Egg Roll in a Bowl

This recipe delivers all the savory, bold flavors of a traditional egg roll filling—without the wrapper! It’s a quick, low-carb, and gluten-free stir-fry perfect for busy weeknights, and it all cooks up in just one pan.

Table of Contents

• Ingredients for Egg Roll in a Bowl
• Simple Step-by-Step Instructions
• Tips and Customizations
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Egg Roll in a Bowl

This flavorful, one-pan meal serves 4 people:

• Protein & Fat
  • Lean ground beef ($85/15$): 1 lb
  • Olive oil: 1 Tbsp
  • Fine sea salt: 1/2 tsp (or to taste)
  • Black pepper: 1/4 tsp (or to taste)
• Aromatics
  • Medium onion, finely diced: 1/2
  • Garlic cloves, minced: 3
  • Ground ginger: 1 tsp
• Vegetables
  • Medium carrot, julienned or coarsely grated: 1
  • Green cabbage, thinly sliced: 3 cups (Coleslaw mix can be used)
• Sauce
  • Low-sodium soy sauce: 1/4 cup (Use Tamari or Coconut Aminos for GF/Keto)
  • Sesame oil: 2 tsp
  • Granulated sugar: 1/2 tsp
• Garnish (Optional)
  • Chopped green onion: 1 Tbsp
  • Sesame seeds: 1/4 tsp

Simple Step-by-Step Instructions

Step 1: Brown the Beef

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season the beef with salt and pepper.

Step 2: Sauté Aromatics

Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and the carrot begins to tenderize.

Step 3: Add Garlic

Add the minced garlic and cook for an additional 30 seconds, stirring constantly until the garlic is fragrant.

Step 4: Stir-Fry Cabbage and Sauce

Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted but still has a nice bit of crunch.

Step 5: Garnish and Serve

Remove the skillet from the heat. Garnish the stir-fry with chopped green onions and sesame seeds (if using). Serve warm.

Tips and Customizations

• Prep Shortcut: Save time by using a bag of pre-shredded coleslaw mix instead of slicing the cabbage and carrots fresh.
• Protein Swap: This recipe works wonderfully with other ground meats. Replace ground beef with ground chicken, turkey, or pork. For a vegetarian option, use crumbled tofu or tempeh.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a drizzle of sriracha sauce while cooking the sauce in Step 4 for an added boost of heat.
• Serving: For a low-carb meal, serve over cauliflower rice. For a heartier option, serve over steamed white rice. It’s also delicious wrapped in crisp lettuce leaves!

FAQs (Frequently Asked Questions)

Is this recipe freezer friendly?

The fully cooked stir-fry freezes well. However, when reheating, the cabbage may be softer than when freshly made. Thaw overnight and reheat on the stovetop.

How can I make this dish Keto-friendly?

Use Tamari or Coconut Aminos instead of regular soy sauce and omit the 1/2 tsp of granulated sugar (or use a Keto-friendly sweetener). Serve it over cauliflower rice.

Can I use fresh ginger instead of ground ginger?

Yes, you can! Use a slightly smaller amount, about 1/2 to 3/4 tsp of freshly grated ginger, and add it along with the garlic in Step 3.

Emily Garcia

Egg Roll in a Bowl

This recipe delivers all the savory, bold flavors of a traditional egg roll filling—without the wrapper! It’s a quick, low-carb, and gluten-free stir-fry perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Asian, Fusion

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Lean ground beef ($85/15$) (Protein & Fat)
• 1 Tbsp Olive oil (Protein & Fat)
• 0.5 tsp Fine sea salt (Protein & Fat)
• 0.25 tsp Black pepper (Protein & Fat)
• 0.5 Medium onion, finely diced (Aromatics)
• 3 cloves Garlic cloves, minced (Aromatics)
• 1 tsp Ground ginger (Aromatics)
• 1 medium Medium carrot, julienned or coarsely grated (Vegetables)
• 3 cups Green cabbage, thinly sliced (Vegetables)
• 0.25 cup Low-sodium soy sauce (Use Tamari or Coconut Aminos for GF/Keto) (Sauce)
• 2 tsp Sesame oil (Sauce)
• 0.5 tsp Granulated sugar (Sauce)
• 1 Tbsp Chopped green onion (Garnish)
• 0.25 tsp Sesame seeds (Garnish)

Equipment

• large skillet one-pan method

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper.
2. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
3. Add the minced garlic and cook for an additional 30 seconds, stirring constantly until fragrant.
4. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted but still has a bit of crunch.
5. Remove the skillet from the heat. Garnish with chopped green onions and sesame seeds (if using). Serve warm over cauliflower rice or in lettuce wraps.

Notes

This is a one-pan dish, making cleanup easy. For a shortcut, use a bag of pre-shredded coleslaw mix instead of slicing the cabbage and carrots fresh. To keep it gluten-free and low-carb, use Tamari or Coconut Aminos instead of traditional soy sauce, and serve over cauliflower rice or in lettuce wraps.

Conclusion

This Quick Egg Roll in a Bowl is a vibrant, easy, and healthy way to enjoy all the savory flavors of Chinese takeout in one single pan, making it a guaranteed favorite for busy weeknights!