Egg Roll in a Bowl: The Ultimate One-Pan Dinner That Delivers Big Flavor Fast
This Egg Roll in a Bowl is a fast, flavorful skillet meal that gives you all the classic egg roll taste—without the wrapper. It’s savory, slightly sweet, packed with veggies, and perfect for a quick weeknight dinner or meal prep. One pan, big flavor, zero fuss.
Ingredients
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1 lb lean ground beef (85/15)
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1 Tbsp olive oil
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½ tsp fine sea salt, or to taste
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¼ tsp black pepper, or to taste
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½ medium onion, finely diced
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1 medium carrot, julienned or coarsely grated
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3 garlic cloves, minced
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3 cups green cabbage, thinly sliced
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1 tsp ground ginger
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¼ cup low-sodium soy sauce
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2 tsp sesame oil
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½ tsp granulated sugar
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1 Tbsp chopped green onion (optional, for garnish)
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¼ tsp sesame seeds (optional, for garnish)
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart, until browned and no longer pink. Season with salt and pepper.
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Stir in the diced onion and carrot. Cook for 5–7 minutes, stirring occasionally, until the onion softens.
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Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
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Add cabbage, ground ginger, soy sauce, sesame oil, and sugar. Sauté for 5–7 minutes, until the cabbage is tender and slightly wilted.
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Remove from heat. Garnish with green onions and sesame seeds if desired. Serve warm.
Notes
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Make it low-carb: Swap soy sauce for coconut aminos and omit the sugar.
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Change the protein: Ground turkey, chicken, or pork all work great.
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Extra veggies: Add mushrooms, bell peppers, or snap peas for more texture.
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Meal prep win: Keeps well in the fridge for up to 4 days.