Simple Egg Roll Bowl

This egg roll in a bowl transforms the beloved flavors of traditional Chinese takeout into a quick, one-pan meal that delivers all the satisfaction without the fuss of wrapping and frying. With savory ground beef, crisp vegetables, and an authentic Asian-inspired sauce, this deconstructed version comes together in just 20 minutes, making it perfect for busy weeknights when you're craving takeout but want something healthier and homemade.

I make this at least twice a month in my home, and it's become our go-to solution for those evenings when we're tempted to order takeout. My husband, who typically reaches for seconds of anything wrapped in a crispy wrapper, claims he actually prefers this deconstructed version!

Essential Ingredients

• For the Protein Base:
• 1 pound ground beef (85/15 lean): Provides rich flavor while maintaining juiciness
• 1 tablespoon olive oil: For browning the meat and vegetables
• 1 medium onion: Sweet or yellow onions work best for their mild flavor
• For the Vegetable Mixture:
• 1 large carrot: Adds natural sweetness and traditional egg roll texture
• 4 cloves garlic: Fresh minced garlic creates aromatic foundation
• 1 small cabbage head (about 4 cups shredded): The essential vegetable for authentic egg roll flavor
• Optional: 1 cup bean sprouts: For extra crunch and authenticity
• For the Signature Sauce:
• 3 tablespoons low-sodium soy sauce: Creates savory depth without excess salt
• 1 tablespoon sesame oil: Provides that distinct nutty Asian flavor
• 1 teaspoon ground ginger: Adds warmth and authentic spice
• 1 teaspoon sugar: Balances the savory elements

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Detailed Cooking Instructions

Step 1: Prepare Your Mise en Place

Before heating your pan, have all ingredients ready to go. Finely chop your onion, julienne or shred your carrot, mince your garlic, and slice your cabbage into thin strips. This dish comes together quickly, so having everything prepared ensures smooth cooking.

Step 2: Brown the Ground Beef

Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Add ground beef, breaking it into small pieces with a wooden spoon. Season with salt and pepper and cook until no longer pink, about 5-6 minutes. If excess fat accumulates, drain all but 1 tablespoon.

Step 3: Add Aromatics and Hard Vegetables

Reduce heat to medium. Add onions and carrots to the cooked beef. Sauté until onions become translucent and carrots begin to soften, about 3-4 minutes. Add minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.

Step 4: Incorporate Cabbage and Seasonings

Add shredded cabbage, ground ginger, soy sauce, sesame oil, and sugar to the skillet. Stir well to combine all ingredients, ensuring the cabbage is coated with the sauce. Cook for 5-7 minutes, stirring occasionally, until cabbage reaches your preferred tenderness - some like it with a bit of crunch, others prefer it softer.

Step 5: Taste and Adjust

Remove from heat and taste for seasoning. Add additional soy sauce, salt, or pepper as needed. The dish should have a balanced flavor with notes of umami, slight sweetness, and aromatic ginger and garlic.

Step 6: Serve Hot

Serve immediately in bowls, garnished with sliced green onions and a sprinkle of sesame seeds if desired.

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I discovered through trial and error that adding the soy sauce and seasonings after the cabbage allows the flavors to better penetrate the vegetables. This simple timing adjustment makes a noticeable difference in the final dish.

Simple Variations

For a spicy version, add a drizzle of sriracha or a pinch of red pepper flakes at the end. If you're looking for more protein, creating a well in the center of your pan to scramble an egg adds both texture and nutrition. Ground turkey or chicken works wonderfully as a lighter alternative to beef.

Time-Saving Tips

To make this 20-minute meal even quicker, use pre-shredded cabbage and carrots from the produce section. Store any leftovers in an airtight container in the refrigerator for up to 3 days - the flavors actually improve overnight, making this ideal for meal prep.

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After making this countless times, I've found the perfect balance is keeping the vegetables slightly crisp while ensuring the beef is well-seasoned. This dish delivers all the satisfaction of takeout egg rolls but in a healthier, quicker format that has become a staple in our weekly rotation.

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes! Ground turkey, chicken or pork all work great in this recipe. Just adjust cooking time slightly as needed.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until hot.

→ Is this recipe keto-friendly?

Yes, with only 9g of carbs per serving, this recipe works well for low-carb and keto diets.

→ What can I serve with egg roll in a bowl?

It's great on its own, but you can serve it over cauliflower rice for a low-carb option or regular rice if preferred.

→ Can I make this recipe ahead of time?

Absolutely! It reheats beautifully and the flavors often improve after sitting for a day in the refrigerator.

→ How can I make this spicy?

Add sriracha, red pepper flakes, or a drizzle of chili oil to give this dish some heat.