Description
A quick, healthy, low-carb Egg Roll in a Bowl topped with a creamy chili sauce—capturing classic egg roll flavors without the frying, wrapping, or hassle.
Ingredients
Scale
- 1 lb ground beef
- 4 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon honey
Instructions
- Heat sesame oil in a skillet over medium heat. Add ground beef and cook 6–8 minutes until browned.
- Stir in garlic and ginger; cook 1 minute.
- Add cabbage, carrots, and soy sauce. Cook 7–8 minutes until veggies are tender-crisp.
- Whisk mayonnaise, sriracha, rice vinegar, and honey to make the creamy chili sauce.
- Serve beef and veggie mixture in bowls, drizzle with sauce, and garnish with green onions.
Notes
Avoid overcooking cabbage—keep it tender-crisp for the best egg roll texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: egg roll in a bowl, creamy chili sauce, low carb meal, quick dinner, keto egg roll bowl