why make this recipe

Egg Roll in a Bowl is a tasty and quick meal that combines the flavors of traditional egg rolls without the hassle of rolling and frying. It’s a low-carb, healthy option packed with veggies and protein. This dish is perfect for busy weeknights or when you want a satisfying dinner that doesn’t take a lot of time to prepare.

how to make Egg Roll in a Bowl

Ingredients:

• 1 lb lean ground beef (85/15)
• 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 green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook for about 5 minutes. Break it apart with a spatula until it is browned and no longer pink. Season with salt and pepper.
3. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
6. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

how to serve Egg Roll in a Bowl

Serve Egg Roll in a Bowl while it’s warm. You can dish it out in bowls and enjoy it on its own or with a side of rice or noodles if you prefer. It can also be topped with extra green onions or sesame seeds for added flavor.

how to store Egg Roll in a Bowl

To store leftovers, let the dish cool down completely. Then, place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3–4 days. When you’re ready to eat it again, simply reheat in a skillet or microwave until hot.

tips to make Egg Roll in a Bowl

• For a spicier kick, add some red pepper flakes or Sriracha sauce to the mix.
• You can use ground turkey or chicken instead of beef for a leaner option.
• Feel free to mix in other veggies like bell peppers or snow peas for more color and nutrients.

variation

You can turn this dish vegan by using plant-based ground meat alternatives and substituting the soy sauce with a gluten-free option. Adding tofu or mushrooms can also enhance the texture and flavor.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time and store them in the refrigerator. Just sauté on the day you want to eat it.

2. Is this dish gluten-free?
This dish is not gluten-free as it contains soy sauce. However, you can use gluten-free soy sauce or tamari as a substitute.

3. How can I make this dish spicier?
You can add red pepper flakes or a splash of chili sauce while cooking for extra heat.

Egg Roll in a Bowl

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• Author: make-recipe
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free Option Available

Print Recipe

Description

A quick and healthy meal that captures the flavors of traditional egg rolls without the hassle of rolling and frying.

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef (85/15)
• 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 green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the 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.
3. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
6. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

Notes

Great served on its own or with a side of rice or noodles. For a spicier kick, add red pepper flakes or Sriracha sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg