Egg Roll in a Bowl
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How would you like to have a healthy, delicious meal on the table without too much fuss or prep work? Yes, of course and Egg Roll in a Bowl is the answer!! All you need is one skillet and a few ingredients to create this crazy delicious meal. It is low-carb, whole30, paleo and keto friendly as well, but don’t tell the kids.
My mom was shocked at how fast and easy this Egg Roll in a Bowl was to make. If she could make it, so can you!
📋 What you will need to make a deconstructed egg roll
- Olive oil to saute the finely minced fresh ginger and garlic.
- Your choice of ground pork, turkey, chicken, shrimp, or beef. You could also use a combination of meats if you prefer.
- A bag of coleslaw mix and shredded red cabbage add texture and flavor.
- Tamari or gluten-free soy sauce give you the most authentic flavor, while coconut aminos allow you to maintain a whole30 and paleo friendly meal.
- Round out the flavors with diced green onions, toasted sesame oil, sea salt, white pepper, and some toasted sesame seeds.
Be sure to check out the detailed printable recipe card below
🥢 What to serve with egg roll in a bowl
Some of our favorite side dishes that compliment this recipe include:
- Steamed Rice
- Brown Rice
- Cauliflower Rice (whole30/paleo/keto)
- Quinoa
👩🏻🍳 How to make Egg Roll in a Bowl
Heat oil in a large skillet (mine is a 12-inch cast iron skillet). Add the pork/turkey/chicken/shrimp, garlic, ginger, salt and white pepper.
Cook, stirring and chopping into small chunks until thoroughly cooked.
Stir in the coleslaw, red cabbage (if using) and tamari/coconut aminos.
Toss to combine and stir-fry, cook for 3 to 5 minutes to soften the cabbage. Cook longer for softer cabbage, less for crispier, crunchy texture.
Add the sesame oil and green onions, toss to combine. Sprinkle with additional green onion and toasted sesame seeds.
Adjust seasonings as needed. Serve/drizzle with extra tamari/coconut aminos, Sugar-free Teriyaki Sauce or Sweet and Sour Sauce if desired.
📌 Recipe Notes & Tips:
- Use Tamari/gluten-free soy sauce for Keto and Coconut Aminos for Whole30, Paleo, or any diet.
- I added 3 drops of liquid stevia with the sesame oil to add more depth to the flavor, but that is totally optional! It did not make the dish sweet, it just added another layer to offset the white pepper.
- Substitute 1 tablespoon of ground ginger and 1 teaspoon of garlic powder for the fresh if you prefer.
- Feel free to substitute pork sausage (sugar free), ground turkey, chicken or even beef depending on your family’s preference.
- If using coconut aminos you will need to add more salt than if you are using tamari/soy sauce.
Leftover Egg Roll in a Bowl makes a quick and easy breakfast as well. Just reheat and top with a fried egg!
🥣 Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
🥘 More Asian-inspired recipes:
- Low Carb Teriyaki Bowls
- Chinese Orange Chicken
- Asian Chicken Noodle Bowls
- Mongolian Beef
- Cold Soba Noodle Salad
- Japanese Hibachi Steak and Salmon
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 pound ground pork or turkey/chicken/beef
- 1 tablespoon fresh ginger finely grated
- 3 cloves garlic minced
- .25 teaspoon white pepper
- sea salt and black pepper to taste
- 14 ounce bag coleslaw mix
- 1 cup red cabbage finely sliced if not included in the coleslaw mix
- 3 tablespoons tamari gluten-free soy sauce or coconut aminos
- 1 tablespoon toasted sesame oil
- 0.5 cup diced green onions
Instructions
- Heat oil in a large skillet (mine is a 12-inch cast iron skillet). Add the pork/turkey/chicken, garlic, ginger, salt and white pepper.
- Cook, stirring and chopping into small chunks until thoroughly cooked.
- Stir in the coleslaw, red cabbage (if using) and tamari/coconut aminos.
- Toss to combine and stir-fry/cook for 3 to 5 minutes to soften the cabbage. Cook longer for softer cabbage, less for crispy/crunchy texture.
- Add the sesame oil and green onions, toss to combine. Garnish with additional green onions and toasted sesame seeds.
- Adjust seasonings as needed. Serve/drizzle with extra tamari/coconut aminos, Sugar-free Teriyaki Sauce or Sweet and Sour Sauce if desired.
Notes
- Use Tamari/gluten-free soy sauce for Keto and Coconut Aminos for Whole30/Paleo or any diet.
- I added 3 drops of liquid stevia with the sesame oil to add more depth to the flavor, but that is totally optional! It did not make the dish sweet, it just added another layer to offset the white pepper.
- Substitute 1 tablespoon of ground ginger and 1 teaspoon of garlic powder for the fresh if you prefer.
- Feel free to substitute pork sausage (sugar free), ground turkey, chicken or even beef depending on your family’s preference.
- If using coconut aminios you will need to add more salt than if you are using tamari/soy sauce.
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