Egg Roll in a Bowl
A fast, savory one‑skillet meal that smells like an egg roll
This Egg Roll in a Bowl delivers the sweet, garlicky aroma of takeout without the fuss—tender browned beef, crisp-tender cabbage, and a sesame-soy finish all in one skillet. Practical tip: keep the pan hot enough to brown the beef quickly, then lower the heat when the cabbage goes in so it wilts without becoming mushy. If you enjoy hand-held, savory bites, try a fried appetizer like mini jalapeño popper egg rolls for entertaining.
Why this recipe becomes a weeknight staple
Simple ingredients, pantry-friendly sauces, and one pan make this a low-effort dinner that still feels special. The mix of textures—crumbly beef, soft onion and carrot, and slightly crunchy cabbage—keeps each forkful interesting. For another quick roll-up idea that’s great for mornings or snacks, see these sausage egg breakfast roll-ups.
Small things to appreciate about this bowl
Quick highlights to love
- Ready in about 20–25 minutes from start to finish
- Low-carb and easily served over rice if you want more heft
- Uses one skillet for minimal cleanup
- Big flavor from pantry staples (soy, sesame, ginger)
The skillet workflow at a glance
Brown beef, soften aromatics, add cabbage and seasoning, then finish with sesame and green onion—done. If you like nourishing bowls, compare this savory build to a lighter option such as the anti-inflammatory glow bowl with tahini yogurt for variety.
Prep strategies that save time
Do as much chopping and grating as possible before you turn on the heat so the skillet moves fast. Shred the cabbage ahead and store it in a sealed bag for a couple of days. If you want perfectly even carrots in seconds, use the large holes of a box grater. For a breakfast-meets-dinner shortcut, prepping veggies is similar to building an apple cinnamon oatmeal bowl—assemble components ahead and combine at serving.
Ingredients
1 lb lean ground beef (85/15), 1 Tbsp olive oil, ½ tsp fine sea salt, or to taste, ¼ tsp black pepper, or to taste, ½ medium onion, finely diced, 1 medium carrot, julienned or coarsely grated, 3 garlic cloves, minced, 3 cups green cabbage, thinly sliced, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, ½ tsp granulated sugar, 1 Tbsp chopped green onion (optional, for garnish), ¼ tsp sesame seeds (optional, for garnish)
Notes on ingredients and substitutions
- Use 85/15 ground beef for good browning and flavor; swap for ground turkey for a leaner version (increase sesame oil slightly for richness).
- Low-sodium soy sauce controls salt — tamari is a gluten-free swap.
- If fresh ginger isn’t available, 1/8 tsp ground ginger works, but fresh grated ginger brightens the dish.
- For more vegetables, add sliced bell pepper or shredded Brussels sprouts without changing cook time.
Step‑by‑step cooking directions
Begin by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink; season with salt and pepper. Stir in the diced onion and grated carrot and cook for 5–7 minutes, stirring occasionally, until the onion is soft. Add the minced garlic and cook for another 30 seconds, stirring constantly. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar; continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
Timing and what to look for while cooking
- Beef: golden brown with no pink, about 5 minutes over medium-high heat.
- Onions/carrots: translucent and softened, roughly another 5–7 minutes.
- Garlic: fragrant almost immediately—30 seconds is enough.
- Cabbage: wilted but still slightly crisp at 5–7 minutes; avoid overcooking to keep texture.
How to serve and what pairs well
Serve this bowl straight from the skillet, or spoon it over steamed rice, cauliflower rice, or quinoa. It also works as a warm filling for lettuce cups or warmed tortillas. For a sweet finish that complements this savory meal, consider baking something cozy like apple pie cinnamon rolls for dessert.
Serving ideas
- Over jasmine or brown rice for a heartier plate
- In butter lettuce cups for low-carb handhelds
- Topped with a fried egg for extra richness
- Wrapped in warm tortillas for a fusion taco
Storage guidelines and reheating safety
Refrigerate in an airtight container within two hours of cooking. Store for up to 3–4 days; do not keep beyond that for food safety. To reheat, warm gently in a skillet over medium heat or microwave in 30-second bursts until hot throughout.
Quick storage reminders
- Cool quickly before sealing to avoid condensation
- Freeze up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating
- Add a splash of water or soy sauce when reheating to refresh moisture
Tools and time‑saving techniques
A large heavy skillet or cast-iron pan gives the best browning on the beef. A box grater is faster than a knife for carrots, and a good spatula helps break the meat into even pieces. If you double the recipe, use a wide sauté pan to prevent steaming the cabbage.
Extra practical tips
- Preheat the skillet well to get good Maillard browning on the meat
- Don’t crowd the pan—work in batches if necessary
- Use a bench scraper to loosen browned bits and incorporate into the mix for extra flavor
Ways to change the flavor or accommodate diets
Make it vegetarian by swapping crumbled tempeh or firm tofu for the beef and increasing sesame oil for richness. Add sriracha or gochujang for heat and depth. For a lower-sodium version, reduce soy sauce and finish with a squeeze of lime.
Easy swaps and variations
- Ground turkey or chicken for lighter protein
- Tofu or tempeh for vegetarian option
- Gochujang or chili paste for a Korean-inspired twist
- Add shiitake mushrooms for umami and extra texture
Nutrition estimate per serving
Makes about 4 servings. Estimated per serving: Calories ~ 376 kcal; Protein ~ 22–23 g; Fat ~ 28 g; Carbohydrates ~ 8–9 g. Serving size approximately 1 to 1¼ cups.
Notes on adjusting nutrition
- To lower calories and fat: use 93/7 ground turkey and reduce olive oil to 1 tsp.
- To increase protein: serve over a scoop of quinoa or top with an egg.
- To raise carbs for active eaters: serve with 1 cup cooked rice (adds ~200 kcal).
Common questions answered
What can I use instead of ground beef?
Ground turkey, chicken, crumbled tempeh, or firm tofu are all good substitutes; adjust cooking times slightly for moisture differences.
Can I make this ahead for meal prep?
Yes—cook, cool, and portion into containers; it keeps 3–4 days in the fridge and reheats well in a skillet.
Is this recipe spicy?
No—this is a savory, mild dish. Add chili flakes, sriracha, or gochujang if you want heat.
How do I keep the cabbage from getting soggy?
Keep the heat at medium when you add the cabbage and sauté just until it softens but still holds some texture (about 5–7 minutes).
Can I double the recipe for a crowd?
Yes, but use a larger pan or cook in two batches to avoid steaming the ingredients.
Give it a try
If you’re looking for a fast, comforting dinner with big takeout flavors but minimal fuss, this Egg Roll in a Bowl is an easy, reliable choice—grab your skillet and enjoy the small win tonight.
Egg Roll in a Bowl
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink; season with salt and pepper.
- Stir in the diced onion and grated carrot and cook for 5-7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar; continue to sauté for 5-7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
