Name: Egg Roll in a Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1½ pounds ground beef; 1 large onion, finely diced; 1 tablespoon garlic, minced; 2 tablespoons sesame oil; ½ cup carrots, peeled and finely shredded; 16 ounces coleslaw mix (shredded cabbage and carrots); ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes; 1½ teaspoons ground ginger; ½–¾ cup low‑sodium soy sauce; 2 tablespoons vegetable oil; Green onions, optional garnish

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I love how this Egg Roll in a Bowl brings all the bold flavors of an egg roll—savory meat, crisp cabbage, punchy garlic and ginger—in one easy, 30‑minute skillet meal without any wrappers.

Why You’ll Love This Recipe

I’m all about quick, satisfying dinners, and this one checks all the boxes. It’s a one‑pan wonder packed with protein and veggies, with minimal prep and big flavor. I get that golden caramelization on the meat and that perfect tender‑crisp texture in the veggies. And it’s so versatile—I can swap meats, add eggs, or make it spicy depending on my mood.

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, finely diced
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix (shredded cabbage and carrots)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½–¾ cup low-sodium soy sauce
2 tablespoons vegetable oil
Green onions, optional garnish

directions

Heat vegetable oil in a large deep‑sided skillet over medium heat. Add ground beef and brown until no longer pink, keeping larger chunks intact for best texture. Drain grease if needed.
Return beef to pan and add diced onion and minced garlic. Cook until onion is translucent but beef still has color.
Stir in sesame oil, shredded carrots, and coleslaw mix. Sauté about 5 minutes until veggies are tender‑crisp.
In a small bowl, whisk onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over beef and veggies, reduce heat, and cook another 5 minutes.
Garnish with sliced green onions before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Meat swap: I often use turkey or chicken instead of beef—ground pork adds richness, while turkey or chicken lighten it up.
Add eggs: Sometimes I create a small well in the pan and scramble in 2 eggs for extra protein—totally delicious.
Extra veggies: I love tossing in broccoli slaw, bean sprouts, mushrooms, or edamame.
Sauce boost: Drizzle with sweet chili sauce, sriracha mayo, hoisin, or tamari for a flavor lift.

storage/reheating

Fridge: I store cooled leftovers in airtight containers for up to 4 days.
Freezer: I freeze portions (minus garnishes) for up to 3 months and thaw them overnight in the fridge.
Reheating: I reheat in the microwave for 1–2 minutes, stirring halfway through, or on the stovetop over medium‑low with a splash of water or broth.

FAQs

Can I make this low-carb or keto?

Yes—I can use ground turkey and swap soy sauce with coconut aminos for a lower carb option.

Can I add eggs?

Absolutely—I like to scramble a couple of eggs into the meat and veggie mix for extra richness.

Is it freezer-friendly?

Yes—it freezes well. I just make sure to use airtight containers and thaw before reheating.

What sauces pair well with it?

I enjoy sweet chili sauce, hoisin, sriracha, or tamari for an extra flavor boost. It’s also great in lettuce wraps with chopped peanuts and a squeeze of lime.

Can I meal prep this?

Definitely. It stores and reheats beautifully, so I often prep it ahead for a quick and healthy lunch or dinner.

Conclusion

I’m thrilled every time I make this Egg Roll in a Bowl—it’s ready in 30 minutes, packed with flavor, endlessly customizable, and perfect for meal prep. It’s become a staple in my kitchen, and I enjoy how easily it fits into my weekly routine.