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An Egg Roll in a Bowl is all of the deliciousness of a traditional eggroll, but without the guilt!
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Table of Contents
  1. Egg Roll in a Bowl aka Crack Slaw
  2. Egg Roll Ingredients for Your Bowl
  3. How to Make EggRoll in a Bowl
  4. Substitutions or Additions for your Egg Roll
  5. FAQ EggRoll In A Bowl Recipe
  6. Egg Roll in a Bowl Recipe Recipe

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!

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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.

 
using chopstick picked some of the eggroll in a bowl

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.
Cook ground beef, onions, and minced garlic in a pan
  • Add sesame oil, carrots, and cabbage. Let it cook for about 10 minutes.
Add sesame oil, carrots, and cabbage into the pan
  • Combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over the meat and cabbage mixture.
Combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil.
  • Cook for 5-10 more minutes, or until the carrots and cabbage are tender.
cook until the cabbage and carrots 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

What to Serve with Egg Roll in a Bowl

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 BeefBourbon Chicken, or our Better Than Takeout Fried Rice. These dishes really fulfill that carryout Chinese food craving! 

How to Store

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.

Can You Freeze Egg Roll in a Bowl

“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.

4.82 from 153 votes
eggroll in a bowl featured image

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 mins
Cook Time 20 mins
Total Time 30 mins

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.

Video

Nutrition Info

Calories: 268kcal | Carbohydrates: 6g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1167mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1832IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg

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.

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 4 stars
    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.

  4. 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

  5. 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!