Egg Roll in a Bowl gives you everything good about an egg roll, the savory meat, the tender cabbage, the garlic and ginger, without rolling or frying anything. It cooks in one skillet in about 20 minutes, and a bag of coleslaw mix does most of the chopping for you. It is a weeknight supper that feels like takeout.
Why You’ll Love It
- One pan. Brown, stir and serve.
- 20 minutes. Faster than ordering in.
- A bag of coleslaw mix means almost no chopping.
What You Need
- 1 1/2 lb ground beef (or ground pork)
- 1 large onion (diced)
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- 1 bag (14 oz) coleslaw mix
- 1/3 cup low-sodium soy sauce
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 3 green onions (sliced)
- red pepper flakes (optional, to taste)
How to Make Egg Roll in a Bowl
- Brown the ground beef with the onion in a large skillet over medium-high heat, breaking it up, until no pink remains. Drain the fat.
- Add the garlic and sesame oil and cook for 1 minute.
- Add the coleslaw mix, soy sauce, ginger and pepper.
- Cook, stirring, for 4 to 6 minutes, until the cabbage is tender but still has a little crunch.
- Taste and add more soy sauce or red pepper flakes if you like.
- Top with green onions and serve.
Tips
- Don’t overcook the cabbage. It should stay a little crisp.
- Low-sodium soy sauce keeps it from getting too salty.
- A drizzle of sriracha mayo on top is very good.
Serving and Storing
Serve as is, or over rice. Leftovers keep 4 days in the fridge and reheat well in a skillet.
Frequently Asked Questions
Can I use ground turkey or chicken?
Yes. Add an extra tablespoon of oil, since they are leaner.
Is it spicy?
No. Add red pepper flakes or sriracha if you want heat.
Can I freeze it?
Yes, for up to 2 months. The cabbage will be softer after thawing.
Egg Roll in a Bowl
All the flavor of an egg roll without the wrapper: ground beef, coleslaw mix, garlic, ginger and soy sauce cooked in one skillet in 20 minutes.
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Ingredients
- 1 1/2 lb ground beef or ground pork
- 1 large onion diced
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- 1 bag (14 oz) coleslaw mix
- 1/3 cup low-sodium soy sauce
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 3 green onions sliced
- red pepper flakes optional, to taste
Instructions
- Brown the ground beef with the onion in a large skillet over medium-high heat, breaking it up, until no pink remains. Drain the fat.
- Add the garlic and sesame oil and cook for 1 minute.
- Add the coleslaw mix, soy sauce, ginger and pepper.
- Cook, stirring, for 4 to 6 minutes, until the cabbage is tender but still has a little crunch.
- Taste and add more soy sauce or red pepper flakes if you like.
- Top with green onions and serve.
