Egg Roll in a Bowl
Egg Roll in a Bowl is one of those comforting dishes that brings the delightful flavors of traditional egg rolls to your dinner table without the fuss. Think tender ground beef mixed with a medley of vibrant veggies, all tossed in a savory sauce that makes each bite a flavor-packed moment. No deep-frying, no messy wrappers; just wholesome goodness in a single bowl. The best part? It’s ready in about 40 minutes, making it perfect for busy weeknights or quick meal prep.
I first stumbled upon this easy recipe during a hectic week when takeout was just a little too tempting. I craved the satisfying crunch and umami flavors of my favorite egg rolls, but I didn’t want to deal with the hassle of frying them. After a bit of experimenting, I ended up with this Egg Roll in a Bowl recipe, and let me tell you, it was a game-changer! Quick, budget-friendly, and a hit with the whole family—what more could you ask for?
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Made in under 40 minutes, perfect for hectic weeknights.
- Irresistible Flavor: A beautiful blend of savory, spicy, and sweet notes make every bite satisfying.
- Eye-Catching Appeal: Colorful veggies make it as pleasing to the eyes as it is to the palate.
- Flexible Serving: Great as a hearty meal or served as a side dish at parties.
- Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets.
Ingredients You’ll Need
- 1 pound ground beef (93% lean, 7% fat): The foundation of this dish. You can substitute with ground turkey or even plant-based meat for a lighter option.
- 1 jalapeno: Adds a punch of spice; adjust according to your heat preference.
- 2 large carrots: Shredded for sweetness and crunch; other vegetables like bell peppers can also work.
- 1 bunch green onions: Their flavor brightens the dish; separate the white and green parts for better cooking.
- 1 and 1/2 teaspoons kosher salt: Enhances the overall flavor; if using table salt, cut back to 1 teaspoon.
- 1/2 teaspoon black pepper: A seasoning that complements the beef; adjust to your taste.
- 4 cloves garlic: Offers a robust aroma and flavor; freshly minced is best.
- 2 (10-ounce) bags coleslaw angel hair: This pre-packaged mix makes it easy and saves prep time; you can also use shredded cabbage.
- 3 tablespoons soy sauce: Brings savory depth; low-sodium soy sauce is a great option if you watch your salt intake.
- 2 tablespoons rice vinegar: Adds a tangy kick; you can substitute with apple cider vinegar in a bind.
- 2 tablespoons hoisin sauce: Provides a hint of sweetness and richness; feel free to adjust based on your sweetness preference.
- 1 teaspoon sesame oil: Adds a toasty flavor; use caution as a little goes a long way.
- 1 tablespoon miso paste (optional): If you have it, this adds extra umami depth; if not, simply leave it out.
- 1 teaspoon sriracha sauce (optional): For those who like some heat, this sauce enhances both flavor and spice.
- 1 tablespoon fresh ginger: Freshly minced ginger complements the garlic and offers warmth.
- 1/2 cup fresh cilantro: For garnish and fresh flavor; swap it for parsley if cilantro isn’t your thing.
- Toasted sesame seeds: A final touch that adds crunch and visual appeal.
- 1/2 cup mayonnaise: Creamy base for the optional sauce, balancing the heat.
- 1 tablespoon sriracha sauce (for mayo): Adjust to your preferred spice level.
- 2 teaspoons rice vinegar (for mayo): Brightens the mayo and ties in the flavors of the dish.
How to Make Egg Roll in a Bowl
- Prep Your Veggies: Start by prepping all your vegetables, as they cook quickly and you want everything ready to go.
- Chop the Jalapeno: Remove seeds from the jalapeno for less heat if desired, then chop into small pieces.
- Shred the Carrots: Peel the carrots and shred them using a cheese grater for maximum texture.
- Chop the Green Onions: Slice them all the way down to the roots, keeping the white parts separate from the green tops.
- Cooking the Beef: In a high-sided skillet over medium heat, add 1 pound of ground beef.
- Add Flavor: Toss in the chopped jalapeno, shredded carrots, and the white parts of the green onions.
- Season: Season the mixture with 1 and 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; break up the beef with a spoon.
- Cook Thoroughly: Cook for about 5-8 minutes until the beef is browned and no longer pink.
- Incorporate Garlic: Add 4 smashed and minced cloves of garlic to the beef, cooking for an additional minute until fragrant.
- Mix in Cabbage: Now, add in the 20 ounces of angel hair coleslaw. Stir well.
- Flavor Boost: Immediately mix in the 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, and the 1 teaspoon sesame oil. If using, add the 1 tablespoon miso paste and the optional sriracha.
- Cook Down the Veggies: Let everything cook for another 3-5 minutes until the cabbage has wilted and the flavors meld together.
