Egg Roll in a Bowl Recipe – Fast, Tasty & Healthy Dinner

Egg Roll in a Bowl is the kind of recipe that busy folks dream about—it’s got all the savory, comforting flavors of a classic egg roll, minus the fuss of rolling or deep frying. Yep, we’re talking dinner on the table in under 20 minutes, with just one pan to wash and zero side-eye from picky eaters.

This egg roll in a bowl recipe brings together seasoned ground beef, crunchy cabbage, a touch of soy, and a kiss of sesame oil to make something that’s not just healthy-ish but totally crave-worthy. Whether you’re trying to cut carbs, avoid takeout, or just whip up something fast after a long day, this dish is here to save your evening.

Table of Contents

What is Egg Roll in a Bowl?

“Egg Roll in a Bowl” is exactly what it sounds like—a deconstructed egg roll, served up stir-fry style in a bowl instead of wrapped in dough. Think of it as the no-mess, no-fryer cousin to the traditional appetizer. It captures the essence of an Asian-inspired egg roll, with savory ground meat, shredded veggies like cabbage and carrots, plus all those garlicky, gingery, soy-based flavors we can’t get enough of.

The twist? It skips the crispy wrapper and keeps things light, fast, and weeknight-friendly. Whether you call it an “unwrapped egg roll” or a “lazy egg roll,” this bowl is hearty, satisfying, and endlessly adaptable.

Reasons to Try Egg Roll in a Bowl

Let’s be honest—weeknights are rough. Between wrangling kids, Zoom fatigue, or just the mental gymnastics of what’s for dinner, nobody’s got time for complicated. That’s why egg roll in a bowl is such a win. First, it’s fast—like, 20-minutes-and-done fast. Second, it’s got that comforting, savory thing going on, with layers of flavor from garlic, ginger, sesame oil, and soy sauce.

Third, it’s low-carb and gluten-free-friendly (just sub in tamari or coconut aminos). And did I mention picky eaters love it? Add in the one-pan cleanup, and you’ve got a no-fuss, no-regret recipe that’s as practical as it is delicious. It’s also perfect for meal prep or when you want to avoid the siren call of takeout.

Ingredients Needed to Make Egg Roll in a Bowl

• 1 lb lean ground beef (85/15)
• 1 Tbsp olive oil
• ½ tsp fine sea salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ medium onion, finely diced
• 1 medium carrot, julienned or coarsely grated
• 3 garlic cloves, minced
• 3 cups green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

Instructions to Make Egg Roll in a Bowl

Let’s walk through this step-by-step guide to making Egg Roll in a Bowl, from start to finish. Whether you’re a seasoned home cook or a total beginner, this recipe is incredibly simple to follow—and comes together fast. These detailed instructions will make sure your egg roll in a bowl is flavorful, well-balanced, and cooked to perfection.

If you’re wondering about substitutions, tools, or shortcuts, check out our ingredient swaps and kitchen tips for helpful advice.

Step 1: Heat the Oil and Cook the Ground Beef

Start your step-by-step process by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. A wide skillet or sauté pan works best here, giving you room to cook everything evenly. Once the oil is shimmering (but not smoking), add 1 pound of ground beef.

Use a spatula or wooden spoon to break the meat apart into small crumbles. Stir occasionally and let it cook for about 5 minutes, or until it’s browned and no longer pink. Season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper while it cooks. This forms the savory base of your bowl.

Pro Tip: If you’re using a leaner cut of beef, you may not need to drain much fat. But if there’s excess grease, go ahead and carefully spoon it off before moving to the next step.

Step 2: Add Onion and Carrot

Once your beef is browned, it’s time to layer in some flavor and crunch. Add ½ of a finely diced onion and 1 medium carrot, either julienned (cut into thin sticks) or grated, depending on what you prefer or have time for.

Stir everything together and let it cook for about 5 to 7 minutes. The onion should become soft and translucent, while the carrots will start to soften but still hold a bit of texture. This mix brings a hint of sweetness that balances the salty beef beautifully.

Shortcut: Don’t have time to chop? Pre-shredded carrots and frozen chopped onions are a great time-saving option.

Step 3: Stir in Fresh Garlic

Add 3 cloves of minced garlic to the pan and stir constantly for about 30 seconds to 1 minute. Garlic cooks quickly, and letting it go too long can turn it bitter—so stay close!

