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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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© 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
Betty
0This looks so good, can’t wait to get recipe. Thanks Betty
Maya | Wholesome Yum
0Hi Betty, The recipe is on the recipe card above. Hope you love it!
Linda D.
0I made this tonight and it was really good. I like to put a little rice vinegar in it to give it a zing. I also put a creamy mayo, sriracha dressing on it. Tastes great. I put this in my rotation every other month.
Wholesome Yum D
0That sounds delicious, Linda! I love your idea to add rice vinegar and that creamy sriracha-mayo twist, so much flavor. I’m honored it made it into your regular rotation!
Dorothy Beckner
0I made this a couple of days ago. It is delicious. I have been using this recipe for a couple of years.
Wholesome Yum D
0That’s so lovely to hear, Dorothy! I’m thrilled it’s been a go-to for you over the years. Thanks for coming back to share!
Linda Swanekamp
0Highly recommend. Have made it with ground beef and ground pork. I slice the cabbage in the food processor, grate the carrot with it also. I don’t use sesame oil as it is a seed oil, but used olive oil. I use a wok to cook it in so I don’t have issues with cabbage falling out.
Deerokc
0Just a thought I received from Dr Mark Hyman to replace the toasted sesame oil. Toast sesame seeds then crush them in avocado or EVOO, add a pinch of Chinese 5 spice. Great way to avoid those harmful seed oils. I haven’t figured out a smooth way to “crush” toasted sesame seeds in oil without making a huge mess, I might just go with them whole.
Wholesome Yum D
0I’m so glad it worked out perfectly for you! If your husband gave it a compliment without reaching for the hot sauce, that’s a major win! Thank you for sharing, and I’m thrilled it’ll be a regular in your rotation. 🙂
Wholesome Yum D
0Thanks so much for the great feedback, Linda! I love that you’ve tried it with both beef and pork and your food processor shortcut is such a good idea. Cooking it in a wok sounds perfect, too!
Francine Salverson
0I love this recipe, even the leftovers are delicious. I added water chestnuts for a little extra crunch. Broccoli slaw works real good too.
Wholesome Yum D
0That crunch from the water chestnuts sounds like such a great addition, Francine! And I love the idea of using broccoli slaw, so glad you’re enjoying it, even the leftovers.
~Chrissie O.
0This recipe is a family STAPLE in this household: toasted sesame oil is a MUST – it adds so much flavor with just a small amount! (Liquid aminos or coconut aminos are wonderful soy substitutes for those on a low sodium diet; coconut aminos give an almost teriyaki vibe; I use a dark soy, so a small amount goes a long, long way! My mom lived a decade in Japan, and raised us on a condiment that is literally 1/2-hot mustard and 1/2-soy sauce, so I usually mix up some of that to drizzle over the top. I’ve done with pork, but also with ground boneless, skinless chicken breasts (super-lean; thank Heavens for the KitchenAid meat grinder attachment!). Then, because Mr. Keto was missing the wrapper, I took a few wonton skins (3,” cut in a bout 8-10 thin strips, and then cut into thirds), shook them apart, threw in the Air Fryer for a few minutes spritzed with nonstick Olive Oil cooking spray, and made “crispies” to sprinkle on top. This is a bowl you can inhale until you are literally stuffed and feel seriously no guilt!!! And I’m a gal who could make a meal out of egg rolls, and I’m NOT KETO!!! Just supporting a hubby who is!!! #love!!!
Wholesome Yum D
0I love hearing that this recipe has become a family staple, Chrissie! Your additions and tweaks sound incredible, especially the hot mustard and soy drizzle and those crispy wonton strips on top. What a flavorful way to support your husband’s lifestyle (and enjoy it yourself, too)!
Patrice Wike
0This Eggroll in a bowl is absolutely delicious. I like that it is quick and easy, and to boot, both my husband and granddaughter enjoyed it! I am actually making it again tonight!
