Egg Roll in a Bowl is a savory, crunchy, and deeply satisfying one-skillet meal that tastes like the filling from a takeout egg roll without the wrapper. The beef is browned and slightly caramelized, the cabbage softens but keeps a little bite, and the sesame-soy sauce brings warm, toasted notes. It cooks fast, needs just one pan, and comes together in about 20–25 minutes—perfect for busy weeknights. Serve it over steamed rice, cauliflower rice for a low-carb option, or scoop it into lettuce leaves for a fast low-carb wrap. If you like quick egg-based sides, you might also enjoy these cheesy muffin tin cottage cheese egg bites for a breakfast-ready companion.
Why You’ll Love This Egg Roll in a Bowl
- Ready in about 20–25 minutes with minimal hands-on time.
- All the savory, toasty flavor of an egg roll without deep frying or wrappers.
- Uses simple pantry ingredients like soy sauce, sesame oil, and ground ginger.
- Satisfying protein from 1 lb of lean ground beef (85/15) for a hearty meal.
- Flexible: serve over rice, cauliflower rice, or in lettuce cups to change the mood.
- Easy cleanup—one skillet only.
- Works for picky eaters: textures are familiar and flavors are mild but layered.
- Garnish options let you dress it up quickly for guests.
What Is Egg Roll in a Bowl?
Egg Roll in a Bowl is a deconstructed egg roll: the same savory filling you’d find inside a classic Chinese-American egg roll, cooked in a pan and served without the wrapper. Expect browned beef, soft-but-not-mushy cabbage, a touch of carrot sweetness, warm sesame notes, and a salty umami finish from soy sauce. It’s simple comfort food that feels takeout-y but is faster, lighter, and lower fuss. The cooking method is quick sautéing in a single skillet on medium-high heat, so it’s ideal for weeknights, meal prep, and easy entertaining.
Ingredients for Egg Roll in a Bowl
For the Base
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cups green cabbage, thinly sliced
- 3 garlic cloves, minced
For seasoning & sauce
- ½ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
To serve (optional)
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: You can swap for ground turkey or ground chicken for a leaner option; cooking time is similar. (Optional)
- Soy sauce: Low-sodium soy sauce keeps the dish from getting too salty; you can use tamari for a gluten-free swap. (Optional)
- Sesame oil: Adds toasted flavor—if you skip it, the dish will still taste good but lose that nutty finish. (Optional)
- Cabbage: Use napa cabbage for a milder, more tender result. If you only have a whole head, use about a quarter to equal 3 cups thinly sliced. (Optional)
- Sugar: The ½ tsp granulated sugar balances flavors; you can omit it or use a small drizzle of honey if you prefer. (Optional)
- Vegetables: Bell pepper or sliced mushrooms can be added but are optional and will change the classic flavor slightly.
Step-by-Step Instructions
Step 1 – Brown the beef
Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground beef (85/15) and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with ½ tsp fine sea salt and ¼ tsp black pepper, or to taste.
Visual cue: The beef should be evenly browned with no pink bits and some caramelized edges.
Step 2 – Add onion and carrot
Stir in the ½ medium diced onion and 1 medium julienned or coarsely grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent.
Step 3 – Add garlic
Add the 3 minced garlic cloves and cook for another 30 seconds, stirring constantly so the garlic releases aroma but does not burn.
Step 4 – Add cabbage and seasonings
Add 3 cups thinly sliced green cabbage, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, and ½ tsp granulated sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted but still has a little bite.
Pro cue: Keep the heat at medium-high so liquids evaporate and the cabbage wilts rather than steams.
Step 5 – Finish and serve
Remove from heat and garnish with 1 Tbsp chopped green onion and ¼ tsp sesame seeds, if using. Serve warm over rice, cauliflower rice, or spooned into lettuce leaves.
Visual cue: The finished dish should glisten with sauce, with tender cabbage and evenly coated beef.
