If you’re craving the delicious flavors of an egg roll without the fuss of wrapping and frying, this Egg Roll Bowl Recipe is your new best friend! It’s a vibrant mix of veggies, ground beef, and savory sauces that will have you eating straight from the skillet.
Why You’ll Love This Recipe
- Quick and Easy: In just 12 minutes, you’ll have a satisfying meal on the table.
- Healthy Ingredients: Packed with vibrant veggies and lean protein, this dish supports a balanced diet.
- Customizable: Easily adapt the recipe with your favorite vegetables or protein.
Ingredients You’ll Need
This Egg Roll Bowl Recipe combines simple yet essential ingredients that offer a burst of flavor and texture. Each component plays a unique role in creating the perfect bowl.
- Ground Beef: Provides a hearty foundation and robust flavor.
- Reduced-Sodium Soy Sauce: Adds savory umami notes while keeping sodium in check.
- Toasted Sesame Oil: Brings a nutty aroma that complements other flavors.
- Napa or Green Cabbage: Adds crunch and absorbs the sauce beautifully.
- Baby Bok Choy: Provides a subtle bitterness and more crunch.
Variations
Feel free to put your own twist on this Egg Roll Bowl Recipe! Here are some ideas for adapting it to match your personal preferences or dietary needs.
- Vegetarian Option: Replace the ground beef with tofu or tempeh for a plant-based version.
- Spice it Up: Add sliced chilies or a dash of sriracha for a spicy kick.
How to Make Egg Roll Bowl Recipe
Step 1: Prepare the Skillet
Set a large nonstick skillet or wok over medium-high heat. This will ensure a fast cooking process, giving you perfectly browned beef and crisp vegetables.
Step 2: Cook the Beef
Add the ground beef and a tablespoon of soy sauce into the skillet. Break the beef into small pieces with a wooden spoon and cook until browned, which takes about three minutes.
Step 3: Sauté the Aromatics
Mix in the chopped onion, minced garlic, and grated ginger. These aromatics will soften and release their flavors, enhancing the dish’s overall taste.
Step 4: Add Vegetables
Introduce the cabbage, bok choy, carrots, and mushrooms to the skillet. Stir them thoroughly to let them mingle with the beef and aromatics.
Step 5: Finish Cooking
Pour in the remaining soy sauce, Chinese rice wine, and sesame oil. Stir occasionally and cook until the cabbage and bok choy are wilted but still crisp.
Pro Tips for Making Egg Roll Bowl Recipe
- Ingredient Selection: Opt for fresh vegetables to give your dish vibrant color and better texture.
- Perfect Browning: Ensure the skillet is properly heated before adding the beef for a perfect sear.
- Quick Prep: Have all ingredients ready before you start cooking for a smooth process.
How to Serve Egg Roll Bowl Recipe
Garnishes
Sprinkle the dish with fresh scallions or sesame seeds to add a burst of freshness and a touch of nuttiness.
Side Dishes
This bowl pairs beautifully with steamed jasmine rice or a side of crunchy spring rolls for a heartier meal.
Creative Ways to Present
Serve the stir-fry in colorful bowls or on large lettuce leaves for a playful and healthy presentation that encourages hands-on eating!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days, maintaining their freshness and flavor.
Freezing
For longer storage, you can freeze the dish in a freezer-safe bag for up to three months, ensuring you always have a quick meal ready.
Reheating
Reheat the dish in a skillet over medium heat or in the microwave, stirring occasionally until evenly heated through.
FAQs
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Can I use a different protein for this Egg Roll Bowl Recipe?
Absolutely! Ground turkey, chicken, or pork all work well as alternatives to ground beef in this recipe.
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What if I can’t find shiitake mushrooms?
Feel free to substitute with button mushrooms or cremini mushrooms for a similar texture and taste.
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How can I make this recipe gluten-free?
Use tamari sauce or coconut aminos instead of soy sauce to make this dish gluten-free.
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What veggies can I add for more variety?
Try adding bell peppers, zucchini, or snap peas for an extra crunch and splash of color.
Final Thoughts
I hope you feel inspired to try this delicious Egg Roll Bowl Recipe! It’s a wonderful dish that’s quick to make and endlessly adaptable. Enjoy exploring different variations and making it uniquely yours. Happy cooking!
Print
Egg Roll Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Asian
Description
This Egg Roll Bowl is a quick and flavorful stir-fry that combines ground beef, fresh vegetables, and savory seasonings, capturing the essence of egg rolls in a healthy, easy-to-make skillet dish. Perfect for weeknights, it offers a delicious way to enjoy Asian-inspired flavors without the hassle of rolling and frying.
Ingredients
Protein
7 ounces ground beefCondiments
3 tablespoons reduced-sodium soy sauce1/2 teaspoon Chinese rice wine or dry sherry
1/2 teaspoon toasted sesame oil
Vegetables
1/2 small onion, chopped2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
2 1/2 cups finely sliced napa or green cabbage
2 cups finely sliced baby bok choy
1/2 cup shredded carrots
2 1/2 ounces sliced shiitake mushrooms
1 medium scallion, sliced
Instructions
- Prepare the skillet: Set a large nonstick skillet or wok over medium-high heat to heat up, ensuring it’s hot before adding ingredients.
- Cook the beef: Add the ground beef and 1 tablespoon of soy sauce into the skillet. Cook while breaking the meat into small pieces using a wooden spoon until browned, about 3 minutes.
- Sauté aromatics: Stir in the chopped onion, minced garlic, and grated fresh ginger. Cook for 2 to 3 minutes until the vegetables soften and become fragrant.
- Add vegetables: Mix in the cabbage, bok choy, carrots, and mushrooms. Stir well to combine and cook for 2-3 minutes until the vegetables start to wilt but remain crunchy.
- Add seasonings: Pour in the remaining 2 1/2 tablespoons of soy sauce, Chinese rice wine (or dry sherry), and toasted sesame oil. Stir to coat everything evenly.
- Finish cooking: Continue stirring occasionally and cook for an additional 3-4 minutes until all vegetables are wilted yet still retain some crunch.
- Serve: Remove the skillet from heat and garnish with sliced scallions. Serve hot.
Notes
- I used coconut aminos instead of soy sauce as a substitution.
- This dish is best enjoyed immediately but can be stored in an airtight container for up to 2 days.
- Adjust the vegetable quantities to your preference for more or less crunch and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 70 mg
