Do you ever wish you could enjoy all the flavor and crunch of your favorite egg roll for an entire meal? This Egg Roll in a Bowl is quick, healthy, and packed with all that egg roll flavor.
Egg roll in a bowl
This egg roll in a bowl is the perfect solution to satisfy those take out cravings with a simple, healthy recipe. This recipe is quick, healthy, and the whole family will love it. Using meat, veggies, and a fantastic homemade sauce, this dish will be great all week - so don't hesitate to use it for your meal prep!
Egg rolls are a famous dish in American-ized Chinese cuisine. It's a crunchy fried roll with veggies, meat, and other fillings. For most people, a night of Chinese take-out isn't complete without this delicious side. Now, with this recipe, you can enjoy this traditional side dish for your entire dinner!
What goes in an egg roll?
Crispy egg rolls are full of all kinds of delicious ingredients. Most likely the egg roll at your local Chinese restaurant will include meat and vegetables in a flaky, fried shell. Interestingly, the egg roll traditionally doesn't contain egg.
This recipe calls for ground beef as your meat, and coleslaw mix and carrots as the veggies. You'll add garlic and ginger to create a delicious savory flavor and even make your own delicious sauce for topping. This recipe cannot be beat!
Egg roll in a bowl ingredients
Everything you'll need to make this healthy recipe:
- ground beef
- coleslaw mix
- matchstick carrots
- onion
- garlic
- ginger
- sesame oil
- soy sauce
- avocado oil
- Salt & pepper to taste
- green onions, sesame seeds, egg
Egg roll in a bowl substitution ideas
- Ground beef: Substitute any ground meat for this recipe. Ground chicken, turkey, or pork - it all will work!
- Carrots: If you don't have matchstick carrots on hand you can grate or shred a full-sized carrot!
- Toppings: Here is the place to shine with this recipe! I suggest green onion, sesame seeds, or an egg. Other ideas for scrumptious toppings are purple cabbage, water chestnuts, avocado, or sriracha!
How to make egg roll in a bowl
- Heat a large skillet over medium heat.
- Add 1 teaspoon oil to the skillet. Let heat for about 30 seconds.
- Add onion and garlic. Cook about 2 mins, until translucent.
- Add beef to the skillet and brown, about 8-10 minutes.
- Add salt, pepper, sesame oil, soy sauce and ginger. Stir.
- Cut heat to low.
- Add coleslaw and carrots. Cook for about 5 minutes, stirring occasionally, until everything is wilted.
- Top with green onions and sesame seeds. Enjoy!
How do I store this recipe?
Store this recipe in an airtight container in your fridge. If you're using for meal prep go ahead and place into four individual containers so it is quick and easy to reheat when you're ready to eat!
How long does egg roll in a bowl last in the fridge?
This egg roll in a bowl recipe will last for around 5 days in the fridge. This makes it a great choice for your weekly meal prep.
How to reheat this recipe
Reheat this recipe by putting it in the microwave and reheating one serving for 1-2 minutes. Then you'll be ready to go!
More healthy recipes
Egg Roll in a Bowl
Equipment
- Large Skillet
- Mixing spoon
Ingredients
- 1.5 lb ground beef 93% lean
- 1 bag coleslaw mix
- 1 cup matchstick carrots
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon sesame oil
- ¼ cup soy sauce
- 1 teaspoon avocado oil
- Salt & pepper to taste
- toppings: green onions, sesame seeds, egg
Instructions
- Heat a large skillet over medium heat.
- Add 1 teaspoon oil to the skillet. Let heat for about 30 seconds.
- Add onion and garlic. Cook about 2 mins, until translucent.
- Add beef to the skillet and brown, about 8-10 minutes.
- Add salt, pepper, sesame oil, soy sauce and ginger. Stir.
- Cut heat to low.
- Add coleslaw and carrots. Cook for about 5 minutes, stirring occasionally, until everything is wilted.
