Egg Roll in a Bowl

A quick and easy take on a classic egg roll, this dish features seasoned ground beef combined with shredded cabbage and carrots, finished with sesame and soy for a delightful takeout-style experience, all in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound ground beef (80/20 recommended for flavor) Can substitute with ground turkey or chicken.
4 cups coleslaw mix (shredded cabbage and carrots) Pre-packaged for convenience.
1 tablespoon soy sauce Use low-sodium if preferred.
1 tablespoon sesame oil Adds flavor and richness.
2 pieces green onions, thinly sliced For garnish.
2 cloves garlic, minced Enhances flavor.
1 teaspoon fresh ginger, minced Can substitute with 1/4 teaspoon ground ginger.
to taste salt and pepper Adjust according to preference.
for garnish sesame seeds Optional.

Method

Cooking

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.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 12gProtein: 24gFat: 22gSaturated Fat: 9gSodium: 600mgFiber: 2gSugar: 3g

Notes

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave. Can freeze for up to 3 months; thaw overnight before reheating.

Tried this recipe?