Egg Roll in a Bowl is my go-to solution when the dinner hour sneaks up faster than expected, and believe me, after decades in the kitchen, I’ve learned to appreciate recipes that don’t sacrifice flavor for speed. This deconstructed egg roll delivers all the savory, Asian-inspired goodness you crave without the fuss of wrapping or deep-frying.
I first discovered this brilliant shortcut during a busy week when my grandchildren were visiting. We’d been craving egg rolls, but between soccer practice and homework help, there simply wasn’t time for the traditional approach. That evening, I dumped everything we loved about egg rolls into one large skillet: the cabbage, ground beef, ginger, and that irresistible soy-sesame combination. The kids gathered around as the kitchen filled with those familiar aromas, and when I served it up in bowls instead of wrappers, they couldn’t believe something so simple tasted so good. Now it’s requested at least twice a month, and I’ve made it so many times I could practically do it with my eyes closed. Time to get your skillet ready!
What Makes This Egg Roll in a Bowl So Special
This recipe reminds me of those brilliant kitchen moments when you realize you can have everything you love about a dish without all the extra work. Growing up on the farm, we learned early that the best meals don’t always require fancy techniques; sometimes it’s about letting quality ingredients shine together in one pot.
- Ready in under 30 minutes from start to finish, perfect for those evenings when everyone’s hungry and patience is wearing thin
- Just one pan to clean, which means less time at the sink and more time with family
- Naturally low-carb and keto-friendly without even trying, capturing all that egg roll flavor minus the wrapper
- Uses everyday ingredients you likely have on hand, no special trips to specialty stores required
- Makes fantastic leftovers that actually taste better the next day as the flavors meld together
- Easily adaptable for different dietary needs, whether you need it gluten-free or want to swap proteins
Ingredient Spotlight
Lean ground beef (85/15) provides the protein foundation for this dish while keeping it from getting too greasy. I’ve found this ratio gives you enough fat for flavor without leaving pools of oil in your pan.
Cabbage is the true star here, bringing that signature egg roll crunch and texture. I always slice mine thinly so it wilts just enough while still maintaining a pleasant bite.
Fresh ginger adds that warm, slightly spicy undertone that makes you think “egg roll” with every forkful. Ground ginger works beautifully and keeps your pantry simple.
Low-sodium soy sauce delivers that savory umami depth we’re after, and using the low-sodium version lets you control the salt level better (I learned this after a few too-salty batches early on).
Sesame oil is non-negotiable in my kitchen for this recipe. Just those two teaspoons transform the whole dish with their nutty, toasted aroma that screams authentic Asian flavor.
Garlic brings pungent warmth that ties everything together, though you’ll want to cook it for just 30 seconds to keep it from turning bitter.
Carrots add natural sweetness and beautiful color. I prefer grating them coarsely so they cook quickly and distribute throughout every bite.
Onion provides aromatic sweetness and depth that builds the flavor foundation alongside the beef.
How to Make Egg Roll in a Bowl
Step 1. I always start by heating my large skillet over medium-high heat with the olive oil. Getting that pan nice and hot means the ground beef will brown properly instead of steaming. Add the beef and break it apart thoroughly with your spatula, cooking for about 5 minutes until no pink remains, then season with salt and pepper.
Step 2. Betty’s tip: Don’t drain all the fat if you’re using 85/15 beef; a little fat carries flavor and helps cook the vegetables. Stir in the diced onion and grated carrot, letting them cook for 5-7 minutes while stirring occasionally until the onion turns soft and translucent.
Step 3. After years of making this, I’ve learned that garlic burns easily, so add those minced cloves and stir constantly for just 30 seconds until fragrant. That’s your signal to move quickly to the next step.
Step 4. Add the sliced cabbage, ground ginger, soy sauce, sesame oil, and sugar all at once. The cabbage will look like a mountain at first, but I promise it wilts down dramatically as it cooks.
Step 5. Continue sautéing everything together for 5-7 minutes, stirring occasionally, until the cabbage reaches that perfect tender-crisp texture. I’ve found that slightly undercooking the cabbage is better than overcooking it; you want some pleasant crunch remaining.
Step 6. Remove your skillet from the heat and garnish with chopped green onions and sesame seeds if using. The residual heat will warm the garnishes just enough to release their aromas. Serve this Egg Roll in a Bowl warm, straight from the pan to the table.
Keeping This Egg Roll in a Bowl Fresh
I typically store leftovers in airtight containers in the refrigerator where they’ll stay fresh for up to 4 days. In fact, this dish is one of those wonderful recipes that tastes even better the next day once all those Asian-inspired flavors have had time to marry together. Betty’s storage method involves letting the mixture cool completely before sealing; this prevents condensation that can make your cabbage soggy.
For longer storage, this Egg Roll in a Bowl freezes beautifully for up to 2 months. I portion it into individual servings in freezer-safe containers, which makes it easy to grab a quick lunch or dinner. Through trial and error, I learned to leave about an inch of headspace in the containers since the mixture expands slightly when frozen.
For the best texture, I reheat this in a skillet over medium heat, stirring occasionally until warmed through. This method revives some of that wonderful caramelization you got during the original cooking. If you’re pressed for time, the microwave works too; just heat in 1-minute intervals, stirring between each, until hot. My family prefers when I reheat it in the skillet because it brings back that fresh-cooked quality and you can even add a splash of soy sauce if it seems dry.
Perfect Partners for Egg Roll in a Bowl
Cauliflower Rice makes this meal completely low-carb while adding volume and soaking up all those delicious pan juices. I find the riced cauliflower provides a neutral base that lets the egg roll flavors shine.
Steamed Jasmine Rice is Betty’s go-to when the family wants something more traditional and filling. The fluffy, slightly sticky texture pairs beautifully with the savory stir-fry.
Fresh Lettuce Wraps turn this into an interactive meal where everyone can build their own little packages. Crisp butter lettuce or romaine leaves work wonderfully and add extra crunch.
Asian Cucumber Salad provides cool, refreshing contrast to the warm, savory bowl with its rice vinegar tang cutting through the richness of the beef.
Fried Egg on Top is my secret weapon for turning leftovers into something special. That runny yolk mixes into the beef and vegetables like a luxurious sauce, plus you’re adding extra protein. If you love egg-based dishes, you might also enjoy my easy high-protein egg bites for a quick breakfast option.
For those who want to explore more ground beef dishes with Asian-inspired flavors, my Korean ground beef bowl offers a similar quick-cooking approach with different seasonings. You could also try my Chinese beef and broccoli for another one-pan Asian favorite, or if you’re looking for something with noodles, my chicken lo mein recipe is a family-pleasing winner.
FAQs
I recommend ground turkey or chicken as excellent substitutions that work beautifully in this recipe. Just be aware they’re leaner, so you might want to add an extra teaspoon of oil to prevent sticking and ensure the vegetables cook properly.
To make this Egg Roll in a Bowl gluten-free, simply swap the regular soy sauce for tamari or coconut aminos, both of which deliver that same savory depth without any wheat products.
Many home cooks find success with prepping all the vegetables a day in advance. I store the sliced cabbage, grated carrot, diced onion, and minced garlic in separate containers so everything’s ready for quick assembly on busy evenings.
Egg Roll in a Bowl
Ingredients
Equipment
Method
- 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.
- Stir in the diced onion and grated carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5 to 7 minutes, or until the cabbage is tender but still slightly crisp.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm over rice, cauliflower rice, or in lettuce wraps.
