Easy Egg Roll in a Bowl (Low-Carb Recipe) – Quick, Flavorful, and Satisfying

Skip the wrapper and keep all the flavor. This easy Egg Roll in a Bowl has everything you love about takeout—savory meat, tender cabbage, and a garlicky, gingery kick—without the extra carbs or fuss. It’s a one-pan meal that’s ready in about 20 minutes and works for lunch, dinner, or meal prep.

If you’re craving something comforting yet light, this is the recipe to make. Budget-friendly, family-approved, and full of texture, it’s a win all around.

Easy Egg Roll in a Bowl (Low-Carb Recipe) - Quick, Flavorful, and Satisfying

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 lb ground pork (or ground chicken, turkey, or beef)
• 1 tbsp avocado oil or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots) or 5 cups shredded cabbage
• 3 tbsp soy sauce or coconut aminos (for gluten-free/paleo)
• 1–2 tsp rice vinegar or lime juice
• 1–2 tsp toasted sesame oil
• 1–2 tsp sriracha or chili-garlic sauce (optional, for heat)
• 2 large eggs (optional but recommended)
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
• Sesame seeds, for garnish (optional)

Method

 

1. Brown the meat: Heat oil in a large skillet over medium-high heat. Add ground pork, break it up, and cook until browned with crispy edges, about 5–7 minutes. Season lightly with salt and pepper.
2. Add aromatics: Stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant and the onion softens.
3. Add cabbage: Toss in the coleslaw mix. Stir well and cook 4–6 minutes until the cabbage is tender but not mushy.
4. Season: Pour in soy sauce (or coconut aminos), rice vinegar, and sesame oil. Add sriracha if using. Taste and adjust salt, pepper, and sauce as needed.
5. Scramble eggs: Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set. Fold into the cabbage mixture.
6. Finish and serve: Remove from heat. Top with green onions and sesame seeds. Serve hot as-is or over cauliflower rice for an extra-filling, low-carb bowl.

What Makes This Recipe So Good

• Fast and simple: From chopping to plating, you can have it on the table in under 30 minutes.
• Low-carb and gluten-friendly: Packed with veggies and protein, and easy to make gluten-free with the right sauce.
• One pan, minimal cleanup: Everything cooks together for less mess and more convenience.
• Big flavor: Garlic, ginger, toasted sesame oil, and a splash of soy or coconut aminos make it taste like takeout.
• Customizable: Swap the protein, add heat, or toss in extra veggies—make it your own.

What You’ll Need

• 1 lb ground pork (or ground chicken, turkey, or beef)
• 1 tbsp avocado oil or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots) or 5 cups shredded cabbage
• 3 tbsp soy sauce or coconut aminos (for gluten-free/paleo)
• 1–2 tsp rice vinegar or lime juice
• 1–2 tsp toasted sesame oil
• 1–2 tsp sriracha or chili-garlic sauce (optional, for heat)
• 2 large eggs (optional but recommended)
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
• Sesame seeds, for garnish (optional)

How to Make It

1. Brown the meat: Heat oil in a large skillet over medium-high heat. Add ground pork, break it up, and cook until browned with crispy edges, about 5–7 minutes.Season lightly with salt and pepper.
2. Add aromatics: Stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant and the onion softens.
3. Add cabbage: Toss in the coleslaw mix. Stir well and cook 4–6 minutes until the cabbage is tender but not mushy.
4. Season: Pour in soy sauce (or coconut aminos), rice vinegar, and sesame oil.Add sriracha if using. Taste and adjust salt, pepper, and sauce as needed.
5. Scramble eggs: Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set.Fold into the cabbage mixture.
6. Finish and serve: Remove from heat. Top with green onions and sesame seeds. Serve hot as-is or over cauliflower rice for an extra-filling, low-carb bowl.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days.Reheat in a skillet over medium heat or in the microwave.
• Freezer: Freeze for up to 2 months. Cool completely first. Thaw overnight in the fridge, then reheat in a skillet for best texture.
• Meal prep tip: Keep garnishes (green onions, sesame seeds, sriracha) separate and add after reheating for a fresh finish.

Health Benefits

• Low in carbs: Skipping the wrapper keeps the carb count down while still delivering a satisfying meal.
• High in protein: Ground pork (or your choice of meat) and eggs help keep you full longer.
• Rich in fiber: Cabbage supports digestion and adds volume for very few calories.
• Micronutrient boost: Garlic and ginger provide antioxidants and flavor without extra sugar.
• Balanced fats: A touch of sesame oil adds healthy fats and that classic takeout taste.

Common Mistakes to Avoid

• Overcrowding the pan: Too much at once can steam the ingredients.Use a large skillet or cook in batches.
• Overcooking the cabbage: You want it tender-crisp, not soggy. Pull it off the heat as soon as it softens.
• Skipping the acid: A little rice vinegar or lime juice brightens the whole dish. Don’t leave it out.
• Heavy hand with soy sauce: Start with less, then add to taste.You can always add more later.
• Cold aromatics: Let the garlic and ginger hit a hot pan to bloom properly and release flavor.

Recipe Variations

• Chicken or turkey: Use lean ground chicken or turkey for a lighter version. Add a splash of oil to prevent dryness.
• Beef and mushroom: Swap in ground beef and add sliced mushrooms for an umami boost.
• Pescatarian: Use ground chicken-style tofu or crumble extra-firm tofu. Add a splash of fish sauce if you eat seafood.
• Keto-friendly: Use coconut aminos and go easy on the carrots.Serve over cauliflower rice.
• Extra veggies: Add bell peppers, snap peas, or zucchini. Thinly slice so they cook quickly.
• Spicy: Stir in chili crisp, red pepper flakes, or extra sriracha.
• Peanut-sesame twist: Drizzle with a quick sauce made from 1 tbsp peanut butter, 1 tsp soy or aminos, a squeeze of lime, and a little warm water.

FAQ

Can I make this recipe gluten-free?

Yes. Use coconut aminos or a certified gluten-free tamari instead of regular soy sauce, and check that your sriracha is gluten-free.

What’s the best meat to use?

Ground pork is classic and flavorful, but chicken, turkey, or beef all work well.

Choose what you enjoy and adjust seasoning to taste.

Do I have to add the eggs?

No, but they add protein and a nice, silky texture. If skipping, consider adding another 2–3 ounces of meat or tofu to keep it filling.

How can I keep it from getting watery?

Use a hot pan, avoid overcrowding, and cook the cabbage just until tender. If moisture collects, let it cook off for an extra minute with the heat slightly higher.

Is this good for meal prep?

Absolutely.

It reheats well and keeps its flavor for days. Pack with cauliflower rice and store toppings separately for best texture.

Can I use fresh cabbage instead of coleslaw mix?

Yes. Use about 5 cups of thinly sliced green cabbage.

Add a small handful of shredded carrots if you like.

What can I serve it with?

Cauliflower rice keeps it low-carb, but jasmine rice, brown rice, or lettuce cups are all great options if you’re not strictly low-carb.

In Conclusion

Egg Roll in a Bowl is the kind of weeknight recipe that checks every box: quick, tasty, affordable, and versatile. It packs in protein and veggies without sacrificing flavor, and it’s easy to tailor to your pantry. Keep this one in your rotation for stress-free meals that still feel exciting.

One pan, big flavor—done.