Delicious & Healthy Egg Roll in a Bowl: Your Go-To 30-Minute Meal

Craving the vibrant, savory flavors of an egg roll but want to skip the deep-frying and traditional wrappers? Look no further! This incredible Egg Roll in a Bowl recipe takes all the delicious filling from your favorite egg roll and transforms it into a wholesome, easy-to-make skillet meal. It’s a fantastic way to enjoy those classic Asian-inspired tastes with a significant healthy upgrade. Forget the heavy grease and extra carbs; this dish focuses on fresh ingredients, lean protein, and an irresistible sauce, all coming together in just 30 minutes.

This low-carb, high-flavor recipe is designed for maximum impact with minimal effort, prepared entirely in one skillet for a quick cleanup. Whether you’re adhering to a specific dietary regimen or simply seeking a fast and nutritious dinner, this Egg Roll in a Bowl is sure to become a staple. Enhance your meal by pairing it with a refreshing Asian Cucumber Salad or a bright Mandarin Orange Salad for a complete and satisfying experience.

Why You’ll Love This Healthy Egg Roll Bowl Recipe

The concept of an Egg Roll in a Bowl has rapidly gained popularity, and for good reason! It encapsulates everything you love about the traditional appetizer but repackages it into a lighter, more convenient main course. Here’s why this recipe will earn a permanent spot in your weekly meal rotation:

• A Healthier Twist on a Classic: By eliminating the fried wrapper, this dish significantly reduces calories and unhealthy fats, making it a guilt-free pleasure. You get all the robust flavors without the heavy aftermath, perfect for those mindful of their diet.
• Lightning-Fast & Fuss-Free: With a prep time of just 15 minutes and a cook time of another 15, you can have a gourmet-quality meal on the table in under half an hour. This speed makes it an ideal solution for busy weeknights when time is precious.
• Diet-Friendly Versatility: This recipe is naturally low in carbohydrates, making it an excellent choice for those on a low-carb diet. Furthermore, with just a few simple adjustments, it can be seamlessly adapted to fit Keto or Whole30 eating plans. We’ll cover these modifications in detail to ensure everyone can enjoy this delicious dish.
• Bursting with Authentic Asian Flavor: Don’t let the simplicity fool you; this bowl is packed with layers of savory, umami-rich flavors. The combination of fresh aromatics like ginger and garlic, combined with a perfectly balanced sauce, creates an addictive taste profile that truly mimics your favorite egg roll filling.
• One-Skillet Simplicity: Say goodbye to mountains of dirty dishes! This entire meal comes together in just one large skillet or wok, drastically cutting down on cleanup time. More time enjoying your meal, less time scrubbing pots.

Even if you’re not strictly following a low-carb regimen (a shoutout to all carb lovers out there!), you’ll want to add this dish to your regular rotation. As an avid carb enthusiast myself, I can attest to the irresistible deliciousness of this easy-to-make meal. Keep reading to discover the essential ingredients, the secret to our incredible sauce, and expert tips to make your preparation even faster.

Essential Ingredients for Your Egg Roll in a Bowl

The beauty of this recipe lies in its straightforward ingredients, many of which you likely already have on hand. Each component plays a crucial role in building the dish’s distinct flavor and texture profile.

• Red Onion: We highly recommend red onions for their milder, slightly sweeter flavor, which beautifully complements the other ingredients. However, if red onions aren’t available, yellow onion or even delicate shallots can be used as a suitable substitute.
• Garlic: Freshly minced garlic provides an indispensable aromatic base. For those seeking to expedite prep, quality jarred minced garlic or even garlic paste can be a convenient alternative.
• Ginger: Fresh ginger adds a warm, zesty, and distinctly Asian note to the dish. Like garlic, finely minced fresh ginger is ideal, but ginger paste is an excellent time-saving option. If you only have ground ginger, start with about 1/2 teaspoon and adjust to taste.
• Ground Pork: Ground pork is our top recommendation for its rich flavor and tender texture, which is quintessential to a classic egg roll filling. However, this recipe is highly versatile: feel free to substitute with ground turkey, ground chicken, or even ground beef based on your preference or what you have on hand.
• Red Bell Pepper: This adds a touch of sweetness, color, and a pleasant crunch. Any sweet pepper (orange, yellow) would work well. For an extra boost of vegetables or different textures, consider adding sliced mushrooms, water chestnuts for crunch, or a handful of fresh bean sprouts towards the end of cooking.
• Green Cabbage: The backbone of any good egg roll filling. If you’re looking to minimize chopping, a pre-bagged coleslaw mix (without dressing) is a fantastic shortcut. It often comes pre-shredded and ready to go.
• Matchstick Carrots: These add natural sweetness and vibrant color. If you’re chopping fresh cabbage, be sure to include these. If you’re using a coleslaw mix, it will typically already contain shredded carrots, saving you an extra step.

