Description
This Best Egg Roll in a Bowl recipe offers a delicious and healthier alternative to traditional egg rolls by combining ground beef, fresh vegetables, and a savory sauce in a single skillet. Ready in just 30 minutes, it’s perfect for a quick weeknight meal packed with bold Asian-inspired flavors.
Ingredients
Sauce
- 1/2 cup low-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons grated garlic (or garlic paste)
- 2 teaspoons toasted sesame oil
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Main Dish
- 1 tablespoon toasted sesame oil
- 1 pound ground beef (85/15)
- 1 small yellow onion, diced
- 1 cup matchstick carrots
- 1 tablespoon grated garlic (or garlic paste)
- 1 tablespoon grated ginger (or ginger paste)
- 3 green onions, thinly sliced
- 16 oz. bag tri-color coleslaw mix
- Kosher salt, to taste
- Fresh cracked pepper, to taste
To Serve
- Brown rice
- Wonton strips
- Thinly sliced green onion
- Toasted sesame seeds
Instructions
- Prepare the Sauce: In a bowl, whisk together 1/2 cup low-sodium soy sauce, 3 tablespoons seasoned rice vinegar, 1 tablespoon brown sugar, 2 teaspoons grated garlic, 2 teaspoons toasted sesame oil, and add a couple of large pinches of kosher salt and freshly cracked pepper to taste until well combined.
- Brown the Ground Beef: Heat 1 tablespoon toasted sesame oil in a large sauté pan over medium-high heat. Add 1 pound of ground beef along with a couple of pinches of kosher salt and fresh cracked pepper. Cook the beef, breaking it up with a spatula, until browned and fully cooked through.
- Sauté Onions and Carrots: Reduce the heat to medium and add the diced small yellow onion and 1 cup matchstick carrots to the pan. Season with a couple pinches of salt and pepper and cook for about 4 minutes, stirring frequently, until softened.
- Add Aromatics: Stir in 1 tablespoon grated garlic, 1 tablespoon grated ginger, and 3 thinly sliced green onions. Cook the mixture for about 1 minute, stirring frequently to release their flavors.
- Cook the Cabbage Mix: Add the entire 16-ounce bag of tri-color coleslaw mix to the pan. Season again with a couple pinches of kosher salt and freshly cracked pepper. Cook for about 2 minutes, stirring often, until the cabbage begins to wilt but still retains some crunch.
- Add the Sauce: Pour the prepared sauce into the meat and vegetable mixture. Stir well to combine and cook for another 2 minutes, stirring frequently, to allow the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the egg roll in a bowl mixture over cooked brown rice. Garnish with crispy wonton strips, additional thinly sliced green onions, and toasted sesame seeds for added texture and flavor. Enjoy immediately.
- Optional: If you enjoyed this recipe, please consider leaving a 5-star rating and review to share your feedback!
Notes
- Use ground turkey or chicken instead of beef for a leaner protein option.
- For a vegetarian version, substitute the ground meat with crumbled tofu or tempeh.
- Adjust the amount of brown sugar to balance the sweetness to your preference.
- Serve with cauliflower rice for a lower-carb alternative.
- Wonton strips add great crunch but can be omitted for a gluten-free meal.
- Leftovers keep well refrigerated for up to 3 days and reheat quickly in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
