Description
There’s something so comforting about the flavors of an egg roll: the crispy wrapper, the savory filling, and that irresistible balance of crunch and flavor. But what if you could capture all the goodness of an egg roll, minus the deep frying (and the wrapper), in a quick, one-pan meal? Enter the “Inside-Out Egg Roll in a Bowl,” a dish that’s become a favorite in homes for its simplicity, versatility, and healthy spin on a takeout classic.
This dish has a way of making you feel warm and satisfied, without the fuss of rolling, frying, or ordering takeout. For me, it’s one of those recipes I turn to when I want something flavorful and filling that also sneaks in a good amount of veggies. It’s the ultimate comfort food with a modern twist, making it perfect for busy weeknights or meal prep.
Let’s dive into this easy, wholesome recipe and discover why it’s sure to become a favorite in your kitchen too!
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground beef or lamb
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger, grated
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup green onions, sliced
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 1 teaspoon sesame seeds, for garnish (optional)
- 1 teaspoon red pepper flakes (optional, for heat)
Instructions
- Start with the Aromatics
Heat a large skillet over medium heat and drizzle in the sesame oil. Once the oil is shimmering, add the minced garlic and grated ginger. Stir frequently for about 1 minute, letting the warm, fragrant aroma fill your kitchen. This step creates the foundation of flavor for your dish! - Cook the Protein
Add the ground beef or lamb to the skillet, breaking it up into small crumbles with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess grease if necessary, and season lightly with salt and pepper. - Toss in the Veggies
Stir in the thinly sliced cabbage and shredded carrots. The skillet might look a little full, but don’t worry—the veggies will cook down! Sauté the mixture, stirring frequently, for about 5 minutes or until the cabbage softens and begins to wilt. - Add the Sauce
Pour the soy sauce (or coconut aminos) over the mixture, tossing everything together to ensure the flavors are evenly distributed. If you like a little heat, sprinkle in the red pepper flakes at this stage. Cook for another 2-3 minutes, allowing the sauce to coat everything beautifully. - Finish with Freshness
Turn off the heat and stir in the sliced green onions for a pop of freshness and color. Garnish with sesame seeds if desired, and get ready to dig in!
Notes
- You can easily substitute ground lamb or turkey for the beef if desired.
- If you’re not a fan of spice, you can skip the red pepper flakes and use a sweet chili sauce as a topping instead.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.