This is the best egg roll in a bowl recipe loaded with crisp and colorful ingredients, and it’s ready to serve in only 25 minutes!
Low-carb ingredients like ground pork, mushrooms, carrots, and cabbage are cooked in a ginger garlic sauce for a delicious twist on take-out egg rolls.
Amazing Egg Roll in a Bowl
- Get all the flavor of the popular Chinese favorite without fussy egg roll wrapping or messy deep-frying and still keep it keto.
- Egg roll in a bowl is so easy to whip up in only one skillet. Or make it in the Instant Pot and save even more time, especially if you’re using frozen veggies.
- Double up this recipe and enjoy all week (or freeze some for later). Serve hot or cold as a quick and nourishing lunch and dinner.
- Save those dollars and toss in finely chopped leftover veggies from the fridge and create a new recipe every time you make it.
- Serve with wonton crisps and a Korean cucumber salad, and a refreshing pitcher of homemade iced tea.
Ingredients and Variations
- Meat: Ground pork is the traditional protein for an egg roll in a bowl recipe, but you can use leftover or fresh ground chicken or turkey.
- Vegetables: Shredded cabbage and carrots bring the crunch to egg roll in a bowl. For convenience, you can use a packaged coleslaw mix, but if you do, be aware it’s a finer shred, and cooks quicker than hand-shredded cabbage. Other veggies options are snap peas, chopped broccoli, cauliflower, water chestnuts, or bean sprouts. Oftentimes, you can find frozen Asian-style veggies to save on prep time.
- Seasonings: Ginger, garlic, soy sauce, and oil blend the flavors for that Chinese-style flavor. Make it spicy by adding some sriracha, sambal, or gochujang if desired.
- Variations: Omit the meat for other proteins like scrambled eggs, edamame, tofu, or seitan instead. A bag of coleslaw mix makes prep time a breeze, no slicing required. Bump up the nutrients and use a combination of slaw and broccoli slaw, and the kids will never know. Chopped peanuts, sesame seeds, and sliced almonds are tasty toppers for egg roll in a bowl.
How to Make Egg Roll in a Bowl
- Cook meat with onion, and drain the fat.
- Add remaining ingredients (reserving ¼ cup of chives and sesame seeds). (Full recipe below.)
- Sauté until cabbage is cooked through.
- Garnish with remaining chives, cilantro, and sesame seeds before serving.
Leftovers?
- Store leftover egg roll in a bowl in a covered container in the refrigerator for up to 4 days. Freeze extras in zippered bags for up to one month and thaw in the microwave.
- Reheat portions on the stovetop or in the microwave with a fresh splash of soy sauce. Leftovers can be added to a pita pocket or a wrap for a deliciously filling school or workday lunch! Leftover egg roll in a bowl can also be served as a topping on toasted crostini for a fun take on a classic appetizer!
More Asian Inspirations
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Egg Roll in a Bowl
This low-carb Asian-inspired dish comes together in less than 30 minutes in one easy skillet!
Equipment
Ingredients
- 1 pound ground pork or chicken
- ½ onion chopped
- 2 teaspoons grated fresh ginger
- 4 cloves garlic
- 1 cup mushrooms coarsely chopped
- 3-4 cups shredded cabbage red, green, or mixed*
- 1 cup shredded carrots
- 3 Tablespoons soy sauce low sodium
- 1 teaspoon toasted sesame oil or to taste
- ½ cup chives chopped, divided (or green part of green onions)
- fresh cilantro for garnish
- sesame seeds for garnish, optional
Instructions
- Brown pork with onion in a skillet until no pink remains. Drain fat.
- Add ginger, garlic, mushrooms, cabbage, carrots, soy sauce, sesame oil, and about ¼ cup of chives. Cook 5 minutes, or until cabbage is cooked through.
- Garnish with remaining chives, cilantro, and sesame seeds if using, and serve.
Notes
* To save time, you may use a coleslaw mix which cooks quicker. In step 2, add all ingredients except coleslaw mix, and cook 2 minutes. Then add the mix and cook 3 minutes, or until cabbage is cooked through.
- Add sriracha or hot sauce to taste.
- Refrigerate leftovers up to 4 days, or freeze for 1 month.
- Reheat in the microwave or stovetop on low.
Nutrition Information
Calories: 358 | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 530mg | Potassium: 687mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5624IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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