Easy Egg Roll in a Bowl – A Low-Carb, One-Pan Wonder

Introduction

Craving the savory, garlicky flavors of an egg roll without the deep-fried wrapper? This Easy Egg Roll in a Bowl has everything you love — ground meat, crunchy cabbage, ginger, garlic, and sesame — all cooked in one skillet for a fast, low-carb meal that’s as satisfying as takeout.

Also known as “crack slaw” in keto communities, this recipe is high in protein, gluten-free, and ready in under 25 minutes. Whether you’re meal-prepping, cutting carbs, or just want a quick dinner, this one-pan dish hits all the marks for taste, texture, and nutrition.

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Ingredients Overview

This recipe uses simple, budget-friendly ingredients that deliver big flavor:

Protein:

• Ground Pork, Chicken, or Turkey: Ground pork is most traditional, but chicken or turkey keep it leaner. For plant-based, try crumbled tofu or tempeh.

Vegetables:

• Coleslaw Mix or Shredded Cabbage: Save time with a pre-cut mix, or slice your own green cabbage and carrots.

• Onion: Adds savory depth.

• Garlic & Ginger: Essential for that egg roll flavor.

• Green Onions: For topping and brightness.

Sauces & Flavor Boosters:

• Soy Sauce (or Coconut Aminos): Adds saltiness and umami.

• Sesame Oil: Nutty, toasty flavor — just a small amount needed.

• Rice Vinegar or Lime Juice: Brightens the dish.

• Sriracha or Chili Garlic Sauce (optional): For heat.

Optional Add-Ins:

• Mushrooms

• Water chestnuts

• Bell peppers

• Scrambled egg (to mimic traditional egg roll filling)

Keto/Whole30 Notes:

• Use coconut aminos instead of soy sauce.

• Make sure any sauces are sugar-free.

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Step-by-Step Instructions

1. Sauté the Aromatics

Heat 1 tbsp sesame oil (or avocado oil) in a large skillet over medium heat.

Add:

• ½ diced onion

• 2–3 minced garlic cloves

• 1 tbsp freshly grated ginger

Sauté for 1–2 minutes until fragrant.

2. Cook the Ground Meat

Add 1 lb ground pork, chicken, or turkey to the skillet.

Break it up with a spatula and cook until browned and fully cooked through — about 5–7 minutes.

Season with:

• Salt & pepper

• Optional: ½ tsp Chinese five spice or a dash of white pepper

3. Add Cabbage & Sauce

Add:

• 4 cups shredded cabbage or coleslaw mix

• 2–3 tbsp soy sauce or coconut aminos

• 1 tbsp rice vinegar or lime juice

Stir well and cook for 4–5 minutes until cabbage is tender but still slightly crisp.

Add more soy sauce to taste and a splash of water if it starts to dry out.

4. Finish & Garnish

Turn off heat and stir in:

• 1 tsp sesame oil (for flavor)

• Optional: drizzle of sriracha or chili oil

Top with:

• Sliced green onions

• Toasted sesame seeds

• Optional: crushed peanuts or a fried egg on top

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Tips, Variations & Substitutions

Tips for Best Flavor:

• Don’t overcook the cabbage — you want some crunch left.

• Add sauces at the end to control moisture.

• Taste and adjust with acid (vinegar or lime) for balance.

Protein Variations:

• Use shrimp or thinly sliced beef for a different spin.

• For vegetarian, use tofu, edamame, or mushrooms.

Add More Veggies:

• Add sliced bell peppers, mushrooms, spinach, or kale.

• Water chestnuts add great crunch!

Low-Carb Sauce Swap:

• Use coconut aminos + rice vinegar + toasted sesame oil for Whole30-compliant sauce.

Meal Prep Tip:
Portion into containers and refrigerate for up to 4 days. It reheats beautifully and stays crisp-tender.

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Serving Ideas & Occasions

Serve this dish:

• As a quick weeknight dinner

• For meal prep lunches

• Post-gym protein-packed recovery meal

• Over cauliflower rice for extra volume

• With a fried egg or avocado on top for healthy fats

It’s also great as a lettuce wrap filling or served over zucchini noodles.

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Nutritional & Health Notes

This bowl is:

• Low in carbs (approx. 6–8g net per serving)

• High in protein (20–25g per serving)

• Gluten-free, depending on sauces used

• Rich in fiber, antioxidants, and healthy fats

Estimated per serving (1 of 4):

• Calories: ~300

• Protein: ~24g

• Net Carbs: ~6–8g

• Fat: ~18g

• Fiber: ~2–3g

Adjust based on protein used and added toppings.

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FAQs

Q1: Can I make it vegetarian?
Yes! Use tofu, tempeh, or edamame instead of meat. You can also load up on mushrooms and other hearty veggies.

Q2: Can I freeze egg roll in a bowl?
Yes. Let it cool completely and store in freezer-safe containers for up to 2 months. Reheat in a skillet or microwave.

Q3: What cabbage is best?
Green cabbage or pre-shredded coleslaw mix works best. Napa cabbage also works for a lighter texture.

Q4: Can I add eggs like a real egg roll?
Yes. Scramble one egg and stir it in at the end — or top with a fried or poached egg.

Q5: Is this recipe keto-friendly?
Yes! Just make sure to use coconut aminos or low-sugar soy sauce. Keep the carb count low with lean meat and cabbage.

Q6: Can I make it spicy?
Definitely. Add sriracha, chili garlic sauce, or red pepper flakes to taste.

Q7: How long does it keep?
Refrigerated, it stays fresh for 4 days. Great for reheating at work or dinner.

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