Egg Roll in a Bowl

Egg Roll in a Bowl
egg roll in a bowl
Yield: 4 servings
  • 1 pound lean ground beef
  • 6 cups shredded cabbage* or coleslaw mix
  • 4 cloves garlic, gently rubbed under cold running water, minced
  • 1 Tablespoon fresh ginger, gently rubbed under cold running water, minced or ¼ teaspoon ground ginger
  • 1 Tablespoon low-sodium soy sauce
  • ¼ cup green onion, gently rubbed under cold running water, chopped
  • 1 Tablespoon sesame oil or vegetable oil


  1. Wash hands with soap and water.
  2. Heat a large skillet over medium heat. Add the ground beef and cook, stirring often to crumble, until cooked through and temperature reaches 160°F on a food thermometer. Drain fat.
  3. Add the cabbage, garlic, ginger, and soy sauce to the skillet with the ground beef. Cook for 3-4 minutes or until cabbage has softened.
  4. Remove from the heat and top with the green onions and drizzle with oil.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.
  • For a lower cost option, use vegetable oil instead of sesame oil.
  • For a more balanced meal, serve with ½ cup brown rice.

*1 medium sized green cabbage weighs about 2 pounds and yields about 8 cups of shredded cabbage.

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 330
  • Total Fat 19g
  • Saturated Fat 7g
  • Sodium 620mg
  • Total Carbohydrates 8g
  • Fiber 3g
  • Total Sugars 4g, includes 0g Added Sugars
  • Protein 30g
Nutrition Software Used: 
ESHA Food Processor