Egg Roll in a Bowl
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Published Jan 30, 2024, Updated 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
- Ground Beef and Squash Skillet
- Sriracha Cauliflower and Chickpea Sheet Pan Meal
- Healthy Orange Chicken
- Asian Chicken Lettuce Wraps
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)
So delicious! Used pickled ginger 🫚 because that’s what we had. Added chopped cashews, cilantro to the top. The kids added crushed up pita chips and they tasted like chow mein noddles.
Oh yay! So glad this recipe was a hit. I bet it was delicious with the pickled ginger. Thanks for making it and for coming back to leave a review, Allison. I appreciate it!
Super easy and we added it to leftover vegetable fried rice that I made last night. I discovered that my sesame seeds were old so didn’t use them. Definitely will purchase more for the next time. I think chopped peanuts sprinkled on the top for a little crunch would be nice also. Thanks for all your great recipes.
So glad you loved this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
Looking forward to trying this recipe. Quick question though as I am a bit confused. In the notes section that discusses adding in an egg for extra protein it mentions cooking the egg after the cabbage is cooked and then it says before adding the meat in. Are you supposed to remove the meat after it’s cooked and then cook the other ingredients?? The main recipe doesn’t mention removing the meat
Thanks
Sorry for the confusion – the original recipe had you taking the meat out after cooking then adding it back in, but I’ve since updated the recipe so everything can be cooked in one pan. I just updated the notes section about when to add the eggs. Thanks for catching this!
Such an easy meal to make and so delish!
Yay! So glad you loved this recipe, Kerry. Thanks for making it and for coming back to leave a review. I appreciate it!
Thank you for this easy , tasty meal. We’ve had it twice now. The first time, we stuck mostly to the base recipe using 99% FF turkey breast (our normal option), plus coconut aminos. It was good but, aside from spice, seemed a bit bland to us. This time, we doubled the recipe using half 99%/half 93% and half soy sauce/half coconut aminos. Plus we added in some extra red cabbage and red bell pepper. At the end of cooking, it was much more flavorful, but needed some sort of pop…a sprinkle of rice vinegar and bam! We had it last night just topped with a little crunchy chow mein noodles. Today’s plan for leftovers is lettuce wraps! And the remaining will go into a stuffed pepper for the final leftover round. Can’t wait to keep experimenting with new veggies for this!
Yay! So glad this recipe was a hit. Thanks for sharing your modifications and for coming back to leave a review. I so appreciate it!
SO good! very high protein and filling, served it over a bed of white rice! will be my go to easy weeknight dinner!!
Yay! That makes me so happy to hear. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
I love making this recipe, but honestly, I’m not sure how to log it in MFP? What is 1/3? Is there a gram or OZ measurement for that? It’s just me eating it and I generally eat it with some other vegetable or a salad. Should I just weigh the whole container and say divide by 3 o 4? I know these seems like a foolish question, but I would like to measure it accurately.
Thanks
Hi Liz! Not a foolish question. I haven’t actually weighed this recipe in grams, but I’ll try to do that next time I make it to help people better measure out portions. 🙂 I normally just eyeball the recipe and divide it by 3 when serving.
This was delicious! I’ve had other egg roll in a bowl recipes that were meh. Using ground turkey was a game changer! Dinner was also ready in less than 30 minutes! Thank you for a great recipe!
Woo!! That makes me so happy to hear, Buffie. Thanks for coming back to leave a review. It means the world to me.