Introduction
There’s something instantly comforting about the sizzling sound of sesame oil hitting a hot skillet and the deep, savory aroma of soy and ginger that rises to meet you—an aroma that promises warm, umami-packed bites and a satisfying crunch from tender cabbage. Egg Roll Bowls capture that same beloved takeout flavor in a bright, one-pan bowl: juicy ground meat, soft-but-crisp cabbage, sweet shredded carrots, and the faint heat of fresh ginger, all finished with scallions that pop with freshness. Each spoonful delivers a contrast of textures—crumbly, meaty bits against ribboned vegetables—and a balance of salty, sweet, and nutty notes.
This recipe is perfect for weeknight dinners when you want big flavor with minimal fuss, for meal-prep lunches that hold up well in the fridge, or for casual gatherings where guests can customize toppings. If you love protein-forward dishes, you might also enjoy baked cottage cheese eggs, another simple recipe that fuels busy mornings.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy — one skillet, straightforward steps, beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (calculated for recipe serving 4, values are approximate and based on ingredient data from USDA FoodData Central and standard food composition references):
- Calories: ~260 kcal
- Protein: ~27 g
- Carbohydrates: ~8 g
- Dietary Fiber: ~3 g
- Total Fat: ~13 g
- Saturated Fat: ~3 g
- Sodium: ~450 mg
Notes on these estimates: numbers were derived from USDA nutrient profiles for 1 lb (454 g) lean ground chicken (93% lean), 4 cups shredded cabbage, 1 cup shredded carrots, 2 tablespoons soy sauce, and 1 tablespoon sesame oil, with small contributions from aromatics and scallions. These are rounded estimates for home cooks; actual values vary with the cut/leanness of meat and the specific soy sauce used. For authoritative nutrition references, consult USDA FoodData Central or health resources such as the CDC and FDA for food-safety guidance.
Why You’ll Love It
- Big takeout flavor without the takeout expense—or the single-use containers. The sesame-ginger backbone gives you that classic egg-roll taste in a healthier, customizable bowl.
- It’s fast and forgiving. From prep to plate in about 25 minutes, this is the kind of dish you can pull together after work, with minimal clean-up.
- Protein-forward and nutrient-dense. With lean ground meat and lots of cabbage and carrots, it provides a satisfying mix of protein, fiber, and micronutrients—great for active days or meal prep.
- Versatile for gatherings. Serve it in a buffet with bowls of toppings and let everyone personalize their own bowl, turning dinner into a relaxed social moment.
Cooking Directions
Ingredients
- 1 lb ground meat (chicken, pork, or beef) — choose lean ground chicken or turkey for a lighter bowl; pork gives richer flavor
- 4 cups shredded cabbage (about 1 small head)
- 1 cup shredded carrots (about 2 medium carrots)
- 2 tablespoons soy sauce (use low-sodium if desired)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced (about 2 cloves)
- 1 teaspoon ginger, minced (fresh preferred)
- 2 green onions, sliced (reserve some for garnish)
- Salt and pepper to taste
Optional ingredients and substitutions
- Use 1 lb ground turkey (93% lean) or ground pork (80/20) depending on desired richness.
- Substitute tamari or coconut aminos for a gluten-free soy option.
- Add 1 tablespoon rice vinegar or 1 teaspoon honey for a touch of brightness or sweetness.
- For heat, stir in 1 teaspoon chili garlic sauce or a pinch of red pepper flakes.
- Add a scrambled egg or two for extra protein and texture.
Step-by-step Instructions
- In a large skillet, heat the sesame oil over medium heat.
- Add the ground meat and cook until browned, breaking it up with a spatula (about 6–8 minutes). If using fattier pork, drain excess fat if desired.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the cabbage and carrots to the skillet and stir-fry for about 5–7 minutes, or until the vegetables are tender-crisp. Stir frequently so the cabbage cooks evenly.
- Pour in the soy sauce and mix well, seasoning with salt and pepper to taste. Cook for another 1–2 minutes so flavors meld.
- Serve hot, garnished with sliced green onions.
Practical tips
- Don’t overcrowd the pan: cook the meat first and push to one side if you need space to let veggies get a little char for texture.
- If the cabbage releases too much liquid, increase heat to allow evaporation and maintain a stir-fry texture.
- Taste before adding salt—the soy sauce provides a lot of sodium; use low-sodium soy sauce if you need to control salt levels.
- To keep vegetables crisp, avoid cooking them past tender-crisp unless you prefer a softer bowl.
Best Pairings
- Serve over steamed jasmine rice, cauliflower rice, or soba noodles to make it more substantial.