- Add Fresh Ginger: Stir in 1 tablespoon of minced ginger and allow to cook for 1 minute.
- Finish It Off: Remove the pan from the heat and stir in 1/2 cup chopped cilantro and the sliced green parts of the green onions.
- Make Sriracha Mayo: In a small bowl, mix together 1/2 cup mayonnaise, 1 tablespoon sriracha sauce, and 2 teaspoons rice vinegar to create a creamy topping.
- Serve Hot: Garnish individual servings with toasted sesame seeds and an extra sprinkle of cilantro, topping each serving with the sriracha mayo.
- Serving Suggestions: This dish is tasty on its own but pairs wonderfully with white rice, brown rice, or coconut jasmine rice. Consider adding pickled red onions or a fresh Asian cucumber salad on the side for a refreshing crunch.
Storing & Reheating
Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. If you wish to keep it longer, it can be frozen for up to 3 months. Reheat in a microwave on low power or on the stovetop over medium heat, stirring occasionally until heated through. Keep in mind that the texture might change slightly after freezing, but a splash of soy sauce or a bit of fresh cilantro can help revive some freshness.
Chef’s Helpful Tips
- Avoid browning the garlic by adding it after the beef is cooked; it can become bitter if burned.
- If you prefer extra crunch, you can toss in some snap peas or bell peppers along with the cabbage.
- Make sure you don’t overcook the cabbage; it should remain slightly crisp.
- Use leftovers creatively: this dish also makes a fantastic filling for lettuce wraps!
- Set aside ingredients like cilantro and toasted sesame seeds until just before serving to keep things fresh.
- You can easily double the ingredients if you’re planning to serve a crowd or meal prep for the week.
Egg Roll in a Bowl beautifully balances convenience with phenomenal taste. It’s a dish that invites you to adapt it to your preferences, whether you want it spicier, sweeter, or packed with veggies. Give it a go, and I guarantee it’ll become a staple in your kitchen. Enjoy every delicious bite!
Recipe FAQs
Can I make this dish vegetarian or vegan?
What can I serve with Egg Roll in a Bowl?
How can I store leftover Egg Roll in a Bowl?
Can I use different sauces?
⭐ If you make my Egg Roll in a Bowl recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Egg Roll in a Bowl
This Egg Roll in a Bowl is a delightful blend of ground beef, crisp vegetables, and irresistible flavors. It’s a simple and healthy meal, perfect for a quick dinner!
- Prep Time 10 minutes
- Cook Time 30 minutes
- Yield 4 servings 1x
Ingredients
- 1 pound ground beef, 93% lean, 7% fat
- 1 jalapeno, seeded and chopped
- 2 large carrots, peeled and shredded
- 1 bunch green onions, chopped; whites and greens separated
- 1 and 1/2 teaspoons kosher salt, use 1 teaspoon if you are using table salt
- 1/2 teaspoon black pepper, or to taste
- 4 cloves garlic, smashed and minced
- 2 (10-ounce) bags coleslaw angel hair, (20 ounces cabbage total)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon miso paste, optional
- 1 teaspoon sriracha sauce, optional
- 1 tablespoon fresh ginger, minced
- 1/2 cup fresh cilantro, to garnish
- toasted sesame seeds, to garnish
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce, or to taste
- 2 teaspoons rice vinegar, optional
Instructions
- Prep all the vegetables in advance as the cooking process is quick.
- Seed and finely chop the jalapeno.
- Peel the carrots and shred them using a cheese grater.
- Chop the green onions and separate the white parts from the green.
- In a high-sided skillet, cook the ground beef over medium heat.
- Add the chopped jalapeno, shredded carrots, and white green onion parts to the skillet.
- Sprinkle in the kosher salt and black pepper.
- Break apart the ground beef and cook for 5-8 minutes, ensuring it's no longer pink.
- Stir in the minced garlic and let it cook for an additional minute.
- Add the angel hair cabbage to the mixture.
- Incorporate soy sauce, rice vinegar, hoisin sauce, and sesame oil. Optionally add miso paste and sriracha for heat.
- Cook for 3-5 more minutes until the cabbage is wilted.
- Mix in the minced ginger and cook for another minute before removing from heat.
- Stir in chopped cilantro and remaining green onions.
- To prepare the sriracha mayo, combine mayonnaise with sriracha and rice vinegar.
- Serve hot, garnished with toasted sesame seeds and an extra sprinkle of cilantro.
Notes
Feel free to adjust the spice level by controlling the jalapeno and sriracha amounts.
This dish can be paired with rice or enjoyed on its own for a low carb meal.
Garnishes like pickled red onions or Thai cucumber salad can elevate your serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
