Egg Roll in a Bowl
Egg Roll in a Bowl is exactly what it sounds like – everything you love about a classic egg roll but in a bowl instead of a deep fried wrapper! Ground beef is made flavorful with fresh ginger, garlic and sesame oil. Then it’s served with onions, carrots, cabbage, and whatever toppings your heart desires.
Egg Roll in a Bowl
Whether you’re trying to eat a little healthier or you’re just tired of deep fried foods, I’ve got you covered! This easy recipe takes everything you love about an egg roll and serves it up in a bowl instead of wrapped up and deep fried. It’s flavorful, filling, and loaded with nutritious veggies. You get all of the flavors you love about take-out egg rolls but with none of the grease!
Plus, this easy egg roll bowl recipe is versatile as can be. Just keep scrolling to check out some of my recommended variations to try. This is one of those recipes that’s flexible and offers a lot of wiggle room. It’s the definition of fail-proof! I love tossing these bowls together as an easy weeknight dinner with my family, but they’re also great for serving to dinner guests. After all, who doesn’t love egg rolls?
When you buy frozen egg rolls or grab some from your local take-out joint, you’re never quite sure what goes into them. Even when you take a look at the nutritional value, there’s some confusion about the lengthy list of additives and preservatives. When you make this egg roll in a bowl recipe you can control exactly what goes into it. I love this simple, fresh list of ingredients!
How to Make an Egg Roll in a Bowl
Take a sneak peek at just how easy this egg roll in a bowl recipe is! For more info about the process, scroll down to the recipe card at the bottom of the page.
- Cook the ground beef. Heat oil in a skillet (or wok) over medium-high heat. Add the garlic and ginger and cook for just 30 seconds or so. Then, add the ground beef and break it up as you cook it. Cook until it’s browned all over and season with a little salt and pepper.
- Add the veggies. Push the cooked beef to one side of the pan. Add sesame oil, then stir in all of the veggies and cook until softened.
- Make it flavorful. Stir in the soy sauce and honey. Mix the beef and veggies together to combine.
- Add garnishes. My favorites include green onions, sesame seeds and sriracha!
Variations to Try
Here are just a few tasty ways that you can get creative with this healthy egg roll recipe!
- Meat – Swap the ground beef with ground pork, chicken, turkey, or a plant based alternative.
- Veggies – Mushrooms and bell peppers would be amazing in this bowl! You can really sneak in whatever veggies you’d like.
- Garnishes – Sprinkle on some cilantro, bean sprouts, crushed red pepper flakes or whatever else sounds good to you.
- Egg – Add a fried egg on top for even more protein.
- Rice – You can always serve your ground beef and veggies on top of fluffy Jasmine Rice to bulk up your bowl even more.
- Spicy – Heat things up with sriracha, crushed red pepper flakes or a chopped chili pepper of your choice.
How to Store Leftovers
Keep your leftovers stored in an airtight container in the fridge for 3-4 days. You can reheat in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. It’s a wonderful meal prep recipe!
Enjoy more of the very best take-out inspired recipes!
- Kung Pao Chicken
- Singapore Chow Mei Fun
- Five Spice Teriyaki Grilled Flank Steak
- Szechuan Dan Dan Noodles
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Get the Recipe: Egg Roll Bowls Recipe
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 pound ground beef, pork or chicken
- 1/2 tablespoon sesame oil
- 1/2 cup finely diced onion
- 1 cup shredded carrot
- 1/2 cup shredded Napa cabbage
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- Green onions, optional
- Sesame Seeds, optional
Equipment
- 1 skillet
Instructions
- Heat the olive oil in a large skillet or wok over medium high heat. Once the oil is shimmering, add the garlic and ginger. Cook for 30 seconds.
- Add the ground beef and break up with a wooden spoon or fork. Cook the beef until browned and no longer pink, approximately 4-5 minutes. Season with salt and pepper.
- Push the meat off to the side of the pan and add the sesame oil.
- Stir in the onion, carrot and cabbage. Cook until softened, approximately 4-5 minutes. Add the soy sauce and honey, stirring the vegetable, meat and sauce to combine.
- Serve with sliced green onion, sesame seeds and sriracha, if desired.