Egg rolls are a dime a dozen – every take-out place has them. But there IS an art to a great egg roll: it’s crunchy, savory and light. Not overly breaded or oily. And that’s exactly what you’ll learn to make with this entree-sized egg roll bowl – totally free from carbalicious guilt. (BTW: Sambal is an Indonesian hot sauce, a lot like Thailand’s Sriracha. If you don’t have any, no problem. Just substitute with your favorite hot sauce!)

Serves: 4 

Prep Time: 5 minutes 

Total Time: 25 minutes 


  • 1 pound 90% or leaner ground beef 
  • 8 ounces baby bella mushrooms, minced 
  • ½ teaspoon salt 
  • ¼ teaspoon black pepper 
  • 1 (12-ounce) bag broccoli slaw 
  • 2 green onions, thinly sliced, divided 
For the sauce 
  • ¼ cup coconut aminos (or low-sodium soy sauce) 
  • 2 tablespoons rice vinegar 
  • 2 tablespoons olive oil 
  • 2 teaspoons toasted sesame oil 
  • ½ teaspoon sambal oelek 
  • 2 cloves garlic, minced 
  • 1 teaspoon grated fresh ginger 
For serving 
  • Cooked brown rice or cauliflower rice 


  1. Heat a large skillet over medium-high heat. Add beef and break into crumbles using a spatula or wooden spoon. Cook until no pink is visible, 5-6 minutes. Add the mushrooms, salt and pepper and cook until mushrooms begin to soften, 2-3 minutes. (Mushrooms are very absorbent and will act as a sponge and soak up all the oil and dry up the pan and its contents. Add a small amount of additional oil, if needed, to prevent pan from getting too dry and burning. 
  1. Reduce the heat to medium and add in the broccoli slaw and all but 1-2 tablespoons of the green onions for garnish. Stir into the beef mixture and cook for an additional 2 minutes.  
  1. In a medium bowl, whisk together all the sauce ingredients. Pour over the beef mixture and allow to simmer for 10-12 minutes. Serve with brown rice or cauliflower rice and garnish with reserved green onions. 
Cook’s Notes 

-To make vegetarian and vegan, swap the beef for organic extra firm crumbled tofu. Pat dry before using.  

-Other add-in options are edamame, diced carrots, cabbage, etc. This is a great dish to make when trying to utilize extra vegetables in your fridge.