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GET IT NOWMy Egg Roll In A Bowl Recipe Is Faster And Lighter Than Your Favorite Takeout
This egg roll in a bowl 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. There are so many reasons I turn to it when I don’t know what’s for dinner — and why I think it’s better than takeout:
- Totally irresistible – That’s why this dish is sometimes called “crack slaw”! My secret is the garlicky, savory sauce with a hint of sweetness, combined with the cabbage that caramelizes as it cooks.
- Tastes like (lighter, faster) takeout right at home – I developed this egg roll in a bowl recipe to taste like my favorite Asian takeout egg rolls, minus the wrapper! It’s got savory ground pork, crisp and caramelized veggies, and the perfect balance of seasonings. The contrast of flavors and textures hits all those takeout cravings. Except now you don’t have to wait for my pickup or delivery order — or deal with a whole roll-making situation.
- Clean, simple ingredients – No specialty or artificial ingredients, only common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
- One-pan weeknight dinner – Just 15 minutes, 4 simple steps, and one pan! It’s a lifesaver of a meal on busy weeknights.
- Light, feel good meal – Egg roll in a bowl is naturally low carb and gluten-free, and packed with protein and veggies. It’ll make you feel great!
- Wholesome Yum reader favorite – 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 like this one are some of the first types of foods I learned to prepare decades ago, and their speed keeps them firmly on my favorites list. (My chicken stir fry and vegetable stir fry are the other two I make most often.) If you’re a fan of quick bowl meals and egg rolls, don’t miss this one. Make it with me!
“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.”
-Ebony
Ingredients & Substitutions
Here I explain 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.
- 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.
- 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.) Of course, 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. Feel free to use low-sodium soy sauce or tamari, though. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of my natural sugar-free honey.
- Avocado Oil – For high-heat frying. Olive oil is great, too.
- Toasted Sesame Oil – For flavor. Since it’s not heat-safe, I only add this at the end after removing from 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 touches.
How To Make An Egg Roll Bowl
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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, and season it 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. (Sometimes I cook it longer to let it caramelize, kind of like sauteed cabbage.)
- 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! I always add extra garnishes on top, as shown below.
My Recipe Tips
- 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 it seems greasy.
- 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. Don’t worry, it cooks down a lot! If it doesn’t all fit at first, you can add half 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.
- This cast iron skillet is my favorite pan for this egg roll in a bowl recipe… and in general. , It’s pictured in this post, and goes from stovetop to table (or even to the oven when needed) beautifully. Any large pan you’ve got would work fine, but cast iron gets me the best browning, caramelization, and faster cooking.
- For something different, try adding other veggies. When I want to change up my bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!
Egg Roll In A Bowl (Easy 15-Minute Dinner)
My egg roll in a bowl recipe has simple basics like pork, cabbage, garlic, and ginger. An easy, 15-minute low carb dinner with takeout vibes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you make this dish perfectly.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
- Meal prep: My 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 1-2 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 better texture.
- Freeze: This meal freezes well for up to 3 months. 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.
- Note on nutrition info: I didn’t include the sesame seeds in the calculations, since they are optional, but they don’t make a big difference anyway.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Egg Roll In A Bowl
Serving Ideas
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 healthy side dishes to go with it:
- Rice – My family’s go-tos with this dish are fried rice or cauliflower fried rice, but you can also opt for plain white rice, brown rice, 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 best ones for you to try:
289 Comments
Lynne
0Awesome! The best we make this often, my husband asks for it!
Susan
0❤️❤️❤️❤️❤️❤️❤️ LOVE LOVE LOVE IT!!!!!!! 5 STAR PLUS RECIPE
4hough
0I made it last week. Doubled it for a group. We loved it. Plus it was very easy to make.
Adele
0Another delicious amazing recipe! This is so good! I make it almost once a week!
Chad
0My family can be quite particular in their flavor preferences. Typically if I can get three out of our five to approve it’s a win and I will add the meal to the rotation. This egg roll in a bowl garnered a five out of five approval though – unanimous enjoyment! I’ve made this several times now and it’s always a hit. For my family the only change I make is that I reduce the soy sauce (coconut aminos) significantly and then allow family members to season as wanted. Thank you for the winning easy dinner!
bonnie
0Amazing. And Delicious. We love it! Thank you!
Kristi
0This is so fast, easy and delicious! I used the leftovers to make cauliflower fried rice, which was an even easier meal. Definitely a keeper!
Robert
0First off, a little suggestion: When you say, “Maya Krampf is a recipe developer and USA Today best-selling cookbook author who has been creating easy, healthy recipes for more than a decade …” healthy” might better be replaced with the grammatically correct “healthful.”
