These deconstructed egg roll bowls are an easy one pan meal perfect for a busy weeknight! It has all the flavors you love from traditional egg rolls without all of the fuss.
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Why You’ll Love This Recipe
- You can use any type of lean ground meat that you prefer.
- Serve it on its own, or over rice for a more complete meal.
- It's dairy-free and easily made gluten-free with a simple swap.
- It's easier than traditional egg rolls by skipping the egg roll wrapper.
- It's an easy dinner recipe with simple ingredients.
Ingredient Notes
- Toasted sesame oil - olive oil or avocado oil will work but doesn't have the extra flavor.
- Lean ground meat of choice - lean ground beef, ground chicken, ground turkey, or ground pork all make great options.
- Minced ginger - we prefer to use fresh ginger but ground ginger will also work in a pinch.
- Minced garlic
- Shredded cabbage - feel free to purchase a bag of coleslaw mix for ease on a busy weeknight or you can cut up a green cabbage.
- Shredded carrots
- Bell pepper
- Chopped green onions
- Soy sauce or tamari - we typically use a low sodium soy sauce. Use tamari for a gluten-free option or another gluten-free soy sauce. Coconut aminos is another option.
- Rice wine vinegar
- Honey
- Cornstarch or arrowroot powder
- Sriracha
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large skillet
- Measuring cups and spoons
- Cutting board and knife
- Wooden spoon
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place a large skillet on the stove over medium heat. Add the sesame oil. Once the oil is hot, add the ground meat. Use a spatula to break the meat up into small pieces as it cooks. Let the meat cook for 5-7 minutes, until it's fully cooked through and no longer pink. Drain any excess liquid or grease.
Step 2: Next, add the ginger, garlic, cabbage, carrots, bell pepper, and green onions to the pan. Mix well and let the mixture cook for 3-4 minutes, until the veggies are softened.
Step 3: While the egg roll mixture is cooking, add the soy sauce, rice wine vinegar, honey, cornstarch, and sriracha to a small bowl and mix well.
Step 4: Pour the sauce into the pan and mix well. Let the egg roll mixture simmer for 1-2 more minutes, until the sauce is thickened.
Step 5: Serve over rice with any additional toppings of choice.
Tips & Variations
- Serve this recipe over white rice, brown rice, rice noodles, or ramen noodles for a more filling meal.
- Top with any desired toppings like crunchy chow mein noodles, crispy wonton strips, red pepper flakes, sriracha sauce, or sriracha mayo.
FAQ
Store leftovers in an airtight container for up to 4 days. It's a great meal prep option!
This recipe is dairy-free and easily made gluten-free with the use of tamari.
If you like this deconstructed egg roll recipe, check out a few of our other easy one skillet meals:
If you make this easy egg roll in a bowl, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Deconstructed Egg Roll Bowl
Ingredients
- 2 teaspoons toasted sesame oil
- 1 lb lean ground meat of choice (beef, chicken, or turkey)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 bell pepper, chopped
- ½ cup chopped green onions
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch or arrowroot powder
- 1-2 teaspoons Sriracha
Optional, for serving:
- Rice, Sriracha or Sriracha mayo, wonton strips or crunchy chow mein noodles, chopped cilantro, sweet chili sauce.
Instructions
- Place a large skillet on the stove over medium heat. Add the sesame oil. Once the oil is hot, add the ground meat. Use a spatula to break the meat up into small pieces as it cooks. Let the meat cook for 5-7 minutes, until it's fully cooked through and no longer pink. Drain any excess liquid or grease.
- Next, add the ginger, garlic, cabbage, carrots, bell pepper, and green onions to the pan. Mix well and let the mixture cook for 3-4 minutes, until the veggies are softened.
- While the egg roll mixture is cooking, add the soy sauce, rice wine vinegar, honey, cornstarch, and sriracha to a small bowl and mix well. Pour the sauce into the pan and mix well. Let the egg roll mixture simmer for 1-2 more minutes, until the sauce is thickened.
- Serve over rice with any additional toppings of choice.
Notes
- Top with any desired toppings like crunchy chow mein noodles, crispy wonton strips, red pepper flakes, sriracha sauce, or sriracha mayo.
- This recipe is dairy-free and easily made gluten-free with the use of tamari.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Egg Roll Bowl."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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