Egg Roll in a Bowl Recipe is like the cozy cousin of your favorite takeout egg rolls — without the wrappers, the deep-frying, or the wait. It’s a delicious, speedy skillet meal packed with savory ground meat and crisp-tender cabbage, dotted with bright hints from ginger and green onions. I turn to this recipe when I want comfort food on a busy weeknight or when I’m craving all the flavors of an egg roll without the fuss. If you love bold Asian-inspired dishes but want something lighter, or if you’re navigating low-carb or gluten-free meals, you’re going to adore this one as much as I do.
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What Makes This So Good
This Egg Roll in a Bowl Recipe hits all the right notes — big, satisfying flavors, a fantastic texture combo, and a super quick prep time that gets dinner on your table fast. You'll notice the savory, slightly sweet sauce mingles perfectly with the crisp cabbage and tender meat, creating a dish that feels indulgent but is lighter than traditional fried egg rolls.
- Big Flavor, Minimal Fuss: You get that iconic egg roll taste without wrapping or frying.
- Family-Friendly: Even picky eaters usually ask for seconds.
- Simple Ingredients: Staples like ground meat, cabbage, and soy sauce come together effortlessly.
- Works Any Night: Perfect for busy weekdays or a laid-back weekend meal.
Ingredient Guide
Choosing fresh, quality ingredients makes this Egg Roll in a Bowl Recipe shine even brighter. Here’s what I pay special attention to when prepping everything:
- Ground Meat: Ground pork is classic here, but lean ground turkey or beef work well too, just pick what’s freshest.
- Cabbage: Green cabbage adds that crunchy bite, and shredding it thin ensures it softens quickly without getting mushy.
- Aromatics: Fresh garlic and grated ginger bring punch and that unmistakable flare. Avoid pre-minced for best flavor.
- Soy Sauce or Tamari: Use a good-quality sauce for that deep umami—you'll taste the difference.
- Green Onions & Sesame Oil: These little touches at the end freshen things up and add warmth in aroma and flavor.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Egg Roll in a Bowl Recipe
Step 1 — Prep & Ready
Start by shredding your cabbage finely—it’ll soften quickly and soak up all those delicious flavors. If you have a food processor, this is a perfect time to use it for speed; otherwise, a sharp knife and a little patience works just as well. Grab garlic cloves and fresh ginger and mince or grate them finely to release their aroma. Measure your sauces and spices ahead of time—it makes the cooking flow so much smoother!
Step 2 — Cook with Confidence
Heat a large skillet or wok over medium-high heat and add a splash of oil to get things sizzling. Brown the ground meat, breaking it apart with your spatula, until it’s nicely caramelized with a bit of crispy edge—that’s pure flavor magic right there. Sprinkle in the garlic and ginger and cook briefly until fragrant but not burnt. Toss in the shredded cabbage, soy sauce, a bit of sesame oil, and a splash of rice vinegar or a touch of sweetness—a quick stir combines everything. You’ll see the cabbage start to wilt just right, soft but still with a little crunch—this is your best cue it’s done.
Step 3 — Finish & Serve
Turn off the heat and stir in chopped green onions and a sprinkle of toasted sesame seeds for that extra nutty crunch. Taste and adjust the seasoning if needed—sometimes a pinch of salt or a splash more soy sauce rounds it out beautifully. Serve it hot straight from the pan for that cozy aroma that fills your kitchen, maybe over cauliflower rice or with a side of steamed greens if you want to keep it low-carb.
Extra Helpful Tips
I’ve made this recipe countless times, and a few little tricks always help guide me to perfect results every time.
- Watch for This Sign: When the cabbage softens but still retains a bright color, it’s time to stop cooking—it won't get soggy that way.
- Temperature Trick: Medium-high heat lets the meat brown beautifully without steaming the cabbage.
- Prep-Ahead Option: Shred the cabbage and prep aromatics earlier in the day to speed up weeknight cooking.
- Avoid This Common Mistake: Don’t overcrowd the pan—it can cause steaming instead of that crave-worthy browning.
