All the delicious flavors of a classic egg roll without the wrapper! This one-pan Egg Roll in a Bowl is a quick, satisfying, and low-carb meal perfect for busy weeknights.
📝 Ingredients
- 1 lb lean ground beef (85/15 recommended)
- 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 cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
Optional for Garnish:
- 1 Tbsp chopped green onion
- ¼ tsp sesame seeds
👩🍳 Instructions
- Cook the Beef:
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink (about 5 minutes). Season with salt and pepper. - Sauté Aromatics:
Add the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add minced garlic and sauté for an additional 30 seconds. - Add Cabbage and Seasonings:
Stir in the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue cooking for another 5–7 minutes, or until the cabbage is tender, stirring occasionally. - Serve:
Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!
❤️ Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- One-pan meal: Minimal cleanup required.
- Low-carb & gluten-free friendly: Great for various dietary needs.
- Customizable: Add your favorite veggies or swap the protein.
💡 Tips
- Pre-shredded cabbage or coleslaw mix can save time.
- Don’t overcook the cabbage—keep a little crunch for texture.
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha.
🔄 Variations and Substitutions
- Protein: Swap beef for ground chicken, turkey, pork, or tofu.
- Vegetables: Add mushrooms, bell peppers, or snap peas for extra nutrition.
- Soy sauce substitute: Use coconut aminos or tamari for gluten-free.
- Low-carb swap: Serve over cauliflower rice instead of white rice.
❓ FAQs
Can I make this ahead of time?
Yes! It reheats beautifully and can be stored in the fridge for up to 4 days.
Can I freeze Egg Roll in a Bowl?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.
Is it spicy?
No, the base recipe is mild. You can easily adjust the spice level to your liking.
🍽️ Serving Suggestions
- Serve it over white or brown rice, quinoa, or cauliflower rice.
- Drizzle with sriracha, spicy mayo, or hoisin sauce for extra flavor.
- Add a soft-boiled or fried egg on top for added richness.
Egg Roll in a Bowl
4
servings5
minutes15
minutesIngredients
1 lb lean ground beef (85/15 recommended)
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 cabbage, thinly sliced
1 tsp ground ginger
¼ cup low-sodium soy sauce
2 tsp sesame oil
½ tsp granulated sugar
Optional for Garnish:
1 Tbsp chopped green onion
¼ tsp sesame seeds
Directions
- Cook the Beef:
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink (about 5 minutes). Season with salt and pepper.
- Sauté Aromatics:
- Add the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add minced garlic and sauté for an additional 30 seconds.
- Add Cabbage and Seasonings:
- Stir in the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue cooking for another 5–7 minutes, or until the cabbage is tender, stirring occasionally.
- Serve:
- Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!
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