Egg Roll in a Bowl with Ground Beef and Cabbage

Egg Roll in a Bowl

Egg roll in a bowl is a wrapper-free skillet filling of browned ground beef, cabbage, and carrots, served directly in bowls. Bagged coleslaw mix keeps the prep short, while ginger, garlic, and a measured soy-vinegar sauce give the filling its savory flavor.

The key is to cook the slaw just until it wilts but still has some bite. A roomy, uncovered skillet lets moisture escape so the sauce lightly coats the beef and vegetables instead of pooling underneath them.

Ingredients for Egg Roll in a Bowl

• 1 pound ground beef, preferably about 90% lean (450g)
• 1 bag (16 ounces) cabbage-and-carrot coleslaw mix (450g)
• 1 tablespoon finely grated fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 3 green onions, thinly sliced
• 2 teaspoons sesame seeds
• 1 teaspoon neutral cooking oil, only if needed to prevent sticking

Time: 10 minutes prep, about 15 minutes cooking; 25 minutes total. Servings: 4.

How to Make Egg Roll in a Bowl

1. Prepare the sauce: Stir the soy sauce and rice vinegar together in a small bowl. Prepare the ginger, garlic, and green onions. Set the green onions and sesame seeds aside for serving.
2. Brown the beef: Heat a 12-inch skillet over medium-high heat. Add the beef, using the neutral oil only if needed to prevent sticking. Let the beef brown briefly, then break it into crumbles. Cook for 6 to 8 minutes, until browned, no pink remains, and the beef reaches 160°F (70°C). Spoon off excess fat so the filling does not turn greasy.
3. Cook the aromatics: Reduce the heat to medium. Stir in the ginger and garlic for 30 to 60 seconds, until fragrant. Keep the garlic from darkening.
4. Stir-fry the slaw: Add the coleslaw mix, in two batches if the skillet is too full to toss it easily. Cook uncovered, tossing frequently. Once the slaw begins to wilt, pour in the measured soy-vinegar sauce. Cook for 5 to 7 minutes total, starting to check the cabbage after about 3 minutes. Stop when it is wilted but still has some bite and the sauce coats the filling without pooling. If liquid collects in the skillet, keep tossing uncovered briefly to cook it off.
5. Finish and serve: Remove the skillet from the heat and toss with the toasted sesame oil. Taste before adding any more soy sauce. Spoon the filling loosely into shallow bowls and top with the green onions and sesame seeds. Serve promptly.

How to Keep the Cabbage Crisp-Tender

The cabbage is ready when it has softened and reduced in volume but still holds distinct pieces, with carrot strips visible throughout. A smaller, crowded pan traps moisture and steams the slaw; use a 12-inch skillet and add the slaw in batches if necessary. Keep it uncovered, and take it off the heat before it becomes soft throughout.

Sauce and Salt Adjustments

Measure the low-sodium soy sauce rather than pouring it into the pan freely. The restrained sauce coats the filling without adding excess liquid, so there is no need for broth. Soy sauce brands vary, and regular soy sauce may make the same amount too salty; taste the finished filling before adding more.

Meat and Slaw Substitutions

Ground pork makes a richer bowl; drain excess fat after browning. Ground turkey or chicken also works. Add a little neutral oil if needed, and cook ground poultry to 165°F (75°C). In place of bagged slaw, use 16 ounces of freshly shredded cabbage and carrots.

For another ground-meat skillet dinner, try Ground Turkey Stir Fry with Broccoli and Rice.

Serving Egg Roll in a Bowl

Serve the filling directly in bowls with green onions and sesame seeds on top. Offer rice or cauliflower rice separately for anyone who wants a base. Sriracha or chili garlic sauce can be added at the table for heat.

For a different ground-beef bowl, try this Sweet Potato Burger Bowl with Ground Beef.

Leftovers and Reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat, stirring until hot, or microwave until heated through. The cabbage will be softer after storage; add fresh green onions and sesame seeds after reheating.

Freezing is not recommended if the crisp-tender texture matters. Thawed cabbage may be soft and watery.

Nutrition

Approximate nutrition per serving, based on 4 servings: 270 calories, 26g protein, 13g fat, and 10g carbohydrates. Per 100g of cooked filling: approximately 120 calories, 12g protein, 6g fat, and 4g carbohydrates. Values vary with the beef, slaw, amount of fat drained, and final cooked weight; optional oil and table sauces are not included.