This egg roll-in-a-bowl delivers all the savoury flavours of your favourite takeout appetizer in a quick, veggie-packed skillet dinner that's ready in just 20 minutes.

If you're craving the flavours of an egg roll without the wrapping and frying, this egg roll-in-a-bowl is the answer. Ground beef, cabbage, carrots and a simple soy-sesame sauce come together in one pan for a fast, satisfying meal that's perfect for busy weeknights.

Ingredients for Egg Roll-in-a-Bowl

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ onion, finely diced
  • 1 carrot, julienned or coarsely grated
  • 3 garlic cloves, minced
  • 3 cups thinly sliced cabbage
  • 1 tsp ground ginger
  • ¼ cup low-sodium soy sauce
  • 2 tsp sesame oil
  • ½ tsp granulated sugar

Optional garnish

  • Chopped green onion
  • Sesame seeds

Instructions for Egg Roll-in-a-Bowl

  1. In a large skillet, heat the olive oil over medium-high. Add ground beef and cook for 4–5 min, breaking it up with a spoon, until no longer pink. Season with salt and pepper.
  2. Add onion and carrot. Cook for 5–7 min, stirring occasionally, until onion is softened. Stir in garlic and cook for 30 sec, until fragrant.
  3. Add cabbage, ginger, soy sauce, sesame oil and sugar. Stir well to combine, then cook for 5–7 minutes, stirring occasionally, until cabbage is tender but still has a little bite.
  4. Divide among serving bowls and garnish with green onion and sesame seeds, if desired.

Tip: Swap ground beef for ground pork, chicken or turkey for an easy variation. Leftovers keep well in the refrigerator for up to 3 days and make a great lunch.