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Easy Ground Beef Egg Roll in a Bowl is a quick and easy dinner made in a single skillet in less than 20 minutes. A healthy, deconstructed version of a favorite Asian takeout recipe! Serve alone for keto or low carb diets, or with rice or ramen noodles for a flexible, family-friendly meal.
Keto Beef Egg Roll in a Bowl
We’re big fans of Asian-style cooking in my house. Things like Beef Stir Fry and Orange Chicken, and this easy recipe for Ground Beef Egg Roll Bowls are dinnertime favorites.
Why? Budget-friendly, made with staple gluten free pantry ingredients, ready in no time, and great for leftovers. Plus, as you’ll find with these easy egg roll bowls, the results are seriously delicious! And so flexible because you can keep it low carb, or offer rice or ramen noodles to the family members who aren’t keto
As soon as I first encountered an egg roll bowl recipe, I knew this was something to add to my repertoire. This deconstructed egg roll in a bowl is made using ingredients I always have on hand and flavors my whole family loves. I literally make it at least twice a month!
Why Make an Egg Roll in a Bowl?
Egg roll bowls are basically a deconstructed egg roll. Inspired by Chinese takeout, they have all of the texture and flavor of an egg roll filling minus the grease, calories, and carbs.
This easy Beef Egg Roll Bowl is truly such a versatile, family-friendly dinner recipe. You’ll love it because it’s:
- So fast, it can be made in one pan in under 20 minutes, with almost no prep work.
- Budget-friendly and made (mostly) with pantry staples.
- Low carb and keto-friendly, and can easily fit into a gluten free or paleo diet, or Whole 30 plan.
- Easy to serve with rice or noodles if your family isn’t low carb.
The filling of an egg roll typically contains a mixture of stir-fried veggies and chopped meats, most often cabbage and pork. This recipe has all of the nutritional goodness packed inside an egg roll, minus the grease and effort of deep frying! Here’s what you’ll need (remember, the full amounts are listed in the recipe card at the bottom of the post):
- Ground Beef: While sausage is often used in egg rolls and egg roll bowls, I usually use ground beef because I almost always have a package in the fridge or freezer. Ground turkey or chicken can also be substituted, though you may want to bump up the seasonings.
- Coconut Oil: Or another neutral oil like canola or avocado oil.
- Sesame Oil: I would not recommend omitting or substituting the sesame oil. You only need a small amount, but it really adds that authentic egg roll flavor.
- Ginger: Fresh ginger or ginger paste, or ground ginger powder.
- Red Pepper Flakes: For a bit of heat. A dash of sriracha or your hot sauce of choice also works!
- Soy Sauce: Tamari or coconut aminos can also be used. The flavors are slightly different though, so adjust to taste.
- Coleslaw Mix: Or shredded cabbage.
- Rice vinegar
How to Make Beef Egg Rolls in a Bowl
The recipe breakdown is super simple. Just one pan and four easy steps! Here they are:
Cook the Beef: Heat the coconut oil in a large skillet. Brown the ground beef over the heat and drain any excess grease.
Add Seasonings: Add in the garlic, ginger, and red pepper flakes. Follow this up with the soy sauce, rice vinegar, and sesame oil.
Combine with the Cabbage: Stir in the coleslaw mix or shredded cabbage and cook until it starts to wilt a bit.
Serve: Gather your bowls and dish up! Drizzle some Sriracha or another hot sauce over the bowl before serving, plus some sliced scallions, if desired.
Tips for Success
- Don’t Overload on Sodium: When it comes to soy sauce, it’s best to start in moderation and add in a little at a time until you have the best flavor. You can always add, but never take away!
- Use Quality Ground Beef: Since ground beef is the star of the dish, make sure you use quality meat for the best flavors and results.
This is one of the best Asian-inspired recipes to adapt to different diets and lifestyles.
- Chicken or Turkey Egg Roll Bowls: Substitute an equal amount of ground turkey or chicken. You can also opt for a vegetarian alternative.
- Gluten Free Egg Roll Bowls: Use tamari or gluten free soy sauce.
- Low Carb Keto Egg Roll Bowls: Use gluten free tamari or coconut aminos in place of the soy sauce. Use shredded cabbage instead of coleslaw mix, and plain rice vinegar (versus seasoned rice vinegar that will contain extra sugars).
- Paleo or Whole 30 Egg Roll Bowls: Substitute soy sauce with coconut aminos. As with the keto version, it’s best to avoid seasoned rice vinegar.
How to Store and Reheat Leftovers
If you have any leftovers, they can be stored in the refrigerator for up to 3-4 days. Store the ground beef egg roll mixture in an airtight container and reheat it in the microwave with a little bit of soy sauce (to keep it from drying out).
Can I Freeze These?
