Egg Roll in a Bowl

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This egg roll in a bowl recipe is one of my favorite low carb meals. It’s packed with protein and veggies, made in one skillet and comes together in less than 30 minutes!

Alright friends, this egg roll in a bowl recipe is one of my absolute favorite low carb meals. We make it almost every single week in my house because it’s so easy, super flavorful and comes together in a flash.

Everyone needs a quick go-to recipe like this especially for busy weeknights, am I right?

And I have to say, if you like the flavor of egg rolls, but prefer to avoid fried foods, you’re going to really enjoy this simple egg roll in a bowl recipe. It’s basically all the fillings you’d typically find in an egg roll, cooked and served up as a bowl meal.

A skillet containing egg roll in a bowl. A wooden serving spoon rests in the pan.

Why You’ll Love This Recipe

  • Tastes like an egg roll It has all the flavors of egg rolls minus the fried wrapper.
  • Easy This recipe comes together in under 30 minutes and everything is made in one skillet for easy clean up!
  • Healthy It’s low-carb, gluten-free and dairy-free.

// ★★★★★ Review //

“Wow! I’m amazed. I could seriously eat this every single day! It’s so good!!!! Thank you so much! I did leave out the sambal oelek because I don’t care for spicy. This dish is seriously what my taste buds have been missing!” Rachel

Ingredients measured out to make an Egg Roll in a Bowl: coleslaw mix, ginger, garlic, sesame oil, sambal or sriracha, ground turkey, onion, coconut aminos/tamari/soy sauce and green onions.

Ingredients Needed for Egg Roll In a Bowl

You only need 9 simple ingredients to whip up this delicious recipe. Here’s what you need:

  • ground turkey or ground chicken I prefer to use turkey or chicken in this recipe because they’re leaner, but you can also use a lean ground beef or ground pork.
  • yellow onion – we’re sautéing the onion with the ginger and garlic before adding the coleslaw mix to create a flavorful, savory base to this dish.
  • fresh garlic – fresh garlic is key here for optimal flavor. Of course you can take a shortcut method and buy peeled garlic, jarred minced garlic or frozen crushed garlic cubes. I just wouldn’t recommend swapping the fresh garlic for garlic powder.
  • fresh ginger fresh ginger gives this dish the best flavor. Mince the ginger yourself or buy frozen ginger cubes for easier prep. I always have these in the freezer.
  • coleslaw mix – store-bought coleslaw mix is what makes this recipe so easy! Feel free to also use broccoli slaw if that’s all you can find. You can totally shred your own cabbage and carrots if you prefer, but using the bagged mix saves a ton of time.
  • toasted sesame oil this adds a nutty flavor to the dish. I highly recommend using sesame oil but in pinch you can use another option in your pantry like olive oil or avocado oil.
  • low sodium soy sauce – this adds robust flavor and saltiness to the dish. As I mention in the recipe you can use low-sodium tamari for a gluten-free option or coconut aminos. I often use the coconut aminos because it’s gluten-free and I love that it has a hint of sweetness.
  • sriracha sauce or sambal oelek either of these ingredients will add a nice hint of spice and flavor. If you don’t want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can always add more or add a dash of red pepper flakes.
  • green onions – for serving, green onions add a nice freshness and added flavor to this dish.
Collage of four photos showing the steps to make Egg Roll in a Bowl, cooking the ground turkey and adding the coleslaw mix.

How to Make Egg Roll in a Bowl

This recipe is seriously so easy to make and requires just one skillet. Here’s how to make it:

Cook meat: Brown ground turkey or chicken in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper. Cook for about 5-6 minutes or until the meat is no longer pink. Remove from heat and transfer to a bowl or plate.

Cook veggies: In the same skillet, over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add soy sauce and sriracha or sambal. Cook for another 3-5 minutes or until cabbage is tender.

Combine + taste: Add cooked meat back to the pan and toss to combine. Taste and add more soy sauce or sriracha, if needed.

