Egg Roll In A Bowl

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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.)

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.

1. 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.
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.

TIP: Drain the meat if needed.

Most of the excess oil cooks away at this temperature, but you can drain it if you like.

3. Cook the egg roll bowl. 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).

Storage Instructions

• 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!

Hunan Beef

Vegetable Stir Fry

Chicken Cabbage Stir Fry

Chicken Stir Fry

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

4.87 from 116 votes

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!

Cook: 15 minutes

Total: 15 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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• 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 ▢
• 1/4 cup Coconut aminos ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

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.

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Recipe Notes

Serving size: 1 cup

• Nutrition info doesn’t include optional sesame seeds.
• Recipe from The Easy Keto Cookbook.

Nutrition Facts

Amount 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

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Chinese

Keywords: egg roll bowl, egg roll in a bowl, egg roll in a bowl recipe

Calories: 398 kcal

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