Dinner

Egg Roll Bowls Recipe

ByHugo Harnd November 3, 2025November 3, 2025

Introduction

Egg Roll Bowls are a quick and flavorful way to enjoy all the delicious elements of a classic egg roll without the work of wrapping and frying. This savory dish features seasoned ground beef and a crisp vegetable medley tossed in a tangy soy-ginger sauce—perfect for a weeknight dinner.

The image shows a large white pan filled with a cooked mix of shredded light green cabbage, thin orange carrot strips, and browned minced meat, all well stirred together with some green herbs visible. A wooden spoon lifts a portion of the mixture in the center, with the woman's hand holding the pan edge on the left side. The pan rests on a white marbled surface, with a black and white checkered cloth partially visible under the pan on the left side and some green onions placed on the top left corner. The ingredients show a contrast of light and warm earthy colors with a slightly glossy, cooked texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce
2 tablespoons vegetable oil
Green onions (optional garnish)

Instructions

Step 1: Cook the 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; keep them larger for better texture.
Step 2: Drain the grease, return the skillet to the stovetop, then add the diced onions and minced garlic. Cook until the onions are soft and translucent, continuing to keep the beef in larger pieces.
Step 3: Add 2 tablespoons of sesame oil, the shredded carrots, and coleslaw mix to the skillet. Use tongs to combine and cook for about 5 minutes until the vegetables begin to soften.
Step 4: In a small bowl, whisk together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this sauce over the beef and vegetable mixture.
Step 5: Reduce the heat and cook for an additional 5 minutes, allowing the flavors to meld together. Garnish with chopped green onions if desired before serving.

Tips & Variations

For a vegetarian version, substitute ground beef with crumbled tofu or cooked mushrooms.
Add a splash of rice vinegar or a teaspoon of honey to the sauce for a subtle tang or sweetness.
Serve over steamed rice or noodles for a more filling meal.
Adjust red pepper flakes to your heat preference or omit for a milder dish.

Storage

Store leftover Egg Roll Bowl in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave until heated through. Stir occasionally to heat evenly.