Name: Egg Roll In a Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground meat (beef, chicken, or turkey); 1 tablespoon olive oil; 4 cups coleslaw mix (or shredded cabbage); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1/2 teaspoon crushed red pepper flakes (optional); 2 green onions, sliced; 1 tablespoon sesame seeds (for garnish)

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This Egg Roll In a Bowl is a quick and healthy spin on a classic favorite, transforming the flavors of a traditional egg roll into a deconstructed, low-carb meal. It’s loaded with savory ground meat, crisp cabbage, and an irresistible Asian-inspired sauce, all ready in under 30 minutes. Perfect for a weeknight dinner or easy meal prep.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground meat (such as beef, chicken, or turkey)

1 tablespoon olive oil

4 cups coleslaw mix (or shredded cabbage)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon sesame oil

½ teaspoon crushed red pepper flakes (optional)

2 green onions, sliced

1 tablespoon sesame seeds (for garnish)

directions

I heat olive oil in a large skillet over medium heat.

I add the ground meat and break it apart as it cooks, letting it brown and cook through for about 5-7 minutes.

Once the meat is ready, I stir in the garlic and ginger and let it cook for another 1-2 minutes until fragrant.

Then I toss in the coleslaw mix and let everything cook for around 5 minutes, just until the cabbage softens a bit.

In a small bowl, I whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes.

I pour the sauce over the skillet mixture and stir well, letting it cook for another 2 minutes so all the flavors come together.

Before serving, I garnish it with fresh green onions and sesame seeds.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Each serving has approximately 300 kcal.

Variations

I sometimes switch up the protein by using ground pork or a plant-based meat alternative.

For a keto version, I use coconut aminos instead of soy sauce and skip the rice vinegar.

If I’m craving extra veggies, I toss in shredded carrots, mushrooms, or bell peppers.

For extra heat, I like to add a dash of sriracha or increase the red pepper flakes.

I’ve also made this with cauliflower rice stirred in at the end for a more filling, low-carb meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I just warm it in a skillet over medium heat until heated through, or microwave it in short bursts, stirring between each one.
It also freezes well — I portion it out and freeze for up to 2 months. When I’m ready to eat, I thaw overnight in the fridge and reheat as usual.

FAQs

How can I make this recipe vegetarian?

I replace the ground meat with crumbled tofu, tempeh, or a plant-based ground meat substitute. I cook it the same way, and it still tastes amazing.

Is Egg Roll In a Bowl keto-friendly?

Yes, it’s naturally low in carbs. I use coconut aminos instead of soy sauce and make sure my coleslaw mix doesn’t contain any added sugars to keep it keto.

Can I use fresh cabbage instead of coleslaw mix?

Absolutely. I shred about 4 cups of green cabbage (or a mix of green and purple) and use it in place of the bagged mix.

What kind of ground meat works best?

I’ve tried it with beef, turkey, chicken, and even pork — all work great. It just depends on what I’m in the mood for or what I have on hand.

Can I make this spicy?

Yes, I add more crushed red pepper flakes or a splash of sriracha to the sauce if I want a little extra kick.

Conclusion

Egg Roll In a Bowl is my go-to for when I want something quick, healthy, and packed with flavor. It satisfies my craving for takeout without all the fuss or extra calories. Whether I’m meal prepping for the week or whipping up a simple dinner, this dish never disappoints.

Recipe:

Egg Roll In a Bowl

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Egg Roll In a Bowl is a fast, low-carb twist on the classic takeout favorite. It’s made with savory ground meat, crisp cabbage, and a flavorful Asian-inspired sauce—all cooked in one skillet and ready in under 30 minutes. Perfect for busy weeknights, meal prep, and anyone following a keto, Whole30, or paleo diet.

Instructions

Heat olive oil in a large skillet over medium heat.
Add ground meat, breaking it apart as it browns. Cook for 5–7 minutes until cooked through.
Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
Add coleslaw mix and cook for about 5 minutes until slightly softened.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes.
Pour sauce into the skillet and stir well. Cook for another 2 minutes to blend flavors.
Garnish with green onions and sesame seeds before serving.