• Soy Sauce: The foundation of the sauce, providing essential umami and saltiness. We strongly recommend using a reduced-sodium or low-sodium variety to give you better control over the dish’s overall salt content.
• Chicken Broth or Stock: Adds depth and helps to thin the sauce to the right consistency. Again, opting for low-sodium broth allows for precise seasoning.
• Cornstarch: This is our secret weapon for achieving a beautifully thick, glossy sauce that clings to every ingredient. If you need a substitute, there are several alternatives like arrowroot powder or tapioca starch that can also work effectively.
• Sesame Oil: A non-negotiable ingredient for authentic Asian flavor. Just a few drops deliver a deep, nutty aroma that truly rounds out the sauce.
• Rice Vinegar: Crucial for balancing the richness and sweetness of the sauce, adding a subtle tang that brightens every bite. It’s worth noting that “rice wine vinegar” and “rice vinegar” refer to the same ingredient and can be used interchangeably.
• Brown Sugar: Provides a touch of sweetness that perfectly balances the savory and tangy notes. Both light and dark brown sugar work wonderfully. For those seeking alternatives, honey or maple syrup can also be used.
• Sriracha Sauce: Introduces a pleasant heat and an extra layer of garlicky, chili flavor. Adjust the amount according to your spice preference—you can reduce it for a milder taste or omit it entirely if you’re not a fan of heat.
• White or Black Pepper: A dash of either enhances the overall flavor profile, adding a subtle sharpness that complements the other ingredients.

How To Make Egg Roll in a Bowl: Step-by-Step Instructions

Making this Egg Roll in a Bowl is a straightforward process, broken down into simple, manageable steps. Follow these instructions for a perfect meal every time:

1. Prepare the Sauce: In a small bowl, combine the cornstarch with 1 tablespoon of soy sauce, whisking until a smooth slurry forms. Then, add the remaining 2 tablespoons of soy sauce, chicken broth, sesame oil, light brown sugar, rice vinegar, Sriracha, and pepper. Whisk everything thoroughly until smooth and set aside. This allows the flavors to meld while you prep the other ingredients.
2. Gather and Prep Your Ingredients: Before you even turn on the stove, ensure all your vegetables are prepped. Halve a red onion and thinly slice one half. Finely mince your fresh ginger and garlic (or use paste/jarred for speed). If using fresh cabbage, chop it into fine shreds; otherwise, open your bag of coleslaw mix. Remove the stem and seeds from the red bell pepper, slice it thinly, then halve those slices horizontally. Finally, thinly slice the green onions for garnish. This “mise en place” (everything in its place) approach makes cooking much faster.
3. Sauté Aromatics and Brown the Meat: Heat a large wok or a 12-inch (minimum) deep sauté pan over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Once the oil is shimmering, reduce the heat to medium and add the sliced red onion. Sauté for 3-4 minutes until softened and slightly translucent. Increase the heat to medium-high, then stir in the minced ginger and garlic, cooking for another 30 seconds to a minute until fragrant. Push the cooked onions, ginger, and garlic to the edges of the pan, creating a clear space in the center. Add the ground pork to the center and let it cook undisturbed for about 30 seconds to get a good sear. Then, use a wooden spoon to crumble the meat and continue cooking, breaking up any large pieces, until it’s no longer pink (approximately 5-7 minutes). Once the meat is browned, integrate it with the aromatics from the sides of the pan.
4. Add Vegetables and Sauce: Reduce the heat to medium-high. Add the thinly sliced red bell pepper and the entire bag of coleslaw mix (or chopped cabbage and matchstick carrots). It might look like a lot of vegetables initially, but they will cook down considerably. Stir-fry for about 2 minutes, allowing the vegetables to start softening. Now, pour in the prepared sauce. Continue to cook, stirring and mixing constantly, for another 2-4 minutes. The sauce will thicken and be absorbed into the mixture, and the vegetables should become crisp-tender, retaining a slight bite.
5. Season, Garnish, and Serve: Taste the Egg Roll in a Bowl and adjust the seasoning as needed. You might want to add a splash more soy sauce for saltiness, extra Sriracha for heat, or a pinch of salt and pepper. Transfer the delicious mixture to bowls and top generously with fresh sliced green onions for a burst of color and fresh flavor. Serve it as is, or for a more substantial meal, spoon it over a bed of fluffy white rice or cauliflower rice. For an extra creamy and spicy kick, a drizzle of homemade Sriracha mayo is highly recommended. Enjoy your flavorful and healthy creation!

