Egg Roll in a Bowl

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Egg Roll in a Bowl hits all the comfort food buttons without requiring you to roll anything, wrap anything, or pretend you know how to fold a dumpling. It is fast, satisfying, and the kind of dinner that makes you proud and also a little smug.

If you want a slightly different take or more low carb tips, I found a handy low carb egg roll in a bowl guide that pairs nicely with this recipe. Try it when you are feeling experimental or just want backup ammo for weeknight dinners.

Why This Recipe is Awesome

First, this recipe is ridiculously forgiving. Burn the edges a bit? Trim and toss. Overcook the cabbage? Add a splash of soy sauce and call it caramelized. It uses simple pantry staples and one skillet so you avoid the dish pileup that ruins your vibe after dinner.

Second, it tastes like an egg roll but without the fry oil circus or the ancient mysteries of folding wrappers. You get the savory beef, the crunch of cabbage, and that sesame oil whisper that says you did something right. Also, it is fast. Like, dinner-in-under-30-minutes fast.

Third, it is flexible. Want to swap the beef? Do it. Want extra heat, less sugar, or more veg? Go wild. This recipe adapts to your mood and your fridge contents. Perfect for the person who wants impressive food with minimal effort.

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)

Yep, that is it. And if you forget to buy sesame seeds, you can still pretend you meant to leave them out for a minimalist presentation.

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. 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.
3. Stir in the diced onion and grated carrot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. 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.
6. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

Common Mistakes to Avoid

• Thinking more soy sauce is always better. Too much and you will drown the flavors. Add, taste, adjust. Simple.
• Skipping the sesame oil. You might technically have an egg roll bowl, but it will taste like a sad salad. A little sesame oil goes a long way.
• Overcrowding the pan. If you dump everything in at once, you steam instead of sauté. Work in batches if your skillet is small.
• Neglecting to brown the meat. Browning builds flavor. Do not rush this step. Sizzle is your friend.
• Using shredded cabbage that is too thick. Keep it thin so it cooks quickly and gives you that pleasant tender-crisp texture.

Alternatives & Substitutions

• Ground turkey or chicken: Use these in place of beef if you want lighter meat. I prefer beef for richness, but turkey works fine.
• Pork or tofu: Ground pork is classic and fatty in a good way. Crumbled firm tofu works for veg-heads who want protein without meat. Press it first.
• Coconut aminos for soy sauce: If you are avoiding soy, swap soy sauce for coconut aminos at a 1 to 1 ratio. It tastes slightly sweeter.
• More veg: Swap some cabbage for shredded bok choy, snap peas, or bell pepper. Variety keeps this from getting boring.
• Heat: Add sriracha or a dash of chili flakes. I add heat when I want to feel like a culinary rebel. IMO it elevates the whole bowl.
• Sugar: Skip the sugar if you are cutting carbs, or swap for a low-cal sweetener. The little pinch just balances flavors, but it is not mandatory.

FAQ (Frequently Asked Questions)

Q. Can I use ground turkey instead of beef?
A. Sure, why not? The texture changes a bit and you will lose some of the beefy richness, but it is a fine swap. Add a touch more soy sauce for depth.

Q. Can I meal prep this?
A. Absolutely. It keeps well in the fridge for 3 to 4 days. Reheat gently in a skillet to keep the cabbage from getting soggy.

Q. Can I make this vegetarian?
A. Yep. Use crumbled tofu, tempeh, or a plant-based ground "meat." Add a little extra umami like mushroom powder or miso paste to make up for the missing beefiness.

Q. Is this keto friendly?
A. Mostly yes. The carb counts are low since the main carb is cabbage and a small sugar amount. Use coconut aminos instead of soy if you are picky about sodium. Check macros if you count precisely.

Q. Can I freeze leftovers?
A. You can, but cabbage changes texture after freezing and thawing. It will still taste good, just less crisp. Freeze for up to 2 months.

Q. How spicy can I go?
A. As spicy as your heart desires. Add chili oil, sriracha, or fresh chilies. Start small and taste as you go so you do not cry into your dinner.

Q. Do I have to use ground ginger?
A. No. Fresh grated ginger works great and tastes brighter. Use about one tablespoon fresh for one teaspoon ground.

Final Thoughts

This Egg Roll in a Bowl feels like cheating but in the best possible way. You get the warm, cozy vibes of a takeout egg roll without the takeout price or the questionable plastic container. It is fast, flexible, and forgiving. If you can sauté and stir, you can make this.

Invite someone over, or eat it solo while wearing comfy pants. Either way, you are winning dinner tonight. Go ahead and toss in extras if you want; cooking is part rules, part improvisation. You got this.

Conclusion

If you want a keto spin with helpful tips, check out the keto-friendly Egg Roll in a Bowl recipe at The Girl Who Ate Everything for variations that cut carbs without losing flavor. For a classic take and precise measurements, the Egg Roll in a Bowl recipe on Spend With Pennies is a reliable resource. And if you want a version with interesting twists and plating ideas, see the Best Egg Roll Bowl Recipe from Delish for inspiration.

Egg Roll in a Bowl

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

This Egg Roll in a Bowl is a quick and satisfying meal that brings all the comfort of an egg roll without the hassle of rolling and frying. It’s flavorful, easy to prepare, and adaptable to your pantry staples.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. 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.
3. Stir in the diced onion and grated carrot. Cook for 5-7 minutes, stirring occasionally, until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. 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.
6. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

Notes

Feel free to customize with your favorite vegetables or protein substitutions. This dish is forgiving and adapts well to various ingredients.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: egg roll in a bowl, quick dinner, easy recipe, comfort food, healthy meal