Egg Roll In A Bowl

Name: Egg Roll In A Bowl (Easy 15-Minute Dinner!)
Cook time: 15 min
Total time: 15 min
Ingredients: 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 ((or 1-2 tablespoons more if you like)); 2 tsp Toasted sesame oil; 1/4 cup Green onions; Sesame seeds ((optional, for garnish))

Jump to recipeThis 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!

By Maya Krampf

177 Comments

Free: Healthy Freezer Meals Recipe Ebook

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Table Of Contents show

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

Egg roll bowl stir fry in a skillet with wooden spatula.

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.

Egg roll in a bowl recipe ingredients measured out.

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).

Coleslaw mix and coconut aminos added to the skillet and sauteed.

Finished egg roll in a bowl recipe with garnishes.

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.
Asian Mains – Egg rolls are a classic side to Asian mains like teriyaki chicken or black pepper chicken.

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

Recommended Tools

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

Pin It For Later!

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

Leave a Review or Question Cancel reply

177 Comments

Kessa
0 June 2, 2022Reply

I make this just about every week.
- Paula LeBorious
  0 July 9, 2022Reply
  
  This really is so yummy!! Once it’s gone, I think about for days!! I have made it at least 4 times so far!!
Beth
0 May 5, 2022Reply

This was so easy and delicious! This will be a staple for me. My hubs loved it too!
Tammie Giles
0 April 24, 2022Reply

Oh.My.GOODNESS!!! I just made this for the first time and I can tell it will be my new obsession! I didn’t make any substitutions, but after reading the comments I added bell peppers, broccoli, baby corn (I was pleasantly surprised at the carb count for baby corn compared to regular corn!), and then finally some Swerve sweetener. Then I made wraps using low carb tortillas. I’m pretty sure I could live on this! As always, THANK YOU for your easy and delicious recipes!!! I’ve been eating keto for about 4 years thanks to this website—I never bother to look anywhere else anymore.
Kyle Anne
0 April 3, 2022Reply

This is one of my favorites. I use Jimmy Dean sausage.
Rhonda Epperson
0 February 24, 2022Reply

Thank you for this awesome recipe. I am making this again tonight, it was a hit with me & my husband, thank again💃
Ashley Gleason
0 February 8, 2022Reply

Loved the recipe! I did add extra garlic, ginger, and onion. Plus more red pepper and it was a hit for sure! Will absolutely make again.
Helene Bahnman
0 January 19, 2022Reply

Thanks for a quick and tasty recipe to make. I omitted the salt, as the coconut aminos add enough salt for our taste, and hubby is on a salt restricted diet. I made the recipe using ground pork. I will be making this again.
Becky
0 January 17, 2022Reply

Wonderful flavors from such a quick recipe. I used ground chicken instead of beef and it was delicious.
Teri Cole Fox
0 January 16, 2022Reply

After adding sesame oil and eating can I reheat to eat more the next day even with sesame oil in it, and also can I freeze batches?? It’s only me, I make a lot to last a while. Thanks so much, Teri in texas.
Lisa
0 January 4, 2022Reply

Wasn’t sure if my family would like this when I made it. I didn’t have ground beef, so I used deer meat. Also, didn’t add green onions. It was a hit. Will need to make it again.
Kate Cordova
0 January 1, 2022Reply

I made it with tofu this time, and I’m sure beef will be great too! Thank you Maya! So easy and delicious.
Karen
0 September 28, 2021Reply

What is a sub for the coconut aminos? My sister is allergic to coconut. Thanks!
- Wholesome Yum D
  0 September 29, 2021Reply
  
  Hi Karen, While it’s not something I personally use, soy sauce can be used as a substitute for coconut aminos.
Jessica Keller
0 September 24, 2021Reply

I just had to comment on this one – this is SO GOOD!! I made spaghetti for the kids and this for my low-carbin’ hubby and I and I was simply head over heals on the first bite! I would like to try it with ground pork next time and maybe add some mushrooms! YUM!
Crystal B.
0 September 17, 2021Reply

Hi,

I have a question about sesame oil. You say to not use it for cooking because it may release carcinogens. Where is that information from? I’ve also seen some claims that studies show cooking with sesame oil is protective against cancer. I’m just trying to get to the bottom of it. I like the flavor of foods cooked with sesame oil.

