Shop
My
Custom
My 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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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)
By
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!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
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. If desired, sprinkle with sesame seeds.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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:
306 Comments
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!