Egg Roll in a Bowl
Egg Roll in a Bowl is a quick, low-carb stir-fry that delivers all the savory umami of a traditional egg roll in 20 minutes, using ground beef, cabbage, and an Asian-inspired sauce topped with optional spicy mayo.
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Egg Roll in a Bowl is a quick, low-carb stir-fry that delivers all the savory umami of a traditional egg roll in 20 minutes, using ground beef, cabbage, and an Asian-inspired sauce topped with optional spicy mayo.
Delivery in as fast as one hour.*
Prices vary by store
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If making the spicy mayo, combine the Japanese mayonnaise and 1 tablespoon of sriracha in a small bowl or plastic bag. Mix well and set aside.
Peel and dice the yellow onion.
Heat cooking oil on a griddle or in a large skillet over medium heat.
Add the diced onion and cook for a couple of minutes until it begins to soften.
Add the ground beef to the griddle. Cook, breaking up the meat with a spatula, until fully browned.
To the cooked beef and onions, add the soy sauce, rice vinegar, hoisin sauce, minced garlic, 1 tablespoon of sriracha, ginger paste, salt, and black pepper. Stir everything together to combine.
Add the entire bag of coleslaw mix to the griddle.
Stir-fry the mixture until the cabbage has wilted to your desired tenderness.
Transfer the egg roll in a bowl to a serving dish. Drizzle with the prepared spicy mayo or other optional toppings like Thai sweet chili sauce and wonton strips before serving.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet. Spicy mayo is best added fresh before serving.
griddle or large skillet · wok (optional, for stir-frying)
Yes. Cook the stir-fry, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave before serving.
Ground pork, ground turkey, or diced cooked chicken work well. Adjust cooking time slightly based on meat type.
Yes. Ground beef, cabbage, and the Asian sauce are all low-carb. The spicy mayo adds minimal carbs if kept to a drizzle.
Absolutely. A large skillet or wok works just as well; just work in batches if needed to avoid crowding.
Mix Japanese mayonnaise with sriracha to taste. Start with 1 tbsp sriracha per 4 tbsp mayo and adjust heat level to preference.
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