Pro Tips for Success
- Use medium-high heat for browning beef and quick sautéing; too low and the mixture steams instead of browning.
- Dry the cabbage well if you rinsed it; excess water causes the pan to steam the vegetables and makes the dish watery.
- Don’t overcrowd the pan—use a large skillet so ingredients can brown and sauce can reduce.
- Taste and adjust salt at the end—soy sauce adds sodium, so you may not need more salt.
- Mince garlic finely and add late so it doesn’t burn and turn bitter.
- For extra caramel flavor, let the beef sit undisturbed for a minute after adding, then stir to get brown bits.
- If you prefer a little heat, add a pinch of red pepper flakes or a drizzle of sriracha at the end.
- Use a flat spatula to break the beef into small pieces for even mixing and texture similar to egg-roll filling.
Flavor Variations
- Optional — Chicken or turkey: Substitute ground chicken or turkey for lean ground beef for a lighter take. Cook the same way.
- Optional — Pork and scallion: Use ground pork and increase green onion garnish for a richer, more traditional take (only if pork is acceptable for you).
- Optional — Vegetarian: Replace beef with crumbled firm tofu or tempeh and increase soy sauce by 1–2 tsp for more umami.
- Optional — Spicy sesame: Add 1 tsp chili garlic sauce or ½ tsp red pepper flakes to the sauce for heat.
- Optional — Citrus lift: Finish with a squeeze of fresh lime juice and extra green onions to brighten flavors.
- Optional — Nutty crunch: Sprinkle chopped roasted peanuts or cashews on top at serving for texture.
Serving Suggestions
- Spoon over steamed white or brown rice for a filling weeknight dinner.
- Serve over cauliflower rice for a low-carb plate that stays light.
- Wrap in large butter lettuce leaves for a fun, low-carb hand-held option.
- Plate with a side of steamed edamame or quick cucumber salad for freshness.
- Pair with simple steamed broccoli or snap peas to add green veg.
- Serve family-style in a bowl with chopsticks and small bowls of extra soy or sriracha.
- Offer lime wedges and extra chopped green onions on the table for guests.
Make-Ahead, Storage & Reheating
- Make-ahead: Brown the ground beef and prep vegetables ahead. Store cooked beef and prepped veg separately in the fridge up to 24 hours; finish cooking together when ready.
- Full make-ahead: Cook the entire dish and refrigerate in an airtight container for up to 3–4 days.
- Reheating: Reheat on the stove over medium heat with a splash of water or a little oil to refresh the texture. Microwave on medium power in short intervals, stirring between cycles, to avoid overcooking the cabbage.
- Texture note: Refrigerated leftovers will soften further as cabbage absorbs liquid; gently crisp in a hot skillet before serving to recover some texture.
Storage and Freezing Instructions
- Refrigerator: Store cooked Egg Roll in a Bowl in an airtight container for 3–4 days.
- Freezing: Freezing is not ideal for the cabbage—thawed cabbage becomes very soft and watery. If you want to freeze, separate the cooked beef from the cabbage: freeze the beef portion in a sealed bag for up to 2 months, and freeze the cabbage only if you accept texture changes (use later in soups or casseroles). Thaw overnight in the fridge before reheating.
- Tip: To freeze safely, cool to room temperature (no longer than 2 hours), portion into freezer bags, remove excess air, and label with date.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
370 kcal | 31 g | 7 g | 23 g | 2 g | 700 mg
Estimates vary by brands and portions.
FAQ About Egg Roll in a Bowl
Q: Why is my dish watery?
A: Excess moisture often comes from wet cabbage or overcrowding the pan. Dry cabbage well and use a large skillet so the liquid can evaporate.
Q: How do I keep the cabbage from getting mushy?
A: Cook the cabbage only until slightly wilted—about 5–7 minutes—and keep the heat medium-high so it sautés rather than steams.
Q: Can I make this vegetarian?
A: Yes. Swap ground beef for firm crumbled tofu or tempeh and adjust soy sauce to taste. Add a touch more oil for mouthfeel if needed.
