Egg Roll in a Bowl Recipe – Low Carb Beef Stir Fry
There are some meals that just hit the spot, and this Egg Roll in a Bowl recipe is one of them. It captures all the savoury, satisfying flavours of a crispy takeaway egg roll – the seasoned beef, the tender-crisp cabbage, the gingery-garlic aroma – but serves it up in a hearty, wholesome bowl. There’s no wrapping, no deep-frying, just pure flavour that comes together in one pan. Friends always ask me for this recipe after trying it at dinner parties, and they’re always surprised to learn how straightforward it is to make.
This dish has become a firm favourite in my weekly rotation. It’s a brilliant low carb stir fry that doesn’t feel like you’re missing out on anything. The combination of textures is what makes it so special; the soft beef mince against the slightly crunchy shredded cabbage and carrots, all coated in a rich, umami-packed sauce. We’re essentially deconstructing a classic and turning it into a substantial meal that works beautifully for a busy weeknight but is also impressive enough to serve to guests.
Whether you’re following a keto lifestyle, looking for a healthier alternative to your favourite takeaway, or just need a delicious dinner on the table in about 30 minutes, this beef egg roll bowl delivers. It’s also incredibly versatile, so you can easily adapt it to what you have in the fridge. For another speedy and flavour-packed weeknight dinner, you might also enjoy my Bang Bang Chicken Thighs.
Recipe Overview
This recipe brings you the essence of a classic egg roll without the wrapper. We create a savoury base with beef mince, ginger, and garlic, then toss it with finely shredded cabbage and carrots. The whole dish is brought together with a simple but deeply flavourful sauce made from soy sauce, toasted sesame oil, and a touch of rice vinegar. I’ve tested this with both pork and beef, and while both are excellent, I find the beef gives it a richer, more satisfying depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Egg Roll in a Bowl Recipe
- Genuine Flavour: This isn’t a pale imitation. The combination of fresh ginger, garlic, rich soy sauce, and nutty toasted sesame oil gives you an authentic takeaway taste that is both savoury and deeply satisfying.
- Ready in Under 30 Minutes: From chopping the veg to serving, this entire meal is on the table in about 25 minutes, making it ideal for those hectic evenings when you need something nourishing without the fuss.
- Flexible Recipe: This is a great base recipe. You can swap the beef for pork or chicken mince, add mushrooms for extra umami, or throw in some bean sprouts for more crunch. It’s a fantastic way to use up leftover vegetables.
- Great for Meal Prep: The components can be prepped ahead of time, and it reheats brilliantly for lunches throughout the week. It’s a staple in my weekly meal planning routine.
- Family Tested: My whole family enjoys this one, even the fussy eaters. They love customising their bowls with different toppings like spring onions and sesame seeds, which makes dinner feel more interactive and fun.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, accessible ingredients. For the soy sauce, I recommend using a good quality, naturally brewed one like Kikkoman, as it forms the backbone of the sauce flavour. You can find everything you need at your local supermarket.
- 500g lean beef mince (15-20% fat works well)
- 1 tbsp sesame oil (toasted has more flavour)
- 1 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium head of white cabbage (about 600g), finely shredded
- 2 medium carrots, grated or julienned
- 100g sliced mushrooms (optional)
- 3 spring onions, thinly sliced, green and white parts separated
- For the Sauce:
- 80ml reduced-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sriracha or chilli sauce (optional, adjust to taste)
- 1 tsp sweetener of choice (e.g., honey, maple syrup, or a keto-friendly alternative like erythritol)
- For Garnish (optional):
- Toasted sesame seeds
- Extra sliced spring onions (the green parts)
- Fresh coriander
Sara’s Tip: Don’t be tempted to use pre-grated ginger from a jar. The flavour of freshly grated ginger is so much brighter and more aromatic, and it really elevates the entire dish.
How to Make This Egg Roll in a Bowl Recipe
The process for this keto egg roll bowl is straightforward. The key is to have all your ingredients prepped and ready to go before you start cooking, as things move quite quickly once the pan is hot.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sriracha (if using), and your chosen sweetener. Set this aside for later. This allows the flavours to meld together.
- Brown the Mince: Heat the sesame oil in a large frying pan or wok over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it’s nicely browned and cooked through. Drain off any excess fat if necessary.
- Sauté the Aromatics: Add the chopped white onion, minced garlic, grated ginger, and the white parts of the spring onions to the pan with the beef. Stir everything together and cook for 2-3 minutes until the onion has softened and the mixture is wonderfully fragrant.
- Wilt the Cabbage: Add the shredded cabbage and grated carrots to the pan. I find it works best to add them in two batches if your pan is very full. Stir-fry for 4-5 minutes, tossing frequently, until the cabbage has wilted to your desired tenderness. We’re aiming for tender-crisp, not soft and mushy.
