This Egg Roll in a Bowl recipe has all of the delicious flavors of your favorite Chinese appetizer, but without the deep-fried wrapper! Plus, all you’ll need is one skillet and less than 30 minutes to get this healthy dinner on the table.
Table of Contents
Making Asian stir-fries and takeout dishes at home is one of my favorite ways to get dinner on the table fast. And this deconstructed Egg Roll in a Bowl has been a go-to of mine for over 5 years.
I’ve served it to dozens of people of all ages. Every single time, the reaction is the same: This is incredible!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights when you need a delicious meal in a hurry.
- One Skillet: Minimal cleanup required! Everything comes together in just one skillet, making it as convenient as it is tasty.
- Simple Ingredients: Made with easy-to-find ingredients that you probably already have in your pantry, so there’s no need for a special trip to the store.
- Healthy & Flavorful: Packed with protein and veggies, this dish is a nutritious option that doesn’t skimp on flavor.
- Customizable: Tailor the recipe to your taste by adding extra veggies, swapping in different proteins, or adjusting the seasonings to make it your own!
Ingredients You’ll Need
Notes about the ingredients needed for this Egg Roll in a Bowl recipe are below. Jump to recipe for the exact measurements.
- Ground Turkey: A 93/7 ground turkey is my personal perference, but ground pork, ground chicken, or even a leaner ground beef can be used.
- Cabbage: Thinly shredded cabbage is best. You’ll need about 1 medium head of cabbage. You can also do a mixture of purple and green cabbage to give it an extra pop of color. (Learn How to Shred Cabbage if you don’t already know!)
- Carrots: Thinly shredded whole carrots or matchstick carrots can be used.
- Onion: A sweet onion is used but red or yellow may be substituted. Green onions also make a wonderful addition when serving.
- Ginger & garlic: Fresh ginger and garlic are both used to add a zippy punch of flavor. To make things easier you can buy the pre-peeled garlic and use ginger paste.
- Soy sauce: Traditional soy sauce works great if you are not avoiding soy or gluten. Tamari Sauce is my favorite soy sauce substitution if you are gluten-free; liquid coconut aminos also work well. Use low sodium soy sauce if you are watching your sodium intake.
- Vinegar: Rice vinegar delivers the most authentic flavor. Apple cider vinegar and white wine vinegar will also work, but the flavor will be different.
- Sesame Oil: Do not leave this very important ingredient out! It gives this dish a unique flavor.
How to Make Egg Roll in a Bowl
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
- Cut the veggies. It is best to slice the cabbage with a very sharp knife and cut it no thicker than ¼- to ½-inch thick. If you didn’t buy matchstick carrots, you’ll need to shred the carrots using either a large food processor or a cheese grater.
- Cook the ground meat. Cook the meat in a large skillet over medium or medium-high heat for 5-6 minutes, or until it is almost cooked through. Be sure to break up the meat as it is cooking so there are no big pieces. (I use a potato masher to do this!)
- Mix in the veggies and seasonings. Push the cooked meat to the side of the pan and add the onion and the other tablespoon of oil. Sauté for 3-4 minutes. Add shredded carrots, garlic, and ginger and sauté for 2 more minutes. Stir the vegetables and turkey together. Pour the chicken broth in the pan and scrape the bottom of it to deglaze it. Add the cabbage, soy sauce, vinegar, salt, and pepper. Stir the mixture well and cover with a lid.
- Cook the cabbage and serve. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness. Just before serving add toasted sesame oil and stir to combine. Top with green onions and toasted sesame seeds for extra flavor. Or sprinkle on some red pepper flakes for a spicy kick. You can serve it over white rice, brown rice, or cauliflower rice or enjoy it by itself!
(Learn more about how to shred cabbage if you’re not sure where to start. Or quickly julienne cut the carrots!)
What to Serve with Egg Roll in a Bowl?
This recipe is already pretty filling on its own, but you can serve it with any of these simple sides.
Asian Cucumber Salad, Air Fryer Asparagus, Chinese Green Beans are all excellent greens.
If you don’t mind carbs, serve it with Instant Pot White Rice, White Rice, Basmati Rice, or Jasmine Rice.
Or top this dish with some Asian Ginger Dressing. Want to up-level the flavor even more? Try a drizzle of some Sriracha Mayo or even this easy Peanut Sauce recipe!
Recipe Variations
There are SO many ways to make this dish your own! Experiment and find your favorite way to dig in.
- Add egg. A fried or poached egg will take this dish over the top!
- Up the veggies. Load it up with even MORE vegetables. Chinese broccoli, zucchini, and squash would taste great in here, too. Use different varieties of cabbage—green or purple cabbage both taste great!
- Lower the sodium. If you’re not on a Paleo, keto, or Whole30 diet you can use regular gluten-free soy sauce or Tamari instead.
- Save time. Opt for a coleslaw mix from the store.
- Switch up the meat. Ground beef, turkey, or pork all are fantastic in the recipe.
- Make it vegetarian. Skip the meat and go with tofu, chickpeas, or another meat alternative.
- Kick up the heat. Whip up some Sriracha Mayo.
- Give it a good garnish. Cilantro, peanuts, peanut sauce, cilantro, and lime juice are all excellent toppers.
