Easy Egg Roll in a Bowl (Low-Carb Recipe)

Introduction

Tired of complicated, time-consuming dinners that leave you with a sink full of dishes? This Egg Roll in a Bowl delivers all the delicious flavors of your favorite Chinese takeout appetizer without the hassle of wrapping and frying. As someone who’s been developing Asian-inspired recipes for over a decade, I’ve perfected this deconstructed version that’s ready in just 20 minutes and uses only one pan. Whether you’re following a low-carb diet or simply looking for a quick weeknight meal, this recipe hits all the marks for flavor, nutrition, and convenience. Keep reading to discover why this dish has become a staple in thousands of homes, plus tips for ingredient selection, step-by-step instructions, and creative variations to keep things interesting.

Why This Egg Roll in a Bowl Recipe Works

• Delivers authentic egg roll flavor without the carb-heavy wrapper
• Ready in under 30 minutes with minimal prep and just one pan
• Uses budget-friendly ground meat and cabbage as main ingredients
• Easily customizable to dietary preferences (keto, paleo, Whole30)
• Perfect for meal prep—tastes even better the next day

Choosing the Right Ingredients

Best Protein Options

Ground pork is traditional for egg rolls and provides the richest flavor, but this versatile dish works beautifully with other proteins. Ground chicken offers a lighter option, while ground turkey provides a leaner alternative without sacrificing moisture. For a beef version, opt for 85/15 or 90/10 ground beef for the ideal fat content.

Cabbage Selection

Pre-shredded coleslaw mix is the ultimate time-saver and works perfectly in this recipe. If you prefer to shred your own, green cabbage provides the classic egg roll texture, while Napa cabbage offers a more delicate bite. For added nutrition and color, look for coleslaw mixes that include purple cabbage and carrots.

Aromatics and Seasonings

Fresh ginger and garlic are non-negotiable for authentic flavor—the pre-minced versions in jars work well if you’re in a hurry. When selecting green onions, look for firm stalks with bright color. For the sesame oil, always choose toasted rather than regular for that distinctive nutty flavor.

Ingredients & Prep

Protein Preparation

• 1 lb ground pork (or protein of choice)
• Bring meat to room temperature for even cooking
• Pat with paper towels if excess moisture is present

Vegetable Components

• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 14oz bag coleslaw mix (about 4 cups shredded cabbage)
• 3-4 green onions, sliced (white and green parts separated)

Sauce Ingredients

• 3 tablespoons coconut aminos or low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon white pepper
• Optional: 1-2 teaspoons sriracha or chili garlic sauce

Step-by-Step Cooking Instructions

Preparing Your Workspace

Before starting, ensure all ingredients are prepped and within reach. This recipe moves quickly once you begin cooking. Have a large skillet or wok ready on medium-high heat.

Cooking the Protein

1. Heat 1 tablespoon avocado or olive oil in a large skillet over medium-high heat
2. Add ground pork and break into small pieces with a wooden spoon
3. Cook until no longer pink, about 5-7 minutes
4. Drain excess fat if necessary, leaving about 1 tablespoon in the pan

Adding Aromatics and Vegetables

1. Add diced onion to the meat and cook for 2-3 minutes until translucent
2. Stir in minced garlic, grated ginger, and white parts of green onions, cooking for 30 seconds until fragrant
3. Add coleslaw mix and toss to combine with meat mixture
4. Cook for 3-5 minutes, stirring occasionally, until cabbage is slightly wilted but still has some crunch

Final Seasoning

1. In a small bowl, mix coconut aminos/soy sauce, rice vinegar, sesame oil, and white pepper
2. Pour sauce over the cabbage mixture and stir to coat evenly
3. Cook for an additional 1-2 minutes to allow flavors to meld
4. Remove from heat and sprinkle with green parts of onions and sesame seeds if desired

Pro Tips for Perfect Egg Roll in a Bowl

Achieving the Right Texture

Don’t overcook the cabbage—it should remain slightly crisp to mimic the texture of a traditional egg roll filling. If using pre-shredded cabbage that seems dry, add 1-2 tablespoons of water while cooking to create steam.

Tool Recommendations

A large, deep skillet or wok provides ample space for ingredients to cook evenly. A flat wooden spatula works best for breaking up ground meat and tossing the cabbage mixture without crushing it.

Storage & Reheating

This dish keeps wonderfully in the refrigerator for up to 4 days, making it ideal for meal prep. Store in airtight containers and reheat in a skillet for best results—microwaving works but may soften the cabbage too much. For freezing, cool completely and store in individual portions for up to 2 months.

Flavor Variations

Spicy Version

Amp up the heat by adding 1-2 teaspoons of sriracha, chili garlic sauce, or crushed red pepper flakes. For Korean-inspired heat, substitute with gochujang paste.

Keto/Paleo Adjustments

This recipe is naturally keto-friendly. Ensure your coconut aminos or soy sauce alternative is sugar-free. For strict paleo, use coconut aminos instead of soy sauce and ensure your vinegar is compliant.

Global Flavor Profiles

• Thai-inspired: Add 1 tablespoon of fish sauce, lime juice, and chopped cilantro
• Japanese twist: Include shiitake mushrooms and use tamari instead of soy sauce
• Korean variation: Add 1 tablespoon gochujang paste and top with kimchi

Serving Suggestions

This Egg Roll in a Bowl is substantial enough to serve as a complete meal on its own. For a more filling dinner, serve over cauliflower rice to keep it low-carb, or white rice if carbs aren’t a concern. A simple side of steamed broccoli or a crisp cucumber salad provides a refreshing contrast.

For toppings, consider:

• Extra green onions or cilantro
• Crispy fried shallots or garlic
• Sriracha or chili oil for heat
• A sprinkle of toasted sesame seeds
• A drizzle of additional sesame oil
• A sunny-side-up egg for added protein and richness

FAQs

Can I make Egg Roll in a Bowl vegetarian?

Absolutely! Substitute the meat with crumbled extra-firm tofu, tempeh, or a plant-based ground meat alternative. Add an extra teaspoon of toasted sesame oil for richness.

How do I prevent the dish from becoming watery?

If your cabbage releases excess moisture, cook uncovered for a few extra minutes to allow evaporation. You can also add 1 teaspoon of cornstarch mixed with 1 tablespoon of water at the end to thicken any excess liquid.

Can I add egg to my Egg Roll in a Bowl?

Yes! For an authentic touch, push the cooked mixture to one side of the pan, crack 1-2 eggs into the empty space, scramble until just set, then mix throughout the dish before serving.

Is this recipe suitable for meal prep?

This is one of the best meal prep recipes—the flavors actually improve overnight. Store in individual containers and reheat gently when ready to eat.

Conclusion

This Easy Egg Roll in a Bowl has revolutionized weeknight dinners for thousands of home cooks looking for quick, low-carb options that don’t sacrifice flavor. With just one pan and 20 minutes, you can satisfy your Chinese takeout cravings while keeping your health goals on track. Give this recipe a try tonight, and don’t forget to snap a photo to share with our community of over 10,000 egg roll bowl enthusiasts! Looking for more Asian-inspired low-carb meals? Check out our Keto Kung Pao Chicken or Quick Cauliflower Fried Rice next!