I keep coming back to Egg Roll in a Bowl because it delivers real takeout flavor in less time than it takes to get delivery. The ground beef is tender and savory, the cabbage gets soft and sweet, and the sesame-ginger sauce ties everything together. It’s comfort food that actually feels light. You’ll find yourself craving it for lunch and dinner.
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I love making it for weeknight dinners, meal prep Sundays, and game-day gatherings because it’s low-carb, budget-friendly, and mess-free. It reheats beautifully in the microwave or on the stovetop, making it perfect for work lunches. Leftovers stay fresh in the fridge for up to 4 days or freeze for up to 2 months, so I usually double it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Egg Roll in a Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This comes together in one pan, so it’s quick to make and even quicker to clean up.
Heat the Oil and Brown the Beef
Heat the olive oil in a large nonstick skillet or carbon steel wok over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a meat chopper or wooden spoon, until browned.
Season with salt and black pepper. The beef should be nicely browned with some caramelization on the edges for the best flavor.
Cook the Onion and Carrot
Stir in the onion and carrots, and cook for 5 to 7 minutes, until the onion softens and turns translucent. Add the garlic and cook for 30 seconds, just until fragrant.
Don’t let the garlic burn, or it’ll turn bitter.
Add the Cabbage and Seasonings
Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Stir everything together so the cabbage gets coated in the sauce.
Cook for another 5 to 7 minutes, until the cabbage is tender and wilted down. The cabbage will shrink quite a bit as it cooks, so don’t worry if it looks like too much at first.
Make sure you slice it (as well as the onion and carrots) thinly so it cooks faster and more evenly. Thin slices also soak up the sauce better than thick chunks. I use a mandoline slicer for uniform pieces.
Finish and Serve
Remove from the heat and sprinkle with chopped green onion and sesame seeds before serving. The sesame seeds add a nice toasty crunch, and the green onions give it a fresh finish. Enjoy!
If you’re bringing this to potlucks or gatherings, pack it in an airtight container and keep it warm in an insulated food carrier. The beef and cabbage hold up really well during transport and won’t get mushy or dry out.
Egg Roll in a Bowl
Add Preferred SourceEquipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup finely diced onion
- 1 medium carrot julienned
- 3 minced garlic cloves
- 3 cups thinly sliced green cabbage
- 1 teaspoon ground ginger
- ¼ cup low-sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon granulated sugar
- 1 tablespoon chopped green onion
- ¼ teaspoon sesame seeds
Instructions
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the ground beef and cook for about 5 minutes, breaking it apart, until browned. Season with salt and black pepper.1 pound lean ground beef, Salt and black pepper
- Stir in the onion and carrot, and cook for 5 to 7 minutes, until the onion softens. Add the garlic and cook for 30 seconds.½ cup finely diced onion, 1 medium carrot, 3 minced garlic cloves
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Cook for another 5 to 7 minutes, until the cabbage is tender.3 cups thinly sliced green cabbage, 1 teaspoon ground ginger, ¼ cup low-sodium soy sauce, 2 teaspoons sesame oil, ½ teaspoon granulated sugar
- Remove from the heat and sprinkle with chopped green onion and sesame seeds before serving.1 tablespoon chopped green onion, ¼ teaspoon sesame seeds
Video
Notes
Nutrition
How to Store Leftovers
Let it cool completely, then transfer it to airtight containers and store in the fridge for up to 4 days. Reheat it in the microwave for 1 to 2 minutes or on the stovetop over medium heat until warmed through.
For longer storage, freeze it in freezer-safe containers or freezer bags for up to 2 months and thaw it overnight in the fridge before reheating. The cabbage might release a bit of liquid after freezing, so drain any excess before reheating if needed.
What to Serve With Egg Roll in a Bowl
Serve it over cauliflower rice or regular white rice if you want to make it more filling. I also love this dish alongside vegetables like steamed broccoli, sautéed bok choy, or a simple cucumber salad with rice vinegar and sesame seeds.
For a complete meal, add some crispy wonton strips on top for crunch, or serve it with a side of miso soup and edamame. If you’re setting up a buffet-style takeout spread for a crowd, you can also include fried rice, lo mein, or potstickers alongside it.
More Easy Recipes for You to Try at Home
If you want to try out more Asian-inspired dishes, here are my other easy and simple recipes.