Storage and Meal Prep
- Prep-Ahead: Chop the veggies and make any sauce you plan to use (like the sriracha mayo!)
- Storage: Store refrigerated for 3-4 days. I would not recommend freezing this recipe. Excess water will accumulate after thawing, which will cause the cabbage to become mushy.
- Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
More Simple Dinner Recipes
If you are looking for other delicious meals that are low in carbs, try one of these next:
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Egg Roll in a Bowl Recipe
This Egg Roll in a Bowl recipe has all of the delicious flavors of your favorite Chinese appetizer, but without the deep-fried wrapper! Plus, all you'll need is one skillet and less than 30 minutes to get this healthy dinner on the table.
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Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 1 small sweet onion finely diced
- 1 cup shredded carrots
- 3 garlic cloves finely minced
- 1 teaspoon finely minced fresh ginger
- ¼ cup chicken broth
- 1 small head cabbage about 8 cups shredded
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional):
- Cooked white rice
- Green onions green parts only, thinly sliced
- Toasted sesame seeds
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness. Remove from the heat and add toasted sesame oil.
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
Last step! If you make this, please leave a review letting us know how it was!
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Video
Notes
*Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
- Prep-Ahead. This is the perfect make-ahead dish, the flavor marries as it sits, so you can prepare it a couple of days in advance. Or, simply shred the carrots and cabbage the day before to have them ready.
- Storage. Store refrigerated for 3-4 days. I would not recommend freezing this recipe. Excess water will accumulate after thawing, which will cause the cabbage to become mushy. Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
- Cabbage. Freshly shredded cabbage is best.
Nutrition
Calories: 293kcal, Carbohydrates: 21g, Protein: 32g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 63mg, Sodium: 1367mg, Potassium: 909mg, Fiber: 7g, Sugar: 10g, Vitamin A: 5599IU, Vitamin C: 88mg, Calcium: 120mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe?Leave a comment below!
I made this for the first time tonight as part of my meal prep as we are in a Whole30 round. I used ground chicken as the protein and did add more sesame oil. We will have it for lunches and dinners. How do you think this will freeze? Thanks!!
I bet the ground chicken was delicious, Stephanie! Honestly, I’m not too sure how this recipe will freeze. The flavors will probably still be good but the cabbage may get a little soggy when reheating. Would love to know how it turns out for you!
Thank you!!!
You’re very welcome!! 😀
You’re very welcome! 😀
Really good! We opted to go for pork and it was delicious. We also threw a fried egg, some avocado and sriracha on top! Sooo yummy!
Now we’re talking, Mary!! Your avocado and Sriracha additions sounds delicious. Thanks so much for your comment and feedback!
Great recipe! Followed exactly and it was delicious.
Yay, Rebecca!! I’m so happy you enjoyed the dish so much. Thanks for your rating/review 🙂
Skipped the meat and started recipe with sauteing the onions. Ate as a side with our pork loin roast in place of mashed potatoes. So good! Can’t wait for the leftovers for lunch!
What a wonderful way to make this vegetarian, Stephanie! So happy you enjoyed it. Thanks for your comment and feedback 🙂
So I’m going to have to make this veg but I’ve already printed it out and will be making next week! It looks healthy and FUN! Great recipe!
Yay, Jules!! What will you be doing to make it vegetarian? Excited to hear!!
I made this tonight with ground turkey and it was delicious. This will definitely be a regular meal on our table. Thank you so much for sharing. We are trying to reduce carbs in our diets and this recipe did that. The name of this recipe is perfect too. Tastes exactly like eggrolls.
Hi Terry! So happy you enjoyed the recipe so much and that it will become a new regular in your rotation. Thank you for your comment!
I made this tonight for dinner and myself and my husband really liked it. The only change was 1/2 lb mild Italian sausage and 1/2 lb ground turkey.
Very good! Served with brown rice.
What a great idea to use Italian sausage! I bet it tasted amazing, Stephanie. Thanks so much for your comment and rating 🙂
This is one of my favorite recipes and leftovers heat up perfect!
So happy to hear that Kimberlee! And yes, leftovers are the best!! Thanks for your comment and rating!
Hi! Do you think I can used ground ginger instead of fresh ginger?
Hi Flora! Yes, you absolutely can. It won’t have quite the same taste, but will be very similar. I would try using a pinch to 1/8 teaspoon ground ginger. Can’t wait to hear what you think!
This was delicious! I added diced green pepper and I also added a couple scrambled eggs to it. I do think for me it was a bit to salty. I think next time I’ll leave out the additional salt as I feel like you get enough salty flavor from the aminos (or soy sauce depending on what you use) otherwise SO tasty! It seems pretty adaptable and would be very good with lots of other veggies too! Would probably be pretty good with some red chili flakes too kick it up a knot he with some heat! We will be adding this to our regular rotation for sure!
I am curious what you consider 1 serving? I try and track everything I eat and appreciate the notional facts already put together but would love to know what constitutes 1 serving. Thanks for the fantastic recipe!
Those additions sound delicious, Sara! And yes, it can totally get a little salty depending on the coconut aminos/soy sauce brand you use. I do not know the exact measurement for 1 serving. I generally divide it up in the pan by eyeballing it, or you can weigh the entire pan and divide it up by weight. Thank you for your comment and rating!