- Add the Sauce: Pour the prepared sauce over the mixture in the pan. Stir everything thoroughly to ensure the beef and vegetables are evenly coated. Let it bubble away for 1-2 minutes, allowing the sauce to thicken slightly and cling to all the ingredients.
- Serve and Garnish: Remove the pan from the heat. Stir in the green parts of the spring onions. Serve the egg roll in a bowl immediately, garnished with a sprinkle of toasted sesame seeds and some more fresh spring onions if you like.
Tips From My Kitchen
- Temperature Control: For a proper stir-fry, a hot pan is essential. Don’t add the cabbage until your pan is properly heated. This helps it to sear and become tender-crisp rather than steaming and going soggy. You can find great advice on this from BBC Good Food’s guide to stir-frying.
- The Secret Step: I learned that adding the sauce right at the end of cooking is crucial. If you add it too early with the vegetables, the salt in the soy sauce will draw out too much water from the cabbage, resulting in a watery dish.
- Make-Ahead: To save time, you can shred the cabbage, grate the carrots, and mix the sauce up to 2 days in advance. Store the veg in an airtight container in the fridge and the sauce in a jar. This turns it into a 15-minute meal.
- Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over a medium heat or in the microwave until piping hot. The cabbage will soften a little upon reheating, but it’s still delicious.
Equipment You’ll Need
You don’t need any special equipment for this recipe, just some basic kitchen tools.
- Large frying pan, wok, or skillet
- Sharp knife and cutting board
- Small mixing bowl (for the sauce)
- Wooden spoon or spatula
Delicious Variations to Try
This recipe is a wonderful canvas for customisation. Here are a few variations we love in my house:
- Spicy Version: If you like more heat, double the amount of sriracha in the sauce, or add a pinch of red chilli flakes along with the garlic and ginger for a fiery kick.
- Vegetarian/Vegan Option: For a plant-based version, simply swap the beef mince for crumbled firm tofu, chopped mushrooms, or a plant-based mince alternative. Ensure your sweetener is vegan-friendly (e.g., use maple syrup instead of honey).
- Different Protein: This works wonderfully with pork, turkey, or chicken mince. Pork mince is particularly traditional for egg rolls and gives a lovely flavour. If you’re a fan of beef mince recipes, my Cheeseburger Lasagna Recipe is another comforting dish everyone seems to love.
What to Serve With This Egg Roll in a Bowl
While this dish is a complete meal on its own, here are a few ideas if you’d like to serve it with something extra:
- Cauliflower Rice: To keep it a low carb and keto egg roll bowl, serving it over a bed of fluffy cauliflower rice is the ideal choice. It soaks up the delicious sauce beautifully.
- Steamed Jasmine Rice: If you’re not following a low-carb diet, it’s fantastic with traditional steamed white or brown rice.
- A Crisp Drink: A cold, light lager or a crisp glass of Sauvignon Blanc cuts through the richness of the sauce perfectly. For a non-alcoholic option, iced green tea is wonderfully refreshing.
Frequently Asked Questions
Egg Roll in a Bowl Recipe
Ingredients
Method
- Prepare the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sriracha (if using), and your chosen sweetener. Set this aside for later. This allows the flavours to meld together.
- Brown the Mince: Heat the sesame oil in a large frying pan or wok over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's nicely browned and cooked through. Drain off any excess fat if necessary.
- Sauté the Aromatics: Add the chopped white onion, minced garlic, grated ginger, and the white parts of the spring onions to the pan with the beef. Stir everything together and cook for 2-3 minutes until the onion has softened and the mixture is wonderfully fragrant.
- Wilt the Cabbage: Add the shredded cabbage and grated carrots to the pan. I find it works best to add them in two batches if your pan is very full. Stir-fry for 4-5 minutes, tossing frequently, until the cabbage has wilted to your desired tenderness. We're aiming for tender-crisp, not soft and mushy.
- Add the Sauce: Pour the prepared sauce over the mixture in the pan. Stir everything thoroughly to ensure the beef and vegetables are evenly coated. Let it bubble away for 1-2 minutes, allowing the sauce to thicken slightly and cling to all the ingredients.
- Serve and Garnish: Remove the pan from the heat. Stir in the green parts of the spring onions. Serve the egg roll in a bowl immediately, garnished with a sprinkle of toasted sesame seeds and some more fresh spring onions if you like.
Notes
I really hope you enjoy making this Egg Roll in a Bowl recipe. It’s one of those reliable, flavourful meals that I turn to again and again, and I love how easily it can be adapted. If you’re looking for a sweet treat to finish your meal, why not try my easy Biscoff Truffles? Let me know how you get on in the comments below – I’d love to hear if you’ve made any delicious variations of your own! Happy cooking! – Sara
