Egg Roll in a Bowl
Get all the flavors of an egg roll in a healthier way! This Egg Roll in a Bowl is high in protein, packed with veggies and big on flavor. It includes gluten-free, paleo, keto and Whole30 options, and it comes together in 30 minutes!
I remember what a busy time of year the back to school season was when my boys were younger. Going from carefree summer days to getting up early, followed by homework and practice was a lot. Quick and easy dinner recipes were everything.
My boys are all grown up and in college now, and I still live for easy dinners. I’m a firm believer that a healthy, home cooked dinner doesn’t have to be time consuming or difficult.
This Egg Roll in a Bowl is the perfect example of that, and I’d gladly take this over classic egg rolls any day of the week.
This meal has all the flavors of an egg roll filling and it’s so much healthier because it’s not fried in refined oils. And no rolling is required!
If you love takeout inspired recipes, be sure to try my chicken vegetable stir fry and honey pineapple teriyaki chicken as well!
Why you’ll love this recipe:
- This egg roll in a bowl recipe has all the flavors of classic egg rolls without the carbs. It’s full of fresh ingredients and it’s packed with flavor.
- It’s an easy dinner that’s on the table in about 30 minutes.
- There are minimal ingredients in this recipe, and it’s can be customized with your favorite protein and veggies.
- This recipe is low carb, and fits perfectly into the keto diet. Simple swaps make this egg roll in a bowl keto, paleo, gluten-free or Whole30.
Recipe ingredients
This egg roll bowl utilizes fresh produce, but most of it is long lasting produce (see the list in my Pantry Recipes post). It’s also easily customizable with whatever you have on hand.
Ingredient notes
- Ground turkey. I prefer lean ground turkey over ground turkey breast as it includes fat, which results in added moisture and flavor. It may be substituted with your favorite ground meat, steak, chicken or even tofu.
- Sesame oil. The sesame oil adds a ton of flavor, but it may be substituted with any oil that you have on hand.
- Veggies. I’ve included coleslaw mix, carrot, garlic and green onion, but you can use your favorite veggies. If you’re not making this egg roll in a bowl with coleslaw mix, see my tips on How to Cut Cabbage.
- Freshly grated ginger. I store ginger root in my freezer and grate it frozen with my Microplane grater peel and all. Use a teaspoon of ground ginger if you don’t have fresh ginger root on hand.
- Coconut aminos. This is soy, wheat and gluten-free, and is perfect for keto, paleo and Whole30 diets. It may be substituted with tamari, liquid aminos, or soy sauce.
- Rice wine vinegar. Substitute with paleo, Whole30 and keto-friendly vinegar such as apple cider vinegar.
- Sesame seeds. The sesame seeds are an optional garnish.
How to make an egg roll bowl
This egg roll bowl recipe is extremely easy to make and is on the table in just 30 minutes. It’s incredibly easy to customize it based on your dietary needs and what you have on hand.
Pro tip: Use a coleslaw mix and prep the other veggies in advance to make this meal go even more quickly!
See the recipe card below for full instructions.
- Heat the sesame oil in a large sauté pan over medium heat and add the ground turkey. Break up the turkey into small chunks and cook until it’s no longer pink, about 3-4 minutes.
- Stir the garlic and ginger into the skillet with the ground turkey and cook for 30 seconds.
- Add the cabbage mix, white and light green parts of green onion, coconut aminos and rice wine vinegar, and stir well to combine.
- Cook for 4-5 minutes or until the vegetables have reached the desired level of doneness.
FAQs
One serving of this egg roll in a bowl contains 204 calories, 28 grams of protein, 10 carbohydrates, 6 grams of fat and 3 grams of sugar. It’s also a good source of potassium and Vitamin A.
It may be high in sodium depending on whether you use coconut aminos, tamari or soy sauce, so be sure and talk to doctor to discuss if this is right for you.
