Egg Roll in a Bowl
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Last updated on Oct 29, 2024
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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!
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.
Why I 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, with a minimal prep work 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 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.
How to Make Egg Roll in a Bowl
Step 1: Brown ground meat 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.
Step 2: Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Portion into bowls and serve.
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.
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.
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. I actually have a tofu egg roll in a bowl recipes in my cookbook, Mostly Veggies.
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 more sriracha or chili crisp. If you want something crunchy try serving this dish topped with chopped peanuts or almonds. If you’re an aioli lover you can mix sriracha with mayo for a spicy aioli to top this meal off with something creamy! Lately we’ve been topping our bowls with a drizzle of yum yum sauce.
- 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.
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
- Asian Chicken Sheet Pan Meal
- Easy Tofu Stir-Fry
- Sriracha Cauliflower and Chickpea Sheet Pan Meal
- Healthy Orange Chicken
- Asian Chicken Lettuce Wraps
- Korean Beef Bowl
Be sure to check out the full collection of healthy dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Egg Roll in a Bowl
Ingredients
- 1 lb ground turkey or chicken
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 1 12-14 oz package coleslaw mix
- ¼ cup low-sodium soy sauce, tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 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.
- Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Taste and add more soy sauce or sriracha, if needed.
- Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce, sriracha or chili crisp, if desired.
Video
Notes
- Topping idea – Lately when I make this, I’ve been topping my bowl with a drizzle of yum yum sauce, which adds a little creaminess and makes the bowl really flavorful.
- 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.
- 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 everything is cooked, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- Large Skillet (I like this cast iron one from Lodge)
Fed the fam and my son’s group of friends. It was a hit all around.
Woo! Amazing news. So glad this recipe was a hit with everyone. Thanks for sharing!
This recipe brought back memories of my mother’s quick cabbage un-rolls – all the ingredients of cabbage rolls, but in one pan with the cabbage shredded. We could top it with our choice of sauce at the table. We never chose tomato, oddly. My grandmother was an immigrant from Eastern Europe as a baby. She grew up on NYC’s Lower East Side, a very diverse neighborhood. For some reason, she only ate her cabbage rolls with soy sauce and that’s still my favorite. For this egg un-roll, I’d splurge with a dribble of sweet chilli sauce.
I love this, Carol. Thank you for sharing such a special memory. The soy sauce and sweet chili sauce combo sounds amazing—I’m so glad this recipe brought back a connection to your family’s cooking!
Hey, I’m new here and glad to be so!
I’ve never worked with frozen ginger cubes??? How does amount transfer, added liquid, purchase I believe you said?… can you just tell me a little about how these work, please?
Thanks ahead of time Amy
Hi Amy — welcome, I’m so glad you’re here! Totally get the confusion — frozen ginger cubes can be a little unfamiliar at first, but they’re super easy to use once you get the hang of it. The ones I linked in the post are pre-portioned and each cube equals about 1 teaspoon of freshly grated ginger, so for this recipe I use 2 cubes. You just pop a cube out of the tray and add it straight into your recipe in the the skillet. There’s a tiny bit of water added to help the ginger freeze and hold its shape, but it won’t affect your recipe at all. Hopefully that helps. Let me know if you have any additional questions. 😊
Sooo good even my three year old ate it!!
Yay! So glad this recipe was a hit. And the fact that your 3 year old loved it is a huge win! Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
This was so delicious and flavors were even better the next day. Thank you for all your yummy recipes!
So glad you loved this one! This is a fave in our household. Thanks for coming back to leave a review. I so appreciate it!
Anyone try using the egg white wraps as an egg roll wrapper? I am giving a try next time just seeing if anyone had any experience with it yet. So good – I love a recipe that is good on its own, but also is open for some additions like so many folks have done.
Ooh, using egg white wraps as an egg roll wrapper is such a creative idea — I haven’t seen anyone try it yet, but I’d love to hear how it turns out if you do! Keep me posted if you give the wraps a go. 🙂
I have made this twice, once with ground chicken and once with ground beef and served with cauliflower rice. Both versions tasted great! I have to say that this is one of the easiest meals to throw together.
Yay! So glad you’re loving it! I love that you’ve tried it with both chicken and beef—and pairing it with cauliflower rice is such a great low-carb option. Thanks for coming back to share! 💛
As many have already said…loved it! Easy and healthy and quick and yummy… Thank you!
My changes as an fyi – I did add two eggs as suggested and julienned a red bell pepper, added to onion mix. I made my own stir-fry sauce just because we love it… soy sauce, rice vinegar, veg broth, sesame oil, garlic and ginger minced, honey (lots of good recipes out there). Made a little over a cup and used it all.
My husband asked if I could make a double batch of this next time so yay!
Yay! I’m so happy to hear you loved it—and that your husband is already requesting a double batch! Your additions sound amazing, especially the homemade stir-fry sauce. That combo of soy sauce, rice vinegar, sesame oil, and honey is always a winner! Thanks so much for sharing your tweaks and for taking the time to leave such a kind review. I truly appreciate it!
Winner! Made this tonight – my boyfriend loved it so much I made a second round the same night so he could have leftovers for lunch tomorrow.
Love that this was simple, straightforward, and so quick.
Thank you! 💗
Yay! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it!
Delicious and straightforward to make – thank you!
Yay! So glad you loved this recipe, Allison. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this for meal prepping and it was absolutely delicious! I was just a little confused about weather the nutrition facts at the end of the recipe is including or excluding the rice. I only ask because it said the rice was optional. Definitely will be a new staple recipe!
So glad you enjoyed the recipe, Rachel! The nutrition facts don’t include the cauliflower rice, so if you add it, the calorie and carb count will be a bit higher. Hope that helps! Thanks for leaving a review, I really appreciate it. 🙂