- Top with green onions and sesame seeds. Enjoy!
Kristin Gaughan says
This was a hit with the husband and kids and could not be easier to make! definitely making again!
Chris says
I just made this Egg Roll in a Bowl tonight. It was so easy to pull together and really delicious. I substituted ground chicken for the beef and am happy with that. The recipe made enough for my daughter and I to each have several meals for our work week.
Thanks for the recipe.
Chris
Alex says
Wow, another home run recipe from Jordo’s World!! I substituted the beef with ground turkey and EVOO for the oils (avocado and sesame, just didn’t have those on hand), and everything turned about amazingly delicious. I absolutely love Jordo’s recipes and this one will certainly be added to the dinner meal rotation and meal prep. BTW, this meal makes a huge batch and plenty for leftovers. Thanks Jordo!!
Crystal says
What's the portion size and number of servings this makes? I'm a weight loss journey and would love to add this to my menu plan.
Jordan Smith says
Hi Crystal, this recipe makes 4 servings. You can either estimate the 4 servings by eyeballing what looks like 1/4 of the recipe OR you can weigh the entire recipe and divide by 4 to figure out the exact weight of 1 serving. Regardless, this is a great high-protein, low-carb meal!
Liz says
@Crystal, I was wondering the same thing since it does say egg with the green onions and sesame seeds. I added an egg and scrambled it when it was all done (sort of like when making fried rice) and it was great.
Jordan Smith says
Hey Liz, I love your idea to scramble the egg into the bowl!
Alicia says
Easily a favorite in my house!
Marina Boneva says
Excuse me, I couldn’t understand when exactly you add the egg to the dish
Jordan Smith says
Hi Marina,
Like most modern egg roll recipes, this egg roll in a bowl recipe does not actually contain eggs, so there isn't a point in the recipe to add them. That said, a fried egg might go well on top of the bowl if you're craving it!
Teri says
Super easy to make and yummy too! I add a bit of sweet chili sauce just before serving. Great recipe!
Lori Bendickson says
Thanks Jordan! Another really easy recipe to make for a busy weeknight dinner, quick lunch or delicious breakfast (just add a scrambled egg! 🤤) Two thumbs up!!!
Miranda says
So good and so quick to throw together on a busy weeknight. The whole family loves this meal and requests it often!
Jordan Smith says
Love that the entire family enjoys this recipe! Bonus that it's QUICK for week nights!
Sarah Lester says
This is so good! Has a great Asian flavor and is delish for mealprep during the week!
Marla says
Hit it out of the park again!!!
Lauren K. says
This is so good and simple. It literally throws together so quickly and is delicious and filling! Another husband approved recipe!
Chris C. says
So easy, so yummy! Will make again! Great macros! As with so many of Jordan's recipes - a great meal prep recipe and will make again.
A few tweaks I made to the recipe: I upped my meat to 2 lbs. to increase the protein, had two bags of coleslaw mix since I increased the meat. I didn't use avocado oil to spare some fat. I also added a can of sliced water chestnuts.
Jordan Smith says
Thank you for sharing your recipe modifications! This recipe is welcome to protein & veggie swaps, which is one of the things I love about this one. We often make a variation of this on our "clean out the fridge" days with whatever veggies we have. Happy to hear you enjoy this recipe!
Lois says
This was really good! I added it to rice/cauliflower rice blend, as I didn't have a whole lot of cole slaw mix left to use. I added a little hot chili sauce as a topping. It's going in my recipe file!
Jordan Smith says
Hi Lois, I love adding a rice cauliflower blend to this to bulk up the recipe! Also, you're a genius for adding a hot chili sauce on top — YUM! Thanks for the positive review!
Lois says
Making this tonight for the second time, we liked it so much! With ground chicken, may add some frozen peas this time. With cauliflower rice/jasmine rice blend on the bottom of the bowl, so satisfying!