Egg Roll In A Bowl Recipe

Ben Carraoli

I recently whipped up a batch of this Egg Roll in a Bowl recipe, and I seriously couldn’t believe how much it tasted like a classic egg roll — but without any wrapper. It made me feel like I’d cracked a keto-friendly cheat code. As I stirred and tasted, I realized it’s one of those dishes I’ll make over and over again. It’s fast, packed with flavor, and surprisingly comforting.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Ingredients Method Notes

Ingredients

1 lb ground beef 85/15 — I used this ratio because the bit of fat helps keep things juicy and flavorful. Using grass-fed or organic is even better, as it brings in healthier fats and more omega-3s.
1 teaspoon minced garlic — Garlic adds depth and aroma; don’t skip it as it gives that savory punch.
14 ounces shredded cabbage or coleslaw mix — The cabbage is the veggie heart of the bowl. A pre-shredded coleslaw mix saves time and usually has a mix of cabbage varieties but fresh shredded cabbage works fine too.
¼ cup low-sodium soy sauce or coconut aminos — The low-sodium version keeps the dish from becoming too salty, while coconut aminos offer a slightly sweet, soy-free alternative.
1 teaspoon ground ginger — Ginger brings a subtle spice and warmth which balances the saltiness of the soy sauce.
1 whole egg — Added in at the end the egg gives extra protein and richness, making it more filling and “egg-roll-ish.”
2 teaspoons sriracha — For a gentle kick. You can always adjust to your spice tolerance.
1 tablespoon sesame oil — This gives that signature nutty toasted sesame flavor.
2 tablespoons sliced green onions — Adds freshness and a mild onion bite as a finishing touch.

Method

First, you heat a large skillet and brown the ground beef until it’s no longer pink. Once it’s cooked, throw in the minced garlic and sauté for about 30 seconds — just until fragrant.)
Next, add your shredded cabbage (or coleslaw mix) into the pan, followed by the soy sauce (or coconut aminos) and ground ginger. Continue to sauté everything until the cabbage softens to your liking. If the pan seems dry, you can splash in a little water to help steam things down.
Create a little well in the middle of the skillet and crack in the egg. Lower the heat and scramble it gently until fully cooked. Then stir in the sriracha, drizzle in the sesame oil, and sprinkle on the green onions. If you want more flavor, feel free to add extra soy sauce or more sriracha.

Notes

I like to pre-weigh or divide the cooked dish into portions — it helps with consistent servings, especially if you're tracking macros.
If I want a little more texture, I let the cabbage sit in the skillet without stirring for a minute so it caramelizes slightly around the edges.
For a gentler garlic flavor, I sometimes use garlic powder or reduce the fresh garlic — it makes the dish more mellow and comforting.
I taste before adding the final sriracha and sesame oil, because sometimes the base is already flavorful enough; that way, I avoid overpowering it.
Leftovers? I cool the dish quickly, then refrigerate in a shallow container — it reheats great and still retains its texture.