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Egg roll in a bowl served with rice.
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4.63 from 137 votes

Egg Roll in a Bowl

This egg roll bowl combines lean protein with coleslaw mix and coconut aminos for a healthy meal that has flavor similar to an egg roll, minus the fried wrap.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Lunch/Dinner
Cuisine: Asian
Keyword: egg roll in a bowl
Servings: 3


  • 1 lb ground turkey or chicken
  • 2 teaspoons fresh ginger grated or minced
  • ¼ cup yellow onion chopped
  • 2-4 cloves garlic minced (about 1 Tablespoon)
  • 2 teaspoons toasted sesame oil
  • 1 12 - 14 oz packaged coleslaw mix or broccoli slaw
  • 3 Tablespoons coconut aminos or low-sodium tamari or soy sauce
  • 1 teaspoon sambal oelek also called Huy Fong chili paste
  • 2 green onions chopped
  • sriracha for serving (optional)
  • sesame seeds and chopped cilantro for garnish (optional)
  • cooked cauliflower rice for serving (optional)


  • 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 6-8 minutes or until the meat is no longer pink. Remove from heat and transfer to a bowl.
    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 coconut aminos and sambal oelek. Cook for another 3-5 minutes or until cabbage is tender.
    Veggies cooking in a sauté pan.
  • Add cooked meat back to the pan. Taste and add more coconut aminos or sambal, if needed.
    Egg roll in a bowl in a sauté pan after cooking.
  • Portion into bowls and top each with green onions and a drizzle of sriracha, sesame seeds and cilantro. Feel free to serve over cooked cauliflower rice for more volume and veggies.



  • Coconut aminos – feel free to use low-sodium tamari for a gluten-free option or reduced-sodium soy sauce if that's what you have in your fridge! 
  • Sambal oelek – also called Huy Fong chili paste or garlic chili sauce, this spicy condiment is a mainstay in Asian cooking. You can find it on the international aisle at your grocery store. If you don't have sambal oelek, you can use sriracha instead. If you don't want the dish to be spicy at all, simply omit it! If you like more flavor and spice, you can add more. I usually do 2-4 teaspoons!
  • Add an egg – This recipe doesn't call for eggs, but if you want to amp up the protein you can add an egg when you add the cooked meat back to the pan and toss until the egg is cooked through.
  • Servings – 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.


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