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Egg Roll in a Bowl

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This Egg Roll in a Bowl delivers all the flavors of a classic egg roll—savory beef, crisp cabbage, and punchy garlic and ginger—in a quick, wrapper-free, 30-minute skillet meal.

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

Instructions

  1. 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.
  2. Return beef to pan and add diced onion and minced garlic. Cook until onion is translucent but beef still has color.
  3. Stir in sesame oil, shredded carrots, and coleslaw mix. Sauté about 5 minutes until veggies are tender‑crisp.
  4. 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.
  5. Garnish with sliced green onions before serving.

Notes

  • Swap the ground beef with turkey, or chicken.
  • Add scrambled eggs directly into the skillet for extra protein.
  • Include extra veggies like mushrooms, bean sprouts, or edamame for variation.
  • Use sweet chili sauce, hoisin, or sriracha mayo for added flavor.

Nutrition

Find it online: https://lauracooks.com/egg-roll-in-a-bowl/