Egg Roll in a Bowl is the kind of dinner that earns a spot in the regular rotation because it turns a pound of ground beef and a bag of coleslaw mix into a full meal with very little effort.
It’s the inside of an egg roll, the seasoned beef and the cabbage, in one pan and on the table in under half an hour.
The challenge with recipes like this is that they’re often so focused on being quick that the flavor takes a back seat. After reader feedback about saltiness, this version was retested and adjusted to create a better balance between the beef, vegetables, ginger, and soy sauce. The result is a skillet dinner that comes together quickly but still tastes like a meal you planned on making.
Read Before You Start
Don’t be surprised if the skillet looks a little wet after you add the cabbage and sauce. It’s just the coleslaw releasing its water, so there’s no need to drain it.
As long as you’re cooking with the skillet uncovered, the liquid cooks down on its own.
Ingredient Notes
Soy Sauce
The ¼ cup of soy sauce is intentional. This recipe was retested after readers felt earlier versions were too salty, and that lower amount gave the best balance of flavor during testing.
Start there, then taste. If you want more, add it a splash at a time. Stick with low-sodium soy sauce too, since regular soy sauce can quickly overpower the other flavors in the skillet.
If your bowl tastes a little plain, the answer isn’t more soy sauce, it’s ginger. A spoonful of fresh grated ginger has more punch than the ground ginger in the recipe, so use fresh if you want it to taste more like the real thing.
Bagged Vegetables
Use bagged coleslaw mix and pre-shredded carrots. These shortcuts save a significant amount of prep time without changing the finished dish.
Resist the urge to break the ground beef into tiny pieces while browning.
Larger crumbles make the finished dish feel more like egg roll filling. They also help the beef stand out against the cabbage instead of disappearing into it.
How To Know When It’s Done
You’re ready when the cabbage has turned glossy and wilted but still has some crunch left in it. If it goes completely limp, it has cooked too long and starts giving its water back to the pan, so pull it while there’s still a little bite.
A Few ways to push it closer to takeout
- The biggest difference between this and a restaurant egg roll is the dipping sauce. Sweet and sour sauce, hot mustard or a little hoisin sauce all work well here. Serve them on the side so everyone can add their own.
- If you miss the crunch of the wrapper, sprinkle a handful of crispy chow mein noodles or broken wonton strips over the top just before serving. They soften quickly, so wait until the last minute.
- And if you want a little more flavor, reach for fresh ginger before you reach for more soy sauce. Fresh ginger adds aroma and brightness, while extra soy sauce mostly adds salt.
For an American Chinese food themed night, instead of ordering in, check out my copycat recipes page or cook up these super delicious recipes:
- Fried rice
- Chicken lo mein
- Bang bang shrimp
- Beef and broccoli
- General Tso chicken
- Firecracker chicken
Storage Guidance
Egg roll in a bow keeps in the fridge for a few days and travels well for lunch, which is most of why it stays in my rotation. Just note that the cabbage softens slightly after refrigeration, so leftovers won’t have quite the same tender-crisp texture as the freshly cooked version.
Reheat leftovers in a skillet over medium rather than the microwave, since the cabbage gives up a little more water overnight and a skillet cooks that back off while the microwave just warms it back in.
It freezes too, though the cabbage softens as it thaws, so let it thaw overnight in the fridge if you go that way.
Egg Roll in a Bowl
Ingredients
- 1½ pounds ground beef
- 1 large onion, diced finely
- 1 tablespoon garlic, minced
- 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 cup low-sodium soy sauce add up to ½ cup depending on how salty you want it
- 2 tablespoons vegetable oil
- green onions, optional garnish
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. (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, vegetable oil, and ¼ cup of the soy sauce. Pour over the meat and coleslaw mixture and stir to coat. Taste, and add more soy sauce a splash at a time if you want it saltier.
- Reduce the heat and continue to cook for about 5 minutes.
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
Comments
Val Hurton says
Absolutely love this recipe. I make it quite often. Thank you for such a delicious recipe.
Heather says
Great, easy recipe. I have brought it to a potluck and it was a hit.
Debra H Soehner says
This is my second time making this but I made it with ground pork. Love this.
Isla says
Thank you for such a great recipe! It’s yummy and healthy plus quick and easy too. Will definitely make this again!
Michelle Koba says
Delicious recipe! I use ground turkey or chicken and we all love it.
Dan says
Excellent! I garnished with green onions and sesame seeds. Served with Sriracha and sweet and sour sauce for individuals to add on their own. Put some of each on mine and mixed together. It was great! Topped also with chow mein noodles for crunch. It is a keeper and will be in our weekly routine. Will probably need to double the recipe. No leftovers!
Andrea says
Highly recommend! Some changes I made are as follows: I did 1 lb lamb and 1 pound pork sausage. I used coconut aminos instead of soy sauce, didn’t use the red pepper flakes, added salt (since I didn’t use soy sauce) , added a little extra coconut amounts (probably closer to 1 cup) and a little extra onion powder. Hands down soooooo good!!
Becky Burris says
This recipe is WOW!!! I used ground pork its what I had thawed. My adult son is the best cook in the house. I asked him to come taste it before I called dinner time. He had nothing bad to say. He had absolutely not one change to make. NEITHER did I! I gotta say, I’m my own worse critic. 5 STARS 🌟