Egg Roll In A Bowl

FREE 5-Ingredient Recipe EBook

GET IT NOW

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook, which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw, cabbage and sausage, cabbage soup, and cabbage salad, too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice.
• Coconut Aminos – This is a gluten-free soy sauce substitute, and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onions are my favorite finishing touch.

VARIATION: Add other veggies!

When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!

How To Make An Egg Roll Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

3. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
4. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

My Recipe Tips

This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:

• Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to.
• Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest.
• Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best.
• Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy!
• Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice).
• Noodles – Serve this over a bed of shirataki noodles, my simple roasted spaghetti squash, or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

Beef Stir Fry

Chicken Cabbage Stir Fry

Hunan Beef

Chicken Stir Fry

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.

Recipe Card

4.9 from 195 votes

☝️ Tap stars to rate or tap here to leave a review!

Egg Roll In A Bowl (Easy 15-Minute Dinner)

This egg roll in a bowl recipe uses simple basics like pork, cabbage, garlic & ginger. An easy shortcut makes it a 15-minute low carb dinner!

Cook: 15 minutes

Total: 15 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

Un-save Recipe Save Recipe Remove Ads

Email This Recipe

ALMOST DONE!

Enter your email and I’ll send it to your inbox. Plus, you’ll get new recipes every week!

Please enter your first name for your account. Your saved recipe will also be sent to your email.

RECIPE SAVED! The recipe was sent to your email. I also sent you your free login info. You can use that to access your saved recipes at My Favorites.

Like this video? Subscribe to my YouTube channel for healthy recipes!

Recipe Video

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Avocado oil ▢
• 4 cloves Garlic (minced) ▢
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger) ▢
• 1 lb Ground pork (or ground beef) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper (or more if you want it spicy) ▢
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife) ▢
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce) ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.

2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes. (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)

3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.

4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Rate recipe

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 398

Fat 29.6g

Protein 20.9g

Total Carbs 11.6g

Net Carbs 8.6g

Fiber 3g

Sugar 6.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Add Your Notes Your Notes

Sorry, an error occurred. Please try again. If this persists, please contact us here with a screenshot.

Notes are empty.

Notes already saved.

Notes saved to your account – they will be here when you come back! You can also see them on any device if you login, or in the Wholesome Yum App on iPhone or Android.

Notes saved! They will be here if you come back on this device (until you clear your cookies), but you will not see them on other devices. If you want to save them permanently, sign up for Wholesome Yum Plus.

Try More Of My Recipes

• 
  Cauliflower Potato Salad
• 
  Korean Beef Bowl
• 
  Burger Bowl
• 
  Hibachi Chicken

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.