- Top with a soft-boiled egg, toasted sesame seeds, and a drizzle of sriracha mayo for richness and heat.
- For lighter meals, serve with a side of miso soup or a simple cucumber salad.
- Pair with green tea or an ice-cold sparkling water with lime for a refreshing contrast.
- For a brunch twist, spoon into warmed tortillas and top with shredded cabbage and a fried egg.
Keeping it Fresh
- Room temperature: Do not leave cooked egg roll bowl at room temperature for more than 2 hours (per USDA/FDA food-safety guidance).
- Refrigeration: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a microwave.
Expert Tips
- Best meat choices: lean ground chicken or turkey keeps calories down and lets seasonings shine; ground pork gives a more traditional richness if you prefer it.
- Texture keys: shred the cabbage thinly for easier, faster cooking and a nicer mouthfeel; keep it slightly underdone so it retains some crunch.
- Umami boosters: a splash of fish sauce (start with 1/2 teaspoon) deepens savory notes without tasting fishy when used sparingly.
- Doneness cues: meat should be fully cooked (no pink for poultry), and cabbage should be translucent with just a little snap.
- Make ahead: make the base ahead and store separate from any crunchy toppings (nuts, fresh herbs) to preserve texture.
Fun Flavor Ideas
- Vegan swap: Replace ground meat with crumbled firm tofu or tempeh; use coconut aminos for a soy-free sauce and add a splash of toasted sesame oil for depth.
- Korean-style: Add gochujang (1 tablespoon) and a teaspoon of rice vinegar; finish with kimchi and sesame seeds for a spicy, fermented lift.
- Crunchy peanut: Stir in 2 tablespoons of peanut butter with the soy sauce and a squeeze of lime for a Thai-ish twist; top with crushed peanuts.
- Low-carb: Serve over cauliflower rice and swap soy sauce for tamari for a gluten-free option.
Frequently Asked Questions
Q: Can I use pre-shredded cabbage or coleslaw mix?
A: Yes—pre-shredded mixes save time. Just check for added dressings or salt; rinse if needed.
Q: How do I reduce sodium?
A: Use low-sodium soy sauce or dilute regular soy sauce with a splash of water and add extra aromatics (garlic, ginger) for flavor.
Q: Can this be made ahead for meal prep?
A: Absolutely. Store in airtight containers and reheat portions in the microwave or on the stovetop. Keep any crunchy garnishes separate until serving.
Q: What can I do if the mixture is too watery?
A: Increase the heat to evaporate excess liquid and cook uncovered for a minute or two. Alternatively, drain excess liquid after removing from heat.
Q: Is there a way to make it crispier?
A: After cooking, sear the mixture in smaller batches over higher heat so edges caramelize; or finish under a broiler briefly in an oven-safe dish for crisped bits.
Conclusion
Give this Egg Roll Bowl a try the next time you want comforting takeout flavors with home-cooked control—quick, versatile, and crowd-pleasing. For another lean, protein-rich morning option that pairs well with simple weeknight dinners, check out this Delish’s best egg roll bowl recipe for comparison, and if you’d like a different texture or technique, explore The Kitchn’s egg roll in a bowl recipe. If you make this, share a photo and tag the community—I love seeing your twists and favorite toppings!
(Recipe tested and written with practical safety and nutrition guidance based on USDA FoodData Central and USDA/FDA food-safety recommendations.)
Print
Egg Roll Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and comforting recipe capturing classic egg roll flavors in a nutritious bowl with ground meat and fresh vegetables.
Ingredients
- 1 lb ground meat (chicken, pork, or beef)
- 4 cups shredded cabbage (about 1 small head)
- 1 cup shredded carrots (about 2 medium carrots)
- 2 tablespoons soy sauce (use low-sodium if desired)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced (about 2 cloves)
- 1 teaspoon ginger, minced (fresh preferred)
- 2 green onions, sliced (reserve some for garnish)
- Salt and pepper to taste
Instructions
- In a large skillet, heat the sesame oil over medium heat.
- Add the ground meat and cook until browned, breaking it up with a spatula (about 6–8 minutes). If using fattier pork, drain excess fat if desired.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- Add the cabbage and carrots to the skillet and stir-fry for about 5–7 minutes, or until the vegetables are tender-crisp. Stir frequently so the cabbage cooks evenly.
- Pour in the soy sauce and mix well, seasoning with salt and pepper to taste. Cook for another 1–2 minutes so flavors meld.
- Serve hot, garnished with sliced green onions.
Notes
For a lighter version, use lean ground chicken or turkey. Consider adding scrambled eggs for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
