Egg Roll in a Bowl Recipe
This Egg Roll in a Bowl has all the ingredients of classic Asian Egg Rolls, but without the extra work of wrapping the egg roll and cooking it. Egg Roll Bowls are made with ground beef and veggies in a flavored-packed sauce, and it’s ready in just 20 minutes.

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We love the flavors of takeout and enjoy re-creating our favorite Asian-inspired dishes at home, from Shrimp Fried Rice to Beef and Broccoli, and of course Sweet and Sour Chicken. Making an eggroll bowl is one of the quickest and easiest ways to satisfy the craving for takeout.
Eggroll in a Bowl Recipe
If you enjoy Egg Rolls but haven’t tried them in a bowl you are for a treat with this deconstructed egg roll served in a bowl! The ground meat with crisp cabbage and carrots in a light sauce with all the Asian flavors makes for the perfect and easy stir fry.
Why You’ll Love This Recipe
- Easy to Make – this comes together in 1 pan.
- Quick – Ready in just 20 minutes.
- Reheats well – Makes for great leftovers and meal planning.
- Simple – the ingredients are easy to find and affordable.

Ingredients
This recipe moves fast so I suggest having all of your ingredients prepped, chopped, measured, and ready before you start your stove. Here are the simple ingredients you’ll need for the egg roll in a bowl:
- Ground meat – We used lean 85/15 ground beef, but just about any fat content will work.
- Onion – Finely chopped onion adds flavor and disappears into the dish.
- Carrot – You’ll need a large carrot julienne or shredded.
- Garlic – use fresh garlic which adds the best flavor.
- Cabbage – we prefer to finely slice the cabbage and to do this you can use a knife or a mandolin slicer.
- Soy sauce – We used low-sodium soy sauce but regular soy sauce may be used, but adjust the salt to taste. You can also use a gluten-free soy sauce for a gluten-free option, or Coconut Aminos for soy-free.
- Sesame oil – The sesame oil adds the traditional and authentic flavor of an egg roll.
- Seasoning – We used ground ginger, sugar, salt, and pepper for the seasoning.

How to Make Egg Roll in a Bowl
- Cook meat – In a large heavy skillet, heat the oil and add the ground beef. Cook the meat until no longer pink, breaking up the meat with a spatula as its being cooked. Season with salt and pepper.
- Cook vegetables – Add the carrots and onion and cook until the onion is translucent and the carrots tender. Add the garlic, stir and cook for 30 seconds.
- Add remaining ingredients – Add the cabbage, ginger, soy, sesame oil, and sugar. Stir until well combined and cook for 5-7 minutes or until the cabbage is desired tenderness.

Egg Roll Bowl Add-ins
This is a classic base recipe for the egg roll in a bowl, here are some variations you can try.
- Add egg – Once the cabbage is desired doneness, make a well in the center of the skillet and add an egg, scramble, and cook until ready then stir into the rest of the ingredients.
- Add spice – For some heat, you can add Sriracha sauce or red pepper flakes.
- Mushroom – Add mushrooms that are sliced or finely diced and saute.
- Bell peppers – Though bell peppers aren’t traditionally added to egg rolls, they are great to add if you want more vegetables.
- Peanuts – Peanuts add a great crunch to the easy dish.

To Serve
Though the recipe is hearty and may be enjoyed as it is, here are some ideas for serving:
- With Sauce – Drizzle with your favorite sauce like our Peanut Sauce or our Sweet and Sour Sauce.
- Over Rice – Serve an easy dish with a side of cooked white rice.
- Paired with a Veggie – you’ll love this with our Roasted Cauliflower or Roasted Broccoli.
- With Salad – This pairs well with our Asian Salad.
Common Questions
Yes, you most definitely may. Just about any ground meat will work: pork, chicken, or turkey will all work great.
Yes, a store-bought slaw mix will work great instead of the cabbage and carrot.
