Egg Roll Bowls Recipe
If you’re searching for that irresistible Asian takeout flavor minus the fuss (and the egg roll wrappers!), these Egg Roll Bowls are about to become your new weeknight obsession. Imagine all the savory, gingery, crunchy goodness you love in a classic egg roll transformed into a colorful, one-pan meal you can pull together in thirty minutes. Whether you’re feeding a hungry crowd or just want a cozy night in, Egg Roll Bowls are crave-worthy, endlessly customizable, and truly satisfying. Get ready to dig into layers of flavor, tender beef, crisp veggies, and a sauce so good you’ll want to drizzle it on everything.
Ingredients You’ll Need
The beauty of Egg Roll Bowls is all in the lineup: simple, familiar ingredients that work together to build rich flavor and texture in every bite. Each one plays a starring role—don’t skip the extras!
- Ground Beef: Choose 80/20 for juicy, flavorful meat that doesn’t dry out.
- Onion (diced finely): Adds natural sweetness and savoriness—dice it small so it melts right in.
- Garlic (minced): Brings out that unmistakable egg roll aroma; don’t be shy!
- Sesame Oil: Essential for authentic flavor and a little nutty depth.
- Carrots (finely shredded): Lend crunch and just the right pop of color; pre-shredded saves time.
- Coleslaw Mix: The secret shortcut; already shredded, it adds volume and classic cabbage crunch.
- Onion Powder: Boosts the savory backbone and pairs with fresh onions beautifully.
- Garlic Powder: Layers in extra garlicky flavor without overpowering the dish.
- Red Pepper Flakes: Provides just enough heat; adjust to taste.
- Ground Ginger: Essential for that signature egg roll zest—don’t skip it!
- Low-Sodium Soy Sauce: Gives salty, umami magic; start with ½ cup and taste before adding more.
- Vegetable Oil: Helps meld the flavors together and gives shine to the bowl.
- Green Onions (optional): Sliced on top, they bring color and freshness to finish.
How to Make Egg Roll Bowls
Step 1: Brown the Ground Beef
Start by heating your largest deep-sided skillet over medium heat. Crumble in the ground beef and cook, stirring occasionally, until it’s no longer pink. Resist the urge to break the beef into tiny bits—keeping some larger chunks brings a satisfying, meaty bite that echoes the filling of a real egg roll.
Step 2: Sauté Onion and Garlic
Once the beef is cooked through, drain off any excess fat and return the skillet to the heat. Add in the finely diced onion and minced garlic. Cook, stirring gently, until the onions turn soft and translucent. Their caramelized sweetness will start to meld with the beef, creating an incredibly savory base.
Step 3: Add Carrots and Coleslaw Mix
Pour in the sesame oil, then add your shredded carrots and coleslaw mix straight to the skillet. Using tongs, toss everything together—this is where that signature egg roll crunch develops. Let the veggies cook for about 5 minutes, just until they begin to soften but still have a little bite left.
Step 4: Mix the Sauce
While the veggies cook, whisk together the onion powder, garlic powder, red pepper flakes, ground ginger, low-sodium soy sauce, and vegetable oil in a small bowl. This punchy sauce is where the magic really happens. Once mixed, pour it evenly over the meat and cabbage blend.
Step 5: Simmer and Combine
Reduce the heat to low and gently mix everything once more, letting it cook for another 5 minutes so all the flavors can mingle. The sauce will soak into the cabbage, tying the whole dish together with zippy, salty, and slightly spicy notes—exactly what makes Egg Roll Bowls so addictive!
How to Serve Egg Roll Bowls
Garnishes
Finish your Egg Roll Bowls with a flourish of sliced green onions for crunch and a splash of color. You can also sprinkle on sesame seeds or, for a real treat, a little drizzle of sriracha or chili oil just before serving.
Side Dishes
Turn your Egg Roll Bowls into a feast by serving with steamed jasmine rice, brown rice, or even cauliflower rice for a lighter option. If you’re feeling festive, pair them alongside crisp spring rolls or a simple Asian cucumber salad for that perfect restaurant-style touch at home.
Creative Ways to Present
For a fun twist, try spooning Egg Roll Bowls into butter lettuce leaves for a fresh, hand-held wrap. Or, pack them into meal prep containers layered over cooked rice for grab-and-go lunches that never get boring. Sometimes, I even top with a fried or poached egg for a little extra richness!
Make Ahead and Storage
Storing Leftovers
Egg Roll Bowls make fantastic leftovers! Simply transfer any extras into an airtight container and refrigerate for up to 4 days. The flavors deepen as they sit, making tomorrow’s lunch even tastier.
Freezing
Yes, you can freeze Egg Roll Bowls. Cool completely, then portion into freezer-safe bags or containers. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, warm gently in a skillet over medium heat or microwave in one-minute bursts, stirring between, until hot throughout. Add a splash of soy sauce or a dash of water if the mixture seems a bit dry.
FAQs
Can I substitute the ground beef?
Absolutely! Ground chicken, turkey, or pork all work well in Egg Roll Bowls. Plant-based crumbles or finely chopped mushrooms also make a great meatless swap.
How spicy are these Egg Roll Bowls?
The heat level is totally adjustable. If you’re sensitive to spice, just use a pinch of red pepper flakes or leave them out entirely. If you love heat, toss in more or add a spicy garnish!
Is coleslaw mix required, or can I use plain cabbage?
Coleslaw mix is a nifty shortcut, but you can absolutely use plain green cabbage and carrots. Just slice them finely with a sharp knife or mandoline for the best results.
What’s the best way to meal prep Egg Roll Bowls?
Egg Roll Bowls are meal prep perfection! Portion cooled bowls with rice or lettuce into containers, and store in the fridge. Grab and go for flavorful lunches or fuss-free dinners all week.
Can I make this recipe gluten-free?
You sure can! Swap out the soy sauce for tamari or your favorite gluten-free alternative, and double-check the rest of your labels just in case. These Egg Roll Bowls are seriously flexible.
Final Thoughts
Give these Egg Roll Bowls a try—you’ll wonder how you ever cooked without them. With bold flavors, quick prep, and tons of ways to enjoy, they’re destined to be a staple in your rotation. Grab your skillet and get mixing; I promise these bowls are worth every bite!
Print
Egg Roll Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Egg Roll Bowls make for a quick and easy dinner that’s packed with flavor. All the goodness of an egg roll without the wrapper!
Ingredients
Ground Beef:
- 1½ pounds
Onion (diced finely):
- 1 large
Garlic (minced):
- 1 tablespoon
Sesame Oil:
- 2 tablespoons
Carrots (peeled and finely shredded):
- ½ cup
Coleslaw Mix:
- 16 ounces
Onion Powder:
- ½ teaspoon
Garlic Powder:
- ½ teaspoon
Red Pepper Flakes:
- ½ teaspoon
Ground Ginger:
- 1½ teaspoons
Low-Sodium Soy Sauce:
- ½ to ¾ cup
Vegetable Oil:
- 2 tablespoons
Green Onions (optional garnish):
- As needed
Instructions
- Cook Ground Beef: Cook ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful not to break the beef into smaller pieces.
- Add Onions and Garlic: Drain grease and return to the stovetop. Add onions and minced garlic, cooking until onions are soft and translucent.
- Incorporate Veggies: Add sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine and cook for about 5 minutes.
- Season: In a separate bowl, combine onion powder, garlic powder, red pepper flakes, ginger, soy sauce, and vegetable oil. Pour over the meat mixture.
- Finish Cooking: Reduce heat and cook for an additional 5 minutes.
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Notes
- You can customize the spice level by adjusting the amount of red pepper flakes.
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: egg roll bowls, Asian, ground beef, coleslaw, quick dinner
