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Get It NowMy 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
This section explains how to choose 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 below.
- 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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
- 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.
- 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). 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:
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.
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!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
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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.)
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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.
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Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
- Nutrition info doesn’t include the optional sesame seeds.
- Recipe is from my 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.
© 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. 🙂
200 Comments
Kessa
0I make this just about every week.
Paula LeBorious
0This really is so yummy!! Once it’s gone, I think about for days!! I have made it at least 4 times so far!!
Beth
0This was so easy and delicious! This will be a staple for me. My hubs loved it too!
Tammie Giles
0Oh.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
0This is one of my favorites. I use Jimmy Dean sausage.
Rhonda Epperson
0Thank you for this awesome recipe. I am making this again tonight, it was a hit with me & my husband, thank again💃
Ashley Gleason
0Loved 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
0Thanks 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
0Wonderful flavors from such a quick recipe. I used ground chicken instead of beef and it was delicious.
Teri Cole Fox
0After 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
0Wasn’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
0I made it with tofu this time, and I’m sure beef will be great too! Thank you Maya! So easy and delicious.
Karen
0What is a sub for the coconut aminos? My sister is allergic to coconut. Thanks!
Wholesome Yum D
0Hi Karen, While it’s not something I personally use, soy sauce can be used as a substitute for coconut aminos.
Jessica Keller
0I 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.
0Hi,
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
0Hi 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
0Really 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
0We 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
0Hi Lilly, Yes this recipe freezes well. Just use a little coconut aminos if it gets dry while reheating.
Debby DOYLE
0We 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
0I 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
0Hi Bren037, Yes this recipe freezes well. Just use a little coconut aminos if it gets dry while reheating.
Lexington
0Since 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
0Love love love, accidentally got Olive oil instead of avocado but still tasted delish!!!!! Added sesame seeds
Carla
0Love this recipe! Thank you!
Howard Simons
0Really 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
0I 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
0Yum! 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
0Love the fact it is easy to prepare and good for me. Smelled great cooking and taste great!!!
Velocette Callan
0You 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
0My whole family enjoyed this recipe for supper tonight. Very nicely seasoned. Quick to make.
Xela
0This 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
0My 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
0Hi Lori, Sorry this didn’t suit your tastes. Feel free to sub the protein with your preferred meat for the recipe.
Lexington
0Hey 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
0I 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
0YUM-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
0We have Braggs Aminos, can that be used in this recipe? Is coconut aminos different?
Wholesome Yum M
0Hi 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
0This 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
0Great! 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
0Hi 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
0I 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
0Amazing and simple. The ginger sets it off! Very easy.
Kristin
0Question, 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
0Hi 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
0Thanks! So do I make as directions say or leave sesame oil off until I reheat?
Wholesome Yum M
0Hi Kristen, For best flavor, I would leave off the sesame oil and use as needed once you reheat.
Christine
0This was delish! Some time I will try it with bean sprouts.
Dianne
0This is delicious! We served it over riced cauliflower and with red pepper flakes.
Ashley
0This is divine as written. Love it! This is now a regular part of my family’s dinner rotation.
Pam Ruiz
0Hubby 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
0Hubby and I both loved this. Your recipes are delicious and easy to make as usual.
Stephanie Watson
0This 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
0Best meal ever so convenient and delicious. I prepare this once a week.
Rose
0Really 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
0Can I use brocolli slaw as a replacement.
Wholesome Yum M
0Hi Deborah, You will get a different final texture, but the recipe will still work.
Venessa
0Loved it! Was craving egg rolls so bad. Thank you.
Nancy Cooper
0This 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
0This is in our rotation every week! Simple and so good!
Colleen
0This is a fantastic recipe! New to Keto and recipes like this make it easy. Thank you for sharing.
Lori M.
0Thank 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.