Egg Roll in a Bowl

You ever crave the crunchy, savory goodness of an egg roll but without the whole wrapping-and-frying circus? Same. I started making Egg Roll in a Bowl on a weeknight when I felt like something tasty but refused to deep fry at 9 PM. It hit the comfort-food spot and saved my kitchen from a grease disaster.

If you like meals that come together fast and still feel a little fancy, this recipe will become a weekday MVP. Also, if you want something to mop up every last bite, try this soft and buttery dinner rolls alongside it — trust me, no judgment if you dunk.

Why You’ll Love This Recipe

• Fast: You can finish this in about 20 minutes, and I mean actual hands-on time.
• Low-carb-friendly: It keeps the egg-roll flavor without the wrapper, so carb counters rejoice.
• Family-friendly: Picky eaters usually approve. I’ve used this to bribe teenagers and adults alike.
• Customizable: Want more heat, protein swaps, or extra veggies? No problem.
• Budget-friendly: You use simple pantry staples and one main protein.

Ingredients You’ll Need

• 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)

Quick note: I like using lean beef because it browns nicely and keeps things tidy. You can swap ground pork or turkey if you prefer.

How to Make (Step-by-Step)

Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Add 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.

Add Onions and Carrots

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

Add Garlic

Add the minced garlic and cook for another 30 seconds, stirring constantly.

Add Cabbage & Sauces

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.

Serve

Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

Why I love this method: you build flavor step-by-step, and the cabbage softens just enough to soak up the sauce without turning mushy. Ever had mushy cabbage? Yeah, avoid that.

Pro Tips for the Best Results

• Use a wide skillet: You want room for the cabbage to spread so it wilts instead of steams.
• Don’t over-salt early: Soy sauce adds sodium later; taste before final seasoning.
• High heat for browning: Sear the beef at medium-high to get little caramelized bits—flavor gold.
• Shred the carrot fine: It integrates better and cooks evenly.
• Make it meal-prep friendly: Divide into airtight containers; it stores well for lunches.
• Add acid at the end if you like: A splash of rice vinegar brightens this up if it feels flat.

Fun Variations & Topping Ideas

Variations

• Add corn for a sweet crunch and color.
• Swap beef for crumbled sausage if you want something richer.
• Use the mixture as a base for a loaded potato soup—yes, really. Spoon chunks over baked potatoes or stir into broth and simmer.

Toppings

• Bacon bits for salty crunch.
• Shredded cheddar cheese if you insist on dairy in everything (no shame).
• Green onions (classic).
• Sour cream for a creamy finish.
• Sriracha or chili flakes for heat.

Storing and Reheating

• Refrigerator: Store in an airtight container for up to 4 days. I label mine because I forget things.
• Freezer: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge.
• Reheat on the stovetop: Heat in a skillet over medium heat until warmed through. Add a splash of water if it looks dry.
• Microwave: Cover and microwave in 1-minute bursts, stirring between intervals for even heating.
• Tip: Freshen leftovers with a squeeze of lime or a sprinkle of fresh green onion.

Frequently Asked Questions (FAQ)

Can I make this vegetarian?

Yes. Use crumbled firm tofu or a plant-based ground meat substitute. Press tofu to remove excess moisture, crumble it, and brown it like the beef to get texture.

Is this recipe keto-friendly?

Yes, the recipe naturally keeps carbs low by skipping wrappers. If you want even less sugar, omit the ½ tsp granulated sugar and add a splash of vinegar for balance.

Can I use pre-shredded cabbage?

You can, but I prefer slicing fresh cabbage because pre-shredded stuff sometimes dries out faster. If you use store-shredded, toss it in at the same step and watch the cooking time.

How spicy is this by default?

This version isn’t spicy. You control the heat—add crushed red pepper, sriracha, or a diced jalapeño if you want a kick.

Can I double the recipe?

Absolutely. Use a large sauté pan or a roasting pan in the oven to keep things from steaming. Crowd the pan and your cabbage will turn soggy.

Conclusion

Egg Roll in a Bowl gives you the essence of an egg roll—savory meat, juicy cabbage, a hint of sesame—without the frying drama. It cooks fast, adapts easily, and plays well with leftovers, which makes it one of my go-to weeknight recipes. Want a variation or inspiration from someone who perfected the keto version? Check out this Keto Egg Roll in a Bowl recipe for another take and extra tips.

If you try this, leave a comment and a rating—I’ll actually read them and probably steal your topping idea. FYI, I expect pics.