Go Back
+ servings
egg roll in a bowl on plate square
Print Recipe
5 from 253 votes

Egg Roll in a Bowl

Enjoy the best part of egg rolls without the wrapper and deep frying! Lean ground beef, loads of tasty vegetables in a delicious sauce make a fast and filling meal.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 4 2-cup servings (total yield: 8 cups)
Calories: 264kcal
Author: Toni Dash

Ingredients

Sauce

  • ¼ cup soy sauce regular or gluten-free
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon sriracha sauce

Egg Roll

  • 1 tablespoon oil
  • 1 pound 96% lean ground beef
  • 2 scallions sliced
  • 2 garlic cloves peeled and minced
  • 5 cups shredded green cabbage or 1 14-16 ounce package shredded cabbage
  • 2 cups grated carrots
  • 2 cups mung bean sprouts lightly packed
  • salt and pepper

Garnish ideas (optional)

  • sliced scallions
  • white and/or black sesame seeds
  • sweet chili sauce

Instructions

  • Combine the sauce ingredients and set aside.
  • Heat the oil in large skillet or wok over high heat. When the surface of the oil is rippling, add the ground beef. Cook, breaking apart as it cooks, until no pink color remains.
    Drain any excess liquid and discard.
  • Add the scallions and garlic. Cook 1-2 minutes until onions start to soften.
  • Add the shredded cabbage, carrots and mung bean sprouts; stir to combine.
  • Add the sauce to the skillet and stir to combine all ingredients.
  • Lower heat to medium and cook until vegetables have desired softness (5-6 minutes).
  • Season with salt and pepper if desired. Garnish and serve hot!

Notes

Variations
Change the meat. Any ground meat you love and that fits your dietary needs can be used. Ground pork, ground turkey, ground chicken, higher fat percentage ground beef or a mixture of them will work. Each offers a slightly different flavor and fat content.
Want some more crunch? The way this egg roll in a bowl is cooked leaves the vegetables crisp but if you really love a strong crunch add some chopped or sliced water chestnuts.
Want to save some shredding time? Use a bag of coleslaw mix (or two depending on the size of the bag). This has shredded cabbage and carrots included. If substituting use 7 cups of the mix. You could try broccoli slaw too although the shredded vegetables tend to be more coarse.
Add extra veggies. If you have other favorite vegetables, like red bell pepper, add them! Cut into small pieces so they will blend well and cook in the same amount of time.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Weight Watchers points from previous program (WW SmartPoints):
  • Green: 4
  • Blue: 4
  • Purple: 4

Nutrition

Calories: 264kcal | Carbohydrates: 16g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 976mg | Potassium: 885mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10850IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 4mg