I love making this Egg Roll In A Bowl because it gives me all the classic egg roll flavors in a simple, hearty meal without any wrapping or frying. Everything cooks in one pan, the ingredients are easy to find, and the result is a comforting dish that I can make again and again for quick lunches or dinners.
Why You’ll Love This Recipe
I like this recipe because it is fast, filling, and full of bold, savory flavor. I appreciate that it only uses one skillet, which keeps cleanup minimal. It is also very versatile, so I can adjust the seasoning or vegetables depending on what I have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ pounds ground beef
1 large onion, finely diced
1 tablespoon minced garlic
2 tablespoons sesame oil
½ cup shredded carrots
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon red pepper flakes
¾ cup soy sauce
2 tablespoons vegetable oil
Directions
I begin by heating the vegetable oil in a large skillet over medium heat. I add the ground beef and cook it until it is fully browned, breaking it up as it cooks. If there is excess grease, I drain it off before moving on.
I add the diced onion and minced garlic to the skillet and cook until the onion becomes soft and fragrant. I then stir in the sesame oil, shredded carrots, and coleslaw mix, letting everything cook until the vegetables are tender but still slightly crisp.
Next, I sprinkle in the onion powder, garlic powder, ground ginger, and red pepper flakes. I pour in the soy sauce and mix everything well. I let the mixture simmer for a few minutes so the flavors come together, then I remove it from the heat and serve it warm.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation takes around 10 minutes, and cooking time is about 20 minutes, making the total time approximately 30 minutes.
Variations
I sometimes replace the ground beef with ground chicken or ground turkey for a lighter version. When I want extra texture, I add sliced water chestnuts. If I want more vegetables, I mix in mushrooms or bell peppers. For extra heat, I increase the red pepper flakes or add a small drizzle of chili oil.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat or in the microwave until heated through, stirring halfway to keep everything evenly warm.
FAQs
Can I make this recipe ahead of time?
I often make it ahead and store it in the refrigerator, and it reheats very well for quick meals.
Is this recipe low in carbohydrates?
I like this dish because it is naturally lower in carbohydrates since it does not include wrappers or breading.
Can I freeze Egg Roll In A Bowl?
I can freeze it in airtight containers for up to 2 months, though the vegetables may soften slightly after thawing.
What can I serve with this dish?
I usually enjoy it on its own, but I sometimes serve it over rice or cauliflower rice when I want a more filling meal.
How can I adjust the flavor?
I adjust the flavor by adding more soy sauce for saltiness, more ginger for warmth, or extra red pepper flakes for heat.
Conclusion
I keep coming back to this Egg Roll In A Bowl because it is simple, flavorful, and easy to adapt. It gives me the comfort of a takeout-style meal in a homemade dish that fits perfectly into my everyday cooking routine.