This egg roll bowl recipe is a great low carb option. You can serve it as-is or with your favorite sauce, such as sweet and sour sauce, hoisin sauce, hot sauce or aioli.
If you’re not counting carbs, it would also be great served over coconut rice or Instant Pot brown rice.
This egg roll bowl is keto and paleo-friendly if coconut aminos are used and the rice wine vinegar is substituted with apple cider vinegar.
Recipe notes
- Pro tip: Prep your veggies in advance to make this recipe go even more quickly! Purchasing coleslaw mix is a huge shortcut, but buying a head of cabbage lasts longer and is more cost effective. If you buy a head of cabbage, see my tips on How to Cut Cabbage.
- Keep fresh ginger root in a plastic zip top bag in the freezer and grate with a Microplane grater peel and all!
- Make this egg roll in a bowl Whole30, paleo, gluten-free and keto compliant by using coconut aminos and substituting the rice wine vinegar with apple cider vinegar. Coconut aminos are lighter in sodium than traditional soy sauce, so if you substitute it with tamari or soy sauce, you will need to use less.
- Store leftovers in an air tight container in the refrigerator for up to 3 days or freeze for up to 3 months.
More cabbage recipes you’ll love:
- Cabbage recipes
- Cabbage soup by Delish
- Coleslaw with Apples and Fennel
- Corned beef and cabbage
- Sautéed cabbage
- Vegan coleslaw
- Vinegar coleslaw
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Egg Roll in a Bowl
Ingredients
- 1 tablespoon sesame oil or olive oil
- 1 lb. lean ground turkey sub with your favorite ground meat
- 2 cloves garlic
- 1 tablespoon freshly grated ginger see notes
- 10 ounces cabbage blend
- 1 medium carrot grated
- 3 green onions sliced (reserve dark green tops for garnish)
- 1/4 cup coconut aminos sub with soy sauce or tamari if desired
- 1 tablespoon rice wine vinegar see notes for substitutions
- Sesame seeds for serving; optional
Equipment
Instructions
- Heat the sesame oil in a large sauté pan over medium heat. Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 3-4 minutes or until no longer pink. Add the garlic and ginger and cook for 30 seconds more.1 tablespoon sesame oil, 1 lb. lean ground turkey, 2 cloves garlic, 1 tablespoon freshly grated ginger
- Add the cabbage, carrot, white and light green parts of green onion, coconut aminos and rice wine vinegar, and stir well to combine. Cook for 4-5 minutes or until the vegetables have reached the desired level of doneness.10 ounces cabbage blend, 1 medium carrot, 3 green onions, 1/4 cup coconut aminos, 1 tablespoon rice wine vinegar
- Remove from heat and top with sliced scallions and sesame seeds (optional). Enjoy!Sesame seeds
Notes
- Pro tip: Prep your veggies in advance to make this recipe go even more quickly! Purchasing a coleslaw mix is a huge shortcut, but buying a head of cabbage lasts longer and is more cost effective. If you buy a head of cabbage, see my tips on How to Cut Cabbage.
- Keep fresh ginger root in a plastic zip top bag in the freezer and grate with a Microplane grater peel and all!
- Make this egg roll in a bowl Whole30, paleo, gluten-free and keto compliant by using coconut aminos and substituting the rice wine vinegar with apple cider vinegar. Coconut aminos are lighter in sodium than traditional soy sauce, so if you substitute it with tamari or soy sauce, you will need to use less.
- Store leftovers in an air tight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in March 2020. The photos have been updated to include step by step photos and the recipe text has been modified to include more recipe information.
4 Comments on “Egg Roll in a Bowl”
I’m so bummed that I ate the rest of my coleslaw mix last night because I have everything else to make this meal! I need to add it to my grocery list so I can give it a try some time. Take care Marcie!
I hope you get your hands on some coleslaw mix on your next shopping trip and stay well friend. 🙂
I love the idea of doing egg roll bowls.. I’ll need to try this with tofu!
I’m sure that would work out great!