This egg roll in a bowl offers all the delicious flavor of egg rolls, just without the egg roll wrapper. Ground beef, or whatever ground meat you want to use, pairs with shredded carrot, cabbage and onion. The dish is flavored with soy sauce, garlic, sesame, and ginger, and then garnished with green onions. It’s a colorful dish which brings all the wonderful flavor of Chinese food but without the carbs found in egg roll wrappers. In fact, you might even find you prefer this version.
This makes a nice lunch or dinner and, if you aren’t watching your carbs, you could even serve it over fluffy white rice or how about egg noodles? You can also add other flavors if you wish, such as a little splash of white vinegar and a pinch of white sugar or powdered sweetener, to add more dimensions to the overall flavor. A little hot sauce works too.
You’re going to love this easy egg roll in a bowl dish. The crunchy vegetables, juicy beef and Chinese seasonings all combine beautifully and you’ll be impressed with the result. Although this is a keto recipe (low carb recipe) the flavors should appeal to all fans of Chinese cuisine.
Why You’ll Love the Recipe:
This reduced carb alternative to classic egg rolls delivers all the wonderful Chinese flavor. It’s really good – much better than takeout!
How to Serve It:
Enjoy a bowl of this with some rice or cauliflower rice.
Ingredients:
- Ground beef
- Coleslaw mix
- Sesame oil
- Ginger paste
- Yellow onion
- Soy sauce
- Garlic cloves
- Chopped green onion, for garnish
How to make Egg Roll in a Bowl:
Heat half the oil in a skillet or large pot and heat over a moderate heat.
Add the meat and onion and cook until there isn’t much pink left in the meat.
Add the coleslaw mix and onion.
Keep cooking for about 10 minutes.
Mix the soy sauce, garlic, ginger and remaining oil in a bowl, then add to the skillet.
Continue to cook, stirring, until the vegetables are tender.
Add more soy sauce if needed.
Serve garnished with green onions.
Egg Roll in a Bowl
Ingredients
- 1½ pounds ground beef
- 1- pound bag of coleslaw mix carrot and cabbage
- 2 tablespoons sesame oil
- 2 teaspoons ginger paste
- ½ cup chopped yellow onion
- ⅓ cup soy sauce
- 2 minced garlic cloves
- Chopped green onion for garnish
Instructions
- Heat half the oil in a skillet or large pot and heat over a moderate heat.
- Add the meat and onion and cook until there isn’t much pink left in the meat.
- Add the coleslaw mix and onion.
- Keep cooking for about 10 minutes.
- Mix the soy sauce, garlic, ginger and remaining oil in a bowl, then add to the skillet.
- Continue to cook, stirring, until the vegetables are tender.
- Add more soy sauce if needed.
- Serve garnished with green onions.
Can You Make It Ahead?
You can, and then reheat it in the microwave or on the stove.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the fridge.
Variations and Substitutions:
You can use any kind of ground meat or hamburger meat. Ground beef is always good or perhaps you prefer pork or even turkey. Add other seasonings if you wish. Hot sauce goes well in this.
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