Egg Roll in a Bowl

This egg roll in a bowl recipe is a one-pot, Chinese-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.

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Our egg roll in a bowl recipe takes everything normally stuffed inside an egg roll and places it in a bowl – like an egg roll stir fry. Use coleslaw mix, ground beef, and a delicious blend of spices and there will be no reason to order deep-fried egg roll take out. This homemade version is delicious and filling.

Wondering what to serve with egg roll in a bowl? Try our Chicken Lo Mein recipe. Love Chinese takeout? Instead of ordering in cook up this super delicious Crockpot Orange Chicken.

MORE CHINESE RECIPES:
Chicken Lo Mein | Sesame Chicken

EGG ROLL IN A BOWL INGREDIENTS

You will need:

• 1 ½ pounds ground beef
• 1 large onion, diced finely
• 16 ounce bag coleslaw mix
• ½ cup carrots, peeled and finely shredded
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1 ½ teaspoon ground ginger
• 1 tablespoon minced garlic
• ½ to ¾ cup soy sauce, I used a little over ½ cup
• 2 tablespoon sesame oil
• 2 tablespoon vegetable oil
• Green onion for garnish, optional

SUBSTITUTIONS AND ADDITIONS

GROUND GINGER: If you don’t have any ground ginger, you can substitute with equal parts of ground all spice.

SESAME OIL: Sesame oil provides an authentic asian flavor, but you can substitute almost any oil you want, including regular oil vegetable oil.

VEGGIES: The onion, coleslaw, and carrots are traditional egg roll veggies, but you can add in others as well. Peas, edamame, or bean sprouts make a nice addition.

VEGETARIAN: You can leave out the beef and add extra veggies to make this vegetarian. 

MEAT: You can substitute ground turkey, pork, or chicken instead of the ground beef if you wish.

HOW TO MAKE THIS EGG ROLL IN A BOWL RECIPE

STEP ONE: 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. 

STEP TWO: Drain grease and return to the stovetop. Add onions and minced garlic and cook until meat is deeper browned. Again, keep the ground beef in larger pieces.

PRO TIP: 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.

STEP THREE: Add 2 tbsp sesame oil, carrots, and cabbage to the skillet. Use tongs to combine. Let cook for about 5 minutes.

PRO TIP: Check your supermarket for pre-shredded carrots to save yourself some time.

STEP FOUR: 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.

PRO TIP: 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.

STEP FIVE: Reduce heat and continue to cook for about 5 minutes.

STEP SIX: Serve hot!

STORAGE

IN THE FRIDGE: Store your recipe in the fridge in an airtight container for 2 to 3 days. You can store it in individual containers to take for quick lunches.

IN THE FREEZER: Place leftovers in an airtight freezer-safe storage container and freeze for up to 3 months. 

Egg roll in a bowl is all the yummy, seasoned beef and veggies from the center of an egg roll combined with a savory, Chinese-inspired sauce. This recipe is ready in less than 30 minutes and cooks up easily all in one pan.

MORE RECIPES YOU’LL LOVE

• Shrimp Fried Rice
• Kung Pao Chicken
• Better Than Take-Out Fried Rice
• Honey Garlic Chicken
• Cabbage Roll Casserole
• Thai Noodles

Egg Roll in a Bowl

5 from 4 votes

This egg roll in a bowl recipe is a one-pot, Chinese-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

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Ingredients

  

1x2x3x

• 1 1/2 lb ground beef
• 1 large onion diced finely
• 16 oz coleslaw mix
• 1/2 cup carrots peeled and finely shredded
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 1/2 tsp ground ginger
• 1 tbsp garlic minced
• ½ to 3/4 cup soy sauce I used a little over ½ cup
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• green onion 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 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

Notes

For an extra kick, add ¼ tsp of red pepper flakes to the pot. 

Nutrition

Calories: 420kcal | Carbohydrates: 10g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1181mg | Potassium: 566mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 3mg

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