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.
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)
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add ground meat, breaking it apart as it browns. Cook for 5–7 minutes until cooked through.
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Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
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Add coleslaw mix and cook for about 5 minutes until slightly softened.
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In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes.
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Pour sauce into the skillet and stir well. Cook for another 2 minutes to blend flavors.
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Garnish with green onions and sesame seeds before serving.
Notes
Swap meat for crumbled tofu or plant-based alternative for a vegetarian version.
Use coconut aminos and skip rice vinegar for a keto-friendly version.
Add extra veggies like carrots, mushrooms, or bell peppers for variety.
Stir in cauliflower rice at the end for a more filling, low-carb meal.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