Wholesome Yum D
0Awesome, Patrice! I love hearing that it was a hit with your family and that it’s already making a repeat appearance on your dinner table!
Christine
0Really good! Made it today, following the recipe, and my husband and I both loved it! Very easy to make.
Wholesome Yum D
0Christine, that’s wonderful to hear! I’m so happy both you and your husband loved it, and that it was nice and easy to make.
Yuki
0Love this dish. It is ridiculously easy, tasty, and quick to make. I am on a Keto diet and my family is not so it’s always a win when I find recipes everyone loves. This one is definitely a keeper. My youngest kid (17) loved it so much he asked me to teach him how to make it.
Wholesome Yum D
0Yuki, I love that so much, especially that your son wants to learn how to make it! It’s always a win when a keto recipe becomes a family favorite. So glad this one was a hit!
jumorand007
0Great and fast! Something to sit it on would be perfect, maybe cauliflower rice?
Maya | Wholesome Yum
0I’m glad you liked it! Yes, feel free to serve it over cauliflower rice if you like.
Natasha
0It took me longer than 15 minutes to make this (maybe 20 to prep, then 15 to cook). We really liked this as a lighter, easier to make form of eggrolls. I garnished with the sesame seeds, more green onion, cilantro, and some small dots of hoisin sauce (carby, so not much sauce). When not doing keto, I think this would go well with moo shu wrappers.
Maya | Wholesome Yum
0I’m glad you liked it, Natasha! Thank you for sharing.
Jasmine
0This was delicious and everyone loved it.
Wholesome Yum D
0That’s great to hear, Jasmine! I’m so glad it was a hit with everyone. Thanks for trying it!
Chrystal Herndon
0We tried this egg roll bowl last night with shrimp! Yummy!
Wholesome Yum D
0Ooh shrimp sounds like such a great addition, Chrystal! So glad you liked it!
Dan K
0Outstandingly good and outstandingly easy. Do think the sesame seeds finish it. IMHO Maya’s site has the most flavorful recipes. I’ve noticed other sites might have a few carbs less but usually at the sacrifice of flavor. Thank you Maya!
Wholesome Yum D
0Wow, thank you so much, Dan! That’s such a kind compliment. Flavor is always my top priority, so it means a lot to hear that you notice!
Marilyn Paul
0Quick and easy. Great way to eat healthy greens. I add Trader Joe’s cruciferous blend
Along with a bag of Cole slaw.
My whole family loves it. Ground chicken works also.
Maya | Wholesome Yum
0I’m glad to hear your whole family loves this dish, Marilyn! It sounds great with that cruciferous blend. Yum.
Patrice Wike
0This was absolutely DELICIOUS! Family loved it, and it was so easy to prepare.
Maya | Wholesome Yum
0Thank you, Patrice! I’m so happy your family loved it.
Sandi
0Delicious! I added powdered garlic as well.
Maya | Wholesome Yum
0Thank you, Sandi!
Tonya Jasper
0I have made this several times now, and it has become a household favorite. It works well with many types of ground meat, but pork is my personal favorite. I would love to try it with shrimp next time. Friends raved about it last weekend when I made it for an impromptu get-together. So easy to make and prepared with ingredients I usually have at home. Thanks for this great recipe!
Maya | Wholesome Yum
0I’m so glad you and your friends liked this recipe, Tonya! Shrimp sounds like a great idea — it’ll just cook faster. Please let me know how it goes.
Rachel Mertz
0Love how fresh, easy and filling this recipe is! I’m a vegetarian and my husband is a carnivore- so I do two versions and we are both satisfied!
Maya | Wholesome Yum
0Thank you, Rachel! That’s a very opposite combination (but totally understandable — everyone is different), so I’m happy my recipe helped you find a meal that both of you can enjoy.
Margaret
0I make this frequently since it’s so easy. I use 90% lean ground pork. I love this dish since going back for seconds isn’t a bad thing.
Maya | Wholesome Yum
0I’m so happy to hear you make this often, Margaret! Thank you.