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Egg Roll in a Bowl

Review Recipe
close up overhead shot of Egg Roll mixture in a skillet with a spoon
This egg roll in a bowl recipe is a one-pot, Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
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Table of Contents
  1. EGG ROLL IN A BOWL RECIPE INGREDIENTS
  2. EGG ROLL BOWL SUBSTITUTIONS AND ADDITIONS
  3. HOW TO MAKE THIS EGG ROLL IN A BOWL RECIPE
  4. ADDING TO THIS RECIPE
  5. HOW TO MAKE A HEALTHIER EGG ROLL IN A BOWL
  6. HOW TO SERVE EGG ROLL BOWLS
  7. STORING EGG ROLL IN A BOWL WITH COLESLAW MIX
  8. EGG ROLL BOWL RECIPE FAQS
  9. MORE RECIPES YOU’LL LOVE
  10. JUMP TO RECIPE

This egg roll in a bowl recipe is an Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce. It takes all the delicious ingredients that are found in the popular appetizer and turns it into a one pot meal.

close up shot of egg roll in a bowl garnished with green onions in a white bowl

EGG ROLL IN A BOWL RECIPE INGREDIENTS

egg roll in a bowl raw ingredients that are labeled

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. With a combination of coleslaw mix, ground beef, and a delicious blend of spices, there will be no reason to order take out.

You will need:

  • 1 ½ pounds ground beef
  • 1 large onion, diced finely
  • 1 tablespoon minced garlic
  • 2 tablespoons sesame oil
  • ½ cup carrots, peeled and finely shredded
  • 16 ounce bag of coleslaw mix
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons ground ginger
  • ½ to ¾ cup low-sodium soy sauce,  (I used about ½ cup)
  • 2 tablespoons vegetable oil
  • Green onions for garnish, optional

EGG ROLL BOWL SUBSTITUTIONS AND ADDITIONS

GROUND GINGER: If you don’t have any ground ginger, you can substitute with an equal amount of ground all-spice for this easy recipe.

SESAME OIL: Sesame oil provides an authentic Asian flavor, but you can substitute almost any oil you want, including olive oil or 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.

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

HOW TO MAKE THIS EGG ROLL IN A BOWL RECIPE

STEP ONE: Cook the ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful to NOT break the ground beef into small pieces. Keep the pieces larger. 

STEP TWO: Drain the grease and return the beef 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.

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.

egg roll in a bowl process shot of ingredients being cooked in a skillet

STEP THREE: Add 2 tablespoon of sesame oil, carrots, and the coleslaw mix 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.

egg roll in a bowl process shot of ingredients being tossed with tongs in a skillet

STEP FOUR: In a separate small bowl combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over the cooked meat and coleslaw 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.

egg roll in a bowl process shot of ingredients being whisked together in a bowl

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

egg roll in a bowl process shot of ingredients in a skillet

STEP SIX: Serve hot!

ADDING TO THIS RECIPE

For added protein, you can add eggs to your egg roll in a bowl and scramble them in the skillet while you are cooking the rest of the ingredients.

For added spice, sriracha sauce is the perfect addition to this dish as well.

HOW TO MAKE A HEALTHIER EGG ROLL IN A BOWL

Egg roll in a bowl is traditionally made with ground pork. To make this dish slightly healthier, you could substitute ground turkey, chicken, or beef.

The other way to make this dish healthier is to replace the soy sauce with a low sodium soy sauce to cut back on your salt intake.

HOW TO SERVE EGG ROLL BOWLS

Top your egg roll in a bowl with sweet and sour sauce, hoisin sauce, or any other favorite Asian-sauces.

This deconstructed egg roll is a delicious main course on its own, but there are plenty of sides you could add for a larger meal.

Try our homemade fried rice or garlic bread for two tasty options for an easy weeknight dinner that the whole family will love.

Wondering what to serve alongside 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.

STORING EGG ROLL IN A BOWL WITH COLESLAW MIX

IN THE FRIDGE: Store leftover egg roll in a bowl in the fridge in an airtight container for 2 to 3 days. You can store it in individual containers to take for quick lunches.

REHEATING: Egg roll bowls reheat well. Just transfer it to a bowl and heat in the microwave until heated through.

IN THE FREEZER: Place leftovers of your easy egg roll in a bowl in an airtight freezer-safe storage container and freeze for up to 3 months. 

egg roll in a bowl garnished with green onions in a white bowl and being picked up with chopsticks

Egg roll in a bowl is essentially a deconstructed egg roll. It’s all the yummy, seasoned beef and veggies from the center of an egg roll combined with a savory, Asian-inspired sauce.

This recipe is ready in less than 30 minutes and cooks up easily all in one pan.

EGG ROLL BOWL RECIPE FAQS

What Sauce goes with Egg Rolls?

There are plenty of favorite sauces that are often served with egg rolls. Sweet chili sauce, hoisin, sriracha sauce, and plum sauce are tasty choices.

Do You Put Eggs in Egg Roll in a Bowl?

While our recipe for egg roll in a bowl doesn’t include eggs, you can certainly add a scrambled egg to this great recipe for added protein.

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close up overhead shot of Egg Roll mixture in a skillet with a spoon

Egg Roll in a Bowl

5 from 23 votes
This egg roll in a bowl recipe is a one-pot, Asian-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

Ingredients
  

  • pound 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
  • teaspoon ground ginger
  • ½ to ¾ cup low-sodium soy sauce, I used abouta little over ½ cup
  • 2 tablespoons sesame oil
  • 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. 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.

Video

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

Calories: 421kcal | Carbohydrates: 10g | Protein: 23g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 866mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
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    • Kara says

      5 stars
      Its a bag of shredded cabbage, usually labeled “Slaw Mix” or something like that. I’ve made this recipe with “Asain salad mix” too when my store was out of slaw mix. It ends up a little different but it works too.

  1. Sandra says

    5 stars
    I book marked this recipe a couple of months ago. I finally decided to make it as my lunch meal for the week. It is so flavorful and easy to make. I followed the recipe exactly. This is definitely a keeper!!!

  2. Abbey says

    5 stars
    My fiancé & I love this recipe! We make it atleast once a month. I make it with 1lb of hamburger and it turns out great!

  3. Virginia Ware says

    5 stars
    I made 1/2 of this recipe because it’s only me! I can make the other half next week! The only thing I did differently was use fresh grated garlic and ginger.

  4. Elaine says

    5 stars
    Made this today. It’s so yummy. I added bean sprouts, mushrooms and used only 2Tbs of soy sauce. I love it and will make again ❤️❤️

  5. Tammy says

    5 stars
    Made this with chicken and added peas & carrots. Took 10 minutes so very easy. Delicious! Going to try steak next time! Thanks for sharing!

  6. Megan says

    5 stars
    This really does taste like the inside of an eggroll!! I followed most of the recipe but used fresh ginger instead of the powder, replaced the red pepper flakes with A LOT of Siracha, did not use the veg oil and added a little bit of Oyster sauce. Very delicious!

  7. Jean says

    5 stars
    I like this recipe, have made it a couple of times. Each time I add a little bit more to it. So far I have add a can of tiny shrimp, half the red pepper and water chestnuts. I think this is one of my favorites.

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