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overhead view of an egg roll in a bowl recipe in a glass container

Egg roll in a bowl (Meal-Prep)

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!
Course dinner, Lunch, Main Course
Cuisine Asian, Chinese
Keyword egg rolls in a bowl, Meal Prep bowls, meal prep recipe
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 417kcal



  • 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.



  • 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 the egg roll in a bowl for up to 4 days in the fridge in an airtight container.
  • To reheat: You can reheat the bowls in the microwave. 
  • To freeze: I only recommend freezing the cooked beef as the cabbage won't hold up well. Freeze the beef in an airtight container for up to 3 months. 


Serving: 1/4 | Calories: 417kcal | Carbohydrates: 12g | Protein: 31g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 163mg | Sodium: 972mg | Potassium: 353mg | Fiber: 5g | Sugar: 6g