Thanks,
Crystal
- Wholesome Yum M
  0 September 18, 2021Reply
  
  Hi Crystal, Toasted sesame oil already has developed flavors from the toasting process. Using it for cooking applications will create a bitter or burnt taste in addition to the carcinogens. If you want to cook with it, then switch to regular sesame oil, which has a higher smoke point. Although not a keto-friendly oil, it is a better choice to cook with over toasted sesame. I hope this helps to clarify.
Muja
0 August 28, 2021Reply

Really enjoyed this, I was making 4 portions but I didn’t have quite enough coleslaw so I added konjac noodle (2 serves) Hubby says I should cook it regularly!
Lilly
0 July 14, 2021Reply

We really like this. Made it several times but it’s a lot for two people at one meal. I could half it, but what I’d rather do is freeze half for later.
Does it freeze well?
- Wholesome Yum M
  0 July 14, 2021Reply
  
  Hi Lilly, Yes this recipe freezes well. Just use a little coconut aminos if it gets dry while reheating.
Debby DOYLE
0 April 29, 2021Reply

We loved it! It was so easy to make. This will definitely be our meal rotation. I had all the ingredients at home, so it was for a quick week day meal.
bren037
0 April 19, 2021Reply

I have made this recipe more than once and it’s amazing! I love how easily it comes together. Only question I have is do the left overs freeze well? That’s assuming there are any!
- Wholesome Yum M
  0 April 19, 2021Reply
  
  Hi Bren037, Yes this recipe freezes well. Just use a little coconut aminos if it gets dry while reheating.
Lexington
0 March 30, 2021Reply

Since discovering this recipe, I’ve made it at least four times. It’s fast, easy, versatile. I’ve used ground beef, ground pork, and a combo. I have to admit the combo and ground pork really make this recipe taste like the filling of an egg roll in a bowl! I am always amazed how Maya makes keto cooking easy, tasty, and nutritious. This is definitely in my rotation. (I shared some with a co-worker and she asked for the recipe. I happily sent her here.) Tasty and less than 30 minutes time! Another Wholesome Yum win!
Elaine Mercado
0 March 3, 2021Reply

Love love love, accidentally got Olive oil instead of avocado but still tasted delish!!!!! Added sesame seeds
Carla
0 February 24, 2021Reply

Love this recipe! Thank you!
Howard Simons
0 February 15, 2021Reply

Really tasty dish! I followed the recipe, except only had a 12 oz bag of cole slaw mix, so beefed it up with more veggies – sliced shiitake mushrooms, broccoli stems, carrot, jalapeño and bell pepper. And used the classic ground pork. This may have been a mistake, as the dish ended up a bit greasy. If I make it again, I’ll drain the meat before adding the veggies, or use lean ground beef
Judy
0 February 11, 2021Reply

I changed my diet to low carb, lazy KETO, a year ago and have been craving Chinese food. I made this without the meat, added a few red bell peppers, mushrooms, red pepper flakes and broccoli with the coleslaw. Next time I will decrease the aminos and maybe a little less green onions, but it was AMAZING!!! I did not add any salt or pepper. I thank you so much for the recipe and will most likely eat this at least once a week.
Donna
0 February 4, 2021Reply

Yum! I love this recipe! I make it with chicken sausage, and have added extra vegetables such as yellow bell pepper or baby portobello mushrooms. It’s great with either added. The sesame oil, garlic, and fresh ginger are perfect seasonings. Plus, I’m so glad to learn about coconut aminos. I’d never heard of them before, and love the flavor!
Alicia Hamm
0 January 26, 2021Reply

Love the fact it is easy to prepare and good for me. Smelled great cooking and taste great!!!
Velocette Callan
0 January 17, 2021Reply

You could always roll this up in egg crepes if you want an egg roll type of thing. My dad used to do that for my mum all the time and they were yummy. Just whisk eggs, with salt and pepper and your are good to go.
Lisa
0 January 14, 2021Reply

My whole family enjoyed this recipe for supper tonight. Very nicely seasoned. Quick to make.
Xela
0 January 12, 2021Reply

This is my fave recipe on the internet for crack slaw! Easy, straightforward, yummy, & everyone in my house loves it. Perfect ratio of everything. Thank you so much for sharing with us! 🙂
- Lori
  0 February 23, 2021Reply
  
  My husband and I made this for dinner sorry to say there was nothing egg roll about this . Maybe you could try chicken that would be more egg roll then hamburger
  - Wholesome Yum M
    0 February 23, 2021Reply
    
    Hi Lori, Sorry this didn’t suit your tastes. Feel free to sub the protein with your preferred meat for the recipe.
  - Lexington
    0 March 30, 2021Reply
    
    Hey Lori, try ground pork or ground poultry instead. I found ground pork worked best and a tsp of Chinese Five Spice added gives this recipe that authentic egg roll filling flavor. I’ve also cut the cabbage back and added bean sprouts. Now that’s egg rolling. 🙂 Try once more with those suggestions. This recipe is definitely in my rotation.
Michael Schultz
0 January 10, 2021Reply

I love this recipe. I have made it multiple times. I make it exactly as written, although, sometimes I leave off the toasted sesame oil. The flavor of the garlic, ginger and coconut aminos are what keep me coming back.
Rayna Jenkins
0 January 4, 2021Reply

YUM-O! This was absolutely delicious. I love egg rolls & this recipe is perfect for when I am craving them! Perfect for lunch or dinner!
Bev
0 December 16, 2020Reply

We have Braggs Aminos, can that be used in this recipe? Is coconut aminos different?
- Wholesome Yum M
  0 December 17, 2020Reply
  
