why make this recipe
Egg Roll in a Bowl is a quick and easy meal that brings the flavors of your favorite egg rolls without the hassle of wrapping. It’s a versatile dish that is both satisfying and packed with veggies. Perfect for busy weeknights, this recipe is a healthier alternative that doesn’t compromise on taste.
how to make Egg Roll in a Bowl
Ingredients:
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups green cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Directions:
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula, until it is browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
how to serve Egg Roll in a Bowl
Serve Egg Roll in a Bowl warm, straight from the skillet. You can serve it in bowls and garnish with green onions and sesame seeds for a nice touch. It’s great on its own or with a side of rice or noodles.
how to store Egg Roll in a Bowl
To store leftovers, let the dish cool down completely. Transfer it to an airtight container and keep it in the refrigerator. It will last for about 3 to 4 days. To reheat, warm it up in a skillet on the stovetop or in the microwave until heated through.
tips to make Egg Roll in a Bowl
- For extra flavor, use ground pork or turkey instead of beef.
- You can add more vegetables like bell peppers or snap peas to boost the nutrition.
- Adjust the seasonings to your preference, especially the soy sauce for more or less saltiness.
variation
For a vegetarian version, replace the ground beef with tofu or tempeh. You can also use cauliflower rice instead of cabbage for a lower-carb option.
FAQs
1. Can I use frozen vegetables?
Yes, frozen stir-fry vegetables work well in this recipe. Just add them in place of fresh vegetables and cook until heated through.
2. Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Check that your sesame oil is gluten-free as well.
3. Can I make this ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. Just reheat before serving.
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef (85/15) Can substitute with ground pork or turkey for extra flavor.
- 1 Tbsp olive oil
- ½ tsp fine sea salt Adjust to taste.
- ¼ tsp black pepper Adjust to taste.
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cloves garlic, minced
- 3 cups green cabbage, thinly sliced Can use cauliflower rice for a lower-carb option.
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce Use tamari for a gluten-free version.
- 2 tsp sesame oil Check for gluten-free if needed.
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula until browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
