Ground Beef Egg Roll in a Bowl – Fast, Flavorful, and Satisfying

This Ground Beef Egg Roll in a Bowl gives you the crispy, savory flavors of a takeout egg roll without the wrapper or deep frying. It’s quick to make, easy to customize, and works for busy weeknights. You’ll get tender ground beef, crunchy cabbage, and a punchy sauce in one skillet.

The best part is how fresh it tastes with minimal effort. If you want something fast, filling, and a little bit addictive, this is it.

What Makes This Recipe So Good

• One-pan simplicity: Everything cooks in a single skillet, so cleanup is easy.
• Big flavor, simple ingredients: Soy sauce, garlic, ginger, and sesame oil build that classic egg roll taste.
• Flexible and forgiving: Use bagged coleslaw mix to save time, or chop your own veggies. Swap in what you have.
• Meal prep friendly: It reheats well and tastes great for lunch the next day.
• Balanced and satisfying: Protein, fiber, and lots of crunch make it filling without feeling heavy.

Ingredients

• 1 pound ground beef (90% lean is ideal)
• 1 tablespoon neutral oil (avocado or canola)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 medium carrot, julienned or shredded
• 4 cups coleslaw mix (shredded green cabbage and carrots) or 1/2 small green cabbage, thinly sliced
• 1 cup shredded red cabbage (optional, for color and crunch)
• 3 green onions, thinly sliced
• 2 tablespoons soy sauce or tamari (more to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
• 1 teaspoon sugar or honey (optional, balances the flavors)
• Salt and black pepper, to taste
• To garnish: toasted sesame seeds, extra green onions, and a drizzle of sriracha or spicy mayo

Instructions

1. Heat the pan: Place a large skillet over medium-high heat.

   Add the oil and let it warm until shimmering.

2. Brown the beef: Add the ground beef and break it up with a spatula. Season lightly with salt and pepper. Cook until browned and no longer pink, about 5–7 minutes.

   Drain excess fat if needed.

3. Sauté aromatics: Add the onion, garlic, and ginger. Cook, stirring, for 2–3 minutes until fragrant and the onion softens.
4. Add veggies: Stir in the carrot, coleslaw mix, and red cabbage if using. Toss well with the beef.

   Cook for 4–6 minutes, stirring occasionally, until the cabbage is crisp-tender.

5. Season: Add soy sauce, rice vinegar, sesame oil, and sriracha. If you like a hint of sweetness, stir in sugar or honey. Toss to coat and taste.

   Adjust soy sauce or vinegar as needed.

6. Finish: Stir in most of the green onions, saving a handful for garnish. Remove from heat. The cabbage should still have some bite.
7. Serve: Spoon into bowls.

   Top with sesame seeds, the remaining green onions, and a drizzle of sriracha or spicy mayo if you like.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months. The cabbage will soften a bit after thawing, but the flavor stays great.
• Reheat: Warm in a skillet over medium heat with a splash of water to loosen, or microwave in 45-second bursts, stirring between intervals. Add a little extra soy sauce or sesame oil to refresh the flavors.

Why This is Good for You

• Protein-rich: Ground beef provides iron, B vitamins, and protein to keep you full.
• Veggie-dense: Cabbage and carrots add fiber, vitamin C, and antioxidants with very few calories.
• Lower carb comfort: You get the egg roll taste without the fried wrapper, keeping things lighter.
• Customizable nutrition: You can easily mix in more veggies, use leaner beef, or swap to turkey for a lighter option.

Common Mistakes to Avoid

• Overcooking the cabbage: It should be crisp-tender, not mushy.

  Pull it off the heat when it still has crunch.

• Skipping the aromatics: Garlic and ginger create the signature flavor. Don’t leave them out.
• Underseasoning: Taste and adjust. A splash more soy sauce or vinegar at the end can make a big difference.
• Not draining excess fat: If your beef is very fatty, drain it or the dish can feel greasy.
• Using too small a pan: Crowded pans steam the cabbage.

  Use a wide skillet for better texture.

Variations You Can Try

• Ground turkey or chicken: Swap for a leaner protein. Add a bit more sesame oil for richness.
• Pork-style twist: Use ground pork and a pinch of Chinese five-spice for classic egg roll vibes.
• Extra veggies: Add mushrooms, bell peppers, snap peas, or water chestnuts for more crunch and color.
• Low-sodium option: Use low-sodium soy sauce and season with salt at the end so you control the balance.
• Saucy upgrade: Stir in 1 tablespoon oyster sauce or hoisin for extra depth and sweetness.
• Egg addition: Push everything to one side of the pan and scramble 1–2 eggs, then mix in.
• Make it a meal bowl: Serve over steamed rice, cauliflower rice, or noodles to stretch it further.

FAQ

Can I make this ahead of time?

Yes. It holds up well for 3–4 days in the fridge.

For the best texture, reheat gently and finish with a fresh drizzle of sesame oil and a squeeze of lime or splash of vinegar.

What can I use instead of soy sauce?

Use tamari for a gluten-free option or coconut aminos for a slightly sweeter, lower-sodium choice. Adjust salt to taste since coconut aminos can be milder.

How do I keep the cabbage from getting soggy?

Use a wide, hot pan and avoid overcrowding. Cook just until crisp-tender and don’t cover the skillet.

Pull it off the heat as soon as the cabbage softens.

Is this recipe gluten-free?

It can be. Use tamari or certified gluten-free soy sauce and ensure any sauces like sriracha are gluten-free. Everything else is naturally gluten-free.

What toppings go well on this?

Toasted sesame seeds, extra green onions, sriracha, spicy mayo, crushed peanuts, or a squeeze of lime all work great.

A little crunch and heat make it pop.

Can I use pre-shredded coleslaw mix?

Absolutely. It saves time and works perfectly. If it includes purple cabbage and carrots, even better for color and texture.

How spicy is this?

It’s mild as written.

Add sriracha or chili garlic sauce to taste, or keep it plain and let everyone add heat at the table.

Wrapping Up

Ground Beef Egg Roll in a Bowl is the kind of recipe you’ll keep on repeat. It’s fast, flavorful, and easy to tweak based on what’s in your fridge. With one skillet and simple seasonings, you get a balanced, satisfying meal any night of the week.

Keep a bag of coleslaw mix on hand, and dinner practically makes itself.