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

If you love eggrolls, this deconstructed Eggroll in a Bowl Recipe will become a favorite. Sauteed ground meat with vegetables in flavor-packed sauce.
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
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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.
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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.
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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.
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Serve garnished with green onion and sesame seeds if desired.
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!
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!