You can cook the ground beef ahead of time and freeze it in a freezer-safe container for up to 3 months. However, I’d recommend keeping the other ingredients separate until you’re ready to thaw and reheat it. To serve, allow the beef to thaw overnight in the fridge and then heat it in a skillet before adding in the other ingredients, then cook as usual.
This egg roll filling is amazing to enjoy all on its own in the bowl! As mentioned, I love this recipe with a little chili sauce or hot sauce. You can also add oyster sauce for a bit of umami flavor.
Depending on diets and preferences, you can serve egg rolls in a bowl in other creative ways. Here are some suggestions:
- Serve your deconstructed egg rolls over rice, or ramen or lo mein noodles. You can also make it low-carb and serve over cauliflower rice, shirataki noodles, or spaghetti squash.
- Add in some wonton strips or crispy Chinese noodles.
- Swap out the meatballs and serve over this Banh Mi Salad.
- Scoop your favorite variations into lettuce cups, roll them up, and enjoy easy Asian-infusion Lettuce Wraps!
- Drizzle your bowls with a bit of gluten free, homemade Teriyaki Sauce or Peanut Sauce for an extra layer of flavor.
Easy Beef Egg Roll Bowl
- 1 teaspoon coconut oil
- 1 lb lean ground beef
- 1 garlic clove , minced
- 1 teaspoon dried ground ginger (or 1 Tablespoon grated fresh ginger or ginger paste)
- 1/4 teaspoon red pepper flakes
- 1/4 cup soy sauce or tamari (can substitute coconut aminos, but may need to add salt to taste at the end)
- 1 Tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- one 12-16 oz bag coleslaw mix
- Sriracha or other hot sauce, sliced scallions for serving, if desired
- In a large skillet or wok, heat the coconut oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking up as it cooks. Drain excess grease, if desired.
- Add the garlic, ginger, and red pepper flakes and saute for a minute or two.
- Stir in the soy sauce or tamari, rice vinegar, and sesame oil.
- Add the coleslaw mix and stir in until heated through and slightly wilted, which should take just another three or four minutes.
- Spoon into bowls and serve with sriracha hot sauce and sliced scallions, if desired.
Egg Roll in a Bowl Recipe Variations:
- Chicken or Turkey Egg Roll Bowls: Substitute an equal amount of ground turkey or chicken in place of beef.
- Gluten Free Egg Roll Bowls: Substitute tamari or gluten free soy sauce.
- Low Carb Keto Egg Roll Bowls: Use gluten free tamari in place of soy sauce. If you prefer to avoid all soy products, use coconut aminos (though this is higher in carbs than soy sauce or tamari). You may also prefer to use a coleslaw mix that does not contain carrots, or use only shredded cabbage. Lastly, opt for plain rice vinegar, and not a seasoned rice vinegar that contains added sugar.
- Paleo or Whole 30 Egg Roll Bowls: Substitute soy sauce with coconut aminos, and, as with the keto version, avoid seasoned rice vinegar.
- Egg Roll Rice or Noodle Bowl: Serve over rice or rice ramen noodles.
- Low Carb Egg Roll Rice or Noodle Bowl: Follow the keto variation and serve over cauliflower rice, shirataki noodles, or spaghetti squash.
- Egg Roll Lettuce Wraps: Using any variation you prefer, scoop the egg roll mixture into lettuce cups.
Hands down an easy, one pot meal that was super delicious! We had no leftovers. We did sub Trader Joe’s broccoli slaw and white vinegar. This will definitely be in our rotation!
Haven’t made recipe yet but Keto is not healthy if you have heart problems. There is too much fat in the diet. Will make these with coleslaw mix. They sound yummy.
Different ways of eating work better for different people, so feel free to adjust for yourself. I opt for lean ground beef because I am not keto, but I do like to watch my carb intake sometimes. However, for those that need a keto diet, they can also enjoy this dish.
Fast, Easy and Awesome. Will make again!
Great recipe! Very easy to make, most of the ingredients are a pantry household staple. I only had to pick up a few items. Simple and absolutely delicious. Thank you so much
This is my second time making this recipe, making enough for not only my husband and me but also for my daughter and her family (total servings, 6). We like it served over Asian rice noodles. Tasty and quick to make! Thanks, Brianne.
I hate keto….not healthy . However, I tried this recipe because I love cabbage dishes. This recipe is good and it is easy. I used veg oil instead of coconut oil. Added rice as a side dish.
So glad you liked it! I am not keto, but don’t eat a lot of grains because they are hard on my stomach. But my kids love eating this over rice or ramen noodles. It’s such a flexible recipe.
Keto is very healthy and my entire family is on it and results are amazing in dropping weight and my dad’s doc is shocked of how well it has helped him. He is no off more then half his medications including cholesterol, no longer diabetic and we all have had great results.
Good to hear!