Serve: Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce and sriracha, if desired.

Brittany’s Tips

  • Bagged coleslaw mix makes this recipe so easy to whip up, but some other convenience items that save time include jarred minced garlic or frozen crushed garlic cubes, as well as, frozen crushed ginger! You could even buy pre-chopped onion if you really want to save time.
  • The recipe serves 3, but if we’re really hungry we can eat the whole meal between 2 people, especially if we don’t serve it with cauliflower rice. If you’re serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.
Egg roll in a bowl served with rice.

Does an Egg Roll Have Eggs in it?

I keep getting this question so here we go! Egg rolls get their name from the outer layer, which is a fried wrapper that has egg in the dough so typically eggs aren’t used in the stuffing of egg rolls.

That said, you can totally scramble an egg into this mixture if you’d like! It will add more protein and a bit of egg flavor. Once the ground meat and cabbage is combined, create a well in the center of the skillet, add an egg and scramble until the egg is cooked through, then plate and serve.

Egg roll in a bowl served with rice. A fork is scooping a bite.

Recipe Variations

  • Want to add more vegetables? Go for it! Some ideas include frozen peas or corn, chopped mushrooms  and/or finely sliced bell peppers. Pick your favorites and add them in. Just know that if you add a ton more veggies, you’ll probably want to add more soy sauce and sriracha to keep the dish just as flavorful.
  • Use a different protein – I prefer to use a lean protein like ground turkey or chicken, but you can use ground pork or ground beef if that’s what you have on hand. For a vegetarian option, you could add scrambled eggs, tofu or tempeh instead of ground meat.
A sauté pan containing egg roll in a bowl. A wooden serving spoon rests in the pan.

How to Serve

This dish is definitely a full meal, but if you want to add different toppings or serve it with a grain go for it. Here are some ideas:

  • With toppings: I like keeping the toppings for this bowl fresh and simple with green onions, cilantro, sesame seeds and sriracha. If you’re an aioli lover you can also mix sriracha with mayo for a spicy aioli to top this meal off with something creamy! If you want something crunchy try serving this dish topped with chopped peanuts or almonds.
  • Over rice: You can totally serve the egg roll in a bowl straight up, but if you’re looking for more volume and veggies (without extra carbs) feel free to cook up some cauliflower rice and serve the egg roll in a bowl over top! You can also serve it over regular rice or even quinoa if you prefer.
A bowl containing egg roll in a bowl served with rice.

How to Meal Prep

You can totally meal prep this recipe by making it as is or doubling it for more servings. Cook it completely and store individual servings in airtight containers. It’s an easy meal to bring to work or heat up for a busy weeknight. If I’m being honest, I’ve also eaten it cold, straight from the fridge. It’s that good!

How to Store Leftovers

This egg roll in a bowl recipe stores really well in the fridge! It should last 4-5 days in the refrigerator when stored in an airtight container. When you’re ready to enjoy, heat it up over the stovetop or in the microwave.

More Recipes to Try

Be sure to check out the full collection of dinner recipes on EBF!

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4.66 from 146 votes

Egg Roll in a Bowl

This egg roll in a bowl recipe is one of my favorite low carb meals. It's packed with protein and veggies, made in one skillet and comes together in less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 3

Ingredients  

  • 1 lb ground turkey or chicken
  • ¼ cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated or minced
  • 2 teaspoons toasted sesame oil
  • 1 12-14 oz package coleslaw mix
  • ¼ cup low-sodium soy sauce, tamari or coconut aminos
  • 1-2 teaspoons sriracha or sambal oelek
  • 2 green onions, sliced
  • sriracha, for serving (optional)
  • sesame seeds and chopped cilantro, for garnish
  • cooked cauliflower rice, for serving (optional)

Instructions 

  • Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper. Remove from heat and transfer to a bowl or plate.
    Ground turkey cooking in a sauté pan.
  • In the same skillet, over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add soy sauce and sriracha or sambal. Cook for another 3-5 minutes or until cabbage is tender.
    Veggies cooking in a sauté pan.
  • Add cooked meat back to the pan and toss to combine. Taste and add more soy sauce or sriracha, if needed.
    Cooked ground turkey added back to the sauté pan with the veggies.
  • Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce or sriracha, if desired.

