Crispy bits of cabbage, savory pork, the snap of fresh gingerall the flavors you crave from a takeout egg roll, minus the wrapper and the wait. Egg Roll in a Bowl is exactly what it sounds like: deconstructed, fast, and ridiculously satisfying.
I tested this back in 2019 when I was craving something lighter but still packed with flavorturns out, skipping the frying doesn’t mean losing the magic. The key is letting the cabbage get a little golden in the pan so you get that caramelized sweetness against the salty sesame oil. After a decade of recipe development, I can tell you this one holds up every single time.
Joe Rooney
Easy Egg Roll in a Bowl Recipe You Need to Try Now
This Easy Egg Roll in a Bowl is a quick and delicious way to enjoy all the flavors of a classic egg roll without the wrapper. Packed with ground beef, fresh veggies, and a savory sauce, it’s a perfect low-carb, one-pan meal that’s ready in under 30 minutes. Give this tasty Egg Roll in a Bowl recipe a try for a comforting and healthy dinner option.
1 Tbsp chopped green onion (optional, for garnish)
¼ tsp sesame seeds (optional, for garnish)
Method
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and stir frequently, cooking until browned and no longer pink about 5 minutes. Season with sea salt and black pepper to your liking.
Mix in the diced onion and grated carrot with the beef, cooking for an additional 5 to 7 minutes while stirring every now and then, until the onion becomes tender.
Fold in the minced garlic and keep stirring for 30 seconds to release its aroma.
Add the thinly sliced cabbage, ground ginger, soy sauce, sesame oil, and granulated sugar to the pan. Cook everything together for 5 to 7 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch.
Remove the skillet from heat and sprinkle the dish with chopped green onion and sesame seeds if you want a little extra flavor and texture. Serve immediately while warm.
Notes
Use a food processor to shred the cabbage and carrots quickly. Avoid overcooking the cabbage so it retains a pleasant crunch. Prepare all ingredients ahead of cooking since this dish cooks fast.
Why You’ll Love This Recipe
This is the kind of recipe that gets you out of a weeknight slump without making you feel like you’re settling. All the savory, slightly sweet flavors of a classic egg rollbut ready in under 30 minutes, with one skillet and zero deep-frying.
Quick and forgiving: Everything cooks fast, and there’s no tricky technique involved.
Lighter but still satisfying: You get all that umami-rich flavor without the fried wrapper weighing you down.
Flexible: Use what you haveswap the beef, adjust the veggies, skip the garnish if your pantry’s bare.
Family-friendly: Even picky eaters tend to love this one. The flavors are bold but not complicated.
Key Ingredients You’ll Need
The beauty here is simplicity. You’re probably already stocked with most of these, and nothing’s fussy or hard to find at your regular grocery store.
Lean ground beef: The base of the dish. It browns quickly and soaks up all that sesame and soy.
Green cabbage: This is your “noodle” replacement. Slice it thin so it wilts just enough but keeps a little bite.
Soy sauce and sesame oil: The flavor duo that makes everything taste like takeout. Don’t skip the sesame oilit’s what gives that nutty, toasted finish.
Ground ginger: Adds warmth and a subtle kick without needing fresh ginger root.
Onion, carrot, and garlic: The aromatics that build the flavor base. Julienned or grated carrot cooks fast and adds a hint of sweetness.
How to Make Egg Roll in a Bowl
Start by heating your olive oil in a large skillet over medium-high heat. Add the ground beef and let it brown for about 5 minutes, breaking it up as it cooks. Season with salt and pepper once it’s no longer pink.
Toss in the diced onion and grated carrot, and let them soften for 5–7 minutes. The onion should turn translucent and smell amazing. Add the garlic and stir constantly for 30 secondsjust until fragrant, not browned.
Now comes the cabbage. Add it along with the ground ginger, soy sauce, sesame oil, and sugar. Sauté everything together for 5–7 minutes, stirring often. The cabbage will shrink down and turn tender, but you still want a little crunch left. Pull it off the heat, garnish with green onions and sesame seeds if you’re using them, and serve it warm.
