of coleslaw and added bean sprouts. I tweaked the seasonings a little bit…I used coconut aminos in lieu of soy sauce, fresh minced ginger and toasted sesame oil. The toasted sesame oil added a little more depth to the flavor and the ginger added a freshness. Super easy and came out excellent!
Used ground chicken to make it Weight Watcher friendly. Was pretty tasty.