Video

Notes

  • Protein – Feel free to swap the ground turkey or chicken with ground pork or ground beef instead if you prefer. For a vegan option use tempeh or tofu.
  • Coleslaw – Feel free to use packaged broccoli slaw instead of coleslaw if you prefer. You can also cut your own cabbage and use shredded carrots if you want. 
  • Add an egg – This recipe doesn’t call for eggs, but if you want to amp up the protein you can add one in. Once the cabbage is cooked and ground meat is added back to the pan, create a well in the center of the skillet, add an egg and scramble until the egg is cooked through, then plate and serve. 
  • Serving size – The recipe serves 3, but if we’re really hungry we can eat the whole meal between 2 people, especially if we don’t serve it with cauliflower rice. If you’re serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.

Nutrition

Serving: 1/3 of recipe | Calories: 325kcal | Carbohydrates: 14g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 393mg | Fiber: 3g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: Asian
Keyword: egg roll in a bowl
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating




164 Comments

  1. 5 stars
    Really, really good. We like it so much better than other crack slaw recipes! No need for me to ever make a different recipe.

    1. WOO! This means so much. I am glad you found this recipe and are loving it. Thank you for your review & star rating, I really appreciate it!

    1. Of course! I am glad this recipe is a hit for you and your family, Anna. Thank you for your review + star rating, I so appreciate it!

  2. 5 stars
    Our whole family loved this recipe, and they are asking me to add it to our weekly menu : ) Super simple and delicious! I served it with brown rice and a side of steamed broccoli & onion. We are excited to try it this summer with yellow squash on the side.

    1. Ah yay! I am so glad this recipe is a hit for you and your whole family. Thank you for coming back and sharing your review + star rating, it means so much to me!

  3. 5 stars
    Wow! I’ve recently changed my diet to mostly clean, whole foods and came across this recipe. I’m amazed. I could seriously eat this every single day! It’s so good!!!! Thank you so much! I did leave out the sambal oelek because I don’t care for spicy. This dish is seriously what my taste buds have been missing!

    1. WOO! I am so glad you found this recipe and are loving it, Rachel. Thank you for coming back and sharing your review + star rating, it really means so much to me!

  4. 5 stars
    Really LOVED this! My daughter and husband loved it too. Nice and light and it makes a good size portion with the cabbage mix in there. I added a few dashes of rice wine vinegar to finish and it was really good! Not to mention really quick to throw together. Thanks for sharing this recipe! A definite keeper to add to my stash of recipes.

    1. AMAZING! I am SO glad you found this recipe and you all are loving it, Kasey! Thank you for coming back and sharing your review + star rating, I truly appreciate it!

    1. Hi Kristy – I don’t think I would recommend freezing this recipe. The cabbage mixture texture won’t be the same after freezing. Hope you give this a try and enjoy!

    1. Yay! I am SO glad you are loving this recipe and it is a hit for you, Donna. Thank you for your review & star rating, I appreciate it!

  5. 5 stars
    This recipe checks all the boxes:
    ✅ quick and easy
    ✅ nutritious
    ✅ delicious!
    I made a double batch to make 4 generous adult-sized servings (with the suggestions to add eggs and some shredded carrots, and a small side of brown rice) and this was an absolute hit! This is perfect for meal prep. Will be making it again!!

    1. WOO! This is amazing, Veronica. I am so glad you are loving this recipe and it was a hit. Thank you for sharing your review + star rating, I truly appreciate it!

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