This step is short but mighty. The moment garlic hits the pan, your kitchen will start to smell incredible. Garlic adds an essential depth that gives this dish that signature “egg roll” taste.

Need garlic tips? Learn how to prep garlic fast in our chopping tricks article.

Step 4: Add the Cabbage and Seasonings

Next up in our step-by-step journey: it’s time to turn this into a proper egg roll in a bowl. Toss in 3 cups of thinly sliced green cabbage. You want the pieces bite-sized and shredded thin—this helps them wilt evenly and absorb flavor fast.

Add the following ingredients along with the cabbage:

• 1 teaspoon ground ginger
• ¼ cup low-sodium soy sauce
• 2 teaspoons sesame oil
• ½ teaspoon granulated sugar

Stir everything together, making sure the cabbage gets coated in the seasonings and any browned bits from the bottom of the pan get incorporated.

Let it cook for about 5 to 7 minutes, stirring occasionally, until the cabbage is tender but still has a slight bite. You’re not aiming for mush—think more like a warm slaw.

Want to make this low-carb or keto? Just skip the sugar or swap it for a keto-friendly sweetener. For more keto meals, check out our creamy Keto Chicken Pot Pie Soup.

Step 5: Garnish and Serve Warm

Once the cabbage is cooked to your liking, remove the pan from heat. Now you can get creative with garnishes. Sprinkle on 1 tablespoon of chopped green onions and ¼ teaspoon of sesame seeds if you’re feeling fancy. They add a pop of color, a touch of crunch, and a little flair that takes this dish from basic to bistro.

Scoop the mixture into bowls and serve warm—no wrappers, no fryer, just all that delicious, comforting flavor in every bite.

Serving Idea: You can eat it on its own or spoon it over rice or cauliflower rice. Want to stretch it into lunch the next day? Wrap it in a tortilla for a fusion-style egg roll wrap or serve it inside lettuce cups for a fresh twist.

What to Serve with Egg Roll in a Bowl

While this egg roll in a bowl can totally stand on its own, it also plays well with others. For a heartier meal, you can serve it over jasmine rice, cauliflower rice, or even noodles. If you’re going low-carb, stick with cauliflower rice or a soft-boiled egg on top for extra protein. Craving a soup starter? Try this Japanese Glass Noodle Soup or the ultra-comforting Keto Chicken Pot Pie Soup. A quick side of steamed edamame, roasted broccoli, or even a crisp Asian slaw rounds it out nicely.

Key Tips for Making Egg Roll in a Bowl

• Use pre-shredded cabbage or coleslaw mix to save major prep time.
• Don’t overcook the cabbage—it should be tender but still have a bit of bite.
• Want extra protein? Toss in an egg at the end, scrambled right into the pan.
• Sub in ground turkey, pork, or chicken for the beef if that’s what you have.
• If soy sauce is too salty for your taste, go for low-sodium or mix in a little water.
• Leftovers? They taste even better the next day—seriously.

Storage and Reheating Tips for Egg Roll in a Bowl

Leftovers of egg roll in a bowl are basically a gift from your past self. Store them in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, just warm it up in a skillet over medium heat until hot, or pop it in the microwave for about 1–2 minutes. Add a splash of water or soy sauce if it seems a bit dry. Pro tip: it also makes a killer filling for lettuce wraps or stuffed inside a warm tortilla for a fusion taco vibe. Just don’t freeze it—cabbage tends to get weird and watery after thawing.

FAQs

Can I make it vegetarian?
Totally. Swap the ground beef for plant-based crumbles, tofu, or mushrooms for a meat-free version.

Is it keto-friendly?
Yes! It’s naturally low in carbs, especially if you skip the sugar or use a keto sweetener.

Can I use a bagged slaw mix?
Absolutely. It’s a time-saver and just as tasty.

What’s the best meat substitute?
Ground turkey, pork, or even shredded rotisserie chicken all work great.

Does it freeze well?
Not really—cabbage gets mushy. It’s best fresh or refrigerated.

Final Thoughts

Egg Roll in a Bowl is the kind of go-to recipe that just makes life easier. It’s quick, satisfying, full of flavor, and a solid choice for everything from meal prep to a last-minute weeknight dinner. No wrappers, no deep fryer—just that same comforting taste in a healthier, faster form. If this recipe hit the spot, you’ll also love our Hearty Beef Cowboy Casserole or this Easy Thai Chicken Curry Soup. Trust me, this one’s going on your regular dinner rotation.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print