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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 love this recipe. I was looking for a camping meal that I could prepare in advance. For added fun I served in taco shells. I actually put the mixture in baggies-one baggie equals one taco. Boil water, pour over baggies in lidded pot, cover and ‘cook’ for 10 minutes or until warm. A healthy camp meal using only boiling water. My husband loved the simple idea!
low Carb..GREAT
I made this with turkey and it was great. The only changes I made were to add kitchen boquet and mushroom seasoning to the ground turkey to give it a little more flavor and a little rice wine vinegar. Will definitely make again
I love to use ground turkey and Bragg’s amino acids instead of soy sauce as it has less sodium than soy sauce.
Love this recipe! Use ground pork too.
oops wrong recipe I made this one today too though. I was making meals ahead and thought this was the cauliflower wings recipe. But anyway I have used this recipe 3 times now. It is great. I do however use less ginger and red pepper flakes.
So great. Easy to do. I’ve made these before but didn’t follow the directions to coat and batter the cauliflower. I’m so glad I did this time. It was a game changer.
Wow so delicious thanks Jenn❤️
Great recipe, I substituted the vegetable oil for olive oil and the soy sauce for Coconut Liquid Aminos.
This was a very tasty and simple recipe. I made it as the recipe states except I only had regular soy sauce on hand. I would definitely use the low sodium next time. Excellent, simple weekday dinner.