This Egg Roll in a Bowl (Meal Prep) is everything you love about traditional egg rolls. Just lighter, faster, and perfect for busy weeks. This easy dinner is made with savory ground meat, shredded cabbage, carrots, and simple seasonings that bring all those irresistible takeout flavors. The whole dish comes together in one pan, packs tons of veggies, and stores beautifully for grab-and-go lunches. Easy, tasty, and so satisfying.
Olivia’s Personal Note
I’ve been making this Egg Roll in a Bowl for over 5 years now, and I’ve never gotten tired of it because I love a good bowl recipe. I’ve even convinced so many of my friends to make it, and they all rave about it big time. Why? Let me tell you exactly why this simple recipe is such a keeper:
It’s budget-friendly and customizable: Swap the meat, use whatever veggies you have, and it always turns out delicious.
It’s fast and totally weeknight-friendly: You can have dinner on the table in about 20 minutes. Perfect for busy nights when you don’t want to fuss.
It’s packed with flavor: The combo of garlic, ginger, sesame oil, and soy sauce gives you that classic egg-roll taste without any deep-frying.
Key Ingredients You’ll Need
Ground Beef: I usually make this recipe with ground beef, but I’ve also tested it with ground turkey and ground pork. All three work great. Beef gives the richest flavor, pork tastes the most like a classic egg roll, and turkey keeps it lighter while still absorbing the seasonings well. You can also use ground chicken!
Sesame Oil: This is one of the key ingredients that gives the dish that authentic egg-roll flavor. I’ve tried using neutral oil before, but sesame oil adds a deeper, nutty aroma that makes a big difference. A little goes a long way. I also like to use toasted sesame seeds as a garnish.
Rice Vinegar: Rice vinegar gives a mild tang that brightens the whole dish. I’ve tested it with white wine vinegar and apple cider vinegar, and both work.
Garlic: One teaspoon of minced garlic (1–2 fresh cloves) adds bold flavor to the meat and veggies. I’ve tried jarred garlic before, but fresh garlic always gives a cleaner, sharper taste here.
Ground Ginger: Be sure to use dried ground ginger for this recipe, not fresh. I’ve tested both, and ground ginger blends better with the other seasonings and gives that egg-roll flavor without overpowering the dish.
Soy Sauce: Soy sauce seasons everything and adds umami. I’ve made this recipe with coconut aminos too and it works too.
Cabbage: A small cabbage (about 1 pound) is usually enough. I’ve tested both pre-shredded coleslaw mix and whole cabbage, and both works great.
Carrots: Grated carrots add sweetness and color. I’ve made this with bagged shredded carrots as well. They save time and work perfectly.
Boiled Eggs: I like using soft-boiled eggs for this recipe because they add richness and creaminess when mixed into the bowl. But I’ve tested it with hard-boiled eggs too, and they work just as well if you prefer a firmer texture.
How to Make Egg Roll in a Bowl:
1. Browning the Beef:
First, let’s just brown the ground beef. It’s super simple. Break it up with your wooden spoon just like this until it’s no longer pink. This is the base of all that yummy egg roll flavor.
2. Piling in the Veggies:
Now we’re adding the spices, soy sauce, cabbage and carrots right on top of that cooked beef. Don’t worry, it looks like a mountain of vegetables now, but it wilts down like a dream. This is the moment when the smell starts getting sooo good.
3. Stir-Frying Everything Together:
And here’s where the magic happens! You’re just tossing everything together until the cabbage softens and the flavors blend. It looks cozy, steamy, and absolutely delicious. Then sprinkle some sesame seeds and garnishes with chopped parsley, cilantro or scallions.
Note: Want to spice things up? Add a little sriracha for heat (start with 1–2 tsp) and some duck sauce for sweetness (1–2 tbsp). Stir them in with the soy sauce and you’re good to go!
How to Make Boiled Eggs:
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 them immediately to an ice bath to stop the cooking process. Remove when cooled, then peel.
Olivia’s Recipe Tips
Brown the meat well: Let it get a little crispy for extra flavor.
Don’t skip the sesame oil: It’s key for that It’s key for that traditional Chinese taste.
Cook cabbage just until tender: Overcooking makes it soggy.
Taste before serving: Adjust soy sauce, vinegar, or seasoning to get the perfect balance.
More Recipes with Asian Flavors
Egg Roll in a Bowl (Meal-Prep)
Video
Ingredients
- 1 lb ground beef
- 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
Instructions
- In a large skillet, add ground beef over medium-high heat. Season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes. Using a spoon remove the fat if there is some.
- Pous sesame oil and rice vinegar into the skillet. Stir well. Add garlic, ginger, soy sauce (or coconut aminos), cabbage and carrots to the skillet. Mix everything well and close the skillet with a lid.
- Cook for about 5-7 more minutes, or until cabbage is wilted. Stir occasionally. Remove skillet from the heat.
- Stir in green onions and top with sesame seed. Place an even amount of egg roll into 4 different glass containers and add one boiled egg on top of each container.
Notes
- Hold off cutting the egg in your bowl until ready to enjoy.
- Feel free to swap the soft-boiled egg for a hard-boiled egg if you prefer.
- You can save time by purchasing pre-shredded cabbage.
- To store: Store leftovers for up to 4 days in the fridge in an airtight container.
- To reheat: You can reheat the bowls in the microwave.
- To freeze: Let it cool completely first. Transfer to an airtight container or freezer bag. Remove as much air as possible. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I love this recipe! It is so good and easy to meal prep! Thank you!!
You’re very welcome!
Definitely will be making this again. ❤️
Awesome. Happy to hear that 😉
Strong 5 stars! Super easy, super quick. Lots of flavor and I subbed out ground beef with ground turkey. My husband loved it so much he ate 2 bowls!
Wow I love your feedback. Thanks a lot!
I have made this a couple of times. The first time I left out the meat. 2nd time I included the ground beef and I think I prefer it without the meat. Either way it’s good just my preference flavor wise without.
This makes me so happy to hear! I’m glad you tried it. Thanks so much for stopping by to leave this review.
I like it and it is easy to make!
Indeed it is 😉