If you don’t have a julienne slicer, you can finely dice or shred the carrots.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More Asian-Inspired Recipes
If you enjoyed this Egg Roll in a Bowl recipe, you’ll love these favorite take-out copycat recipes:
- Fresh Spring Rolls with the Best Dipping Sauce
- Blistered Shishito Peppers
- General Tso’s Chicken
- Vegetable Lo Mein
- Chicken Gyoza
Egg Roll in a Bowl Recipe

Ingredients
- 1 pound lean ground beef, we used 85/15
- 1 Tbsp olive oil
- 1/2 tsp fine sea salt, or to taste
- ¼ tsp pepper, or to taste
- ½ onion, finely diced
- 1 carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups cabbage, thinly sliced
- 1 tsp ground ginger
- 1/4 cup low sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion, optional for garnish
- 1/4 tsp sesame seeds, optional for garnish
Instructions
- Set a large skillet over medium/high heat and add oil. Once hot, add ground beef and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it's cooked. Season with salt and pepper.
- Add onion and carrots and saute until onion is tender, 5-7 minutes, stirring occasionally. Add the garlic and cook another 30 seconds, stirring constantly.
- Finally add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sauteeing for 5-7 minutes, stirring occasionally, or until the cabbage is tender.
- Serve garnished with green onion and sesame seeds if desired.
This was pretty good. I added celery, and next time I would add bean sprouts, more ginger and a tablespoon of rice vinegar, to amp it up a bit. The drizzle of plum sauce is a must. 🙂
Thank you for sharing, Jodi! I’m glad you enjoyed it.
I love this recipe! My family usually devours it! I usually use a ground pork with and double the recipe!
Thank you for sharing, Jodi! I’m glad your family loves it!
What is the serving size for the nutritional information? Thank you!
Hi Ashley, this recipe serves four. It should be about 1 – 1.5 cups per serving.
Loved it. Super easy and fast. Meal Prepping this right now. Is it ok to freeze?
I haven’t tried freezing it but I think it would freeze well since our egg rolls do. We usually keep leftovers in an airtight container in the refrigerator for up to 3 days.
Wow! Wonderful recipe! I didn’t add the sugar, but otherwise I made it as written. Fantastic flavor. I can’t wait to make it again!
I’m so glad you loved the recipe!
I did make the egg roll bowl I did buy some coleslaw mix to make good flavor in it i did taste test it I do like it alot
Glad you enjoyed the recipe, Sarah. Thank you for sharing.
Excellent recipe! I did change it up a bit. I used mild ground sausage, bagged slaw mix, added frozen bell pepper/onion mix plus a chopped onion. Extra fresh garlic, Cajun seasoning and used PF Changs Sesame Sauce instead of Sesame oil and a touch of honey. I served it over basmati rice. I have made this 3 times already! So good and flavorful. Quick too. Good for meal prep. It was even good cold!
Thank you so much for sharing that with me, Lori! I’m so happy you enjoyed that.
I used ground pork, omitted the sugar and adjusted seasonings to our taste (a bit spicier). Love that I didn’t need any “exotic ingredients and will make again!!
Nice! Great to hear that you enjoyed it and thanks for sharing.
Loved the recipe but for the seasoning the only thing I changed was smashing the garlic with black pepper and coriander. Made a paste and add to the ground beef for flavor while cooking. Really delicious!
So glad you loved the recipe, Annette! Thanks for sharing.
When I make this recipe I have been adding about 1 table spoon of sirracha.
I have tried the recipe with:
80/20 ground chuck
90/10 ground chuck
85/15 ground round
85/15 ground pork
85/15 ground turkey
97/3 ground chicken
All of them have been amazing. Pork has been my favorite with Beef being a close second.
My last two times making this I have started adding an additional 3 cups of shredded cabbage around 4 minutes after the first, and 1/8th cup of soy sauce.
I 100 percent recommend this recipe to anyone that reads this and likes cabbage.
Thank you for sharing your experience with the recipe, Zachary!
Easy and delicious. Added a red sweet pepper because I had one that needed to be used and saw it as a suggested add in. Otherwise followed the recipe as written.
I’m glad you loved the recipe, Donna!
Very good, my husband and I enjoyed it very much. The recipe is flexible based on the changes I made, according to our taste. I used lean ground pork, less garlic, a whole onion, 3 smallish carrots, a pound of coke slaw, and corn, which I added at the same time as the slaw. I used a little chicken broth to help cook the onions and carrots faster and finally, I augmented the proposed sauce by adding a Tbsp of oyster sauce, 1/2 Tbsp of chiracha, a Tbsp of sweet chili sauce, a little dark soy sauce, a Tbsp of water, no additional sugar. I was going to serve it over rice and I was afraid there would not be enough sauce. We loved it and are looking forward to eat the leftovers for lunch tomorrow!
