Introduction

Egg Roll Bowls capture the delicious flavors of classic egg rolls without the hassle of wrapping or frying. This quick and easy skillet meal combines savory ground beef with fresh veggies and a flavorful soy-ginger sauce for a satisfying dinner the whole family will love.

Ingredients

1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce
2 tablespoons vegetable oil
Green onions, optional garnish

Instructions

Step 1: Cook the ground beef in a large deep-sided skillet over medium heat until no longer pink, taking care not to break the meat into very small pieces. Keep the pieces larger for better texture.
Step 2: Drain the grease from the skillet and return it to the stove. Add the diced onions and minced garlic, cooking until the onions are soft and translucent. Keep the beef pieces larger as before.
Step 3: Stir in 2 tablespoons of sesame oil, shredded carrots, and the coleslaw mix. Use tongs to combine everything well, then cook for about 5 minutes, allowing the vegetables to soften slightly.
Step 4: In a small bowl, mix together onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this sauce over the beef and vegetable mixture in the skillet.
Step 5: Reduce the heat and continue cooking for about 5 more minutes, letting the flavors meld together well before serving.

Tips & Variations

For a vegetarian version, substitute ground beef with diced tofu or tempeh and use vegetable broth instead of soy sauce diluted with water.
Add chopped water chestnuts or bean sprouts for extra crunch and traditional egg roll texture.
Adjust the red pepper flakes to control the spice level; omit them if you prefer a milder dish.
Serve over steamed rice or noodles to make a complete meal.
Garnish with fresh green onions for a bright, fresh finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, stirring occasionally to ensure even heating.

How to Serve

A large white pan filled with a mix of cooked ground meat and finely shredded vegetables, mostly light green cabbage and thin orange carrot strips, all slightly browned and mixed evenly. A wooden spoon is lifting a spoonful of the mixture, showing the texture of the soft cabbage and crumbly meat together. The pan sits on a white marbled surface with a black and white checkered cloth partially under it. A woman's hand is holding the pan from the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Egg Roll Bowls ahead of time?

Yes, the dish can be prepared and cooled before refrigerating. Reheat thoroughly before serving for the best flavor and texture.

What can I serve with Egg Roll Bowls?

This dish pairs well with steamed rice, fried rice, or cooked noodles. You can also add a side of steamed or stir-fried vegetables for a complete meal.

Egg Roll Bowls Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

Egg Roll Bowls offer a delicious and low-carb alternative to traditional egg rolls, combining seasoned ground beef with fresh vegetables and Asian-inspired flavors. This quick skillet meal is perfect for a nutritious weeknight dinner.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian-American
Diet: Low Fat

Ingredients

Scale

Meat and Aromatics

1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced

Vegetables and Oils

2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
2 tablespoons vegetable oil

Seasonings and Sauces

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce
Green onions, optional garnish

Instructions

Cook Beef: In a large deep-sided skillet over medium heat, cook the ground beef until no longer pink, taking care not to break it into smaller pieces to maintain larger chunks.
Sauté Aromatics: Drain excess grease from the skillet and return it to the stove. Add diced onions and minced garlic, cooking until the onions soften and become translucent while keeping the beef chunks intact.
Add Vegetables and Oil: Stir in 2 tablespoons of sesame oil along with shredded carrots and the coleslaw mix. Use tongs to combine and cook for about 5 minutes, allowing the vegetables to soften.
Mix Seasonings: In a small bowl, whisk together onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this mixture over the beef and vegetable blend in the skillet.
Simmer: Reduce the heat and continue to cook for about 5 minutes, allowing the flavors to meld and the mixture to heat through thoroughly.

Notes

For a lighter version, consider using ground turkey or chicken instead of beef.
Adjust soy sauce quantity to taste, especially if using regular instead of low-sodium soy sauce.
Garnish with sliced green onions for added freshness and presentation.
This dish pairs well with steamed rice or cauliflower rice for a low-carb option.
To increase spice, add more red pepper flakes or a dash of sriracha.

Keywords: Egg Roll Bowls, Ground Beef Recipe, Low Carb Dinner, Asian-Inspired Skillet, Healthy Egg Roll Alternative