This post may contain affiliate links. Please read our disclosure policy.
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!
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
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
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.