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This quick and easy egg roll in a bowl recipe (sometimes called “crack slaw” because it’s so irresistible) is just about the simplest healthy dinner you can make. Stir fry recipes like this one are one of the first types of meals I learned to prepare, and they are still a favorite at my house because they are so fast. You can have this one on the table in just 15 minutes, and it tastes just like an egg roll minus the wrapper!
This dish has been so popular with readers that I even included it in my first cookbook, which is filled with easy low carb meals. Whether you’re following a low carb diet or just looking for a quick weeknight meal, an egg roll bowl checks all the boxes. (Plus, it’s a refreshing change from heavier low carb foods like keto pizza or keto bread.)
Why You’ll Love This Egg Roll In A Bowl Recipe
- Rich takeout flavor
- Tender ground pork and veggies
- Garlicky, savory, and slightly sweet sauce
- No specialty ingredients, cornstarch (or cornstarch substitutes), flour roux, sugar, or rice
- 4 super easy steps
- Lightning fast — just 15 minutes total time!
- Naturally healthy, low carb, paleo, whole30, and keto egg roll in a bowl
- Easy one-pan meal
Ingredients & Substitutions
This section explains how to choose the best egg roll in a bowl ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocado Oil – For frying. I used avocado oil for its neutral taste and benefits, but avocado oil or any other heat-safe oil will do just fine.
- Garlic & Ginger – This egg roll in a bowl recipe uses fresh minced garlic cloves and grated fresh ginger, but you could substitute 2 teaspoons jarred garlic (or 1/2 teaspoon garlic powder) and 3/4 teaspoon ground ginger for convenience.
- Ground Pork – Older versions of my recipe used ground beef, but now I use ground pork because it’s a more classic choice for egg rolls. Feel free to use ground beef if you like, or even ground turkey or ground chicken.
- Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat.
- Coleslaw Mix – Making 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 soup, and cabbage salad, too.) However, a chopped head of cabbage with shredded carrots would work as well. 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 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 zero sugar honey for a keto egg roll in a bowl.
- Toasted Sesame Oil – Add this at the end after removing from heat, because it is not safe for high heat.
- Garnishes – Sesame seeds and green onions make the perfect finishing touch.
VARIATION: Add other veggies!
You can add other vegetables such as onions, bean sprouts, or bell peppers to change up your egg roll bowls.
How To Make Egg Roll In A Bowl
This section shows how to make an egg roll bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the aromatics. Heat avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
- 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.
TIP: Drain the meat if needed.
Most of the excess oil cooks away at this temperature, but you can drain it if you like.
- Cook the egg roll bowl. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
- Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using).
- Store: Allow the egg roll in a bowl to cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Meal prep: This meal stores well, so you can prepare it ahead and portion into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix), then stir fry right before serving.
- Reheat: Warm up leftovers in the microwave for 1-3 minutes depending on the portion size, or reheat on the stovetop over medium heat.
- Freeze: Cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating, or reheat from frozen in the oven.
What To Serve With Egg Roll In A Bowl
Reminiscent of my Asian chicken lettuce wraps (but without the lettuce!) and chicken cabbage stir fry (but with beef instead of chicken), this egg roll in a bowl recipe can be a main course all on its own, or you can pair it with other Asian recipes for a complete feast.
If you want to make it more hearty, here are some popular side dishes to go with it:
- Rice – Fried rice or cauliflower fried rice are classic side dishes, but you could also serve this dish with simple white rice, brown rice, or plain cauliflower rice.
- Noodles – Serve this over a bed of shirataki noodles, simple roasted spaghetti squash, or your favorite pasta.
- Sauce – Drizzle spicy mayo (or just sriracha) on this dish for a flavor-packed finish.
More Easy Stir Fry Recipes
Simple stir fry recipes are my favorite. 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!
- Large Cast Iron Pan – My favorite pan ever, pictured above! It goes from stovetop to table (or even to the oven if 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.
Egg Roll In A Bowl
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
Egg Roll In A Bowl (Easy 15-Minute Dinner!)
This egg roll in a bowl recipe uses simple basics like pork, ginger, garlic & cabbage. An easy shortcut makes it a 15-minute low carb dinner!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
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.)
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.
Remove from heat. Stir in the toasted sesame oil and green onions.
Last Step: Leave A Rating!
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Serving size: 1 cup
- Nutrition info doesn’t include optional sesame seeds.
- Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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This egg roll bowl recipe is really delicious. I love how easy it is to make, and the ingredients are simple. This is the best option for dinner. Would cook some on the weekend!
I loved that it took me just 15 minutes to make it. It was so simple yet so delicious. Thanks x
I made this for dinner last night and it was great! I used pork but next time I might mix it up and use ground chicken or turkey. In spite of some of the comments I used the full amount of ginger and I have no regrets! I thought it made it super flavorful and fresh tasting.
Sent this recipe to my friend and she loved it. She said it was so easy to make and the ingredients were not expensive. She will be making this frequently.
Loved how quick and easy it was to throw everything together — had dinner ready in minutes!
This was really good. The only alteration I made was using olive oil instead of avocado oil but that really makes no difference. This was satisfying and delicious, the flavors were perfect. Will be making again.
I make a similar recipe to this one, but I use Braggs aminos instead. I also add a fried egg to the dish by making well in the bottom and tossing until cooked through. I also add toasted pepitas (pumpkin seed kernels which are very low carb). It is great as a leftover too.
I would like to buy some ingredients today for coconut brownies. Are the ingredients marked kosher? Thanks
Wholesome Yum D0
Hi Sharon, You will have to check the ingredients in the store to make sure they are kosher.
Delicious and flavorful! I’ve tried a number of recipes for egg roll in a bowl and this is the best one by far!
I think this was a delicious recipe, I would start with 2 tbsp of amino soy sauce, instead of 1/4 cup, a bit salty, but other than that, oh and maybe 3 tbsp ginger, minced. Ginger can be quite strong so I suggest starting a little lighter you can always add more the next time you cook it. Overall this is really good, just a little salty. I think next time I am going to add an egg, and see if the added texture adds a bonus
I love the recipes I find here!! My husband is diabetic so I make all his food plus I have another diet I need to follow for health reasons. So, needless to say I spend a lot of time in the kitchen preparing food. The recipes save me! This recipe like so many on this website. Is easy to repair and absolutely delicious! My husband loved it! Thank you for all your great recipes!!
I only have regular aminos, can I use it for the cracked slaw?
Wholesome Yum D0
Hi Bonnie, Yes, that would work.
I just made this for dinner tonight. Although I didn’t have enough sesame oil, it was very tasty. I’m sure it will be excellent when I make it next time with the full amount of sesame oil Thank you, Maya!
I thought that there was way too much ginger and oil in the recipe. Not my favorite.
So simple to make and so delicious. Yet another winner.
What have you done?!?! I’m INHALING this like I haven’t eaten in years. It’s such a perfect balance of flavors AND gives me that takeout fix at a fraction of the cost and with none of the hassle. I read the reviews and tried to temper my excitement…it’s totally worth the hype. I’ll make this my special occasion treat rather than a meal in the rotation. I refrigerated a meal and froze a meal. Can’t wait to see how they turn out reheated!
Quick delicious and easy. Every time. I subbed chicken meat for beef.
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