Thank you for sharing your experience.
This recipe is spot-on on! As vegans, we just sub impossible meat and it is amazing!
Hi Maggie! That’s great to hear. Thank you for sharing.
The flavors are great and it’s easy enough to make. I’m just shocked there’s no egg included in this recipe.
Typically, there are no eggs in egg rolls. I think the egg is usually in the dough.
I halved the sesame oil, salt and garlic and used ground pork. I topped with sweet Asian chili sauce to give it a little zing. We usually use this as a dipping sauce when we have regular egg rolls.
Fast and easy. I omitted the sugar for dietary reasons. I cheated and used a bag of pre chopped coleslaw mix. Fantastic dish. It is now in my food prep rotation.
Hi Bridget! Thank you for sharing. I’m so glad you found a new one for your meal rotation.
I didn’t measure anything. I used a whole pound of fat free ground turkey, a whole bag of julienne carrots, a whole bag of cabbage, and a whole onion. I sautéed using Pam, and halved the sesame oil to a single teaspoon. Used toasted sesame oil to give it bag, jarred garlic and powdered garlic because I’m a bachelor. I eliminated the sugar and sprinkled on a packet of Spenda. Basically one Weight Watchers point in the entire dish! Eat until you are full. Great for big hungry guys like me and you will lose weight! Thanks so much!
You’re welcome and thanks for sharing!
So good! I served it over brown basmati rice. Even my four year old loved it!
That’s wonderful to hear!
I’ll be using this recipe again and again! I love that fact that I can use a variety of veggies on hand. The flavors were superb and just what I was looking for. Dinner: check. Lunch prep: check.
So glad to hear that, Tricia! We love this recipe too!
Delicious! Do you drain the beef? I figured it would less calories, so I did but didn’t see it in the instructions.
Hi Shiri! We used lean ground beef (85/15) and did not drain it. You can if you’d like though.
This is such an amazing tasty dinner that can be whipped up in 15-20 minutes. I have made it so many times that I have added 4 fried eggs and vermicelli noodles and topped it with chopped cashews for some crunch. Our family favorite!!
Thank you for the feedback, Lori! I’m so glad you and your family love this recipe.
Outstanding. I made with half ground beef and half ground pork. Served over steamed white rice with steamed broccoli as a rather robust garnish. Easy, tasty, and received a thumbs up from the very picky spouse.
The perfect meal! I’m so glad everyone loved it, especially the picky spouse! Thank you for your excellent review, Traci!
Tried this recipe. I used chicken breast sliced thin and doubled the amounts.(I have all boys). I baked some wonton skins for garnish and had sweet chili sauce if they wanted to spice it up a bit….ABSOLUTELY DELICIOUS!! I will DEFINITELY be making again! I will have to triple it next time if I want leftovers 😋
That is the best when the family loves what we parents make. That’s so great!
Is 1 cup a serving? If I don’t limit myself, I’d eat the whole thing😂
Hi Sherry, this recipe serves four. It should be about 1 – 1.5 cups per serving.
Made this for dinner tonight and it is so good and easy!!! I added in red pepper flakes and fried some egg roll wrapper that I had cut into strips to put on top for added crisp.You will fall in love with this receipe! Thank you
Hi Becky! That sounds wonderful. Thanks for sharing.
So good! And easy to make adjustments! We used burger and added peanut sauce. Would definitely make it again!
Hi Tina! I’m glad you loved the recipe. Thanks for sharing.
We’ve made this three times in as many weeks. Easy, quick, and very tasty. I toss in some red pepper flakes. Great recipe!!!
That’s so great! It sounds like you have a new favorite, Lori!
Great recipe, we enjoyed with rice. Followed as written.
Thank you we enjoyed!
Thank you, Maria! I’m so glad you enjoyed it.
I made this recipe last night with ground pork, and it was excellent! It was easy to make, and it was a quick yet flavorful meal. Other than using ground pork, the only other change that I made was adding extra cabbage. Thank you for another great recipe!
Hi Brooke! That’s excellent. I’m glad you loved the recipe, thank you for sharing.
All of your recipes are fantastic. Your bubbly personality makes me want to cook more often.
The hoisin sauce is a must! I added some leftover green and yellow pepper. I used coleslaw mix and bean sprouts to push the veggie content too. Very flavorful!