Second, at the end of your Egg Roll in a Bowl recipe, you say, “4. Remove from heat. Stir in the toasted sesame oil and green onions.” ‘Oil” should be changed to “seeds”, right?
Thanks for reading. I love Asian dishes and will surely try this in my recently acquired hand-hammered carbon steel, heat-treated, and well-seasoned 14″ wok.
– Robert H.
Maya | Wholesome Yum
0Hi Robert, No, it’s oil. The sesame oil is highly recommended for flavor, while the sesame seeds are optional. I clarified the instructions on the recipe card to list them separately.
Chief
0I have made this twice now and it’s so easy and tasty. I didn’t have coconut aminos and used diced yellow onion. I added matchstick carrots for extra crunch. This recipe is a keeper.
Tee
0Loved this dish! It was so easy to make. I served it with ramen noodles. Next time I make it I think I will add some water chestnuts for more crunch.
Donna
0Very easy to make and very good! I had a craving for egg rolls and this satisfied!
Diane
0This was so awesome my husband loved it. ?
Dick
0Is the 1/4 C coconut aminos for taste only? Is there a substitute?
Wholesome Yum D
0Hi Dick, The aminos makes the sauce, you could also use soy sauce.
jean civittolo
0do you have to use avocado oil? i have so many different oils in my cupboard – don’t want to add another. also what is coconut aminos. i’d rather have recipes that don’t require me buying alot of ingredients. let me know if there are substitutes.
thank you
jean civittolo
Wholesome Yum D
0Hi Jean, You can use olive oil and coconut aminos is a soy sauce alternative.
Marcela
0I made this today and let me tell you that looks great and tastes so delicious!!! I made it using the exact same ingredients as your recipe, so easy to make and so yummy ?
Thank you for sharing your delicious recipes with us ❤️
Mg
0Excellent! Tasty and very easy with few ingredients! I used shrimp instead of meat and predominantly red cabbage with only a sprinkle of green cabbage. Will try again with ground turkey and chicken mix.
Paula B
0I served my own similar DIY recipe with diced chicken in Won Ton cups(bake wrappers in mini cupcake pan) as appetizers. It’s now a request with every invitation I receive.
Vella
0I loved it! Easy and delicious.
Debbie
0Made this tonight and it was so delicious! Thanks for a great recipe!
Lynn
0Forget take out! This was so easy and more delicious than the ‘real thing’s. Love how all the spices come together to be authentic tasting. Great job!
Sue
0Great recipe! Easy and fast to make and delicious to eat. I used ground pork and added dliced mushrooms!
PennyC
0Delicious! I used fresh cabbage because red cabbage looks wrong to me for this dish, and I subbed soy sauce for the coconut aminos. That gave me a serving count of 2.6 carb grams…pretty low. The toasted sesame oil gave it an amazing fragrance and taste.
PennyC
0I’m going to make this, but I see that 1/4 cup of coconut aminos contains 24 grams of carbs. That adds 6 grams to each 1-cup serving. As I’m at the beginning level of Atkins, I’m going wirth Kikkoman soy sauce instead.
Cecile
0Huge family favorite for several years. By the next morning any left overs are long gone!
Judie McKnight
0This is one of our favorite recipes!! We make it at least 3 times a month! didn’t have sesame oil the first time so just used olive oil and continue to make it that way.
Cynthia Knox
0Loved it!! But for some reason caused a BIG sugar spike 🙁 need to figure out why so I can have this again!
Janice
0This 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!
Greta
0I loved that it took me just 15 minutes to make it. It was so simple yet so delicious. Thanks x
Lindsey
0I 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.
Healing Tomato
0Sent 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.
Michelle
0Loved how quick and easy it was to throw everything together — had dinner ready in minutes!
Elizabeth S
0This 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.
Kathy Grant
0I 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.
Sharon trauring
0I would like to buy some ingredients today for coconut brownies. Are the ingredients marked kosher? Thanks
Wholesome Yum D
0Hi Sharon, You will have to check the ingredients in the store to make sure they are kosher.
Heather
0Delicious and flavorful! I’ve tried a number of recipes for egg roll in a bowl and this is the best one by far!
Laura
0I 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
Bonnie
0I only have regular aminos, can I use it for the cracked slaw?
Wholesome Yum D
0Hi Bonnie, Yes, that would work.
MonaLisa
0I 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!
Lisa
0I thought that there was way too much ginger and oil in the recipe. Not my favorite.
Lannette
0So simple to make and so delicious. Yet another winner.
Coonue
0Quick delicious and easy. Every time. I subbed chicken meat for beef.
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.