Eggroll In A Bowl Recipe

I first created this recipe because I desperately needed a fast, satisfying, and easy dinner idea after a long day. This simple eggroll in a bowl recipe captures all the best parts of savory takeout—the incredible aroma of ginger and garlic, a hearty beef filling, and tender-crisp cabbage—without the hassle of deep-frying. We’re skipping the wrapper entirely and focusing on the satisfying mixture of ground beef, crisp cabbage, and a flavorful sauce. This eggroll in a bowl recipe is ready in under 20 minutes, making it the perfect family-friendly solution for busy weeknights. This recipe features a unique, creamy sriracha-tahini drizzle that adds a gourmet finish to the classic flavors. It’s also easily customizable for meal prep and low-carb diets.

Ingredients

• Ground Beef: 1 pound (450g) lean ground beef (at least 80/20)

  This provides the hearty, savory base of the dish, similar to a traditional pork or chicken filling. You can swap this for ground chicken, pork, or turkey if you prefer. For a vegetarian option, use crumbled firm tofu or plant-based ground meat.

• Aromatics: 3 cloves garlic (minced) and 1 inch fresh ginger (grated)

  These are essential for building the authentic, fragrant Asian flavor profile in the dish. For convenience, keep frozen ginger and garlic paste on hand for quick preparation. Avoid using dried garlic or ginger powder, as fresh ingredients provide the best results.

• Green Onions: 4 large green onions (scallions), divided

  We’ll use the white and light green parts for sautéing with the beef to infuse the flavor. The darker green parts are reserved for garnish, providing a fresh, vibrant contrast at the end.

• Coleslaw Mix: 16 ounces (450g) pre-shredded coleslaw mix (shredded cabbage and carrots)

  This is the key shortcut to replicating the eggroll filling texture quickly and easily. Look for a mix that primarily contains green and red cabbage with shredded carrots; avoid mixes that include a dressing packet.

• Cooking Sauce Base: 1/4 cup (60 ml) tamari or soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 tablespoon (15 ml) toasted sesame oil, and 1 teaspoon (5g) light brown sugar

  This combination provides the savory, sweet, and tangy balance for the stir-fry. Use tamari for a gluten-free option and adjust the brown sugar to control sweetness. Be sure to use toasted sesame oil for its richer flavor compared to untoasted oil.

• Creamy Sriracha-Tahini Drizzle: 2 tablespoons (30 ml) sriracha sauce, 3 tablespoons (45g) tahini, 1 tablespoon (15 ml) fresh lime juice, 2-3 tablespoons (30-45 ml) warm water, and 1 teaspoon (5 ml) agave nectar or maple syrup

  This unique sauce creates a creamy, spicy, and tangy counterpoint to the savory beef. Tahini offers a nut-free alternative to a mayonnaise-based sauce for a richer texture. Adjust water to achieve your preferred drizzle consistency and agave nectar for sweetness balance.

• Garnishes: 1 teaspoon (5g) toasted sesame seeds

  Toasted sesame seeds add a final nutty aroma and crunchy texture to the finished bowl. Toast them in a dry pan over medium heat for 30 seconds until fragrant, then remove immediately.

Instructions

Here’s how to create this simple eggroll in a bowl recipe in under 20 minutes:

1. Prepare the Creamy Sriracha-Tahini Drizzle: In a small bowl, combine the sriracha, tahini, lime juice, agave nectar, and 2 tablespoons of warm water. Whisk thoroughly until the mixture becomes smooth and thick. Add the additional tablespoon of water only if needed to reach a thick, pourable, creamy consistency. Set the sauce aside while you prepare the main dish.
2. Brown the Ground Beef: Heat 1 tablespoon of neutral oil in a large skillet (at least 12 inches wide) or wok over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until it’s fully browned and no pink remains, about 5-7 minutes. Drain any excess fat from the skillet to keep the final dish from being overly greasy.
3. Sauté Aromatics: Add the minced garlic, grated ginger, and the sliced white and light green parts of the green onions to the skillet with the cooked beef. Cook for 1-2 minutes, stirring constantly, until the aromatics are fragrant and slightly softened. To avoid a bitter taste, reduce the heat immediately if the garlic starts to brown too quickly; you just want it fragrant, not burnt.
4. Add Coleslaw and Sauce: Stir in the entire bag of pre-shredded coleslaw mix, tamari, rice vinegar, toasted sesame oil, and light brown sugar. Cook, stirring frequently, for 5-7 minutes, until the cabbage is tender-crisp and slightly softened. The goal is to soften the cabbage but retain some crunch for a satisfying texture in this eggroll in a bowl recipe.
5. Plate and Serve: Remove the skillet from the heat and divide the eggroll in a bowl mixture among individual serving bowls. Generously drizzle the prepared Creamy Sriracha-Tahini Drizzle over the top of each hot bowl in a zigzag pattern. Finish by sprinkling with the reserved dark green parts of the green onions and toasted sesame seeds for garnish.

Meal Prep Tips and Serving Suggestions

This eggroll in a bowl recipe is excellent for meal prep and busy weeknights. The versatility of this eggroll in a bowl recipe makes it perfect for family dinners.

