This egg roll in a bowl is a healthier version of an eggroll minus the deep-fried wheat flour wrapper. Keeping in some classic Asian flavors like mung bean sprouts and soy sauce, you’ll be sending your tastebuds to a good place while staying healthy in the process.

Why this recipe works

Egg roll in a bowl is a flavorful Asian-inspired lunch or dinner option packed with ground beef, spring onions, garlic, cabbage, carrots, mung bean sprouts, and soy sauce mixed with sriracha for a bit of heat. This dish is perfect for meal prepping as well as low carb or keto diets.

Want more low-carb alternatives? Try our cauliflower fried rice or sticky garlic cauliflower!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MEAT – We’ve used ground beef, but you can also use ground pork, ground chicken, or ground turkey in its place. Or simply omit the meat altogether for a vegetarian-friendly version. If doing so, feel free to add additional veggies like bell peppers, mushrooms, or broccoli.

VEGETABLES – You can either shred fresh white cabbage yourself or use prepackaged coleslaw from the grocery store. If you don’t want to use mung bean sprouts you can leave them out or substitute by adding more cabbage instead. Grate your carrots nice and thin to reduce the cook time. If you use prepackaged shredded carrots, the cook time may be longer as they are typically thicker.

SAUCE – For the sauce, you will need dark soy sauce, fresh ginger, and sriracha for a slight kick. In place of freshly grated or diced ginger, you can substitute with 1 teaspoon ground ginger. If you don’t want heat in this dish, you can omit the siracha or substitute it with a sweet chili sauce.

How to Make Egg Roll in a Bowl

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Heat the oil in a large skillet over high heat. Add the beef and cook until no longer pink, breaking it up while cooking (drain if there is a lot of fluid).
Add the spring onions and the garlic and cook another 1-2 minutes until the onions start to soften.
Next, add the cabbage, carrots, and mung bean sprouts, stirring to combine the ingredients in the skillet.
Combine ingredients for the sauce in a small bowl and add to the pan.
Give everything another stir and cook on low to medium heat until vegetables have reached your desired softness.
Add salt, pepper, and chili to taste. Serve hot with some chopped spring onions and sesame seeds.

This bowl comes together fast enough for the busiest weeknight. It’s part of my 30 ground beef dinners ready in 30 minutes roundup along with plenty of other quick family favorites.

Frequently Asked Questions & Expert Tips

Can I make this ahead of time?

Yes, egg roll in a bowl is great for making ahead of time and enjoying later. It will keep well when sealed properly in the refrigerator.

How do I store it?

Store in an air-tight container kept in the refrigerator for 3 days. Reheat in the microwave.

Can I freeze egg roll in a bowl?

Yes, to freeze, place it in an air-tight container or a sealed ziptop bag and store in the freezer for up to 6 months.

Serving Suggestions

This dish is a meal in and of itself and doesn’t need a side to go with it. If you are meal prepping it, you can always wrap it in a crisp buttercrunch leaf to mix up the servings a bit! To give this dish a nice crunch, try adding nuts, water chestnuts, sesame sticks, or ramen noodles.

More Asian Inspired Recipes

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

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This post originally appeared on this blog on February 9, 2022.