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This Egg Roll in a Bowl has all the savory flavor of a classic egg roll—seasoned meat, cabbage, garlic, and ginger—without the wrapper. It’s a one-pan, low-carb meal that’s perfect for busy weeknights and great for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground BEEF
  • 1 tablespoon olive oil or sesame oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 bag 14 oz coleslaw mix (cabbage and carrots)
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste
  • Optional Toppings
  • Sesame seeds
  • Sriracha or chili flakes
  • Fried egg

Method
 

  1. Heat oil in a large skillet over medium heat.
  2. Add ground meat and cook until browned, breaking it apart.
  3. Stir in onion, garlic, and ginger. Cook for 2–3 minutes.
  4. Add coleslaw mix and toss well.
  5. Pour in soy sauce, rice vinegar, and sesame oil.
  6. Cook for 5–7 minutes until cabbage is tender-crisp.
  7. Season with salt and pepper.
  8. Garnish with green onions and sesame seeds before serving.

Notes

Keep cabbage slightly crisp for best texture.
Use fresh garlic and ginger for bold flavor.
Add hoisin sauce for a hint of sweetness if desired.
Store leftovers in the fridge for up to 4 days.