Egg Roll in a Bowl Recipe

Egg roll in a bowl with ground beef, cabbage, carrots, and green onions served in a black bowl with chopsticks.

4.82 from 224 votes

Egg roll in a bowl gives you all the flavor of a takeout egg roll without the frying. I keep the beef in larger pieces and use low-sodium soy so it never turns salty.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish

Cuisine: American, Asian

Servings:

Calories: 322kcal

Author: Jennifer Fishkind

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
½ teaspoon ground ginger
¼-½ cup low sodium soy sauce
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.
1½ pounds ground beef
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.
1 large onion, 1 tablespoon minced garlic
Add 2 tablespoons sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine. Let cook for about 5 minutes.
2 tablespoons sesame oil, ½ cup carrots, 16 ounces coleslaw mix
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.
½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ½ teaspoon ground ginger, ¼-½ cup low sodium soy sauce, 2 tablespoons vegetable oil
Reduce the heat and continue to cook for about 5 minutes.

Video

Notes

Storage:

Leftovers keep in an airtight container in the refrigerator. To reheat, warm them in a skillet over medium heat or pop them in the microwave until heated all the way through.

Egg roll bowls tend to fail in one of two ways — too salty, or too watery with liquid pooling in the pan. Both problems trace back to the soy sauce.
Low-sodium soy sauce is non-negotiable here. Regular soy sauce will oversalt this dish every time, no exceptions. Start with a quarter cup — that's the amount I landed on after multiple rounds of testing, and it seasons the beef and cabbage all the way through without leaving liquid sitting in the pan.
If you want a deeper, more savory flavor, you can work your way up to a half cup. But start at a quarter, taste, and add from there.

Nutrition