If you love the flavor of a crispy egg roll but not the deep frying or the wrapper, this egg roll in a bowl recipe is exactly what you need. It takes everything people love about a classic egg roll filling savory ground meat, cabbage, garlic, and ginger and turns it into a fast, one-pan dinner. No wrappers, no frying, and no deep-fryer cleanup.
This dish comes together in about 20 minutes using a bag of coleslaw mix, which saves you from shredding cabbage by hand. It’s naturally low-carb, easy to customize, and works well as a meal-prep lunch for the week.
Quick Recipe Overview
- Total Time: 20 minutes
- Servings: 4
- Main Ingredients: ground beef or turkey, coleslaw mix, garlic, ginger, soy sauce or coconut aminos, sesame oil
- Diet: Low-carb, gluten-free adaptable, halal
- Skill Level: Beginner
Why You’ll Love This Recipe
- It’s ready in about 20 minutes using one skillet.
- No deep frying, wrappers, or special equipment needed.
- Naturally low-carb and easy to make gluten-free.
- Simple to double for meal prep or leftovers.
- Endlessly adaptable with different proteins and vegetables.
Ingredients
- 1 pound ground beef (or ground turkey or ground chicken)
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Salt and black pepper, to taste
- Optional: red pepper flakes or sriracha for heat
Ingredient Notes & Substitutions
Ground meat: Ground beef gives the richest flavor, but ground turkey or ground chicken work well for a leaner version. Use halal-certified meat for all options.
Coleslaw mix: Pre-shredded coleslaw mix saves time, but you can shred your own green cabbage and carrots if preferred.
Soy sauce: Regular soy sauce works fine, or use coconut aminos for a gluten-free, slightly sweeter alternative.
Sesame oil: Toasted sesame oil adds a deep, nutty flavor. Regular sesame oil can be used in a pinch, though the flavor will be milder.
Rice vinegar: Adds brightness to balance the savory sauce. Apple cider vinegar can be substituted if needed.
Heat: Red pepper flakes or a halal-certified hot sauce like sriracha add optional spice without changing the core recipe.
Step-by-Step Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the ground meat and cook, breaking it apart with a spatula, until browned and fully cooked, about 6–8 minutes.
- Add the garlic and ginger, and cook for 1 minute until fragrant.
- Stir in the coleslaw mix and cook for 4–5 minutes, until the cabbage softens but still has some texture.
- Pour in the soy sauce and rice vinegar, then stir to combine evenly.
- Season with salt and pepper to taste, and cook for another 1–2 minutes.
- Remove from heat and top with green onions and sesame seeds before serving.
Expert Tips & Common Mistakes
- Don’t overcook the cabbage. It should stay slightly crisp, not mushy, for the best texture.
- Drain excess fat from the meat if using a higher-fat ground beef, so the dish doesn’t turn watery.
- Add the sauce at the end, not the beginning, so the cabbage doesn’t steam and lose texture too early.
- Taste before adding extra salt, since soy sauce is already salty.
- Use a wide skillet rather than a small pot so the cabbage cooks evenly instead of steaming in a pile.
Variations
Chicken egg roll in a bowl: Swap ground beef for ground chicken for a lighter version.
Spicy version: Add sriracha or chili garlic sauce for extra heat.
Extra vegetables: Mix in shredded carrots, sliced mushrooms, or bean sprouts for more texture.
Egg roll bowl with rice: Serve over steamed white or brown rice for a heartier, non-low-carb meal.
Vegetarian option: Replace the meat with crumbled extra-firm tofu or a plant-based ground meat alternative.
Serving Suggestions
Serve egg roll in a bowl on its own for a low-carb meal, or spoon it over steamed rice or cauliflower rice for a more filling dinner. It also pairs well with a side of steamed dumplings, a simple cucumber salad, or a light miso soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for a few minutes, or microwave in 30-second intervals until warmed through. This recipe also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Is egg roll in a bowl actually low-carb?
Yes, when made without rice, it’s naturally low in carbohydrates since the base is cabbage and ground meat rather than rice or wrappers.
Can I make this recipe ahead of time?
Yes, it stores well in the refrigerator and reheats quickly, making it a good option for meal prep.
What can I use instead of coleslaw mix?
Shredded green cabbage combined with shredded carrots works as a homemade substitute.
Is this recipe gluten-free?
It can be made gluten-free by using coconut aminos or a gluten-free soy sauce in place of regular soy sauce.
Can I use ground chicken or turkey instead of beef?
Yes, both work well and result in a lighter version of the dish without changing the overall method.
Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground meat and cook until browned, about 6–8 minutes.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in coleslaw mix and cook 4–5 minutes until slightly softened.
- Add soy sauce and rice vinegar; stir to combine.
- Season with salt and pepper; cook 1–2 more minutes.
- Top with green onions and sesame seeds before serving.
