Egg Roll in a Bowl

why make this recipe

Egg Roll in a Bowl is a quick and easy dish that captures the essence of traditional egg rolls without the fuss of frying. This recipe is perfect for busy weeknights, offering a good balance of protein and vegetables. It’s also customizable, making it a great choice for different tastes and dietary needs.

how to make Egg Roll in a Bowl

Ingredients:

• 1 lb lean ground beef (85/15)
• 1 Tbsp olive oil
• ½ tsp fine sea salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ medium onion, finely diced
• 1 medium carrot, julienned or coarsely grated
• 3 garlic cloves, minced
• 3 cups green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook for about 5 minutes. Break it apart with a spatula until browned and no longer pink. Season with salt and pepper.
3. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
6. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

how to serve Egg Roll in a Bowl

Serve Egg Roll in a Bowl warm, straight from the skillet. You can enjoy it on its own, or serve it over rice or noodles for a more filling meal. Topping it with chopped green onions and sesame seeds adds a nice touch to the presentation.

how to store Egg Roll in a Bowl

To store leftovers, let the dish cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will last for 3 to 4 days. To reheat, you can simply microwave it until heated through or warm it up in a skillet over low heat.

tips to make Egg Roll in a Bowl

• Use lean ground beef or substitute with ground turkey or chicken for a lighter option.
• Feel free to add other vegetables like bell peppers or snap peas for extra crunch and flavor.
• Adjust the soy sauce to your taste for more or less saltiness.
• For a spicy kick, add red pepper flakes or a dash of hot sauce.

variation

You can make a vegetarian version by swapping the ground beef for tofu, mushrooms, or tempeh. Use vegetable broth instead of soy sauce for added depth.

FAQs

Can I make Egg Roll in a Bowl ahead of time?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat when ready to serve.

Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.

Can I freeze Egg Roll in a Bowl?
Yes, but freezing may change the texture of the vegetables. If you plan to freeze it, consider undercooking the cabbage slightly before freezing to help maintain its texture.

Egg Roll in a Bowl

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten-Free

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Description

A quick and easy dish that captures the essence of traditional egg rolls without the fuss of frying. Perfect for busy weeknights, customizable for different tastes.

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef (85/15)
• 1 Tbsp olive oil
• ½ tsp fine sea salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ medium onion, finely diced
• 1 medium carrot, julienned or coarsely grated
• 3 garlic cloves, minced
• 3 cups green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook for about 5 minutes, breaking it apart with a spatula until browned and no longer pink. Season with salt and pepper.
3. Stir in the diced onion and grated carrot, cooking for 5–7 minutes until the onion is soft.
4. Add the minced garlic and cook for another 30 seconds, stirring constantly.
5. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Sauté for 5–7 minutes until the cabbage is tender and slightly wilted.
6. Remove from heat and garnish with green onions and sesame seeds, if using. Serve warm.

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Notes

Use lean ground beef or substitute with ground turkey or chicken for a lighter option. You can customize the dish with additional vegetables or spices.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 90mg