• Make-Ahead: Prepare the beef and cabbage mixture completely and store it in an airtight container for up to 3 days in the refrigerator. Store the Creamy Sriracha-Tahini Drizzle in a separate container and add it just before serving.
• Reheating: Reheat the ground beef mixture on the stovetop over medium heat for a few minutes or in the microwave. Do not reheat with the sauce already mixed in, as it can separate or become soggy.
• Serving Ideas: Serve this bowl over steamed white rice, brown rice, or cauliflower rice for a low-carb option. For extra crunch, top with crispy wonton strips or serve in large lettuce cups.

Customizing Your Eggroll Bowl

This eggroll in a bowl recipe is highly adaptable to suit different tastes and dietary needs. This eggroll in a bowl recipe is also great for low-carb lifestyles.

• Protein Swaps: Easily substitute the ground beef with ground chicken or turkey. Ensure the meat is fully cooked before adding the coleslaw mix.
• Vegetarian Option: Use crumbled firm tofu or plant-based ground meat for a satisfying vegetarian meal. Press the tofu to remove excess moisture before sautéing to ensure proper browning.
• Heat Adjustment: Control the spice level of the drizzle by increasing or decreasing the amount of sriracha. For extra heat, add a pinch of red pepper flakes when sautéing the aromatics.

FAQs

Q: Can I use fresh cabbage instead of pre-shredded coleslaw mix?

A: Yes, you certainly can. Thinly slice about half a large head of cabbage and shred 1 large carrot. Cook slightly longer (8-10 minutes) for a tender-crisp texture compared to the pre-shredded mix. This eggroll in a bowl recipe works great either way.

Q: What if I don’t have tahini for the sauce?

A: You can use creamy peanut butter for a similar rich texture, but note the flavor will be different and more peanut-forward. Add a splash of sesame oil to enhance the nutty flavor. If you prefer a milder sauce, use mayonnaise as the base and add a little lime juice and sriracha.

Q: How long does this eggroll bowl last in the refrigerator?

A: When stored properly in an airtight container, the beef and cabbage mixture will keep well for 3-4 days. Keep the sauce separate, as instructed in the meal prep section. I like to keep portions ready for easy lunches.

Q: Can I add other vegetables to this recipe?

A: Absolutely! I sometimes add sliced mushrooms or bell peppers to boost the nutrition and volume. Sautéing them for a minute or two before adding the coleslaw mix ensures they cook through properly with the ground beef.

Q: Is this recipe gluten-free?

A: Yes, this eggroll in a bowl recipe is naturally gluten-free if you use tamari instead of standard soy sauce. The other ingredients are naturally gluten-free and compliant with many low-carb diets.

Conclusion

This ground beef eggroll in a bowl recipe delivers all the comfort food flavor you crave in a speedy, healthy format. The combination of savory meat and crisp cabbage, topped with the creamy sriracha drizzle, makes for an unforgettable weeknight meal. Try making this simple recipe this week and save time on dinner—it might just become a new family favorite! Save this healthy recipe to your Pinterest board for quick access later.

eggroll in a bowl recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Harper Lane
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: low-carb

Print Recipe

Pin Recipe

Description

This quick and easy eggroll in a bowl recipe captures the savory takeout flavors of ground beef, ginger, and garlic with tender-crisp cabbage. It skips the deep-frying, making it a fast and satisfying weeknight meal, optionally topped with a creamy sriracha-tahini drizzle.

---

Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 1 tablespoon cooking oil (e.g., neutral oil)
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 4 large green onions, divided
• 16 ounces coleslaw mix (shredded cabbage and carrots)
• 1/4 cup tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon light brown sugar
• For the Creamy Sriracha-Tahini Drizzle:
• 2 tablespoons sriracha sauce
• 3 tablespoons tahini
• 1 tablespoon fresh lime juice
• 1 teaspoon agave nectar or maple syrup
• 2–3 tablespoons warm water
• 1 teaspoon toasted sesame seeds, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix Drizzle Sauce: Whisk together sriracha, tahini, lime juice, sweetener, and water until smooth; set aside.
2. Brown Ground Beef: Heat oil in a large skillet. Cook ground beef, breaking it up, for 5-7 minutes until fully browned. Drain excess fat.
3. Sauté Aromatics: Add minced garlic, grated ginger, and the white parts of the green onions to the skillet. Cook for 1-2 minutes until fragrant.
4. Stir-Fry Cabbage: Add the coleslaw mix, soy sauce (or tamari), rice vinegar, sesame oil, and brown sugar to the skillet. Cook for 5-7 minutes, stirring often, until the cabbage is tender-crisp.
5. Serve with Garnish: Divide the mixture into bowls, drizzle generously with the prepared sriracha-tahini sauce, and top with the remaining green onions and toasted sesame seeds.

Notes

To maintain crispness for leftovers, store the prepared beef and cabbage mixture separately from the creamy sriracha-tahini drizzle. This dish is great for low-carb diets and can be customized with various protein swaps or extra vegetables.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 330 calories
• Sugar: 2g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 60mg