Egg Roll in a Bowl Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, hearty, and packed with flavor in every bite. I like that everything cooks in one skillet, which keeps cleanup simple. It also fits easily into low-carb and high-protein meal plans, and I find it incredibly satisfying without feeling heavy afterward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds ground beef

• 1 large onion, diced finely

• 1 tablespoon minced garlic

• 2 tablespoons sesame oil

• ½ cup carrots, peeled and finely shredded

• 16 ounces coleslaw mix

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon red pepper flakes

• 1½ teaspoons ground ginger

• ½ to ¾ cup low sodium soy sauce

• 2 tablespoons vegetable oil

• Green onions for garnish (optional)

Directions

I start by cooking the ground beef in a large, deep-sided skillet over medium heat until it’s no longer pink. I make sure not to break it up too much because I like keeping the pieces larger for better texture. Once cooked, I drain the grease and return the skillet to the stovetop.

I add the diced onion and minced garlic, cooking until the onion becomes soft and translucent. I then stir in the sesame oil, shredded carrots, and coleslaw mix, using tongs to combine everything evenly. I let this cook for about five minutes until the cabbage starts to soften.

In a small bowl, I mix together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. I pour this mixture over the meat and vegetables, reduce the heat, and let everything cook for another five minutes so the flavors fully come together.

Servings and Timing

I make this recipe to serve 6 people. The prep time is about 10 minutes, the cook time is roughly 20 minutes, and the total time comes to around 30 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want a lighter version. When I’m craving extra heat, I add more red pepper flakes or a drizzle of chili oil. I also like serving it over rice or cauliflower rice when I want to stretch the meal further.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I use the stovetop over medium heat and stir occasionally, or I microwave it in short bursts until warmed through. I usually add a splash of soy sauce while reheating to refresh the flavors.

FAQs

Can I make Egg Roll in a Bowl ahead of time?

I often prepare it in advance because it reheats very well and tastes just as good the next day.

Is this recipe low carb?

I consider this recipe low carb since it skips the egg roll wrapper and focuses on meat and vegetables.

Can I freeze Egg Roll in a Bowl?

I can freeze it, but I notice the cabbage softens more after thawing, so I prefer enjoying it fresh or refrigerated.

What can I serve with Egg Roll in a Bowl?

I usually serve it on its own, but I also like pairing it with rice, cauliflower rice, or a simple cucumber salad.

Can I adjust the sodium level?

I control the sodium by using low sodium soy sauce and adjusting the amount to my taste.

Conclusion

This Egg Roll in a Bowl is one of my favorite quick and flavorful meals that delivers comfort without the extra carbs. I love how customizable it is and how effortlessly it comes together, making it a recipe I rely on again and again.

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