• All the beloved flavors of an egg roll — ginger, garlic, cabbage, and savory sauce — made in one pan. • Lower in carbs and calories compared to traditional egg rolls, making it great for healthy eating. • Ready in about 20 minutes, perfect for busy weeknights. • Flexible — easy to customize with your favorite protein and veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground pork, chicken, or turkey cabbage, thinly sliced shredded carrots green onions, sliced garlic, minced fresh ginger, minced (or ground ginger) soy sauce or tamari sesame oil rice vinegar or apple cider vinegar optional: sriracha or chili paste for heat optional garnish: sesame seeds, more green onions
Directions
Heat a large skillet or wok over medium‑high heat and add a small amount of oil.
Add the ground meat to the pan, breaking it up with a spoon, and cook until browned and cooked through.
Stir in the garlic and ginger and cook for another minute until fragrant.
Add the sliced cabbage and shredded carrots to the pan, stirring to combine with the cooked meat.
Pour in the soy sauce (or tamari), sesame oil, and rice vinegar. Stir well so everything is coated in the sauce.
Continue cooking for about 5–7 minutes, or until the cabbage is softened but still slightly crisp.
Taste and adjust seasoning — you can add a splash more soy sauce or a pinch of salt if needed.
Remove from heat and top with sliced green onions, sesame seeds, and a drizzle of your favorite hot sauce if you like.
Servings and timing
Serves: about 4 Prep time: 10 minutes Cook time: 10 minutes Total time: around 20 minutes
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. • Reheating: Warm in a skillet over medium heat until heated through, or microwave in short increments, stirring in between. • Freezing: This dish freezes okay without the fresh green onions — freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
FAQs
Is Egg Roll In A Bowl low carb?
Yes, because there are no wrappers — it’s mostly cabbage and protein, making it low in carbs.
Can I make this vegetarian or vegan?
Yes — swap the meat for tofu, tempeh, or a plant‑based crumbles and use a vegan soy sauce.
What can I use instead of soy sauce?
You can use tamari for gluten‑free, coconut aminos for soy‑free, or liquid aminos.
Can I add rice or noodles to this dish?
Absolutely — serve over cooked rice or toss in cooked noodles to make it heartier.
How do I make it spicier?
Add sriracha, chili flakes, or a spoonful of chili garlic sauce to taste.
What other vegetables can I add?
Try bell peppers, mushrooms, snap peas, or bean sprouts.
Is this recipe kid‑friendly?
Yes — just reduce or skip the spicy elements for kids.
Can I prepare this ahead of time?
Yes — chop veggies and make the sauce ahead, then cook quickly when ready.
What’s a good side dish with this?
Steamed rice, cauliflower rice, or simple cucumber salad pairs well.
Why is it called “egg roll” in a bowl?
It’s inspired by the flavors of a traditional egg roll — ginger, garlic, cabbage, and sauce — served “in a bowl” without the wrapper.
Conclusion
Egg Roll In A Bowl is a healthy, easy, and flavorful weeknight meal that captures all the taste of a classic egg roll in a quick skillet dish. With simple ingredients and minimal cleanup, it’s perfect for meal prep, busy dinners, or even lunch the next day. Customize it to your taste with your choice of protein, veggies, and seasonings.
Egg Roll In A Bowl is a healthy, low-carb twist on the classic egg roll, served without the wrapper. This one-pan dish is packed with savory meat, cabbage, and flavorful seasonings for a quick and satisfying meal.
1–2 tsp sriracha or chili paste (optional, for heat)
1 tbsp sesame seeds (optional, for garnish)
1 tbsp cooking oil
Instructions
Heat a large skillet or wok over medium-high heat and add the cooking oil.
Add the ground meat and cook until browned and cooked through, breaking it up with a spoon as it cooks.
Stir in the garlic and ginger; cook for 1 minute until fragrant.
Add the sliced cabbage and shredded carrots to the skillet. Stir to combine.
Pour in the soy sauce, sesame oil, and rice vinegar. Stir well to coat the mixture.
Continue to cook for 5–7 minutes, or until cabbage is softened but still slightly crisp.
Taste and adjust seasoning if needed. Add optional sriracha or chili paste if desired.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Notes
Use tamari for gluten-free or coconut aminos for soy-free options.Swap ground meat for tofu or plant-based crumbles for a vegan version.Add bell peppers, mushrooms, or snap peas for extra vegetables.Serve over rice or noodles to make it more filling.Chop veggies and mix sauce ahead of time for faster cooking.
