Egg Roll Bowls Recipe
Egg Roll Bowls bring together the irresistible flavors of your favorite takeout dish in a quick, satisfying, and mess-free way. Instead of fussing with wrappers, this one-pan recipe layers ground beef, crisp vegetables, and a savory-sweet sesame-soy glaze into a wholesome, balanced bowl. The combination of tender meat, aromatic garlic and ginger, and a touch of heat from sriracha makes every bite rich, vibrant, and deeply comforting. It’s a dish that transforms classic Asian-inspired flavors into an easy, weeknight staple.
Ingredient Breakdown
The heart of this dish is the ground beef. Choosing the right fat ratio—ideally 80/20—ensures a juicy, flavorful result without excess grease. The beef’s natural richness anchors the dish and pairs perfectly with the fresh crunch of vegetables and the tang of the sauce.
Garlic and fresh ginger serve as the aromatic foundation, infusing the pan with warmth and depth right from the start. These simple ingredients create a fragrant base that enhances every layer of flavor to come.
The vegetable mix is what gives the Egg Roll Bowls their signature freshness and texture. Thinly sliced cabbage and onion provide a satisfying bite, while shredded carrots bring subtle sweetness and color. Together, they add contrast and balance to the savory elements of the dish.
The sauce ties everything together—a harmonious blend of soy sauce, sesame oil, and sriracha that brings umami, nuttiness, and a gentle burn of heat. It coats every ingredient with glossy richness, creating that unmistakable egg roll flavor in every forkful. Finally, scallions and sesame seeds complete the dish, adding brightness, crunch, and visual appeal to the finished bowl.
Step-by-Step Preparation Guide
Begin by heating vegetable oil in a large skillet over medium heat. Add finely chopped garlic and ginger and sauté briefly, just until fragrant. This quick step unlocks their aroma without letting them brown, building a flavorful base for the dish.
Next, add the ground beef and break it apart with a wooden spoon, letting it cook until browned and slightly caramelized. Allow the beef to develop a bit of color—it’s where the flavor deepens. Once it’s fully cooked, push it to the side to make room for the vegetables.
Drizzle sesame oil into the open side of the pan and add the cabbage, onions, and carrots. Toss them gently, mixing with the beef as they soften. Pour in the soy sauce and sriracha, stirring continuously to ensure every piece is evenly coated. Keep the heat steady to maintain texture—tender yet slightly crisp vegetables make the dish shine.
Finish by tasting and adjusting the seasoning with a pinch of salt if needed. Serve the hot mixture in bowls, topped with sliced scallions and a sprinkle of toasted sesame seeds for an aromatic, finishing touch. The result is a perfect balance of flavor and texture—savory, tangy, spicy, and fresh all at once.
Recipe Tips
Using lean versus regular ground beef:
Lean beef offers a lighter finish, while beef with a bit more fat (like 80/20) provides deeper flavor.
Avoiding soggy vegetables:
Maintain medium-high heat and avoid covering the pan to keep the vegetables crisp-tender.
Adjusting sriracha levels:
Start small and build up the heat to your liking; even a teaspoon can make a difference.
Turning it into a meal prep option:
This dish stores beautifully for up to 4 days in the refrigerator—reheat gently to preserve texture.
What to Serve With This Recipe
Egg Roll Bowls are delicious on their own, but they also pair wonderfully with a variety of sides. Steamed jasmine or brown rice creates a filling base that soaks up the flavorful sauce. For a lighter, low-carb version, serve the beef and vegetable mix over cauliflower rice or quinoa.
Complement the main dish with fresh, crunchy sides like cucumber salad or sesame slaw to balance its richness. If you’re craving a restaurant-style experience, serve it alongside crispy wontons or vegetable spring rolls for added texture and flair.
Creative Variations
This recipe can be easily customized to suit your taste. For a leaner version, swap the ground beef for chicken or turkey—both absorb the sauce beautifully. For a vegetarian option, use tofu or plant-based crumbles to keep the dish protein-rich and flavorful.
