Egg roll in a bowl is a healthy deconstructed egg roll without the deep-frying! It’s a low-carb meal packed with veggies and flavors, ready in 20 minutes!
If you love egg rolls as much as we do, but looking for a healthier low-carb (keto) option, then this recipe is for you! It’s a meal that you can throw together in just 20 minutes, which makes it a perfect weeknight dinner.
Sometimes it’s referred to as inside out egg roll because it’s basically an egg roll filling served in a bowl (without the wrapper or the deep frying!).
Egg Roll Bowl Ingredients
- Your favorite protein – I used ground turkey, but feel free to use ground chicken, beef, or pork.
- Coleslaw mix – or shredded green cabbage, and shredded carrot. Or, broccoli slaw mix.
- Green onion, ginger, and garlic – go for fresh if possible.
- Soy sauce (or coconut aminos if strictly keto) and sesame oil for flavor!
- And finally, salt, pepper, and oil for sauteeing.
How to Make Egg Roll in a Bowl
- Cook ground turkey – Heat oil in a large pan or skillet, add the turkey and break it up into small pieces with a spatula as it cooks. Season with salt and pepper, and cook until it’s no longer pink. Drain fat if necessary.
- Add garlic and ginger, and cook for 1 minute until they’re fragrant.
- Next, add your veggies and sauce (soy sauce and sesame oil), and saute until the vegetables are softened (about 3-5 minutes). Remove pan from heat, and serve in bowls with creamy chili mayo (recipe fellows below) or sprinkle with everything bagel seasoning.
Veggie Option
You can turn this into a vegetarian meal by replacing the meat with scrambled eggs, or vegan by using tofu or tempeh instead of ground turkey.
Customize Your Deconstructed Egg Roll!
Feel free to add more vegetables to your deconstructed egg roll, such as green beans, shredded red cabbage, mushrooms, peas, sliced bell peppers, broccoli, etc.
You can also add rice noodles (not low-carb), or scrambled eggs. Sometimes I like to top my bowl with a fried egg, and it takes this egg roll bowl to the next level!
As for the flavorings, you can add things like hoisin sauce, Chinese 5 spices, and honey.
Egg Roll Sauces
The sauce is a MUST, don’t skip it! It’s my favorite part of the recipe and it really makes a big difference. You can either make your own homemade sauce, or simply use sriracha or hot sauce. Below are my favorite homemade options:
Creamy sriracha mayo – Adds creaminess and flavor to the dish, simply mix 1 cup of mayo with 2 tablespoons of sweet chili sauce, and 1 tablespoon of hot sauce or sriracha. If you like it spicier, feel free to add more sriracha.
Yum yum sauce – a hibachi restaurant classic, and my favorite sauce to have with Asian recipes. Follow this link for the recipe.
Sweet and sour sauce – ditch the store-bought bottle, and make your own! Seriously, it’s SO easy, healthier, and tastes much better than store-bought sauce.
Meal Prep and Storing
This recipe is perfect for meal prep, you can make a large batch and store in individual airtight containers for up to 4 days in the fridge.
It also reheats easily in the microwave, or in a pan over the stovetop. Reheat without any toppings, then top with fresh herbs, green onion, and sauce.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Egg Roll in a Bowl Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground meat chicken, turkey, or pork (I used ground turkey)
- salt and pepper to taste
- 2 teaspoons fresh ginger root grated
- 2 cloves garlic minced
- 1 (17-oz) bag coleslaw mix
- 2 tablespoons soy sauce or coconut aminos if strictly keto
- 1 teaspoon sesame oil
- 2 tablespoons green onion for garnish
Instructions
- Heat oil in a large pan or skillet, add the ground turkey and break it up into small pieces with a spatula as it cooks. Cook until it’s no longer pink, season with salt and pepper. Drain fat if necessary.
- Add garlic and ginger, and cook for 1 minute until they’re fragrant.
- Add your veggies and sauce (soy sauce and sesame oil), and cook until the vegetables are softened (about 3-5 minutes).
- Remove pan from heat, and serve in bowls with creamy chili mayo, sriracha, yum yum saue, or sweet and sour sauce.
Notes:
- When sautéing vegetables, add a dash of water if needed.
- This recipe is perfect for meal prep, you can make a large batch and store in individual airtight containers for up to 4 days in the fridge.
- It reheats easily in the microwave, or in a pan over the stovetop. Reheat without any toppings, then top with fresh herbs, green onion, and sauce.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tara Sapp says
It was a huge hit here! I served it over brown rice. It will become a regular.
Juliette says
This was so good! Even the picky eating hubby liked it!
Diana says
That’s so awesome, Juliette!
Pauline says
I made this yesterday and was amazed at how easy it was to throw together. So tasty. Sharing the recipe with friends!
Diana says
Yay! That’s so awesome! Thanks for the great review, Pauline!
Laurie Witwer says
I loved this! I actually doubled the amount of soy sauce and sesame oil (bc it seemed it needed it) and it turned out amazing. It was so quick and easy, too!
Diana says
That’s awesome, Laurie! It really is delicious! Glad you enjoyed it.
Hannah says
Made this last night and it was a hit! We loved it. My husband, 15 month old and I all had two servings! This is definitely going into our regular rotation. I liked that it truly was a 20 minute meal. I feel like that’s never accurate but for this one it is.
Diana says
So glad to hear that you loved it, Hannah! Thank you for taking the time to leave this awesome review!