Egg Roll in a Bowl
This is one of those dinners that just gets it. Quick, easy, satisfying, and somehow better than takeout, egg roll in a bowl provides everything you love about an egg roll, minus the wrapper, plus extra veggies and flavor. This is on repeat in my house when I need something fast but still want it to taste like I put in effort (even if I didn’t).
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Recipe Tips
Use toasted oil: Toasted walnut oil or sesame oil really levels up the flavor here. It adds a nutty, almost smoky richness that makes egg roll in a bowl taste like you picked it up from your favorite restaurant, not just whipped it up in 20 minutes. If you’re using plain oil, it’ll still be good—but toasted is next level.
Don’t skip the vinegar: That little splash of white wine vinegar at the end? It’s what pulls everything together in your egg roll in a bowl. It gives just enough tang to cut through the richness of the beef and coconut aminos, and makes it taste fresh, not heavy.
Make it spicier: If you’re into heat, don’t hold back! A little extra sriracha, red pepper flakes, or even diced jalapeños can give this egg roll in a bowl a bold kick. I like mine with a drizzle of extra sriracha on top, but you can easily dial it up or down depending on who you’re feeding.
Meal prep it: This dish holds up so well in the fridge. It actually gets better after a day or two as the flavors meld together. Perfect for lunch bowls or fast dinners during the week. Just reheat in a skillet for that fresh-cooked feel, or microwave if you’re in a pinch.
Ingredient Swaps: No ground beef ? Use ground turkey, chicken, or even a plant-based ground meat. No coconut aminos ? Sub with low-sodium soy sauce or tamari. No coleslaw mix ? Thinly sliced cabbage works just as well. Lower fat ? Use lean ground meat and skip the oil, using a splash of broth instead.
Fridge: Store your egg roll in a bowl in an airtight container for up to 5 days. Reheat in a skillet or microwave.
More Easy Dinner Recipes:
Egg Roll in a Bowl
Ingredients
- 1 lb ground beef
- 1 tbsp toasted walnut oil or coconut aminos+olive oil
- 2 cloves garlic minced
- 1 tsp ground ginger
- 1 tsp garlic powder
- 14 oz coleslaw mix
- 1/2 cup matchstick carrots
- 1/3 cup coconut aminos
- 1 tsp white wine vinegar
- 1 tsp sriracha
- 1 green onion diced
- 1/2 sweet onion
- salt and pepper to taste
Instructions
- Heat toasted walnut oil in a skillet over medium-high heat. Add ground meat and cook until browned.
- Add garlic and ginger powder, cooking for 1 minute. Stir in coleslaw mix and matchstick carrots and cook for 3-5 minutes until softened.
- Pour in coconut aminos, white wine vinegar, and sriracha. Stir well.
- Serve topped with sliced green onions and additional sriracha sauce.
