All the flavor of an egg roll in a bowl! This quick and easy Egg Roll Bowl recipe is perfect for any night of the week.
Who loves egg rolls? My daughter LOVES them so much. But since we moved we don’t have our favorite take-out places near by anymore. So we have to make our own favorite recipes.
We decided to change it up and make the egg roll filling into a stand-alone dinner and not fry it into the egg roll wrapper. This is a very popular practice among those that are looking to go low-carb and ditch the fried outer shell. I have to say – with as much as I do love that crunchy wrap – this egg roll bowl recipe is positively delicious. Pair this with my Instant Pot White Rice too!
Egg Roll Bowl
The best part about this recipe is that it is completely customizeable. So if we are missing an ingredient or we happen to be craving a different protein that day – we can swap it all in and out quite easily.
This makes it so simple to keep everyone happy and have a variety. I wonder which one will end up being your favorite. Check out all the details below. I can’t wait for you to give it a try.
egg roll in a bowl recipe
Here are some commonly asked questions
How is egg roll in a bowl different than an egg roll?
There is no egg roll wrapper so the filling ingredients will add more liquid than you would see inside an egg roll wrapper.
Does egg roll have vegetables?
Yes, it usually has cabbage, carrots and onions but much of that can be substituted with other ingredients of your choosing.
deconstructed egg roll
Why did I name this egg roll in a bowl?
The egg roll ingredients are served in a bowl…so it’s egg roll in a bowl. It’s also easy to make…so egg roll in a bowl makes sense too.
Pro Tip – cut prep time by using a bag of coleslaw mix in place of the veggies.
What is egg roll sauce?
That depends on where you live. In the US these are usually served with sweet and sour sauce or duck sauce (which is thicker than sweet and sour sauce). In other countries egg rolls might be served with soy sauce, vinegar, chili oil or even ketchup.
keto egg roll in a bowl
Ingredients for Egg Roll Bowl
- oil
- ground beef
- spring onions – sliced
- garlic cloves – minced
- white cabbage shredded
- grated carrots – tightly packed
- mung bean sprouts – lightly packed – optional
For the sauce
- dark soy sauce
- fresh ginger – grated or finely minced
- sriracha sauce
For garnish
- Spring onion rings and sesame seeds.
- Serve also with sweet and sour chili sauce if you like.
egg roll in a bowl keto
How to Make an Egg Roll Bowl
- Heat the oil in a big pan over high heat.
- Add the beef and cook until not longer pink, breaking it up while cooking. (drain if there is a lot of fat released)
- Add the spring onions and the garlic and cook another for 1-2 minutes until onions start to soften.
- Toss in the cabbage, carrots and mung bean sprouts and stir.
- Mix the ingredients for the sauce (soy sauce, ginger, sriracha sauce) in a small bowl and then pour into the pan.
- Give everything another stir and cook on low to medium heat until the vegetables have desired softness. (note 5)
- Add salt, pepper and chili to taste and serve hot with some sprinkled spring onions and sesame seeds.
easy egg roll in a bowl
Can I make this ahead?
Yes, that works very well. This dish reheats well and keeps for up to 3 days in the fridge if tightly wrapped.
How do I double this recipe?
This dinner recipe doubles well. Just click the button in the recipe card to show the ingredient quantities for double the amount. Just make sure that you have a large enough wok or skillet to handle the increase in the volume of the ingredients.
best egg roll in a bowl recipe
Trending Dinners
Can I freeze this?
Yes, this freezes well, just place the leftovers in an airtight container or zip-top bags and freeze for up to 6 months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave with a splash of water and a loose lid on top to help it to steam.
Variations
You can also use packed coleslaw vegetables instead of cutting it yourself.
If you like you can play around with the vegetables, bell peppers, mushrooms or broccoli fit very nicely.
Use sesame oil instead of the neutral oil to add some more flavor.
Can this be added to an eggroll wrapper for making eggrolls?
Yep – you bet! Just take the prepared recipe and portion about 1-2 tablespons of it into an egg roll wrapper. Fold it up and fry it in hot peanut or sesame oil until golden brown. Place on a plate lined with paper towels to drain before serving.
inside out egg roll
Recipe Notes:
- You can also use ground pork or turkey.
- If you don´t want to use mung bean sprouts you can just leave them out or substitute by adding more cabbage instead.
- You can also use ground ginger, use around 1 teaspoon instead.
- Leave out or substitute with hot or chili sauce.
- Cooking time depends on how thick you’ve cut the vegetables. I like to cut it very thinly and therefore the cooking time is only around 7-9 minutes.
Products I love when making egg roll bowl…
This quick dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a dinner recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory recipe.
If you love this Easy Egg Roll in a Bowl recipe, you’re going to love these other dinner ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Egg Roll Bowl as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Egg Roll Bowl
Ingredients
- 1 tablespoon oil
- 1 pounds ground beef note 1
- 2 spring onions sliced
- 2 garlic cloves minced
- 1 pounds white cabbage shredded (around ½ small head)
- 2 cups grated carrots tightly packed
- 2 cups mung bean sprouts lightly packed – optional (note 2)
For the sauce
- 6 tablespoons dark soy sauce
- 1 tablespoon fresh ginger grated or finely minced (note 3)
- 1 teaspoon sriracha sauce note 4
For garnish
- Spring onion rings and sesame seeds.
- Serve also with sweet and sour chili sauce if you like.
Instructions
- Heat the oil in a big pan over high heat.
- Add the beef and cook until not longer pink, breaking it up while cooking. (drain if there is a lot of fat released)
- Add the spring onions and the garlic and cook another for 1-2 minutes until onions start to soften.
- Toss in the cabbage, carrots and mung bean sprouts and stir.
- Mix the ingredients for the sauce (soy sauce, ginger, sriracha sauce) in a small bowl and then pour into the pan.
- Give everything another stir and cook on low to medium heat until the vegetables have desired softness. (note 5)
- Add salt, pepper and chili to taste and serve hot with some sprinkled spring onions and sesame seeds.
Notes
- Note 1: You can also use ground pork or turkey.
- Note 2: If you don´t want to use mung bean sprouts you can just leave them out or substitute by adding more cabbage instead.
- Note 3: You can also use ground ginger, use around 1 teaspoon instead.
- Note 4: Leave out or substitute with hot or chili sauce.
- Note 5: Cooking time depends on how thick you’ve cut the vegetables. I like to cut it very thinly and therefore the cooking time is only around 7-9 minutes.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts