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Egg Roll in a Bowl

All the delicious flavours of your favourite egg roll, without the deep-fried wrappers! This quick, one-pan meal is packed with lean protein, crisp vegetables, and a savory Asian-inspired sauce. It's perfect for busy weeknights, meal prep, and freezing. Enjoy it on its own, serve it over rice or noodles, tuck it into lettuce wraps, or repurpose the leftovers into egg roll cups, ramen bowls, or fried rice for easy meals all week long.
Inspired by 90 Ground Beef Recipes by Coach Emma.
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 4 cups coleslaw mix
  • 2 cloves garlic
  • 3 tbsp soy sauce
  • 1 tsp ginger
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp black pepper
  • 2 eggs
  • green onions cut on the bias (optional for garnish)
  • roasted sesame seeds (optional for garnish)

Equipment

  • 1 skillet or big pot

Method
 

  1. Brown beef with garlic, ginger, brown sugar and black pepper.
  2. Add coleslaw mix and cook until just wilted, 3-4 minutes.
  3. Stir in soy sauce, sesame oil,and rice vinegar.
  4. Push everything to one side of the skillet. Scamble eggs. Mix them into the beef and vegetables. It adds protein and makes it feel more like fried rice.
  5. Top with green onions and sesame seeds.
  6. Serve over cauliflower rice (low carb) or
    Jasmine or brown rice (if it fits your meal plan) or
    shredded lettuce for a crunchy bowl.

Notes

Freezer Meal Tip: This freezes beautifully. Let it cool completely, portion into meal-sized containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or a skillet. For the best texture, add the green onions and sesame seeds after reheating.