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Egg Roll in a Bowl

Yum - for a great egg roll! We decided to deconstruct the traditional egg roll and just eat all the filling in a bowl - without any fried wrapper. Sprinkle some sesame seeds on top, some scallions, maybe a fried egg, or even some sriracha for heat. It's the filling we love in this tasty and quick 20-minute recipe! 

Macronutrient Balance: 30g Protein / 13g Fat / 7g Carbohydrates - this makes 5 (7 ounce) servings 


  • 1.5 lbs 93% ground beef

  • 4.5 cups coleslaw mix (red and green cabbage with carrots)

  • 6oz crimini mushrooms - sliced

  • 1 oz red onion - diced

  • 2 garlic cloves - finely minced

  • 3 Tbsp soy sauce or coconut aminos

  • 2 Tbsp rice wine vinegar

  • 1 Tbsp olive oil

  • 1 tsp sesame oil

  • 1/2 tsp black pepper


  1. Heat a large skillet on medium heat and add olive oil.

  2. Add ground beef and cook until browned. 

  3. Add red onion and stir occasionally for 5 minutes until softened.

  4. Add garlic and cook and additional 2 minutes. 

  5. Add coleslaw mix and cook until slightly softened, about 3 minutes.

  6. Add mushrooms and cook for an additional 2 minutes. 

  7. Add soy sauce, vinegar and black pepper and cook for 2 more minutes.

  8. Add sesame oil and cook for an additional minute.

  9. Serve in a bowl and enjoy!



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