  Hi Bev, I don’t recommend using that brand. It’s made of soy, which is avoided on clean keto, and very salty compared to coconut aminos.
Rick K
0 December 10, 2020Reply

This is one of my favourite keto recipes. One thing you can use instead of coconut aminos – if you can’t find them or they’re too expensive – is just to use wheat-free soya sauce. It’s pretty easy to find.
Steph
0 November 14, 2020Reply

Great! Thank you for this simple and quick recipe. It’s healthy and yummy! Only negative, your page is full of ads and pop-ups so it makes it difficult to view and scroll.
- Wholesome Yum M
  0 November 15, 2020Reply
  
  Hi Steph, Thanks for your feedback! I have a membership that includes browsing the website without ads. You can read more about it here: Wholesome Yum Plus.
Samantha Murdoch
0 November 13, 2020Reply

I have made this recipe so many times now! I usually go for easy so canned chicken breast or leftover roast with a bag of cole slaw mix or broccoli slaw is perfect! Sometimes I add celery, or other veggies. Just amazing!
Crystal porter
0 October 28, 2020Reply

Amazing and simple. The ginger sets it off! Very easy.
Kristin
0 October 22, 2020Reply

Question, can I freeze this? If I do, whats best way to reheat? Also, should I leave seame oil off until I do eat it?
- Wholesome Yum M
  0 October 22, 2020Reply
  
  Hi Kristin, Yes you can freeze this dish. You can reheat (after thawing) it in a saute pan. You may need to add a small amount of coconut aminos to refresh the dish, but it will re-heat well.
  - Kristin
    0 October 24, 2020Reply
    
    Thanks! So do I make as directions say or leave sesame oil off until I reheat?
    - Wholesome Yum M
      0 October 24, 2020Reply
      
      Hi Kristen, For best flavor, I would leave off the sesame oil and use as needed once you reheat.
Christine
0 October 15, 2020Reply

This was delish! Some time I will try it with bean sprouts.
Dianne
0 September 29, 2020Reply

This is delicious! We served it over riced cauliflower and with red pepper flakes.
Ashley
0 September 18, 2020Reply

This is divine as written. Love it! This is now a regular part of my family’s dinner rotation.
Pam Ruiz
0 September 14, 2020Reply

Hubby and I are so obsessed. This is like my 10th time making it. It is so easy! We add a thinly sliced yellow onion to ours which gives it a nice twist but not so good for Keto. I have passed this on to all my friends and family.
Cindy
0 September 10, 2020Reply

Hubby and I both loved this. Your recipes are delicious and easy to make as usual.
Stephanie Watson
0 September 7, 2020Reply

This was delicious…perfect lunch meal prep. I love egg rolls and this is a great substitute for when my craving hits. The only thing I do differently is add a tablespoon of siracha to add some heat while cooking. Plus this is very filling. It is the only thing I need for lunch
Tasha
0 August 23, 2020Reply

Best meal ever so convenient and delicious. I prepare this once a week.
Rose
0 August 20, 2020Reply

Really liked this recipe. I added some thin sliced mushroom, julienned water chestnut, bean sprouts and shredded book chop to the recipe. I also added about 1/4 chicken broth to add moisture. I cooked it much less than 6 min with the lid on so veggies were still a little al dente. After removing lid I added less than 1/2 pkg sweet potato glass noodles that had been cooked and tossed with sesame oil. The dish was delish but did gain Some carbs with the noodles. Will make this again, it’s very versatile.
Deborah D
0 August 16, 2020Reply

Can I use brocolli slaw as a replacement.
- Wholesome Yum M
  0 August 16, 2020Reply
  
  Hi Deborah, You will get a different final texture, but the recipe will still work.
Venessa
0 July 22, 2020Reply

Loved it! Was craving egg rolls so bad. Thank you.
Nancy Cooper
0 July 9, 2020Reply

This recipe is the AWESOME! Me and hubby loved it. Full of flavour. It is so good and is destined to be a family fave! Thanks, Maya!
Tracy
0 July 6, 2020Reply

This is in our rotation every week! Simple and so good!
Colleen
0 June 23, 2020Reply

This is a fantastic recipe! New to Keto and recipes like this make it easy. Thank you for sharing.
Lori M.
0 June 21, 2020Reply

Thank you for this recipe. I found the dish “blah” until I realized I had left the sesame oil and green onions on the counter. They make quite a difference. I added cabbage at two intervals, the second went in halfway through the cooking time of the first. The technique was mentioned on another site so the cabbage both be tender and crisp. Unfortunately, I didn’t love the dish until I added duck sauce which is unsurprising since that is my reaction to standard egg/spring rolls. I took my cue from the spice lovers with earlier posts using sugar free (SF) sweet chili sauce. I found that Polaner’s SF apricot jam with fiber (2 net carbs per tbsp) makes for a very decent duck sauce when whisked together with 1 1/2 tsp of vinegar, 1tsp powdered erythritol, a dash of Chinese 5 spice and a 1/4 tsp of SF sweet chili sauce (to taste) . Hope these two pointers can enrich someone else’s experience.