A new family favorite, this Egg Roll in a Bowl one-pot meal is an easy and delicious play on everyone’s favorite Asian snack, the egg roll. All of the yummy ingredients you’d typically find inside a classic egg roll are mixed up to make an egg roll stir fry that is packed with flavor.
Hearty enough to be a meal on its own, this egg roll stir fry it also goes great with Instant Pot Brown Rice. And if you’re looking for another Asian cuisine inspired dish to try, you have got to make this homemade Lo Mein recipe, or our Better Than Takeout Fried Rice.
Egg Roll Bowl INGREDIENTS
The ingredients needed for easy recipe are primarily seasonings and oil, with a few vegetables and your choice of protein. You might have many of these items already in the pantry at home.
You will need:
- 1 ½ lbs ground beef
- 1 large onion, diced finely
- 1 head of cabbage, sliced into strips
- 3 carrots, peeled with a peeler into long strips
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 ½ tsp ground ginger
- 1 tbsp minced garlic
- ½-¾ cup soy sauce (I used a little over ½ cup)
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- ¼ tsp red pepper flakes (optional)
Ingredient Substitutions & Additions
MEAT: I am using ground beef here, but this can easily be swapped out for another type of meat. If you prefer pork, chicken, or turkey, you could use a ground version of any of those, or grilled shrimp would taste great as well. You could also opt for a vegetarian style egg roll bowl and leave the meat out altogether, or use tofu in its place.
OIL AND SEASONING: This recipe can easily be made to be keto or whole 30 compliant by just swapping out a few ingredients, primarily the oil and soy sauce.
How to Make Egg Roll in a Bowl
STEP ONE: Cook ground beef in a large deep sided skillet over medium heat until no longer pink. Drain grease and return to the stovetop.
STEP TWO: Add in onions and minced garlic and cook until meat is browned.
STEP THREE: Add 2 tbsp of sesame oil, carrots, and cabbage to the skillet. Stir to combine. Let it cook for about 10 minutes, stirring often.
STEP FOUR: In a small separate bowl, combine the onion powder, garlic powder, ground ginger, soy sauce, and vegetable oil. Pour over the meat and cabbage mixture.
STEP FIVE: Reduce heat and continue to cook while stirring often for about 5-10 more minutes, or until the carrots and cabbage are tender.
What to Serve with tHIS RECIPE
This dish can be a meal all on its own. I find it to be filling enough alone. But, if you want to add rice to make it a bit heartier, that is a great option. If you’d like to keep it healthier and compliant for certain diets, you could try adding cauliflower or broccoli rice.
STORING & FREEZING
In the Fridge
Egg roll in a bowl can be stored in an airtight container in the fridge for up to 4 days. If you choose to make rice to go with it this can be stored in a separate container or can be stored mixed up with the egg roll ingredients.
in the freezer
“Bowl” style dinners are super popular right now, especially the bowls that are freezer friendly and easy for on the go or busy nights at home. Egg roll in a bowl is a great freezer option.
To freeze your egg roll in a bowl, simply put the ingredients in an airtight freezer-safe container. You can freeze this for up to 3 months. When you’re ready to enjoy an egg roll bowl, let it thaw out overnight and heat in the microwave.
Egg roll in a bowl is a tasty one-pot, Asian inspired recipe that the entire family will love. It is such a quick and easy to make dinner bowl that lets you enjoy the flavors of an egg roll anytime!
MORE EASY RECIPES YOU’LL LOVE
- Dirty Rice
- Crockpot Swedish Meatballs
- Beer Marinated Grilled Chicken
- Zucchini Noodles
- Goulash
- Sweet and Sour Meatballs
Egg Roll in a Bowl
Ingredients
- 1 1/2 lbs ground beef
- 1 large onion diced finely
- 1 head of cabbage sliced into strips
- 3 carrots peeled with peeler into long strips
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp ground ginger
- 1 tbsp minced garlic
- 1/2-3/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Cook ground beef in a large deep sided skillet over medium heat until no longer pink. Drain grease and return to the stovetop. Add onions and minced garlic and cook until meat is browned.
- Add 2 tbsp sesame oil, carrots, and cabbage to the skillet. Stir to combine. Let cook for about 10 minutes, stirring often.
- In a small separate bowl combine onion powder, garlic powder, ground ginger, soy sauce, and vegetable oil. Pour over meat and cabbage mixture.
- Reduce heat and continue to cook while stirring often for about 5-10 minutes, or until carrots and cabbage are tender.
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