Egg Roll in a Bowl

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Craving egg rolls but want something quicker and healthier? Egg roll in a bowl is the perfect solution! This tasty dish gives you all the flavors of an egg roll without the deep-fried wrapper. You can whip up this yummy meal in just 25 minutes from start to finish.

The recipe uses simple ingredients like ground beef, cabbage, carrots, and a flavorful sauce. It’s low-carb and keto-friendly too. With only 380 calories per serving, it’s a great option for a light but filling dinner. Give this easy egg roll in a bowl a try – your taste buds will thank you!

Exact Ingredients List

Here’s what you’ll need to make this yummy egg roll in a bowl:

• 1 pound lean ground beef (85% lean or higher)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 4 cups green cabbage, shredded
• 2 carrots, shredded or julienned
• 1/4 cup hoisin sauce
• 2 green onions, diced

Make sure you have all these items before you start cooking. The fresh ginger adds a nice kick, so don’t skip it! If you can’t find hoisin sauce, you can use oyster sauce as a swap.

For the veggies, you can buy pre-shredded cabbage to save time. Or chop it yourself – it’s up to you! The same goes for the carrots. Shred them with a grater or cut into thin strips.

Remember, this recipe serves 4 people. You can easily double it if you’re feeding a crowd or want leftovers for lunch tomorrow.

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes. Break it up with a spatula as it cooks. Drain extra grease if needed.

Add sesame oil, rice vinegar, soy sauce, ginger, and garlic to the beef. Stir well to mix everything.

Put the cabbage and carrots in the skillet. Cook and stir often for about 5 minutes. The veggies should be a bit crisp.

Pour in the hoisin sauce. Let it simmer for 1-2 minutes, stirring to coat everything.

Take the skillet off the heat. Sprinkle green onions on top. Serve your egg roll in a bowl hot and enjoy!

Tips:

• Use a big skillet so everything has room to cook.
• Chop veggies ahead of time to make cooking faster.
• Taste and add more soy sauce if you want it saltier.
• For extra crunch, top with crispy wonton strips.

Possible Substitutes List

You can easily swap out ingredients in this egg roll in a bowl recipe. Here are some tasty options:

Protein:

• Ground turkey or chicken instead of beef
• Crumbled tofu for a vegetarian version
• Chopped shrimp for a seafood twist

Veggies:

• Red cabbage for a pop of color
• Bok choy in place of green cabbage
• Zucchini noodles to boost veggie content

Sauces:

• Coconut aminos to replace soy sauce
• Sweet chili sauce instead of hoisin
• Sriracha for extra heat

Oils:

• Olive oil as an alternative to sesame oil
• Avocado oil for a neutral flavor

You can also add extras like water chestnuts for crunch or mushrooms for an earthy taste. Feel free to mix and match these swaps to create your perfect bowl!

How To Make It Diabetes-Friendly

To make this egg roll in a bowl recipe more diabetes-friendly, you can try a few simple swaps. Use ground turkey instead of beef to cut down on saturated fat. Replace the hoisin sauce with a sugar-free version or make your own using sugar substitutes.

Cut the carrots in half to reduce carbs. Add more non-starchy veggies like bell peppers or zucchini for extra nutrients without many carbs. Use liquid aminos or coconut aminos instead of soy sauce to lower the sodium content.

Here are some easy swaps:

• Ground turkey → Ground beef
• 1 carrot → 2 carrots
• Sugar-free hoisin sauce → Regular hoisin sauce
• Liquid aminos → Soy sauce

These changes will help keep blood sugar levels steady. The dish will still taste great but have fewer carbs and less sugar. You can enjoy a satisfying meal without worry.

Remember to watch your portion sizes too. Stick to about 1 cup per serving. Pair it with a side salad for a balanced meal that won’t spike your blood sugar.

Tips, Tricks & Storing

To make your egg roll in a bowl even better, try these tips:

Use a large skillet or wok for easy stirring and even cooking. This helps the cabbage cook faster and more evenly.

For extra crunch, add some chopped water chestnuts or bean sprouts near the end of cooking.

Want it spicier? Add a dash of sriracha or red pepper flakes to taste.

To store leftovers, let the dish cool down first. Then put it in an airtight container and keep it in the fridge for up to 4 days.

When you’re ready to eat it again, just warm it up in the microwave or on the stove. Add a splash of water if it seems dry.

For meal prep, you can make a big batch and divide it into portions. It’s great for quick lunches or dinners during the week.

Try swapping ground beef for ground turkey or pork if you want to change things up. The dish will still taste great!

Don’t forget to taste and adjust the seasoning before serving. You might want to add a bit more soy sauce or hoisin to suit your taste.