If you love egg rolls but not the hassle of frying or the extra carbs, this Ground Beef Egg Roll in a Bowl is about to become your new favorite meal. It’s a one-pan wonder that captures all the bold, savory flavors of an egg roll — juicy ground beef, crisp cabbage, shredded carrots, garlic, ginger, and soy sauce — but without the wrapper.

This dish is quick, healthy, and incredibly satisfying. It’s perfect for busy weeknights, meal prep, or when you’re craving takeout but want something lighter. With its umami-packed sauce and crunchy vegetables, it delivers restaurant-quality flavor in under 30 minutes.

Why I Love This Recipe

I love this recipe because it’s the definition of quick comfort food — easy to make, deliciously flavorful, and super healthy. You can throw it together in one skillet in no time, and it’s loaded with protein and fiber while staying low in carbs.

The ground beef adds richness, while the soy-ginger-garlic sauce brings that irresistible Asian-inspired flavor.

Why It’s a Must-Try Dish

✅ Ready in just 20 minutes
✅ Low-carb, keto-friendly, and gluten-free (if you use tamari or coconut aminos)
✅ Bursting with bold, savory Asian-inspired flavors
✅ One-pan meal = minimal cleanup
✅ Great for meal prep — reheats perfectly

This dish proves that healthy food doesn’t have to be bland or boring — it’s a flavor explosion in every bite!

Preparation & Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: ~330 kcal per serving

Cuisine & Course

Cuisine: Asian-Inspired / American Fusion
Course: Main Course / Dinner / Lunch

Ingredients

For the Egg Roll in a Bowl:

1 lb (450 g) ground beef (lean or extra-lean)
1 tbsp sesame oil (or olive oil)
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 (14 oz / 400 g) bag coleslaw mix (or shredded cabbage + carrots)
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp hoisin sauce (optional for sweetness)
½ tsp chili flakes or sriracha (optional for heat)
Salt and pepper to taste

For Garnish:

2 green onions, sliced
1 tsp sesame seeds (optional)
A drizzle of sriracha or spicy mayo (optional)

Simple Cooking Directions

Brown the ground beef.
Add onion, garlic, and ginger; sauté.
Stir in coleslaw mix and sauces.
Cook until cabbage softens and flavors combine.
Garnish and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Ground Beef

Heat sesame oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through (about 5–6 minutes).
Drain excess fat if necessary.

Step 2: Add Aromatics

Add chopped onion, minced garlic, and grated ginger to the skillet.
Sauté for 2–3 minutes, until fragrant and the onions soften.

Step 3: Add Vegetables and Sauce

Stir in the coleslaw mix (or shredded cabbage and carrots).
Add soy sauce, rice vinegar, hoisin (if using), and chili flakes.
Toss everything together to coat evenly.
Cook for 5–7 minutes, stirring frequently, until the cabbage is tender but still has a slight crunch.

Step 4: Adjust Seasoning

Taste and adjust with salt, pepper, or extra soy sauce if needed.
For a spicy kick, add a drizzle of sriracha or sprinkle of red pepper flakes.

Step 5: Garnish and Serve

Remove from heat and garnish with green onions and sesame seeds.
Serve warm in bowls and enjoy immediately.

How to Serve

This dish is versatile and pairs well with:

Steamed jasmine or brown rice (for a heartier meal)
Cauliflower rice (for low-carb/keto option)
Noodles or rice vermicelli for a more traditional feel
Fresh cucumber or avocado slices on top for freshness

Drizzle with sriracha, spicy mayo, or soy sauce for extra flavor before serving.

Additional Recipe Tips

Use lean ground beef to prevent excess grease.
Add crunch: Toss in water chestnuts or bean sprouts for texture.
Meal prep tip: Double the batch and refrigerate for quick lunches all week.
Boost the protein: Crack in an egg at the end and stir-fry until cooked.
Flavor upgrade: Add a splash of toasted sesame oil before serving.

Variations

Ground Turkey or Chicken Egg Roll Bowl — Swap beef for lean ground turkey or chicken.
Vegetarian Version — Use tofu or edamame instead of beef.
Spicy Korean Style — Add gochujang (Korean chili paste) instead of hoisin for a fiery twist.
Teriyaki Egg Roll Bowl — Replace soy sauce and vinegar with teriyaki sauce for a sweeter flavor.
Low-Sodium Version — Use low-sodium soy sauce or coconut aminos.

Freezing and Storage

To Store:

Refrigerate leftovers in an airtight container for up to 4 days.

To Freeze:

Cool completely before freezing.
Store in freezer-safe containers for up to 2 months.

To Reheat:

Reheat in a skillet over medium heat for best texture, or microwave for 2–3 minutes until hot.

Special Equipment Needed

Large skillet or wok
Wooden spoon or spatula
Knife and cutting board
Measuring spoons

Frequently Asked Questions

Q1. Can I use other meats besides ground beef?
Yes! Ground turkey, chicken, or pork work perfectly in this recipe.

Q2. Is this dish keto-friendly?
Absolutely — just ensure you use a sugar-free soy sauce or tamari and skip the hoisin sauce.

Q3. Can I make this vegetarian or vegan?
Yes! Replace beef with tofu, tempeh, or a mix of edamame and mushrooms.

Q4. How can I make it more filling?
Serve over rice, noodles, or cauliflower rice, or top with a fried egg.

Q5. Does it taste like real egg rolls?
It has all the same savory, garlicky, gingery, umami flavors — just without the crispy wrapper!

Conclusion

The Ground Beef Egg Roll in a Bowl is a perfect example of how simple ingredients can come together to create a bold, satisfying, and healthy dish. It’s fast, flavorful, and fuss-free — ideal for weeknights or meal prepping.

Whether you’re on a low-carb diet, craving takeout flavors, or just need a quick, nourishing meal, this dish delivers every single time.