Quick Timing and Swaps
Step
Time
Swap Ideas
Brown the beef
5 minutes
Use ground turkey, pork, or chicken
Cook onion & carrot
5–7 minutes
Try shredded zucchini or bell pepper
Add garlic
30 seconds
Use garlic powder if fresh isn’t available
Sauté cabbage
5–7 minutes
Swap in coleslaw mix for extra crunch
Tips for the Best Results
Pro Tip: Prep everything before you turn on the stove. This dish moves fast, and you don’t want to be chopping garlic while your beef is overcooking.
Use a food processor to shred the cabbage and carrot in secondsit’s a huge time-saver.
Don’t overcook the cabbage. You want it wilted and tender, but still with a little texture. Mushy cabbage loses the magic.
Taste as you go. Depending on your soy sauce brand, you might want a pinch more sugar or a splash more sesame oil.
How to Serve and Store
Serving Ideas
Storage Tips
Serve over cauliflower rice or white rice
Store in an airtight container in the fridge for up to 4 days
Top with extra green onions, sesame seeds, or a drizzle of sriracha
Reheat gently in a skillet or microwaveadd a splash of water if it’s dry
Pair with a simple side salad or steamed edamame
Not ideal for freezingcabbage texture changes once thawed
What Makes This One Work Every Time
After years of testing one-pan dinners, I’ve learned that the secret is layering flavor without overcomplicating the process. The ground ginger and sesame oil do most of the heavy lifting here, and the cabbage gives you that satisfying crunch you’d miss if you just ate the filling on its own.
This is the kind of recipe you can make on autopilot once you’ve done it twice. It’s flexible enough to handle whatever’s in your fridge, and it tastes just as good on day three as it does fresh out of the pan.
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FAQs ( Egg Roll in a Bowl )
Can I make this recipe ahead of time?
Yes, you can prep ingredients up to 24 hours in advance by storing chopped vegetables and cooked protein separately in the refrigerator. The finished dish keeps well for 3-4 days in the fridge and reheats beautifully in the microwave or skillet. For best texture, add a splash of water when reheating to prevent drying out.
What can I substitute for cabbage?
Brussels sprouts, broccoli slaw, or cauliflower rice work excellently as cabbage alternatives in this dish. Shredded lettuce creates a lighter version, while zucchini noodles add a different texture. Each substitute cooks faster than cabbage, so reduce cooking time by 2-3 minutes to maintain the perfect crunch.
How do I prevent the vegetables from getting soggy?
Cook over medium-high heat and avoid overcrowding your pan, which creates steam and leads to mushy vegetables. Add vegetables in order of cooking time needed, starting with carrots, then cabbage, and greens last. Don’t cover the pan during cooking, and stop when vegetables are tender-crisp for the best texture.
Is this meal keto-friendly?
This stir-fry is naturally low in carbs and fits perfectly into a keto diet when made with sugar-free sauce alternatives. Use coconut aminos instead of soy sauce and skip any added sugars in the seasoning. One serving typically contains 6-8 net carbs, making it an excellent keto dinner option that’s both filling and flavorful.
What protein works best in this dish?
Ground pork creates the most authentic flavor, but ground turkey, chicken, or beef work wonderfully too. For vegetarian options, try crumbled tofu or tempeh seasoned with the same spices. Cook the protein first until browned and fully cooked, then set aside before adding vegetables to prevent overcooking.
You’ll love how this Egg Roll in a Bowl turns outsavory, satisfying, and ready in under half an hour. The cabbage gets tender with just enough bite, and that sesame oil makes everything taste like your favorite takeout spot. I’ve made this more times than I can count, and it never gets old.
Want to switch things up? Try adding a handful of shredded Brussels sprouts for extra texture, or toss in some crushed red pepper if you like a little heat. Leftovers reheat beautifullyjust add a tiny splash of water to bring back that glossy shine. My grandmother always said the best recipes are the ones you can make your own, and this one welcomes it.
I’d love to hear how yours turns outdid you add anything special? Maybe your family has their own spin on egg roll flavors. Save this one for your next busy weeknight, or share it with a friend who’s always asking what’s for dinner. It’s the kind of recipe that just makes life a little easier.