Dietary Adaptations: Keto, Whole30 & Low-Carb Options

One of the fantastic aspects of this Egg Roll in a Bowl recipe is its adaptability to various dietary preferences without sacrificing flavor. Here’s how you can customize it:

• Whole30 Compliant Egg Roll in a Bowl: To make this dish Whole30 compliant, a few specific swaps are necessary. Replace the vegetable oil with a compliant fat like canola oil (though olive oil or avocado oil are often preferred). Ensure your Sriracha sauce is Whole30 approved (many contain sugar), or opt for a compliant hot sauce. For creaminess, a Whole30-compliant mayonnaise is essential for any Sriracha mayo. Substitute soy sauce with coconut aminos, which offer a similar savory depth without soy or gluten. Crucially, omit both cornstarch and brown sugar from the sauce, as they are not Whole30 approved. While sesame oil’s inclusion can vary by individual preference and how strictly one adheres to Whole30 rules, generally it’s advised to limit its use. Serve your Whole30 Egg Roll in a Bowl over cauliflower rice instead of white rice to keep it compliant. For more detailed Whole30 rules and recommendations, you can always refer to the official Whole30 website.
• Making it Keto-Friendly: Achieving a Keto-friendly Egg Roll in a Bowl is quite simple. First, verify that your Sriracha sauce is compliant and contains no added sugars; alternatively, a sugar-free hot sauce like Frank’s Red Hot® sauce is a great option. Instead of soy sauce, use lite tamari or Bragg’s Liquid Aminos® for a savory, gluten-free, and keto-approved alternative. The brown sugar in the sauce should be completely omitted or replaced with a keto-friendly sweetener like erythritol or stevia, if desired, to maintain that touch of sweetness. While red onion can be used in moderation on a keto diet, skipping it or using a small amount of white onion might be preferred by some for lower carb counts. To increase the fat content, you could add extra sesame oil, use a higher-fat ground meat, or serve with a generous dollop of keto-friendly Sriracha mayo.

More Easy Dinner Recipes to Explore

If you loved the simplicity and flavor of this Egg Roll in a Bowl, you’re in luck! Here are more quick, easy, and incredibly delicious dinner recipes that are perfect for any night of the week:

• Chicken Ramen: A comforting and satisfying bowl that comes together in less than 30 minutes.
• Chicken Gnocchi Soup: Enjoy a creamy, flavorful Olive Garden copycat soup right at home.
• Stuffed Peppers: Another fantastic low-carb option that’s hearty and packed with flavor.
• Chow Mein: A reader-favorite, vibrant, and incredibly tasty stir-fried noodle dish.
• Chicken Burrito Bowls: All the flavors of a burrito, made effortlessly in just one pot!

Egg Roll in a Bowl

By Chelsea Lords

Egg Roll in a Bowl gives you all the flavor of your favorite egg roll—minus the wrappers and deep frying! A quick, nutritious, and delicious 30-minute meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Video

Watch a video tutorial for this recipe!

