This egg roll in a bowl is a fast, family-friendly one-pan dinner you can make in about 30 minutes. It delivers the familiar flavors of an egg roll—soy, sesame, garlic and ginger—without the fuss of wrappers. Crisp cabbage and carrots combine with savory ground meat and a tangy-sweet sauce for a satisfying, weeknight meal.
Easy Egg Roll in a Bowl Recipe
This hearty, one-pan dish pairs browned ground beef with a colorful medley of vegetables, all tossed in a bright sauce of soy, rice vinegar, sesame oil, ginger and garlic. It’s finished with green onion, toasted sesame seeds and crunchy wonton strips and is delicious served over rice. The recipe is flexible—swap the protein or add extra veggies to suit your taste.
Ingredients
- Soy sauce: Low-sodium is a good choice; coconut aminos also work as a substitute.
- Seasoned rice vinegar: Rice vinegar with a touch of sugar and salt—found in most grocery stores.
- Brown sugar: Light brown sugar balances the savory sauce.
- Garlic & ginger: Use fresh minced or convenient pastes; powdered substitutes can work in a pinch.
- Toasted sesame oil: Adds a deep nutty flavor; regular sesame oil is an acceptable alternative.
- Ground beef: 80/20 or 85/15 works well. You can substitute ground turkey, chicken or pork.
- Yellow onion: Diced; white onion will also do.
- Carrots: Matchstick carrots save prep time.
- Green onion: Thinly sliced for garnish and freshness.
- Bagged coleslaw mix: A pre-shredded cabbage mix is convenient, or thinly slice fresh cabbage yourself.
How to Make Egg Roll in a Bowl
Whisk the sauce ingredients together: soy sauce, seasoned rice vinegar, brown sugar, garlic, toasted sesame oil, and a pinch of salt and pepper.
Heat toasted sesame oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spatula. Add the diced onion and matchstick carrots and cook about 4 minutes until softened.
Stir in the garlic, grated ginger, and sliced green onion. Cook another minute until fragrant. Add the coleslaw mix and cook just a couple of minutes until the cabbage begins to wilt but still retains a little crunch.
Pour the sauce into the pan and stir to coat the meat and vegetables. Let it cook for a couple more minutes so the flavors meld and the sauce reduces slightly. Taste and adjust seasoning with salt and pepper if needed.
Serve over brown rice or on its own. Garnish with wonton strips, chopped green onion and toasted sesame seeds for texture and visual appeal. Enjoy warm.
Protein Variations
This recipe works with any ground protein—try:
- Ground beef
- Ground turkey
- Ground chicken
- Ground pork
Tips for the Best Results
- Don’t overcook the cabbage: Sauté it only until it starts to soften. Leaving a little crunch adds pleasing texture.
- Customize freely: Add water chestnuts, mushrooms, or bean sprouts to vary the flavor and texture.
- Add heat if you like: A pinch of crushed red pepper flakes or a drizzle of chili oil livens up the dish.
Frequently Asked Questions
How many calories are in an egg roll in a bowl?
Calories vary with ingredients and portion size, but this version is roughly 260 calories per serving. The recipe yields about four servings; serving over rice will increase the calories and bulk up the meal.
What does egg roll in a bowl taste like?
It tastes like the filling of an egg roll: savory meat, sweet-tart rice vinegar, nutty sesame, bright ginger and garlic, and crisp vegetables. The sauce ties everything together with a balance of salty, sweet and tangy flavors.
Make Ahead & Storage
Avoid assembling the full bowls too far in advance to prevent sogginess. You can prepare and refrigerate the cooked mixture and keep garnishes separate. Store leftovers in an airtight container in the fridge for 2–3 days; the cabbage may soften over time.
Reheating
Reheat gently in a large skillet over medium heat until warmed through, or microwave in 30–60 second intervals until hot. Add a splash of water if it seems dry while reheating.
Notes & Nutrition
- Serving suggestion: Serve over brown rice for a complete meal and extra fiber.
- Adjust sodium: Use low-sodium soy sauce and taste before adding extra salt.
- Nutrition (approx.): Serving size: 1/4 of pan. Calories: ~260. Protein: ~29 g. Fat: ~9 g. Carbs: ~15 g.