Why You’ll Love This Recipe
This recipe is a healthier take on the traditional egg roll, giving you all the satisfying flavors without the extra calories from frying. The combination of ground beef, garlic, ginger, and coconut aminos creates a savory base, while the coleslaw mix adds crunch and texture. It’s simple to make, packed with flavor, and perfect for those looking for a low-carb or gluten-free alternative to takeout. Plus, it can be ready in under 30 minutes!
Ingredients
- 1 small onion, diced
- 3 cups coleslaw mix
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large skillet, cook the ground beefover medium heat until browned and cooked through. Break it apart with a spoon as it cooks.
- Add the diced onion, garlic, and ginger to the skillet, cooking for 2-3 minutes until the onion softens.
- Stir in the coleslaw mix and cook for about 5 minutes until the cabbage begins to wilt.
- Pour in the coconut aminos and rice vinegar, stirring to combine, and cook for an additional 2-3 minutes.
- Serve immediately, garnished with optional green onions or sesame seeds if desired.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
Variations
- Add More Veggies: Include additional vegetables like bell peppers, zucchini, or snap peas for extra crunch and nutrition.
- Spicy Version: Add red pepper flakes or a drizzle of sriracha for a spicy kick.
- Low-Carb: Serve with cauliflower rice instead of regular rice for a lighter option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for a few minutes, or microwave until heated through.
FAQs
Can I use a different type of meat in this recipe?
Yes, you can substitute ground chicken, turkey, or beef if you prefer a different flavor.
Is this recipe gluten-free?
Yes, this Egg Roll in a Bowl is gluten-free as it uses coconut aminos instead of soy sauce, which is soy and gluten-free.
Can I make this dish vegetarian?
Absolutely! Replace the ground beef with crumbled tofu or tempeh for a vegetarian version.
What is coconut aminos, and can I substitute it?
Coconut aminos is a soy sauce alternative made from coconut sap. If you don’t have it, you can use low-sodium soy sauce or tamari for a gluten-free option.
Can I add more vegetables to the mix?
Yes! Feel free to add other vegetables like bell peppers, mushrooms, or water chestnuts for added texture and flavor.
How do I make this recipe spicy?
To add some heat, incorporate red pepper flakes, chili paste, or a drizzle of sriracha into the dish.
How long will this last in the fridge?
Leftovers will last for up to 3 days in an airtight container in the fridge.
Can I freeze Egg Roll in a Bowl?
While it’s best enjoyed fresh, you can freeze leftovers for up to 1 month. Just make sure to let it cool completely before freezing, and reheat thoroughly when ready to eat.
Can I serve this with rice?
Yes, you can serve this dish over steamed rice or cauliflower rice to make it a more filling meal.
Can I use a different type of vinegar?
Rice vinegar works best for the authentic flavor, but you can substitute apple cider vinegar or white wine vinegar if needed.
Conclusion
Egg Roll in a Bowl is a quick, flavorful, and healthy meal that takes all the delicious components of an egg roll and turns them into a simple, no-fuss dish. With plenty of room for customization, it’s easy to make it your own while keeping it light and satisfying. Whether you’re cooking for a busy weeknight or meal prepping for the week, this dish is sure to become a go-to favorite.
Print
Egg Roll in a Bowl
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Egg Roll in a Bowl is a healthier and quick take on the classic egg roll. Made with ground beef, garlic, ginger, and coleslaw mix, it’s packed with flavor and crunch. This low-carb, gluten-free dish is perfect for busy weeknights, meal prep, or a healthier alternative to takeout. Ready in just 20 minutes, it’s both satisfying and customizable.
Ingredients
1 small onion, diced
3 cups coleslaw mix
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons coconut aminos
2 teaspoons rice vinegar
Instructions
-
In a large skillet, cook the ground beefover medium heat until browned and cooked through. Break it apart with a spoon as it cooks.
-
Add the diced onion, garlic, and ginger to the skillet, cooking for 2-3 minutes until the onion softens.
-
Stir in the coleslaw mix and cook for about 5 minutes until the cabbage begins to wilt.
-
Pour in the coconut aminos and rice vinegar, stirring to combine, and cook for an additional 2-3 minutes.
-
Serve immediately, garnished with optional green onions or sesame seeds if desired.
Notes
Add More Veggies: Add bell peppers, zucchini, or snap peas for extra crunch and nutrition.
Spicy Version: Add red pepper flakes or sriracha for a spicy kick.
Low-Carb: Serve with cauliflower rice instead of regular rice for a lighter option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