If you love extra crunch, toss in chopped water chestnuts or bean sprouts right before serving. To introduce a sweet contrast, drizzle in a touch of honey or hoisin sauce to complement the heat of the sriracha. Each variation adds a new dimension to this versatile, crowd-pleasing bowl.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix instead of fresh cabbage and carrots?
Yes, it’s a great shortcut that saves time and delivers the same crisp texture.
How do I store leftovers without losing flavor?
Store in an airtight container and reheat in a skillet to maintain freshness.
Can this recipe be made in advance for meal prep?
Absolutely. It’s perfect for batch cooking and keeps well for several days.
What can I use instead of sriracha for a different kind of heat?
Chili garlic paste or crushed red pepper flakes work beautifully.
Is it possible to make this recipe gluten-free?
Simply substitute tamari or coconut aminos for soy sauce.
Egg Roll Bowls take everything that’s great about the classic appetizer and reimagine it into a simple, hearty meal that’s both flavorful and fuss-free. With its combination of tender beef, crisp vegetables, and a perfectly seasoned sauce, this dish is an ideal blend of comfort and freshness. Whether served as a weeknight dinner or part of your meal prep rotation, it’s a quick, delicious way to bring bold Asian-inspired flavors to your table.
Ingredients
1 lb. ground beef
1 Tbsp. vegetable oil
1 Tbsp. toasted sesame oil
1 garlic clove, finely chopped
1 Tbsp. finely chopped fresh ginger
1/2 yellow onion, thinly sliced
1/4 head green cabbage, thinly sliced
1 cup shredded carrot
1/4 cup reduced-sodium soy sauce
1 Tbsp. sriracha (adjust for heat preference)
Kosher salt, to taste
1 scallion, thinly sliced
1 Tbsp. toasted sesame seeds
Instructions
Heat the vegetable oil in a large skillet over medium heat. Add the chopped garlic and ginger, stirring constantly for about 1 minute until they release their fragrance without browning.
Add the ground beef to the pan and cook, breaking it apart with a wooden spoon into small crumbles. Sauté for 8–10 minutes, or until the meat is evenly browned and fully cooked.
Push the beef to one side of the skillet and drizzle in the toasted sesame oil. Add the cabbage, onion, and carrots, tossing them gently to combine with the beef. Pour in the soy sauce and sriracha, mixing well so the flavors evenly coat all the ingredients. Continue cooking for another 5–8 minutes, stirring frequently, until the cabbage becomes tender and slightly caramelized around the edges. Season with salt to taste.
Spoon the flavorful beef mixture into bowls and garnish each portion with sliced scallions and a sprinkle of toasted sesame seeds. Serve warm for a quick, hearty, and wholesome meal that captures all the flavors of a classic egg roll in a simple, deconstructed form.
Egg Roll Bowls Recipe
Ingredients
- 1 lb. ground beef
- 1 Tbsp. vegetable oil
- 1 Tbsp. toasted sesame oil
- 1 garlic clove finely chopped
- 1 Tbsp. finely chopped fresh ginger
- 1/2 yellow onion thinly sliced
- 1/4 head green cabbage thinly sliced
- 1 cup shredded carrot
- 1/4 cup reduced-sodium soy sauce
- 1 Tbsp. sriracha adjust for heat preference
- Kosher salt to taste
- 1 scallion thinly sliced
- 1 Tbsp. toasted sesame seeds
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped garlic and ginger, stirring constantly for about 1 minute until they release their fragrance without browning.
- Add the ground beef to the pan and cook, breaking it apart with a wooden spoon into small crumbles. Sauté for 8–10 minutes, or until the meat is evenly browned and fully cooked.
- Push the beef to one side of the skillet and drizzle in the toasted sesame oil. Add the cabbage, onion, and carrots, tossing them gently to combine with the beef. Pour in the soy sauce and sriracha, mixing well so the flavors evenly coat all the ingredients. Continue cooking for another 5–8 minutes, stirring frequently, until the cabbage becomes tender and slightly caramelized around the edges. Season with salt to taste.
- Spoon the flavorful beef mixture into bowls and garnish each portion with sliced scallions and a sprinkle of toasted sesame seeds. Serve warm for a quick, hearty, and wholesome meal that captures all the flavors of a classic egg roll in a simple, deconstructed form.