Egg roll in a bowl is my answer to those nights when everyone wants takeout but I don’t want to leave the house. One pan, twenty minutes, and it tastes like the filling from your favorite egg roll without any of the wrapping or frying.
I started making this the winter my youngest decided he was “too tired” for anything that wasn’t cereal for dinner. I needed something fast that still felt like a real meal, and I had a bag of coleslaw mix sitting in the fridge from a taco night that never happened. Ground beef, a splash of soy sauce, a knob of ginger I almost forgot I had. Fifteen minutes later we were eating at the counter, and my son asked if we could have “the cabbage beef thing” again the next week. It’s been in the rotation ever since. If you’ve got ground beef and a bag of slaw, you’re basically already halfway done.
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Ingredients for Egg Roll in a Bowl
Here’s what I use, plus a few swaps that work if your pantry looks a little different than mine.
- 1 teaspoon coconut oil
- 1 lb lean ground beef
- 1 clove garlic, minced
- 1 teaspoon dried ground ginger (or 1 tablespoon grated fresh ginger)
- 1/4 teaspoon red pepper flakes
- 1/4 cup soy sauce or tamari (coconut aminos work too; I usually add a small pinch of salt if I go that route)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 bag (12 to 16 oz) coleslaw mix
- sriracha and sliced scallions for serving, if you’d like
Heads up if you’re cooking for allergies: this one has soy (from the soy sauce) and sesame (from the sesame oil). Swap in tamari or coconut aminos to keep it gluten free.
My go-to move on a busy night is grating fresh ginger straight into the pan instead of measuring the dried stuff. It takes ten extra seconds and the flavor is noticeably better. If you’re avoiding soy, tamari is my usual pick since it keeps the same depth of flavor without any gluten.
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Step-by-Step Instructions
I always start the beef before I touch anything else so it has time to brown properly instead of steaming.
Step 1: In a large skillet or wok, heat the coconut oil over medium heat. Add the ground beef and cook until browned and no longer pink, about 5 to 6 minutes, breaking it up as it goes. Drain the excess grease if you want a leaner finish.
Step 2: Add the garlic, ginger, and red pepper flakes. Saute for a minute or two, just until it smells fragrant and the garlic softens.
Step 3: Stir in the soy sauce, rice vinegar, and sesame oil. Let it bubble for about 30 seconds so the flavors come together.
Step 4: Add the coleslaw mix and stir until it’s heated through and slightly wilted, about 3 to 4 minutes. Pro tip: pull it off the heat while the cabbage still has a little crunch. It keeps cooking in the residual heat and turns mushy fast if you leave it too long.
Step 5: Spoon into bowls and top with sriracha and scallions if you’re using them.
Egg Roll in a Bowl with Ground Beef
Ingredients
Equipment
Method
- In a large skillet or wok, heat the coconut oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it up as it goes. Drain excess grease if desired.
- Add the garlic, ginger, and red pepper flakes. Saute for a minute or two until fragrant.
- Stir in the soy sauce, rice vinegar, and sesame oil. Let it bubble for about 30 seconds.
- Add the coleslaw mix and stir until heated through and slightly wilted, about 3 to 4 minutes.Pull it off the heat while the cabbage still has a little crunch, it keeps cooking in the residual heat.
- Spoon into bowls and top with sriracha and scallions if desired.
Nutrition
Notes
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What to Serve With Egg Roll in a Bowl
A few sides round this out nicely, depending on whether you want more crunch, more carbs, or a little extra spice.
Steamed jasmine rice: soaks up the sauce and turns the bowl into a heartier meal if you need more to fill you up.
Cucumber salad: a cold, vinegary cucumber salad balances the warm, savory beef and gives the plate some contrast in temperature and texture.
Wonton chips: baked or air fried wonton strips bring back that crispy egg roll crunch without the deep frying.
Steamed edamame: an easy plant-based protein boost that also adds a pop of green to the bowl.
Storage & Serving Tips
Leftovers keep well in an airtight container in the fridge for 3 to 4 days, which makes this one of my regular meal-prep options. I usually portion it into containers with rice already added so lunch is grab-and-go.
To reheat, a quick minute or two in the microwave does the job, or a few minutes back in a hot skillet if you want the edges to crisp up a bit. In my experience the stovetop keeps the cabbage from turning soggy the way the microwave sometimes does.
This recipe is easy to stretch in different directions. Swap the beef for chicken instead if you want something leaner (I’ve got a full chicken version of this bowl if you want the exact ratios), spoon it over cauliflower rice for a lower carb version, or scoop it into lettuce cups for a handheld take on the same flavors.
My Favorite Sauces for Egg Roll in a Bowl
A drizzle of the right sauce turns this from a solid weeknight dinner into something you actually look forward to. These are the pairings I keep coming back to on repeat in my own kitchen.
Spicy mayo: a simple mix of mayo, sriracha, and a splash of rice vinegar. It’s rich and a little fiery, and it’s the one my husband asks for by name.
Sweet chili sauce: brings a sticky, mild heat that plays well against the savory beef and cuts through the richness.
Sesame ginger sauce: made from soy sauce, rice vinegar, sesame oil, garlic, and ginger, whisked together for a tangy, nutty finish that closely echoes the filling itself.
Hoisin drizzle: a spoonful of hoisin adds a deeper, slightly sweet note that reminds me of char siu marinade, so it works beautifully with beef.
Duck sauce with hot mustard: the classic egg roll dipping combo on the side, for anyone who wants that same nostalgic bite you’d get from an actual egg roll.
Conclusion
This is one of those recipes I keep coming back to because it never feels like a compromise. It’s fast enough for a Tuesday and still tastes like something I actually planned. If your family is anything like mine, keep the sriracha on the table and let everyone adjust the heat themselves. Give it a try this week and see how quickly it becomes a regular in your dinner rotation too.
