If you love the crispy, savory flavors of egg rolls but want a quick and healthy way to enjoy them without the deep-frying or the wrapper, you are going to adore this Egg Roll in a Bowl Recipe! It captures all the deliciousness of a classic egg roll in a colorful skillet full of ground meat, shredded cabbage, and vibrant carrots, all sautéed with fragrant garlic and fresh ginger. This dish is a perfect weeknight winner, delivering big flavor with simple ingredients that come together in just about 25 minutes. Trust me, once you try this, you’ll wonder why you ever bothered with the wrappers at all.
Ingredients You’ll Need
The magic of this Egg Roll in a Bowl Recipe lies in its straightforward ingredients, each one bringing its own texture, aroma, and taste to the mix. You won’t find complicated spices here—just fresh veggies, a punch of ginger, and savory soy sauce to keep things comforting yet exciting.
- 1 lb ground meat (chicken, turkey, or beef): This is the hearty protein base that makes the dish filling and flavorful; choose your favorite or what you have on hand.
- 1 medium head cabbage, shredded (about 5 cups): Adds crispness and a subtle sweetness that balances the savory meat perfectly.
- 1 cup carrots, shredded or matchstick-cut: Provides a vibrant pop of color and natural sweetness.
- 1 small onion, diced: Brings a mild pungency and depth when sautéed.
- 2 cloves garlic, minced: For that irresistible savory aroma and bite.
- 1 tbsp fresh ginger, grated: Adds brightness and a touch of spice to keep the flavors interesting.
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30): Infuses the dish with umami and saltiness.
- 1 tbsp rice vinegar: Introduces a subtle tang that cuts through the richness.
- 1 tsp sesame oil: Adds a nutty finish and authentic Asian flair.
- Salt and black pepper, to taste: Essential to enhance all the other ingredients.
How to Make Egg Roll in a Bowl Recipe
Step 1: Brown the Meat
Start off by heating your skillet over medium heat. Add the ground meat and let it cook for about five to six minutes, breaking it apart as it starts to brown. This step builds the foundation of flavor for your dish. As the meat caramelizes, it releases those savory juices that mix beautifully with the veggies later on.
Step 2: Sauté Onions
Next, stir in the diced onions and cook for another two to three minutes until they turn translucent and slightly soft. The onions add a gentle sweetness and a subtle texture contrast that complements the rest of the ingredients.
Step 3: Add Carrots, Garlic, and Ginger
Throw in the shredded carrots, minced garlic, and grated ginger. Cook this colorful trio for about two minutes, allowing the garlic and ginger to release their wonderful aromas. Don’t rush this step as it really wakes up the flavors, making your Egg Roll in a Bowl Recipe pop.
Step 4: Incorporate the Cabbage
Now it’s time to add the star vegetable—shredded cabbage. Mix it thoroughly with the meat and other veggies. The cabbage cooks quickly but retains a pleasant bite when you sauté it for five to six minutes. This keeps the dish light and fresh rather than soggy.
Step 5: Flavor with Sauces and Seasonings
Pour in the soy sauce, rice vinegar, and sesame oil, then stir everything together. The combination of these sauces ties the dish together with layers of salty, tangy, and nutty goodness. Finish with a pinch of salt and black pepper to taste. Be cautious with salt since the soy sauce is already salty.
Step 6: Serve Immediately
Once everything is well combined and heated through, remove your skillet from the heat. Your Egg Roll in a Bowl Recipe is ready to enjoy—simple, fast, and bursting with flavor.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
To elevate your Egg Roll in a Bowl Recipe, consider topping it with fresh garnishes like sliced green onions, a sprinkle of toasted sesame seeds, or a light drizzle of extra sesame oil. These little touches add texture and an extra layer of taste that makes it feel special and restaurant-worthy.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or cauliflower rice for a lower-carb option. Alternatively, cucumber salad or quick pickled vegetables bring refreshing crunch and acidity to balance the savory richness of the bowl nicely.
Creative Ways to Present
For a fun twist, try serving your Egg Roll in a Bowl recipe inside lettuce cups for handheld bites or spoon it onto crispy wonton chips for a casual appetizer. You could even scoop it over quinoa or spiralized zucchini noodles to customize it to your liking.
Make Ahead and Storage
Storing Leftovers
Allow your Egg Roll in a Bowl Recipe to cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 3 days. When you reheat it, the vegetables might soften a bit more, but the flavors only intensify.
