Here’s a quick and healthy “Egg Roll in a Bowl” recipe—everything you love about an egg roll without the wrapper. It’s savory, slightly crunchy, and perfect for a low-carb meal.
🥬 Egg Roll in a Bowl
⭐ Serves: 4
⏱ Total Time: 20–25 minutes
🧾 Ingredients
- 1 lb (450 g) ground pork, chicken, or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced (or ½ tsp ground ginger)
- 4 cups shredded cabbage (green or mix of green + purple)
- 1–2 carrots, julienned or shredded
- 2–3 green onions, sliced
- 2–3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (optional, for tang)
- 1 tsp sriracha or chili garlic sauce (optional, for heat)
- Salt & pepper to taste
- Sesame seeds for garnish (optional)
🔪 Instructions
1. Cook the meat
- Heat a large skillet or wok over medium-high heat.
- Add ground meat and cook until browned, breaking it into small pieces.
- Drain excess fat if needed.
2. Sauté aromatics
- Add onion, garlic, and ginger.
- Cook 2–3 minutes until fragrant and softened.
3. Add vegetables
- Stir in cabbage and carrots.
- Cook 4–5 minutes until cabbage starts to wilt but still has some crunch.
4. Season
- Add soy sauce, sesame oil, rice vinegar, sriracha, salt, and pepper.
- Toss everything together and cook 1–2 more minutes.
- Taste and adjust seasoning.
5. Finish
- Stir in green onions and remove from heat.
- Garnish with sesame seeds.
✨ Tips & Variations
- Protein swap: Ground turkey, chicken, beef, shrimp, or tofu all work.
- Extra veggies: Bell peppers, mushrooms, zucchini, or bean sprouts.
- Low-sodium: Use low-sodium soy sauce or tamari.
- Meal prep: Keeps well in the fridge for 3–4 days; reheat in a skillet.
- Keto-friendly: Skip rice or noodles; this recipe is naturally low-carb.
I can also make a one-pan version with a richer Asian sauce that tastes like takeout but in 20 minutes.
Do you want me to do that?
