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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.
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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.
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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 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.
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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:
306 Comments
Sherry Smith Cook
0Just made this tonight. It was really good. I could not find ground pork or chicken at any of my grocery stores, so I made it with ground beef. I’ve got a feeling that pork will be better. If I have to grind it myself next time, I will. Going in the rotation!
Ellie
0This looks absolutely delicious. Can I just ask why it is called egg roll when there is no egg in it?
Maya | Wholesome Yum
0Thanks, Ellie! An egg roll is called an egg roll because the wrapper contains egg. This recipe doesn’t have the wrapper so does not contain any egg, but it’s all the ingredients and flavors you’d find inside an egg roll, so I still call it an egg roll in a bowl. Hope this helps!
Lynn
0Not my first go-round with this recipe because its that good. Simple, fullfilling and scrumptious is what I admire. Easy to find ingredients and it all comes together so fast with just one pan!
Maya | Wholesome Yum
0I’m glad to hear this is on repeat for you, Lynn! Enjoy (again, lol)!
Geri
0This is GREAT! I used ground beef but, otherwise, followed the recipe exactly and it turned out delicious! Thank you!!!
Maya | Wholesome Yum
0Thank you so much, Geri! It’s wonderful with ground beef, too.
Rebekah
0This was so good! I made 2 servings instead of 4. The only changes I would make for my tastes is that I would cut down the meat to use a bit less that 1/2 pound, cut the ginger down to 1 tbls and try soy sauce instead of the aminos.
Maya | Wholesome Yum
0I’m glad you liked it, Rebekah! Yes, this dish is easy to customize to your preference. 🙂
Karen
0My husband and I love this recipe. It is so easy to make and it is quick. First time I made it, I did not have Coconut Aminos so I used a low sodium soy sauce. The next time I did purchase coconut aminos sauce and I preferred the taste; less salty tasting. My husband is not on low carb diet like I am so he puts his on top of steamed rice. My 10 year old grandchild loves it too.
Maya | Wholesome Yum
0I’m so glad that you, your husband, and even your grandchild love this dish, Karen! I agree, I think it tastes better with coconut aminos (even aside from my lifestyle preference of avoiding soy). Soy sauce is totally fine if it works for you, but you might want to add less salt next time.
Margie Loewen
0Fantastic recipe! Very customizable with whatever I have on hand. Totally good for us too!
Connie
0I’ve tried other egg roll in a bowl recipes using ground beef but decided I want to try this one for more flavor. However, I only have hot ground sausage available. Do you think this would alter the flavor too much to where it doesn’t taste like classic egg roll? And if I do use the hot ground sausage would you suggest any different seasonings or omitting any of the listed seasonings? Thanks In advance for any additional insights you can offer. Can’t wait to try it regardless.
Claudia
0I am confused with the fresh ginger and the ground ginger. Is it 3/4 teaspoon of ground ginger per tablespoon of fresh?
Maya | Wholesome Yum
0Hi Claudia, No, ground ginger is much more concentrated in flavor, so the conversion is 1/4 teaspoon of ground ginger per tablespoon of fresh. This recipe has 3 tablespoons of fresh ginger, so that’s why I said to use 3/4 teaspoon of ground ginger if you want to substitute ground. Of course, it’s a stir fry so feel free to adjust to your taste. Hope this helps!
Maya | Wholesome Yum
0Hi Connie, Yes, you can definitely use hot ground sausage if you like. I haven’t done that, but have made this with regular ground sausage without any changes to the seasonings and it was still amazing.
Deanie
0Sounds tasty as well as quick.
Brenda
0This tastes just like an egg roll but without the wrapper. We love this! It’s a staple in our house now!!
Michele
0Egg Roll in a Bowl was absolutely delicious – and so very quick, just as promised. It was devoured by everyone at the table! Thank you for sharing what will now be a staple in my meal repertoire!
Sheri Earle
0Excellent recipe. Very flavourful and easy to prepare. Just what I need on a busy weeknight.
Kim
0This was a fast, tasty, satisfying dish. I used half ground pork, half ground beef. It really did taste like the filling of an egg roll. Better than take out!
PHYLISS
0Today was a massive freezer meal prep day. From the Keto Blueberry Bread, Keto Taco Soup and the Keto Egg Roll in a bowl…all I can say is that this was the most exciting and incredibly delicious keto meal prep ever! Every single one of these recipes was off the charts goodness. It’s so awesome to have someone like you bring back the love of mexican, chinese and baked goods on a low carb diet. This is definitely a keeper recipe! Absolute floored by this incredibly easy & tasty dish! 10+Stars!!!
Frank Wildensee
0I just made the “Egg roll in a bowl” recipe with a few additions. I did not use the coleslaw mix but chopped red onions, broccoli stems, carrots, and red and green cabbage.
To increase the umami, I added a splash of fish sauce and Chinkiang vinegar. I can think of many other vegetables to use and other flavor combinations to add spice and variety to this wonderful recipe.
Carol L
0I would use only toasted sesame oil. I would add in chopped water chestnuts, cilantro, lime juice. Overall good recipe.
Maya | Wholesome Yum
0Hi Carol, The reason I don’t use only toasted sesame oil is it’s not heat-safe at high temperatures, so I recommend another oil for stir frying and just add the sesame oil at the end for flavor. Those other additions sound great!
Maz
0Easy Awesome recipe and quick. The egg roll in a bowl. I added Konjac angel hair to it. My husband really liked it too. First go around I added chopped onions later on a green bell pepper. Sautéed the garlic and fresh ginger like you said in neutral veg oil. Had to add a little more oil. I cut up cabbage and carrots a few days ago and put in food processor. It was all great.
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.