Egg Roll in a Bowl (Meal Prep)

Name: Egg roll in a bowl (Meal-Prep)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb. ground ground beef (or ground turkey or ground pork); Salt and pepper (to taste); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon garlic (minced); 1 ½ teaspoon ground ginger; ¼ cup coconut aminos (or soy sauce); 5 cups cabbage (thinly sliced); ½ cup grated carrots; 2 green onions (thinly sliced); sesame seed for garnishing; 4 boiled egg (runny yolk)

By: Olivia Updated: 11/29/21

This Post May Contain Affiliate Links. See Disclosure Policy.

Jump to Recipe Jump to VideoLeave a Review

Egg roll in a bowl is a great way to get those delicious Asian flavors in an easy-to-make meal. Make this recipe for dinner or meal prep lunches!

Making meal prep lunches is one of the best ways to make sure you’re eating healthy all week long. So if you need more meal prep inspirations you can check these recipes out: Greek Chicken Salad Bowls (Meal-Prep), Spicy Chicken Meal-Prep Bowls, Tuna Salad Meal Prep Bowls and Meal Prep Recipe for Chicken and Vegetables.

This egg roll bowl recipe uses lean protein, fresh veggies, and pantry staples to create a delicious and easy meal. Plus, it comes together in just 30 minutes!

I love a low carb recipes because it’s light and filling without weighing you down. Want another low carb recipe? Try my Zucchini Lasagna Roll Recipe, 4-Ingredient Chicken Zucchini Rolls, and Easy Cauliflower Fried Rice.

How to make an egg roll in a bowl

INGREDIENTS & SUBSTITUTIONS

Ground beef – can also use ground turkey or ground pork
Sesame oil
Rice vinegar – replace with white wine vinegar or apple cider vinegar, plus ¼ teaspoon sugar
Garlic – one teaspoon minced, which is about 1-2 fresh cloves
Ground ginger – be sure to use the spice, not fresh ginger
Soy sauce – or coconut aminos if gluten-free or low-carb
Cabbage – a small one, about 1 pound, should be enough
Carrots – grated
Green onions
Sesame seeds
Boiled eggs – this recipe uses soft-boiled, but you can make hard-boiled if you prefer

INSTRUCTIONS

Prep the ingredients

First, measure out all of your ingredients because this recipe comes together quickly.

You can also make the boiled eggs now or while everything else is cooking.

Cook the egg roll mixture

Brown the ground beef in a large skillet, seasoning with salt and pepper. Once that’s done, spoon out any fat. Stir the sesame oil and rice vinegar in with the meat.

Next, mix in the following ingredients: garlic, ground ginger, soy sauce, cabbage, and carrots. Cover with a lid and cook until the cabbage is wilted.

Build the bowls

Stir in the green onion and sesame seeds. Then, divide evenly between your meal prep containers. Top with a whole boiled egg.

TIP: If you’re using a hard-boiled egg, you can cut it half now. But if your eggs have runny centers, wait to cut them in half until you are ready to eat.

Recipe notes

Shredded cabbage: If you don’t want to slice your own, you can buy a bag of shredded cabbage instead. Look for one that is at least 10 ounces to make sure there’s enough for this meal prep recipe.
Make ground beef ahead of time: If you make a lot of recipes with ground beef, you can save time and money by making a large batch and storing for later. Simply brown it, then cool and divide into smaller portions. Store in the refrigerator for 3 to 4 days, then warm in the pan before continuing this recipe. You can also freeze cooked ground beef up to 3 months. Thaw in the refrigerator before using.

HOW TO MAKE SOFT BOILED EGGS

Soft-boiled is the technical term for a boiled egg with a runny center. It’s easy to make soft boiled eggs, and you can do it on the stove or in an Instant Pot.

On the stove – Bring some water to boil in a saucepan, then lower to a simmer. Gently add the eggs to the pan, one at a time. Cook for 6 minutes
Instant Pot – Add 1 cup of water to the pot, then add the eggs on top of the steamer rack insert. Cook on manual for 3 minutes with a Quick Release.

Once the eggs are done, transfer immediately to an ice bath to stop the cooking process. Remove when cooled, then peel.

If you’re making this for a crowd, you can definitely double the recipe! You should also try my Brussels Sprouts Bacon Salad and Easy Roasted Potato Salad as a side dish!