Serve & Enjoy
Easy Enhancements
Adding a drizzle of Sriracha or a dollop of hoisin sauce can instantly elevate this Egg Roll in a Bowl Recipe. I also love tossing in a handful of shredded carrots or chopped water chestnuts for extra texture and sweetness. Fresh herbs like cilantro or mint brighten it up beautifully—feel free to sprinkle them on before serving.
Tasty Pairings
This recipe pairs wonderfully with simple sides like steamed jasmine rice or fluffy cauliflower rice for a lower-carb option. A crisp cucumber salad or pickled vegetables add a refreshing contrast. For drinks, a cold green tea or a light beer complements the savory boldness perfectly.
Quick Plating Tips
Serve directly in colorful bowls for a cozy vibe. I like sprinkling a few toasted sesame seeds and some finely sliced green onions on top. A wedge of lime on the side brightens every bite and adds a pop of color that makes your dish look restaurant-worthy no fuss.
Store, Freeze & Reheat
Fridge Storage
Keep your leftovers in an airtight container in the fridge for up to 4 days. The texture holds up well, though cabbage softens a bit more over time, which I think makes it even cozier if you reheat it well.
Freezer Friendly?
This Egg Roll in a Bowl Recipe freezes nicely, making it a lifesaver for meal prep. Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge to minimize sogginess and keep textures solid.
Reheat Like New
Reheat gently in a skillet over medium heat with a splash of water or broth to revive moisture and prevent drying out. The microwave works too—just cover loosely and heat in short bursts, stirring halfway through. Avoid overcooking to keep the texture just right.
Egg Roll in a Bowl Recipe FAQs
Absolutely! Swap the ground meat for finely chopped mushrooms, tofu crumbles, or plant-based ground substitutes, and use tamari or soy sauce to keep it gluten-free if needed.
Green cabbage is traditional and has a nice crunch, but you can also use Napa cabbage for a milder, softer bite.
Yes! You can shred cabbage and prep aromatics a day ahead. The dish itself is best cooked fresh but reheats beautifully from the fridge or freezer.
It can be—just use gluten-free tamari instead of regular soy sauce, and double-check any other sauces you use.
Final Flavor Thoughts
I hope this Egg Roll in a Bowl Recipe becomes one of your go-to weeknight wonders—fast, comforting, and packed with flavor. When you try it, let me know your favorite tweaks or how you like to serve it. I love seeing what you come up with and I’m cheering you on to enjoy every delicious bite!
Print📖 Recipe
Egg Roll in a Bowl Recipe
A refreshing and healthy Raw Carrot Salad, featuring thinly sliced carrots tossed in a zesty lime and apple cider vinegar dressing, enhanced with aromatic spices and fresh herbs. This easy-to-make salad is perfect as a light snack or side dish, offering a crisp texture and vibrant flavor with minimal preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Salad Ingredients
- 3 large carrots, peeled and ends trimmed
- 2 tablespoons chopped parsley
- 2 teaspoons sesame seeds
- Optional: 1 tablespoon chopped cilantro or mint
Dressing Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave syrup or maple syrup
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper (optional)
- ¼ teaspoon kosher salt
Instructions
- Prep the Carrots: Cut the carrots into 3-4” pieces or your preferred length, then use a mandoline slicer to slice the carrots lengthwise as thinly as possible. Set the sliced carrots aside.
- Make the Dressing: In a large bowl, combine olive oil, fresh lime juice, apple cider vinegar, agave syrup, ground coriander, cayenne pepper (if using), and kosher salt. Whisk thoroughly until the dressing is well emulsified and evenly combined.
- Mix: Add the thinly sliced carrots, chopped parsley, and sesame seeds to the bowl with the dressing. Toss everything together thoroughly until all carrot slices are evenly coated with the flavorful dressing.
- Serve & Store: Enjoy the salad immediately for maximum crunch, or let it sit for 10-15 minutes to allow the carrots to soften slightly and absorb the flavors. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a mandoline slicer for uniformly thin carrot slices to ensure the best texture and flavor absorption.
- The cayenne pepper is optional and can be omitted or adjusted to taste for spice preference.
- Fresh herbs like cilantro or mint add extra brightness and can be included if desired.
- This salad stores well for several days but tastes best fresh or after a short marinate.
- Adjust sweetness by altering the amount of agave or maple syrup according to your preference.
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