Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and healthy dish that captures all the delicious flavors of a classic egg roll without the deep-frying or the wrapper.

This one-pan meal is packed with seasoned ground meat, tender cabbage, and a savory sauce, making it a perfect low-carb, keto-friendly dinner option. With minimal prep and cook time, it’s a convenient way to enjoy your favorite Asian-inspired flavors any day of the week!

Kitchen Equipment Needed

• Large skillet or wok
• Spatula or wooden spoon
• Cutting board
• Knife

Ingredients

• 1 lb ground turkey, chicken, or beef
• 1 small onion, diced
• 3 cups shredded coleslaw mix (or shredded cabbage and carrots)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 3 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional, for spice)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Directions

1. Cook the Ground Meat
   • Heat a large skillet or wok over medium-high heat. Add the ground meat and cook until browned, breaking it into crumbles with a spatula. Drain any excess fat if needed.
2. Sauté Onion and Aromatics
   • Add the diced onion to the skillet and cook until softened, about 2–3 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the Coleslaw Mix
   • Stir in the shredded coleslaw mix. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
4. Season the Dish
   • In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour the sauce over the mixture in the skillet. Toss everything to combine and cook for another 2–3 minutes to allow the flavors to meld.
5. Garnish and Serve
   • Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot and enjoy!

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 230
• Protein: 21g
• Carbohydrates: 6g
• Fat: 14g
• Fiber: 2g

Expert Tips

• Add Crunch: Top with crispy wonton strips for texture if you’re not keeping it low-carb.
• Make it a Meal: Serve over cauliflower rice or regular rice for a more filling dish.
• Spice it Up: Add Sriracha or chili paste for extra heat.

FAQs

Can I use pre-shredded coleslaw mix?
Yes, it’s a great time-saver and works perfectly for this recipe.

What can I substitute for ground meat?
You can use ground pork, chicken, turkey, or even plant-based crumbles for a vegetarian option.

Is this meal freezer-friendly?
Yes, store leftovers in an airtight container and freeze for up to 2 months. Reheat in a skillet or microwave.

Storing & Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in a skillet over medium heat or in the microwave until heated through.

Substitutions & Variations

• Low-Sodium Option: Use low-sodium soy sauce to reduce the salt content.
• Vegetarian: Substitute the meat with crumbled tofu or tempeh.
• Add Veggies: Include mushrooms, bell peppers, or snap peas for extra nutrition.

Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and healthy dish that captures all the delicious flavors of a classic egg roll without the deep-frying or the wrapper.

Print Recipe Pin Recipe

Equipment

• Large skillet or wok
• - Spatula or wooden spoon
• - Cutting board
• - Knife

Ingredients

  

• - 1 lb ground turkey chicken, or beef
• - 1 small onion diced
• - 3 cups shredded coleslaw mix or shredded cabbage and carrots
• - 2 cloves garlic minced
• - 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
• - 3 tbsp soy sauce or coconut aminos for a gluten-free option
• - 1 tbsp sesame oil
• - 1 tsp rice vinegar
• - 1/2 tsp red pepper flakes optional, for spice
• - 2 green onions sliced (for garnish)
• - Sesame seeds for garnish

Instructions

 

• **Cook the Ground Meat**
• - Heat a large skillet or wok over medium-high heat. Add the ground meat and cook until browned, breaking it into crumbles with a spatula. Drain any excess fat if needed.
• **Sauté Onion and Aromatics**
• - Add the diced onion to the skillet and cook until softened, about 2–3 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
• **Add the Coleslaw Mix**
• - Stir in the shredded coleslaw mix. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
• **Season the Dish**
• - In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour the sauce over the mixture in the skillet. Toss everything to combine and cook for another 2–3 minutes to allow the flavors to meld.
• **Garnish and Serve**
• - Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot and enjoy!