Equipment

• Wok or large, deep sauté pan (12 inches minimum)

Ingredients

Sauce

• 1/2 tablespoon cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons chicken broth or stock
• 2 teaspoons sesame oil
• 1 tablespoon light brown sugar
• 1 tablespoon rice vinegar
• 1/2 tablespoon Sriracha
• 1/4 teaspoon white pepper or black pepper

“Egg Roll” Filling

• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion (about 1/2 large onion)
• 1 tablespoon finely minced ginger
• 1 tablespoon finely minced garlic
• 1 pound ground pork (or ground turkey, ground chicken, or ground beef)
• 1 cup thinly sliced red bell pepper (about 1 pepper)
• 1 (16-ounce) package coleslaw mix (or 16 ounces chopped cabbage plus 1 1/2 cups matchstick carrots, see Note 1)
• 2 to 3 green onions, for garnish
• Sriracha mayo (optional, for serving, see Note 2)
• White rice (optional, for serving, see Note 3)

Instructions

1. Start by whisking together the sauce. In a small bowl, use a fork to whisk together the cornstarch and 1 tablespoon soy sauce until smooth. Then, add the remaining 2 tablespoons soy sauce, chicken broth, sesame oil, light brown sugar, rice vinegar, Sriracha sauce, and pepper. Whisk until smooth and set aside.
2. Prep the rest of your veggies – the cooking goes quickly! Cut a red onion in half and thinly slice one of the halves. Finely mince the ginger and the garlic. Open the coleslaw mix or chop the cabbage (see Note 1). Remove the stem and seeds from the red pepper and very thinly slice it, then halve the slices horizontally. Thinly slice the green onions.
3. Heat a wok or large, deep sauté pan (12 inches minimum) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, reduce heat to medium and add in the sliced red onion. Cook for 3-4 minutes until softened, then increase heat to medium-high. Stir in ginger and garlic and cook for 30 seconds to a minute (or until fragrant). Return heat to high, push the onions to the edges of the pan, and add the ground pork to the center. Let it cook without stirring for 30 seconds. Then, use a wooden spoon to crumble the meat and cook until it’s no longer pink, about 5-7 minutes. Integrate the onions, garlic, and ginger into the pork.
4. Reduce heat to medium-high. Add the red bell pepper and the entire bag of coleslaw mix. It will seem like a lot of volume, but it cooks down quickly. Stir-fry for 2 minutes, then pour in the prepared sauce. Continue to cook, stirring and mixing constantly, for about 2-4 more minutes or until the sauce is absorbed into the mixture and the veggies are all crisp-tender.
5. Taste and add additional soy sauce, Sriracha, and pepper and/or salt as needed to adjust seasoning. Top generously with sliced green onions. Serve as is or over rice if desired. You can also add some Sriracha mayo if you like a creamy element (see Note 2).

Recipe Notes

Note 1: If you use a coleslaw mix, look for a 12-16 ounce bag that includes matchstick carrots. Alternatively, if using fresh produce, prepare about 6 packed cups of shredded green cabbage and 1 1/2 cups of matchstick carrots.

Note 2: To make Sriracha mayo, whisk together 1/2 cup mayonnaise, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, and 1 tablespoon Sriracha until smooth and creamy.

Note 3: I often serve this Egg Roll in a Bowl over basmati rice. Here’s how I cook it for perfect results:

• Place rice in a fine-mesh sieve and rinse thoroughly under cold water for 2-3 minutes, or until the water running from the strainer runs clear.
• Place the uncooked, rinsed rice in a bowl and soak it in cold water while you bring a very large pot of water to a rolling boil over high heat.
• Once the water is boiling rapidly, generously salt the water (about a teaspoon or so).
• Drain the soaked rice through the fine-mesh sieve again and add it to the vigorously boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce the temperature; it should remain at a hard boil).
• Drain the cooked rice immediately through the fine-mesh sieve and set aside to steam off any excess water for a minute or two before serving.

Storage: Store leftover Egg Roll in a Bowl in an airtight container in the fridge for up to 3-4 days. To freeze, place cooled leftovers in an airtight/freezer-safe container and freeze for up to 3 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Serving: 4 servings | Calories: 403 kcal | Carbohydrates: 12g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 906mg | Potassium: 522mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178 IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 2mg