Beef Egg Roll in Bowl

This Beef Egg Roll in a Bowl takes all the craveable flavors and textures of classic egg rolls but skips the deep frying and complicated wrapping. Everything comes together in one skillet and the result is a meal that is just as satisfying as takeout with none of the fuss. I turn to this recipe when I want a hearty but quick weeknight dinner and my family loves how it packs so much flavor into every bite.

The first time I made this was a night when we all wanted egg rolls but had no wrappers on hand. Now it is a regular recipe at our house and a meal my kids have actually cheered for at the table.

Ingredients

• Ground beef: Brings rich protein and flavor to the bowl. Choose ground beef with some fat for more juiciness.
• Garlic paste and ginger paste: Melt right into the meat and veggies for deep savory flavor. Try to find fresh paste in the produce section for the brightest taste.
• Coleslaw mix: Piles in the cabbage and carrots without needing to shred your own. Pick a mix with lots of green and purple cabbage for extra crunch.
• Baby bok choy: Offers a subtle earthy green note. Look for fresh firm stalks with lively green leaves.
• Matchstick carrots: Boost color and sweetness. Grab a pre-cut bag for ease.
• Soy sauce: Gives big umami and saltiness. Go for low sodium for better control.
• Hoisin sauce: Adds a sweet rich gloss. Choose a brand that tastes balanced not too sugary.
• Sesame oil: Finishes with nutty warmth. Toasted sesame oil brings the most flavor here.
• Rice vinegar: Balances the richness with a hint of tang. I love to use unseasoned for a cleaner taste.
• Green onions: Brighten everything at the end. Slice thinly for even distribution.
• Salt and pepper: Optional for final seasoning. Taste at the end and adjust to your liking.
• Optional sriracha and sesame seeds: Create a spicy zippy finish. Use to taste and sprinkle just before serving.

Instructions

Brown the Beef:

Add the ground beef to a large deep skillet. Set the heat to medium. Begin breaking up the meat with a wooden spoon. Cook it for five to seven minutes, stirring frequently. Allow the meat to brown all over and break into small crumbles. When finished, drain any excess grease and return the beef to the skillet.

Build Aromatics:

Add the garlic paste and ginger paste to the cooked beef. Stir the mixture constantly over medium low heat for one full minute. This helps wake up the flavor of the pastes and infuses the meat with warmth.

Add Veggies and Sauces:

Tip in the coleslaw mix, chopped baby bok choy, and matchstick carrots. Pour in the soy sauce, hoisin sauce, sesame oil, and rice vinegar. Stir until all the vegetables are coated and everything is evenly combined. Make sure the veggies get tossed through the sauce and beef so no bits are left dry.

Cook Down:

Reduce the heat to medium low. Let the mixture cook together for ten to fifteen minutes. Stir every couple of minutes. The goal is to soften the slaw and bok choy until wilted but still with a bit of bite. Avoid overcooking so the veggies do not turn mushy.

Finish and Serve:

Scatter sliced green onions over the top. Check for seasoning and add salt or pepper if needed. Spoon into serving bowls. Drizzle with sriracha and a sprinkle of sesame seeds for color and heat if desired.

The hoisin sauce in this recipe is my secret weapon. It brings all the sweet and savory notes I love in a restaurant egg roll sauce and always makes the kitchen smell amazing. My family loves sprinkling extra green onions over their bowls and I remember the first time we made this, we all ate out of the pan together because no one wanted to wait.

Storage Tips

Store leftover beef egg roll in a bowl in an airtight container in the fridge for up to three days. Reheat gently in a skillet or the microwave until steaming. If you want to freeze it, cool completely first then portion into freezer safe bags and freeze for up to two months.

Ingredient Substitutions

Swap ground beef for ground pork, chicken, turkey, or even venison for a new flavor twist. No bok choy available? Try finely chopped Swiss chard or regular cabbage. For a vegetarian version use crumbled tofu and extra veggies like mushrooms and water chestnuts.

Serving Suggestions

Serve this bowl meal on its own for a quick dinner or spoon it over steamed rice or cauliflower rice for something heartier. Top with crispy won ton strips or chow mein noodles for crunch and a drizzle of extra hoisin for those who want more sauce.

Cultural and Family Inspiration

Egg rolls are a classic Asian American favorite but this bowl skips the deep frying in favor of an easier healthier approach. Inspired by old family takeout nights when we would split egg rolls between us this recipe brings all those flavors to everyday dinners at home.

Seasonal Adaptations

Use napa cabbage in place of coleslaw mix for a spring version. Try diced sweet peppers in summer for extra color. Mix in thin slices of radish or snap peas in the fall for a fresh crunch.

Success Stories

Friends have told me this recipe convinced their picky eaters to eat more veggies. My kids even help toss everything in the skillet which makes this a fun almost weekly family project. This has also become my go to recipe for potlucks where it is always a hit.

Freezer Meal Conversion

To freeze, make the recipe and cool completely. Divide into single serving freezer containers or bags and freeze up to two months. Thaw overnight in the fridge for best texture then rewarm gently on the stove.

This recipe is always a hit at home, and it is so fun to customize with your favorite veggies. Enjoy a takeout inspired dinner with half the effort!

FAQs About This Recipe

→ Can I use other meats for this dish?

Yes, ground pork, turkey, chicken, or venison work well in place of beef, each offering a unique flavor.

→ How can I add more crunch?

Top with wonton strips, tortilla strips, or chow mein noodles for extra crisp texture.

→ Is this dish spicy?

It’s not spicy by default, but you can add sriracha or chili flakes for heat according to your taste.

→ What’s a good substitute for baby bok choy?

Use Swiss chard, regular bok choy, or chopped broccoli for a similar crunchy, green addition.

→ Where can I find garlic and ginger paste?

Look in the refrigerated produce section near fresh herbs, or use jarred garlic and ginger as alternatives.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave or skillet.