Freezing
This dish freezes reasonably well, too. Portion it out into freezer-safe containers and keep it frozen for up to 2 months. To maintain the best texture, defrost overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat your leftovers in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or a few drops of oil can help revive the cabbage’s texture and keep everything moist and delicious.
FAQs
Can I use a different protein?
Absolutely! Ground chicken, turkey, pork, or beef all work wonderfully in this Egg Roll in a Bowl Recipe. You can even try crumbled tofu or tempeh for a vegetarian version—just adjust seasoning to taste.
Is this recipe gluten-free?
It can be! Simply swap regular soy sauce for tamari or coconut aminos to make this Egg Roll in a Bowl Recipe gluten-free and even Whole30 compliant.
Can I add other vegetables?
Yes, feel free to toss in sliced mushrooms, bell peppers, or snap peas if you like. Just remember to adjust cooking times so everything is perfectly tender but not mushy.
How spicy is this dish?
In its base form, this recipe is mild and approachable for all palates. If you want a kick, add crushed red pepper flakes or a drizzle of sriracha when you season with soy sauce.
What should I do if my cabbage releases too much water?
Cabbage can sometimes be watery. To avoid sogginess, cook it on medium-high heat without covering the pan to help evaporate excess moisture quickly.
Final Thoughts
This Egg Roll in a Bowl Recipe is one of those dishes that feels like a little hug in a bowl—comforting, flavorful, and incredibly easy to make. Whether you’re cooking for busy weeknights or craving something satisfying without the fuss, this recipe delivers every single time. Give it a try, and I’m sure it will become a staple in your meal rotation just like it is in mine!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian American
- Diet: Gluten Free
Description
Egg Roll in a Bowl is a quick, healthy, and delicious low-carb alternative to traditional egg rolls. This skillet dish combines ground meat, shredded cabbage, carrots, and aromatic seasonings to deliver all the flavors of an egg roll without the wrapper. Perfect for busy weeknights, it’s easy to make, full of veggies, and suitable for gluten-free and Whole30 diets with simple ingredient swaps.
Ingredients
Protein and Vegetables
- 1 lb ground meat (chicken, turkey, beef)
- 1 medium head cabbage, shredded (about 5 cups)
- 1 cup carrots, shredded or matchstick-cut
- 1 small onion, diced
Seasonings and Sauces
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and black pepper, to taste
Instructions
- Heat the skillet: Place a large skillet over medium heat and allow it to warm up, preparing it for cooking the ingredients evenly.
- Cook the ground meat: Add the ground meat to the skillet and cook for 5-6 minutes, breaking it apart as it browns to ensure thorough cooking and even texture.
- Sauté the onion: Mix in the diced onion and cook for 2-3 minutes until the onions become translucent and soft, adding natural sweetness.
- Add carrots, garlic, and ginger: Stir in the shredded carrots, minced garlic, and grated ginger; cook for another 2 minutes to release their aromas and flavors.
- Incorporate cabbage: Add the shredded cabbage to the skillet, mixing well with the meat and vegetables for an even distribution of flavors and textures.
- Cook the cabbage: Continue cooking for 5-6 minutes until the cabbage becomes tender but retains a slight crispness, giving the dish body and freshness.
- Add sauces: Pour in the soy sauce, rice vinegar, and sesame oil, which provide umami, acidity, and nuttiness to the dish.
- Combine ingredients: Stir thoroughly to blend all the flavors and coat the ingredients evenly with the sauce mixture.
- Season to taste: Adjust seasoning by adding salt and black pepper according to your preference to balance the flavors.
- Finish cooking: Remove the skillet from heat to prevent overcooking and preserve the crispness of the vegetables.
- Optional garnish: Serve immediately, optionally garnished with sliced green onions, sesame seeds, or an extra drizzle of sesame oil for added flavor and presentation.
Notes
- You can substitute ground chicken, turkey, or beef based on your preference or dietary needs.
- Use tamari instead of soy sauce for a gluten-free option, or coconut aminos to make this Whole30 compliant.
- Do not overcook the cabbage to maintain a nice texture; it should be tender but still retain some crunch.
- Garnishes like green onions and sesame seeds add flavor and visual appeal but are optional.
- This recipe reheats well and makes great leftovers for meal prep.
