How to Make Egg Roll in a Bowl At Home

Enjoy the flavors of your favorite Chinese takeout with a healthy twist in “Quick and Healthy: Egg Roll in a Bowl.” This deconstructed egg roll dish combines all the savory goodness of egg rolls without the deep-frying. Perfect for a quick weeknight dinner or meal prep, this low-carb, veggie-packed meal is both delicious and nutritious.

Why You’ll Love Egg Roll in a Bowl:

  • Healthy and Low-Carb: A lighter alternative to traditional egg rolls with plenty of vegetables.
  • Quick and Easy: Ready in under 30 minutes with simple ingredients.
  • Versatile: Customize with your favorite proteins and vegetables.
  • Packed with Flavor: Soy sauce, ginger, and garlic create a savory, umami-rich dish.

Ingredients Notes For Egg Roll in a Bowl:

  • Ground Meat: Ground pork, chicken, turkey, or beef works well.
  • Cabbage: Shredded green or napa cabbage for the main vegetable base.
  • Carrots: Shredded or julienned carrots add color and sweetness.
  • Onion: Finely chopped, adds a savory depth.
  • Garlic: Minced garlic for a robust flavor.
  • Ginger: Freshly grated ginger for a spicy kick.
  • Soy Sauce: Adds a salty, umami flavor. Use low-sodium soy sauce to control salt levels.
  • Sesame Oil: For a nutty, aromatic finish.
  • Green Onions: Chopped, for garnish and extra flavor.
  • Optional Add-ins: Bean sprouts, bell peppers, or mushrooms for additional texture and nutrition.
  • Optional Toppings: Sesame seeds, sriracha, or hoisin sauce for extra flavor.

Recipe Steps:

  1. Cook the Meat:
    • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil, then add 1 pound of ground meat. Cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
  2. Add Aromatics:
    • Add 1 finely chopped onion, 2-3 minced garlic cloves, and 1 tablespoon of freshly grated ginger to the skillet. Cook, stirring frequently, until the onion is translucent and the garlic and ginger are fragrant, about 2-3 minutes.
  3. Add Vegetables:
    • Stir in 4 cups of shredded cabbage and 1 cup of shredded carrots (plus any additional vegetables if using). Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
  4. Season:
    • Pour in 1/4 cup of soy sauce and 1-2 teaspoons of sesame oil. Stir to combine, making sure everything is evenly coated with the sauce. Taste and adjust seasoning if necessary.
  5. Finish and Serve:
    • Remove the skillet from heat. Stir in chopped green onions. Serve immediately, garnished with sesame seeds, a drizzle of sriracha, or hoisin sauce if desired.
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Storage Options:

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.
  • Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.



  • 1 pound ground pork (or ground beef, chicken, or turkey)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 1 small green cabbage, thinly sliced (about 4 cups)
  • 1 cup shredded carrots
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Sriracha or hot sauce (optional, for serving)


  • Cook the Meat:
    • In a large skillet or wok, cook the ground pork over medium-high heat until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
  • Add Aromatics:
    • Add the chopped onion, minced garlic, and minced ginger to the skillet. Cook for about 2-3 minutes until the onion is translucent and the garlic and ginger are fragrant.
  • Add Vegetables:
    • Add the thinly sliced cabbage and shredded carrots to the skillet. Cook, stirring frequently, for about 5-7 minutes until the vegetables are tender but still slightly crisp.
  • Season:
    • Stir in the soy sauce, sesame oil, rice vinegar, crushed red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Finish and Serve:
    • Remove the skillet from the heat and stir in the chopped green onions.
    • Garnish with sesame seeds if desired.
  • Optional Toppings:
    • Serve with a drizzle of sriracha or your favorite hot sauce for an extra kick.
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