Egg Roll in a Bowl: 20-Min Savory Meal

Life gets busy, right? Between work, family, and trying to squeeze in some “me” time, getting a healthy, delicious dinner on the table can feel like a marathon. That’s exactly why I fell in love with this Egg Roll in a Bowl recipe. It’s my go-to when I need something super fast but still packed with flavor and good-for-you ingredients. Seriously, you’re looking at a deconstructed egg roll that’s low-carb, incredibly satisfying, and ready in under 20 minutes!

For me, cooking has always been about connecting – whether it’s connecting with my family through food or connecting with myself at the end of a long day. This recipe does both for me. It’s a little taste of comfort that feels special, even on a Tuesday night here in the States. Plus, it’s a lifesaver for meal planning; just make a double batch and you’re set for lunch the next day!

Why You’ll Love This Egg Roll in a Bowl

Seriously, what’s not to love about this deconstructed egg roll?

• It’s lightning fast – ready in under 20 minutes, perfect for those crazy weeknights.
• It’s unbelievably easy; you basically just throw everything into one pan.
• The flavor is spot-on! That savory sauce and tender-crisp veggies are just divine.
• It fits right into a low-carb or keto lifestyle, so you can feel good about what you’re eating.
• It’s a meal prep champion! Makes fantastic leftovers that reheat like a dream.

Gather Your Ingredients for Egg Roll in a Bowl

So, let’s get down to business! This deconstructed egg roll really comes together with just a handful of simple ingredients. First up, you’ll need about a tablespoon of avocado oil to get things going in the pan. For the star of the show, I usually go with a pound of ground pork, but ground chicken or turkey works beautifully too – whatever you’ve got on hand! Then, grab about half a cup of chopped yellow onion, two little cloves of garlic that you’ll mince up, and a tablespoon of fresh ginger, grated nice and fine. It’s these aromatics that really pack a punch!

For that irresistible savory sauce, you’ll need a quarter cup of soy sauce or tamari if you’re keeping it gluten-free. Then, two tablespoons of rice vinegar for a little tang, one tablespoon of sesame oil for that nutty depth, and about a teaspoon of sriracha to give it a kick – you set the spice level, okay? A little black pepper, just a quarter teaspoon, finishes off the sauce. And the bulk of our veggie goodness? A good four cups of coleslaw mix – you know, that shredded cabbage and carrot blend, which is a total time-saver. Top it all off with some sliced green onions and a sprinkle of sesame seeds if you’re feeling fancy!

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Step-by-Step Guide to Making Your Egg Roll in a Bowl

Okay, now for the fun part – actually making this amazing deconstructed egg roll! It really is as simple as it sounds, and it all happens in one pan, which is my favorite kind of cooking. Minimal cleanup, maximum flavor, what could be better?

Prepare the Skillet and Brown the Meat

First things first, you want to get your skillet or wok nice and hot over medium-high heat. Add that tablespoon of avocado oil – it’s great because it can handle the heat without smoking too much. Once it’s shimmering, toss in your pound of ground meat. Now, just let it cook for a few minutes without touching it too much so you get a nice brown crust on it. Then, go ahead and break it up with your spoon and keep cooking until it’s all browned and no pink is showing. Make sure to drain off any excess grease; you don’t want this dish to be too oily.

Add Aromatics and Sauce

Next up, let’s get those yummy flavors going! Toss in your chopped yellow onion and cook it with the meat for about 3 to 4 minutes, just until it starts to soften up. Then, stir in that minced garlic and grated ginger. Be careful here, garlic can burn fast, so just a minute is all you need until you can really smell it. While that’s happening, quickly whisk together your sauce ingredients: soy sauce, rice vinegar, sesame oil, sriracha, and black pepper in a little bowl. It really only takes a sec!

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Incorporate Cabbage and Finish the Egg Roll in a Bowl

Now, pour that beautiful sauce right over the meat mixture in the skillet. Give it a good stir to coat everything. Then, dump in your coleslaw mix. It looks like a lot, I know, but trust me, it all cooks down! Stir-fry it all together for about 5 to 7 minutes. You want the cabbage to be tender-crisp, still with a little bite to it, not mushy. Once it’s perfect, take it off the heat. Stir in those sliced green onions – they add such a fresh pop! If you’re using sesame seeds, now’s the time to sprinkle them on top. That’s it! You’ve officially made an egg roll in a bowl!

Tips for the Best Egg Roll in a Bowl

Okay, so you’ve made this amazing deconstructed egg roll, but let’s talk about making it *truly* spectacular. If you need it gluten-free, just swap the soy sauce for tamari – it works like a charm! Don’t be afraid to play with the spice either; if you love heat, add a bit more sriracha, or maybe a pinch of red pepper flakes. When it comes to the cabbage, you want it tender but still with a little bit of snap, so don’t overcook it!

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Meal Prep and Storage for Your Egg Roll in a Bowl

This egg roll in a bowl is an absolute dream for meal prepping! Once it’s cooled down a bit, just portion it into airtight containers. It keeps wonderfully in the fridge for about 3 to 4 days, making it perfect for packing lunches or having a quick, healthy dinner ready to go all week. When you’re ready to eat, just pop it in the microwave for a minute or two until heated through. I sometimes like to give it a little stir, and maybe add a tiny splash of soy sauce if it seems a bit dry after sitting. Easy peasy!

Frequently Asked Questions about Egg Roll in a Bowl

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Nutritional Snapshot of Egg Roll in a Bowl

So, let’s talk numbers for this quick cabbage skillet! Keep in mind these are just estimates, because, you know, ingredients can vary a bit. But generally, a serving of this delicious deconstructed egg roll has around 350 calories. You’re looking at about 20g of fat, with a good chunk of that being healthy unsaturated fats, and a solid 25g of protein to keep you full. It’s got about 15g of carbs, with 4g of that being fiber, which is pretty great for a low-carb meal! And the sodium can be around 800mg, depending on your soy sauce or tamari. It’s a really satisfying and balanced meal!

Share Your Egg Roll in a Bowl Creation

Alright, now that you’ve whipped up this amazing egg roll in a bowl, I just *have* to know how it turned out! Did you try any fun twists? Did it become your new favorite weeknight meal? I absolutely love seeing your kitchen creations, so please drop a comment below and tell me all about it. Or, if you’re feeling extra inspired, snap a pic and share it on social media – tag me so I can see your masterpiece! Your feedback seriously makes my day!

Egg Roll in a Bowl

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A quick and easy deconstructed egg roll skillet with ground meat, cabbage, and a savory soy-ginger sauce. Perfect for a low-carb or keto diet and ready in under 20 minutes.

• Author: Cat
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-fry
• Cuisine: Asian-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil
• 1 pound ground pork or chicken
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha, or to taste
• 1/4 teaspoon black pepper
• 4 cups coleslaw mix (shredded cabbage and carrots)
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

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Instructions

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add ground meat and cook, breaking it up with a spoon, until browned. Drain excess grease.
3. Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
4. Stir in minced garlic and grated ginger, and cook for 1 minute more until fragrant.
5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and black pepper.
6. Pour the sauce over the meat mixture in the skillet.
7. Add the coleslaw mix to the skillet and stir-fry until the cabbage is tender-crisp, about 5-7 minutes.
8. Remove from heat. Stir in sliced green onions.
9. Serve immediately, garnished with sesame seeds if desired.

Notes

• For a keto meal plan delivery, this recipe is a great option.
• This dish is excellent for meal planning and can be reheated easily.
• Adjust sriracha for your preferred spice level.
• Use tamari for a gluten-free version.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg