Dinner

Egg Roll Bowls Recipe

ByMatteo Rossi October 24, 2025October 24, 2025

Introduction

Egg Roll Bowls bring the delicious flavors of a classic egg roll into a quick and easy skillet meal. Packed with ground beef, crunchy vegetables, and savory seasonings, this dish is perfect for busy weeknights.

A large white pan filled with a mix of cooked ground meat, shredded light green cabbage, and thin orange carrot strips, all stir-fried together with small bits of herbs and spices visible. The ingredients create a textured, colorful mix with a balance of brown, green, and orange tones spread evenly across the pan. A wooden spoon holds a scoop of the mixture in the center, while a woman's hand grips the pan's handle on the lower left. The background is a white marbled surface with some green onions partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce
2 tablespoons vegetable oil
Green onions, optional garnish

Instructions

Step 1: Cook the ground beef in a large deep-sided skillet over medium heat until no longer pink. Avoid breaking the beef into small pieces; keep the chunks larger for better texture.
Step 2: Drain the grease from the skillet, then return it to the stovetop. Add the diced onions and minced garlic, cooking until the onions become soft and translucent. Keep the beef pieces large.
Step 3: Stir in 2 tablespoons of sesame oil, the shredded carrots, and the coleslaw mix. Use tongs to combine everything well and let cook for about 5 minutes to soften the vegetables.
Step 4: In a small bowl, mix together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this sauce over the beef and vegetable mixture.
Step 5: Reduce the heat and cook everything together for another 5 minutes, allowing the flavors to meld.

Tips & Variations

For a lighter version, substitute ground turkey or chicken for the beef.
Add water chestnuts or sliced mushrooms for extra crunch and flavor.
Adjust the soy sauce quantity to control saltiness according to your taste.
Serve topped with sliced green onions or a drizzle of sriracha for added kick.

Storage

Store leftover egg roll bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, stirring occasionally for even heating.

How to Serve

A close-up of a white bowl filled with a mix of cooked ground beef, light brown shredded cabbage, thin orange carrot strips, and chopped green onions. The dish has a textured appearance with the beef pieces soft and crumbly, the cabbage slightly translucent and wilted, and the carrot strips bright and fresh. Black chopsticks hold a small bundle of the mixture above the bowl, showing the layers clearly: beef at the center, surrounded by cabbage and carrot with green onions sprinkled throughout. The background is a white marbled texture with blurred elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with tofu or a plant-based meat substitute and use vegetable oil in place of sesame oil for a vegetarian version.

What can I serve with egg roll bowls?

This dish pairs well with steamed rice or cauliflower rice for a low-carb option. You can also add a side of simple dumplings or egg rolls if you want a fuller meal.