Egg Roll in a Bowl


Egg rolls are a beloved appetizer for their crispy exterior wrapped around tasty fillings like pork, chicken, veggies and more. But what if you could skip the wrapper and still enjoy those flavors in an easy, delicious meal? Enter the egg roll in a bowl! This fun twist on a takeout favorite turns the egg roll filling into a flavorful, protein-packed stir fry you can have on the table in just 20 minutes. Let’s take a closer look at how to make this tasty dish.

What Exactly is Egg Roll in a Bowl?

Egg roll in a bowl is a simple stir fry made with ground meat, cabbage, carrots, onions, garlic and ginger all tossed in a sweet and savory sauce. It’s like someone took an egg roll filling and served it as a meal without the wrapper! This easy recipe lets you skip frying egg rolls but still gives you that tasty Asian flavor in bowl form. It’s so quick and delicious while being lighter than deep fried egg rolls.

What Meat Works Best for This Dish?

You can use just about any ground meat for egg roll in a bowl! Ground pork, chicken, turkey or our favorite, 85/15 lean ground beef, all work wonderfully. The meat browns up in the pan while the veggies cook until tender crisp. Leaving some texture in the cabbage gives it that signature crunch of an egg roll but in bowl form. Just be sure to season the meat while cooking for extra flavor.

How Do You Make the Asian Sauce?

The sauce for this 20 minute meal couldn’t be easier. Just whisk together low sodium soy sauce, sesame oil, ground ginger and a touch of sugar. Pour the sauce over the meat and veggies, let it simmer for a few minutes allowing everything to soak up that yummy flavor. A sprinkling of green onions and sesame seeds over the top finishes it off perfectly.

What Are Some Fun Ways to Customize This Recipe?

One of the best things about egg roll in a bowl is how versatile it is! You can customize it to suit your tastes. Love heat? Add sriracha for a spicy kick. Want more veggies? Throw in diced bell peppers or water chestnuts. For extra protein, crack an egg right into the bowl and let it cook in the pan for egg roll fried rice. You could even swap out the cabbage for store bought coleslaw mix. The options are endless!


  • Lean ground beef: 1 pound (85/15 mix recommended)
  • Olive oil: 1 tablespoon
  • Sea salt (fine): 1/2 teaspoon, adjust to taste
  • Pepper: ¼ teaspoon, adjust to taste
  • Onion (finely diced): ½
  • Carrot (julienned or coarsely grated): 1
  • Garlic cloves (minced): 3
  • Cabbage (thinly sliced): 3 cups
  • Ground ginger: 1 teaspoon
  • Low sodium soy sauce: 1/4 cup
  • Sesame oil: 2 teaspoons
  • Granulated sugar: ½ teaspoon
  • Green onion (chopped, optional for garnish): 1 tablespoon
  • Sesame seeds (optional for garnish): 1/4 teaspoon


  1. Heat a large skillet over medium-high heat and pour in the olive oil. Once hot, add the ground beef. Cook for about 5 minutes until the beef is no longer pink, crumbling it with a spatula.
  2. Season the beef with salt and pepper. Then, add the onions and carrots, sautéing until the onions become tender, which should take about 5-7 minutes. Be sure to stir occasionally.
  3. Add in the garlic and continue to cook for another 30 seconds, keeping the ingredients moving constantly.
  4. Introduce the cabbage, ginger, soy sauce, sesame oil, and sugar to the mix. Sauté everything together for another 5-7 minutes, or until the cabbage softens.
  5. Optional: Garnish with green onion and sesame seeds before serving.