Starring tender ground beef, fresh greens and the salty tang of soy sauce, Egg Roll in a Bowl is an easy and flavorful recipe you’ll want to add to your regular dinner rotation. These healthy ingredients are sautéed together with a handful of zesty spices to make the perfect one-pan, low-carb meal.
Quick & Easy Egg Roll in a Bowl Recipe
Dinner in 15 minutes? Yes, please! When you’re in a hurry and need a fast meal, this egg roll in a bowl is such a handy recipe. No need to spend any time chopping vegetables, because a bag of coleslaw mix from the grocery store makes this dish come together quickly with zero fuss.
This hearty entree is lightly spiced but still flavorful, making it a crowd-pleaser that fits right in at a potluck or a family dinner with picky eaters. It’s also a one-pot meal that’s quick to clean up after. And if you want to plan ahead, it’s easy to double it and freeze the leftovers.
What is an Egg Roll in a Bowl?
Egg rolls “in a bowl” are basically deconstructed egg rolls without the wrappers. They are quicker and healthier than traditional egg rolls. Normally, half the prep time goes into getting egg rolls wrapped up just right. Skip that step entirely and get dinner on the table in half the time.
Taking away the wrappers also takes away both the gluten and a good chunk of the carbs. These egg rolls in a bowl fit in with a gluten-free and keto diet. Keeping your egg rolls unwrapped also means leaving the deep fryer alone, which reduces the total number of calories.
What You’ll Need
Here’s what you’ll need to make egg rolls in a bowl. The exact measurements can be found below in the printable recipe card.
- Ground Beef: Use any type of ground beef that you like. You can also use ground turkey.
- Prepared Coleslaw Mix: This mixture of cabbage and carrot is already washed, chopped, and ready to use.
- Ground Ginger
- Garlic Powder
- Soy Sauce
- Green Onions: Chop finely, for the garnish.
How to Make an Egg Roll in a Bowl
This is a super quick dish that everyone will love. Follow these 5 easy steps and enjoy a hot bowl of deconstructed egg roll without the extra time spent wrapping.
Grill the Beef: Crumble the ground beef into a large skillet and cook it over medium heat until the meat is fully browned. Drain off the excess fat, but make sure you don’t put any down the drain or you might end up clogging it.
Season: Stir in the ground ginger, garlic powder, and ½ of the soy sauce.
Add the Veggies: Add the coleslaw mix to the pan and stir until everything is evenly combined.
Cook: Continue cooking the mixture over low to medium heat, stirring often, then add the remaining soy sauce as the coleslaw mix begins to soften.
Serve: Cook to your desired doneness, then top with green onions and additional soy sauce and serve.
Tips for Success
This deconstructed egg roll is simple, but that doesn’t mean it has to be plain! Here are some tips to make your egg roll in a bowl really pop.
- Soy Sauce on the Side: Different people have different tastes when it comes to how much soy sauce they like on their food. Keep a small dish of soy sauce on the side so people can choose how much they want.
- Drain the Beef: Don’t forget to drain the beef before you add the coleslaw mix. You also don’t want to sop up too much or your egg roll in a bowl could end up too dry and crumbly. Either way, remember to never pour excess oil down the drain or you may end up having to call the plumber.
Just because these egg rolls aren’t wrapped doesn’t mean you can’t roll in some creativity. Try one of these ideas to put a new spin on your egg roll in a bowl.
- Spice It Up: To add some heat to the flavor of the Egg Roll in a Bowl, stir in some red pepper flakes or hot sauce, or both! Go with cayenne for an even bigger kick, or a pinch of five-spice powder for something more subtle.
- Switch Up the Veggies: If you do not want carrots in your Egg Roll in a Bowl, look for a coleslaw mix that doesn’t contain them, or finely slice some fresh cabbage to use instead of coleslaw mix. If you’re not a fan of cabbage, try broccoli slaw instead, which substitutes the cabbage for shredded broccoli stalks.
- Add Onions: You can add diced onions to the ground beef as it sautés so they soften and add more onion flavor to the dish. Another option is to put some extra green onion into the mix itself instead of just using it for the garnish.
- Mix Up the Meat: Instead of ground beef, you can try using ground turkey or even sausage. Different types of sausage can change the flavor profile, so make sure you pick something that meshes well.
One easy way to add a little flair to your deconstructed egg rolls is to sprinkle in wonton strips. You can find fried wonton strips that are meant to be salad toppers in the salad department or Asian cuisine aisle of most grocery stores. You could also try drizzling some Yum Yum Sauce on top before serving. If you’re looking to add a grain, this recipe is great served over a pile of steamed rice or Cilantro Lime Cauliflower Rice.
How to Store and Reheat Leftovers
You can store your cooled leftovers in an airtight container in the fridge for up to 3 days. When you’re ready for more, reheat individual portions in the microwave or in a skillet over medium-low heat.
Can I Freeze This?
Yes, you can freeze your egg roll in a bowl, but make sure you let it thaw in the fridge overnight instead of defrosting it. Defrosting can leave you with a lot of excess water that makes the veggies mushy. Stick your leftovers in an airtight, freezer-safe container in the freezer for up to 3 months. Sprinkle some more soy sauce over everything to freshen it up and heat it the same way you’d heat the refrigerated leftovers.
Egg Roll in a Bowl
- 1 pound lean ground beef
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ cup soy sauce
- 1 bag (14-16 ounces) prepared coleslaw mix (cabbage and carrot mixture)
- ¼ cup chopped green onions
- Crumble the ground beef into a large skillet and cook over medium heat until fully browned. Drain off any excess fat.
- Stir in the ground ginger, garlic powder, and ½ of the soy sauce.
- Add the coleslaw mix and stir well.
- Continue cooking the mixture over low to medium heat, stirring often, then add the remaining soy sauce as the coleslaw mix begins to soften.
- Cook to your desired doneness, then top with green onions and additional soy sauce if desired.
- To Store: Refrigerate leftovers for up to 3 days in an airtight container.
- To Reheat: Reheat individual portions in a microwave or skillet over medium-low heat.
- To Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw in the fridge overnight. Do not defrost. Sprinkle soy sauce over leftovers before reheating.