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.

Deconstructed egg roll in a bowl with two chopsticks.

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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.
An easy recipe for eggrolls in a bowl.

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.
Ingredients needed for a eggroll bowl in ramekins.

How to Make Egg Roll in a Bowl

  1. 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.
  2. 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.
  3. 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. 
Step-by-step collage how to make an easy Egg roll in Bowl.

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.

  1. 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. 
  2. Add spice – For some heat, you can add Sriracha sauce or red pepper flakes.
  3. Mushroom – Add mushrooms that are sliced or finely diced and saute.
  4. Bell peppers – Though bell peppers aren’t traditionally added to egg rolls, they are great to add if you want more vegetables. 
  5. Peanuts – Peanuts add a great crunch to the easy dish.
Egg Roll in a bowl sauteed in a skillet

To Serve

Though the recipe is hearty and may be enjoyed as it is, here are some ideas for serving:

Common Questions

Can I use a different meat?

Yes, you most definitely may. Just about any ground meat will work: pork, chicken, or turkey will all work great.

Can I use a slaw mix?

Yes, a store-bought slaw mix will work great instead of the cabbage and carrot. 

Can I dice the carrots?

If you don’t have a julienne slicer, you can finely dice or shred the carrots.

How to store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Egg roll bowl topped with green onion.

More Asian-Inspired Recipes

If you enjoyed this Egg Roll in a Bowl recipe, you’ll love these favorite take-out copycat recipes:

Natasha's Kitchen Cookbook

Egg Roll in a Bowl Recipe

4.99 from 338 votes
Author: Valentina Ablaev
Egg Roll in a Bowl served with green onion and chopsticks
If you love eggrolls, this deconstructed Eggroll in a Bowl Recipe will become a favorite. Sauteed ground meat with vegetables in flavor-packed sauce.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 servings
  • 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.

Nutrition Per Serving

335kcal Calories8g Carbs24g Protein23g Fat7g Saturated Fat2g Polyunsaturated Fat11g Monounsaturated Fat1g Trans Fat77mg Cholesterol961mg Sodium571mg Potassium2g Fiber4g Sugar2615IU Vitamin A22mg Vitamin C59mg Calcium3mg Iron
Nutrition Facts
Egg Roll in a Bowl Recipe
Amount per Serving
Calories
335
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
77
mg
26
%
Sodium
 
961
mg
42
%
Potassium
 
571
mg
16
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
2615
IU
52
%
Vitamin C
 
22
mg
27
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Egg Roll Bowl, Egg Roll in a Bowl, Eggroll in a bowl
Skill Level: Easy
Cost to Make: $$
Calories: 335

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Leave a Comment

Recipe Rating




Comments

  • Heath
    May 10, 2024

    Excellent recipe that is quick, simple, and has an excellent flavor profile. My additions are 1 tsp. of Chinese 5 spice (or to taste), zest and juice of 1 lime, 2 tbsp of rice wine vinegar, and red chili flakes (to taste or desired heat level)

    Reply

    • Natashas Kitchen
      May 10, 2024

      I’m so happy you enjoyed that. Thank you for sharing those adjustments with us, Heath!

      Reply

  • Jane
    May 4, 2024

    Great lean recipe! I took it as inspiration to customize it as the recipe suggested. I did drain my mince before adding the rest do the ingredients. I was actually looking to use half beef and half turkey but couldn’t locate turkey at my supermarket today. Anyways I also used fresh ginger. I also had a sachet of spicy ramen seasoning so I used about 1/2 of that. I ahad some rice vermicelli on hand and chopped it up into the dish to make it a complete meal (otherwise would have served with steamed rice). Lastly I added spring onions, sesame seeds and chili crisp as toppers. Thank you!

    Reply

  • Lesley
    May 4, 2024

    I made this with ground pork. I used fresh ginger, so doubled the amount. I added extra cabbage. I used low sodium coconut aminos, and didn’t add any salt or sweetner. Fabulous recipe!

    Reply

  • Lesley
    May 4, 2024

    I made this with ground pork. I used fresh ginger, so doubled the amount. I used low sodium coconut aminos, and didn’t add any salt or sweetner. Fabulous recipe!

    Reply

  • Michelle
    April 30, 2024

    Fantastic Recipe! The whole family loved it and it makes excellent leftovers. Served it with sweet chili sauce from Trader Joes. Delicious.

    Reply

  • Scott
    April 26, 2024

    Are you draining the ground beef after cooking? It doesn’t say in recipe but seems like it would be very greasy if you don’t.

    Reply

    • Natashas Kitchen
      April 26, 2024

      Hi Scott, we did not need to in this recipe. We used lean 85/15 ground beef. I hope that helps.

      Reply

  • Sallie
    April 19, 2024

    This was good but it wasn’t fantastic. I did not add the extra salt and it was still salty for my taste. I added some Hoison sauce because it just needed something extra. Next time I think I will use mushrooms instead of meat and play with the fresh ingredients and see if I like it better.

    Reply

  • Yuliya
    April 15, 2024

    Delicious! Turned out better than expected! Even my husband who doesn’t like cabbage ate two bowls. I paired it with white rice and seaweed. Thank you for such an easy dinner recipe.

    Reply

    • Natasha's Kitchen
      April 15, 2024

      Great to hear that you loved it!

      Reply

  • Beth Heatherly
    April 11, 2024

    Easy and delicious! I used 1/2 ground beef and 1/2 ground pork. Yummy!

    Reply

    • Natashas Kitchen
      April 11, 2024

      I’m so glad you enjoyed it, Beth!

      Reply

  • Ang
    April 9, 2024

    Such a good dish! I used coconut aminos instead of soy sauce, and I used honey instead of sugar. It turned out amazing, and this recipe is definitely a keeper. I also doubled the beef (because my husband always loves extra meat in a dish), and I added more seasoning accordingly because of that. I didn’t have lettuce when we ate this, but I think next time I want to make this for lettuce wraps!

    Reply

    • NatashasKitchen.com
      April 9, 2024

      Sounds great! Thanks do sharing, Ang!

      Reply

  • Mary Hill
    April 7, 2024

    It taste great! I am keeping a food diary and although the recipe gives the amount of calories, etc. per serving I could not find out how much is a serving. 3/4 cup, 1 cup? I would love to know.

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Hi Mary, unfortunately it doesn’t measure out the exact amount per serving (it’s electronically generated). At the top of your the recipe card you’ll see that this recipe makes 4 servings. The nutrition facts listed are per serving (one bowl).

      Reply

    • Bobbi hine
      April 29, 2024

      This was delicious! I bought ground pork not realizing this recipe called for 85/15 beef but it was still wonderful.

      Reply

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