Aww, thanks so much, Karen! I’m glad you love my recipes.
Hello! If I make this for a food exchange with other moms, how would I suggest reheating in a 9×13 casserole dish? Thank you!
Hi Jessi, this recipe reheats well – it makes for great leftovers and meal planning. We keep leftovers in an airtight container in the refrigerator for up to 3 days and you can reheat it in the oven, skillet, or microwave. I hope this helps.
This recipe is so easy & so yummy. I served it over rice. My husband loved it!
So glad it was enjoyed! Thank you.
My guys devoured this tonight!
I love the aroma, flavor and simplicity of this recipe, Thank you!
You’re welcome! Good to know that it was a huge hit!
Came out soo good! I used a whole cabbage and added cilantro at the end.
Thumbs up!
So glad you loved it!
Excellent! Will make again. Might substitute a mix of ground pork and beef. Other than that, perfect!
Sounds great, David! Thank you for sharing.
I made this last night! So flavorful and light! Easy to make. I will use the squeezable ginger instead of powder next time for a little more freshness. Have made over 20 of your recipes and everyone is delish!
Great to hear that you enjoyed this and the other recipes that you tried!
I was wondering if you could just go ahead and put this in egg roll wrappers?
Hi Cate, we have a classic eggroll recipe here that you may like! This is a bowl or deconstructed version.
Oh la la! I’ve made Natasha’s egg rolls before, they are fantastic! I’m excited to try this recipe! Thanks for sharing Natasha!
You’re very welcome, Steve! I hope you love it!
Gd day, looks & sounds delicious. Instructions stated to make a well and add eggs? But not listed as part of ingredients needed.
Hi, the eggs are listed under a variation that is optional. We listed variations to give readers inspiration to change up the recipe if desired.
This was definitely a meal in a bowl and readily satisfied that taste for Chinese food without the expense of ordering out. It’s amazing how a little soya sauce, sesame oil and some water chestnuts can transform everyday staples.
Hi Val! Thank you for the wonderful feedback. I’m glad you enjoyed the recipe.
I made this Eggroll in a Bowl recipe tonight. It’s awesome. I have yet to try one of your recipes that is not good. Your awesome and thank you for sharing your wonderful recipes.
Aww, thank you, Linda! So glad you loved this one as well. I appreciate the feedback.
Made this tonight when I discovered I had all the ingredients – baby carrots in a veggie tray, a head of cabbage, a bunch of green onions – things I don’t normally have, at least at the same time! When I went to pull out the ground beef, I saw the package of marked-down diced pork in the freezer, so decided to use that, since I was trying to find a good use for it. This was a quick and easy recipe, and would have been even quicker if my phone hadn’t died! I’m happy to report that the diced pork worked out and was very good. I’m so glad I ran across this yummy recipe, and had all the ingredients on hand – even the rice I served it over!
Thank you so much for sharing that with me, Cheryl! I’m glad you enjoyed this recipe!
I have to substitute because I am vegetarian. I used chopped firm tofu and red cabbage. It turned out good. Served it over quinoa with the toasted sesame seeds (a must) and green onions.
That’s just awesome! Thank you for sharing your wonderful review, Sofie! I’m so glad to hear this worked well with tofu and quinoa!
I made this for dinner tonight. Still at the table writing this review- so, so good! Will be part of the regular rotation! Thank you!
That’s wonderful! Thank you for sharing.
This dish is absolutely delicious! I love that I can make it ahead of time and have quick lunch ready anytime!
Hi Anna! So glad you love the recipe. Thanks for the feedback.
My family loved this dish so much, I think it might be a new favorite! Super quick and easy to prepare too!
Oh I’m so happy to hear that! Thank you for the awesome review!
OMG, I’m so excited! I have had all the ingredients on hand and whipped this together for lunch. So fast and tasty. Thanks.
I love it when that happens! I’m so glad you enjoyed the Egg Roll in a Bowl recipe.
I love your recipes! I make a recipe very similar to this and it is delicious! I just wanted to share that since my daughter has a soy allergy-substuting coconut aminos for the soy sauce works perfectly! Thank you!
Hi Catherine, thank you so much for sharing! We also use and love coconut aminos in our house. I will link to that in the post. Great idea!
Do you still add the sugar if do coconut aminos? I know it’s already a little sweet so just didn’t want the whole dish to be too sweet. Thanks!