Egg Roll in a Bowl

Egg roll in a bowl is my answer to busy weeknights when I crave all those takeout flavors without the fuss of rolling and frying. This one-pan meal tastes just like your favorite Chinese restaurant egg roll but is lighter, veggie-packed, and comes together in a flash. I love how quickly it all happens right on the stove and the colors always make dinner time feel a little extra special.

The first time I whipped this up for my family they devoured it before I could grab seconds and now it has become a repeat request all year round.

Ingredients

• Lean ground beef: Gives a rich savory base choose 85 percent for flavor with less grease
• Olive oil: Helps brown the beef and carries flavor go for extra virgin for the best taste
• Fine sea salt and black pepper: Season every layer start light and add to taste
• Medium onion: Brings sweetness and depth look for one that is firm with dry papery skin
• Carrot: Adds color crunch and natural sweetness julienne for texture or grate for even cooking
• Garlic cloves: Provide that signature aromatic punch peel fresh and mince finely
• Green cabbage: Gives bulk and crunch choose tight heavy heads with vibrant leaves
• Ground ginger: Brightens and infuses that authentic Asian flavor use fresh if you like extra zing
• Low sodium soy sauce: Adds umami and keeps things balanced opt for low sodium to control saltiness
• Sesame oil: Rounds it all out with a nutty aroma store in a cool dark place to keep fresh
• Granulated sugar: Balances the savory soy and ginger just a touch is enough
• Green onion: Lifts the final bowl with a pop of color and fresh bite optional but delightful
• Sesame seeds: Sprinkle over at the end for toasty crunch and a pretty finish

Instructions

Brown the Beef:

Drizzle olive oil into a large skillet and warm over medium high heat. Add the ground beef breaking it up with a spatula as it cooks. Let it sear for about five minutes or until the beef is fully browned and cooked through with no pink remaining. This step creates rich meaty flavor at the base.

Sauté Veggies:

Toss in the finely diced onion and julienned carrot. Lower the heat slightly if needed and stir every minute or so. Cook for five to seven minutes until the onions are translucent and the carrots have softened but still hold a little bite. This gives natural sweetness and color.

Add Garlic:

Scatter the minced garlic over the mixture and stir constantly for about thirty seconds. You will smell the fragrant aroma instantly. Do not let garlic burn as it can turn bitter.

Stir in the Cabbage and Flavorings:

Pile on the shredded cabbage then add ground ginger soy sauce sesame oil and sugar right into the skillet. Turn the heat up to medium and let everything mingle together. Sauté for five to seven minutes longer until the cabbage wilts and soaks up all the flavors but still stays a little crunchy.

Finish and Serve:

Turn off the heat. Sprinkle chopped green onions and sesame seeds over the top for garnish if you wish. Spoon into bowls and serve warm for an easy meal everyone will love.

My favorite part is always the splash of toasted sesame oil at the end. It instantly transports me back to family nights at our neighborhood takeout spot and my kids hover at the stove to grab taste tests before it even reaches the table.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to four days. The flavors deepen as it sits and it reheats well in the microwave or on the stovetop with a splash of water to loosen things up. I sometimes pack it into lunchboxes and it is just as tasty chilled or at room temperature.

Ingredient Substitutions

Swap ground turkey or chicken for a lighter twist or use tofu for a vegetarian spin. Try bagged coleslaw mix in a pinch if you do not want to slice your own cabbage. Coconut aminos can stand in for soy sauce if you need a gluten free option.

Serving Suggestions

Spoon it over steamed rice or cauliflower rice for a full meal. A fried or soft boiled egg on top is delicious for extra richness. Add some chili crisp or sriracha if your crew likes things spicy.

Cultural and Historical Context

Egg rolls trace back to Chinese American restaurant traditions popularized in the twentieth century. This bowl style deconstructs the classic appetizer into a fuss free main dish that fits modern home cooking.

Seasonal Adaptations

Use shredded purple cabbage for a fun twist on color. Add snap peas or bell peppers for a summer version. Stir in a handful of baby spinach during the last minute for extra greens.

Success Stories

Friends tell me this recipe is their lunch meal prep hero. Kids love it and it has become a staple at family gatherings for its familiar flavors and easy customization.

Freezer Meal Conversion

Portion cooled egg roll in a bowl into airtight containers and freeze for up to two months. Thaw overnight in the fridge then reheat gently. I like making double batches to stash some away for nights when I do not feel like cooking.

This recipe is sure to become a go to for quick cozy meals. Don't be surprised if you make it on repeat!

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well and delivers a lighter version while still keeping delicious flavors.

→ Is this dish suitable for meal prep?

Absolutely. It keeps well in the fridge for a few days and reheats easily for convenient meals.

→ How can I make it spicier?

Try adding a pinch of red pepper flakes, a dash of hot sauce, or a spoonful of chili garlic sauce.

→ Is there a vegetarian option?

Swap the ground beef for crumbled tofu, tempeh, or your favorite plant-based protein.

→ What can I serve with this dish?

It’s great on its own or paired with steamed rice, quinoa, or cauliflower rice for a complete meal.