Q: Is low-sodium soy sauce necessary?
A: It helps control salt, especially with added sea salt. You can use regular soy sauce but reduce or omit added salt.
Q: How do I know when the beef is done?
A: Beef is done when it is browned with no pink remaining and registers 160°F internal if you use a thermometer.
Q: Can I add extra vegetables?
A: Yes—bell peppers, mushrooms, or snap peas can be added. Add firmer vegetables earlier and delicate ones later so everything finishes at the same time.
TastyInspo Notes
- Finish with a tiny drizzle of toasted sesame oil for aroma right before serving—it smells like takeout.
- Serve with extra soy sauce or sriracha on the side so each person can season to taste.
- Use a wide skillet to maximize browning and speed up cooking.
- When reheating, crisp in a hot dry pan for 1–2 minutes to revive texture.
- For a restaurant-style presentation, serve in shallow bowls garnished with green onions and sesame seeds.
Troubleshooting
Problem: Too bland.
Fix: Add a splash more soy sauce, a pinch more salt, or a small squeeze of lime to brighten flavors.
Problem: Too salty.
Fix: Add more shredded cabbage or a few tablespoons of water and cook a minute to dilute saltiness. Serve over plain rice to balance.
Problem: Beef overcooked or dry.
Fix: Use 85/15 ground beef as directed and avoid over-browning. If dry, stir in a teaspoon of sesame oil or a little soy sauce to moisten.
Problem: Cabbage is soggy and limp.
Fix: Reduce cooking time by a few minutes and keep heat high enough to sauté, not steam. Drain any excess water from pre-rinsed cabbage.
Problem: Dish burns on the bottom.
Fix: Reduce heat slightly and scrape the pan frequently. If there are burnt bits, transfer to a clean skillet and finish cooking.
Problem: Sauce too thin.
Fix: Let it reduce over medium-high heat a minute or two, or stir in a very small pinch of cornstarch slurry (½ tsp cornstarch mixed with 1 tsp water) and cook until thickened.
Final Thoughts
This Egg Roll in a Bowl is a fast, flavorful weeknight win: familiar takeout flavors, one pan, and easy to adapt. It’s great for busy nights, meal prep, or a simple family dinner that still feels special. For another well-tested version you can compare techniques with, check this Egg Roll in a Bowl Recipe | The Kitchn.
Egg Roll in a Bowl
Ingredients
For the Base
- 1 lb lean ground beef (85/15) You can substitute with ground turkey or chicken for a leaner option.
- 1 Tbsp olive oil
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cups green cabbage, thinly sliced Napa cabbage can be used for a milder result.
- 3 cloves garlic, minced
For Seasoning & Sauce
- ½ tsp fine sea salt Adjust to taste.
- ¼ tsp black pepper Adjust to taste.
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce Tamari for gluten-free option.
- 2 tsp sesame oil For toasted flavor.
- ½ tsp granulated sugar Can omit or substitute with honey.
To Serve (Optional)
- 1 Tbsp chopped green onion For garnish.
- ¼ tsp sesame seeds For garnish.
Instructions
Preparation
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb lean ground beef and cook for about 5 minutes, breaking it apart, until browned and no longer pink.
- Season with ½ tsp fine sea salt and ¼ tsp black pepper.
Cooking
- Stir in ½ medium diced onion and 1 medium julienned carrot. Cook for 5–7 minutes until the onion is soft and translucent.
- Add 3 minced garlic cloves and cook for another 30 seconds while stirring constantly.
- Add 3 cups thinly sliced green cabbage, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, and ½ tsp granulated sugar. Sauté for 5–7 minutes until the cabbage is tender but still has a bite.
Finishing Touches
- Remove from heat and garnish with 1 Tbsp chopped green onion and ¼ tsp sesame seeds, if using.
- Serve warm over rice, cauliflower rice, or in lettuce leaves.
