I’ve been making this quick “egg roll in a bowl” for years when I need the flavor of an egg roll without the wrapper or the fuss. It’s essentially seasoned ground beef tossed with shredded cabbage and carrots, finished with sesame and soy for that familiar takeout vibe. It comes together in under 20 minutes, cleans up fast, and reliably satisfies picky eaters. If you like ending dinner on a sweet note, pair it with a treat like cinnamon roll cookies for a simple, crowd-pleasing combo.
What makes this recipe special
This recipe delivers the crunchy-salty-sesame profile of a classic egg roll but skips frying and wrappers, so it’s lower-carb and faster. It’s a great weeknight dinner when you need something:
- Fast: start to finish in about 20 minutes.
- Budget-friendly: one pound of ground beef feeds 3–4 people.
- Kid-approved: familiar flavors and a mild, savory finish.
- Flexible: easy to swap proteins or make vegetarian.
It’s also ideal when you want a takeout-style meal without ordering in, or for meal prep because it reheats well.
Step-by-step overview
Before you cook, here’s the plan: brown the ground beef in sesame oil, briefly sauté garlic and ginger in the same pan, add shredded cabbage-and-carrot coleslaw and soy sauce, then toss until the cabbage is tender-crisp. Finish with sliced green onions and optional sesame seeds. No fuss, minimal equipment, and easy timing so everything stays crisp.
What you’ll need
- 1 pound ground beef (80/20 recommended for flavor)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 tablespoon soy sauce (low-sodium if preferred)
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/4 teaspoon ground ginger)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Substitution notes: use ground turkey or chicken for a leaner version. For a vegetarian take, replace beef with firm tofu crumbles or tempeh and increase sesame oil slightly for richness.
Step-by-step instructions
- Warm a large skillet over medium heat and add the sesame oil so it coats the pan.
- Add the ground beef. Break it up with a spatula and cook, stirring occasionally, until browned and no pink remains, about 6–8 minutes.
- Push the cooked beef to one side of the skillet. Add the minced garlic and ginger to the empty space and sauté 30–60 seconds until fragrant, taking care not to burn the garlic.
- Stir the garlic and ginger into the beef. Add the coleslaw mix and drizzle the soy sauce over everything, then toss to combine.
- Cook, stirring occasionally, until the cabbage is tender but still has a little bite, about 4–6 minutes total.
- Taste and season with salt and pepper as needed.
- Remove from heat and sprinkle with sliced green onions and sesame seeds before serving.
Best ways to enjoy it
Serve this straight from the pan into bowls for an easy weeknight meal. Pair ideas:
- Over steamed rice or cauliflower rice for a hearty base.
- Wrapped in lettuce leaves for a low-carb hand-held option.
- Topped with a soft-boiled egg for extra protein and richness.
- Add a side of quick pickled cucumbers or steamed edamame for contrast.
For a sweet brunch or dessert pairing after a savory meal, consider serving alongside cinnamon roll French toast bites for an indulgent finish.
Storage and reheating tips
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or soy sauce to refresh the moisture, or microwave in 30-second intervals, stirring between each. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat until the internal temperature reaches 165°F.
Pro chef tips
- Use 80/20 ground beef for best flavor and a little juiciness; drain only if there’s an excessive amount of fat.
- Don’t overcrowd the pan when browning the meat to ensure even searing.
- Mince the garlic and ginger finely so they release flavor quickly without long cooking.
- Keep the cabbage slightly crisp; overcooking removes the contrasting texture that makes the dish interesting.
- Taste before salting: store-bought soy sauce can be quite salty, so adjust at the end.
Recipe variations
- Spicy: stir in 1–2 teaspoons sriracha or a pinch of red pepper flakes when you add the soy sauce.
- Asian fusion: add a splash of rice vinegar and a teaspoon of honey for sweet-tangy balance.
- Veg-forward: double the coleslaw mix and use 1/2 pound beef or swap entirely for diced mushrooms and tofu for a vegetarian bowl.
- Noodle bowl: toss cooked udon or rice noodles in at the end for a more substantial meal.
Your questions answered
How long does this recipe take from start to finish?
Active cooking is about 12–15 minutes; total time with prep is roughly 20 minutes. If you’re prepping ingredients in advance it can be even quicker on weeknights.
Can I use ground turkey or chicken instead of beef?
Yes. Use the same method but watch for less rendered fat with turkey or chicken; add a teaspoon of oil if the pan looks dry while cooking.
Is this recipe low-carb or keto-friendly?
Yes, when served without rice or noodles and wrapped in lettuce it becomes low-carb friendly. Using cauliflower rice keeps it keto-appropriate.
How do I make this gluten-free?
Choose a gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free, but check labels on pre-shredded mixes if you’re highly sensitive.
Can I meal prep this for lunches?
Absolutely. Store in individual airtight containers and reheat in a skillet or microwave. Add fresh green onions right before serving to maintain brightness.
Egg Roll in a Bowl
Ingredients
Method
- Warm a large skillet over medium heat and add the sesame oil so it coats the pan.
- Add the ground beef. Break it up with a spatula and cook, stirring occasionally, until browned and no pink remains, about 6–8 minutes.
- Push the cooked beef to one side of the skillet. Add the minced garlic and ginger to the empty space and sauté for 30–60 seconds until fragrant, taking care not to burn the garlic.
- Stir the garlic and ginger into the beef. Add the coleslaw mix and drizzle the soy sauce over everything, then toss to combine.
- Cook, stirring occasionally, until the cabbage is tender but still has a little bite, about 4–6 minutes total.
- Taste and season with salt and pepper as needed.
- Remove from heat and sprinkle with sliced green onions and sesame seeds before serving.
