This egg roll in a bowl recipe is a healthy, low carb alternative to classic egg rolls! Packed with protein and Asian inspired veggies tossed in sauce, it’s a quick weeknight dinner.

Egg roll in a bowl made with ground turkey, cabbage and peppers in a large skillet with wooden spoon.

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Easy and Healthy Egg Roll in a Bowl

Egg roll in a bowl transforms traditional fried egg rolls into a healthy, low carb main dish. It’s a one skillet dinner recipe ready in 20 minutes, served bowl style instead of being rolled into an egg roll wrapper.

Simple Asian inspired seasonings give this egg roll bowl delicious flavor just like in my easy chicken stir fry. These PF Chang’s lettuce wraps are another easy and healthy dinner we love.

Why I Love This Recipe

  • Go-to dinner recipe: This egg roll in a bowl has been one of my go to dinners lately. It’s like an egg roll but there is no extra working of wrapping it and frying!
  • Family favorite: Deconstructed egg rolls are low-carb, packed with lean protein and veggies. Serve on it’s own, over a bed of plain rice or in a lettuce wrap.

Egg Roll in a Bowl Recipe Ingredient

  • Sesame oil: You don’t want to omit this. It gives the perfect flavor. You can find it in most grocery stores down the International isle.
  • Ground turkey: I like to use ground turkey instead of pork because it has less fat, but you can definitely swap for ground pork, beef or chicken.
  • Onion: I like using a sweet yellow onion, but you can definitely add white or red if you prefer.
  • Ginger: This adds the perfect flavor to this dish. I love buying the frozen cubes in the freezer section or the paste. If you only have ground ginger, start with 1/4 teaspoon and add more as needed.
  • Garlic: Minced garlic is a must! You can press your own garlic, buy it from the jar or use the frozen cubes to make it easier.
  • Bell peppers: I love using red bell peppers as they have a touch of sweet flavor, but feel free to do a mix of red, orange and yellow.
  • Cabbage mix: To make things easy, you can use a coleslaw mix (make sure it has carrots). However, if I have time, I like to cut up my own cabbage and carrots into bigger pieces.
  • Coconut aminos: Coconut aminos is gluten-free, Whole 30 and Keto-approved, however a low-sodium soy sauce also works great!

How to Make Egg Roll in a Bowl

Saute onions in 1-2 teaspoons oil in a large skillet over medium heat. Add ginger and garlic then cook an additional minute before adding ground turkey and cooking it through.

Cabbage and veggies cooking in skillet.

Add remaining sesame oil to the pan, along with the bell peppers and the coleslaw mix. Cook for 3-5 minutes and then add the turkey back in along with the coconut aminos or soy sauce and stir together. Season with salt and pepper to taste.

Egg roll in a bowl served over rice.

Serve over rice if desired, or over cauliflower rice for a Whole 30 recipe. Add desired sauces, green onions, cilantro and wontons on top to add additional flavors.

Low carb egg roll bowl with rice in meal prep containers.

Tips and Variations

  • Sneak in more veggies to the unwrapped egg rolls, like bell peppers, snap peas, spinach, kale, broccoli or mushrooms.
  • If you wanted to add an egg into this egg roll in a bowl recipe you certainly could. Simply push the meat mixture to the side and scramble in an egg or 2 at the end.
  • Transform my southwest egg rolls recipe into a low carb egg roll bowl by just deconstructing it like I do here.
  • This dish is great for meal prep. I love making a big batch at the beginning of the week and then having it for lunch throughout the week.

Serving Suggestions

  • Salad: Cucumber salad or a side salad.
  • Sides: Potsticker soup, cauliflower rice or fried rice
  • Garnish: I love drizzling some sriracha on top for extra flavor (any other Asian sauce would taste great too).
Healthy egg roll in a bowl with ground turkey, cabbage and peppers.

More Asian recipe favorites to try include Panda Express Kung Pao chicken, chow mein and Thai ground chicken lettuce wraps.

More Asian-Inspired Recipes

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Egg roll in a bowl with lean protein, cabbage, veggies and sauce in a skillet.

Egg Roll in a Bowl

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
This egg roll in a bowl recipe is a healthy, low carb alternative to classic egg rolls! Packed with protein and Asian inspired veggies tossed in sauce, it's a quick weeknight dinner.
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Ingredients 

  • 2-3 teaspoons sesame oil (divided, add more if needed)
  • 1 pound ground turkey (for more flavor use pork or beef)
  • 1/2-1 cup diced yellow onion
  • 1 red bell peppers (cored and sliced thin)
  • 3 teaspoons fresh grated ginger (or 3 frozen cubes)
  • 2 teaspoons minced garlic
  • 14 ounce coleslaw mix (or 6 cups cabbage and 1 cup shredded or sliced carrots)
  • ¼ cup coconut aminos or low sodium soy sauce (add more if desired)

For serving (optional): S&P, rice, green onions, fresh cilantro, wonton strips

Optional sauces: sriracha, soy sauce, thai chili sauce, oyster sauce, hoisin sauce, sweet and sour sauce, Yoshida's

Instructions

  • Saute onion. Add 1-2 teaspoons oil to a large skillet and heat over medium heat. Add 1/2 cup onions and cook for 2 minutes. Add 3 teaspoons grated ginger and 2 teaspoons minced garlic and cook and additional minute.
  • Add meat. Add 1 1/2 pounds ground turkey to the pan and break up with a spoon as it cooks and remove any extra grease. Season with salt and pepper. You can add in a little soy sauce here for extra flavor too. Once cooked through, remove to a plate lined with paper towel.
  • Add remaining veggies. Next add the remaining sesame oil to the pan, along with 2 bell peppers and 14 ounce coleslaw mix. Cook for 3-5 minutes and then add the turkey back in along with 1/4 cup coconut aminos or soy sauce and stir together. Season with salt and pepper to taste.
  • Serve over rice if desired. Add desired sauces, green onions, cilantro and wontons on top to add additional flavors.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Vegetables: Feel free to add in more bell peppers, snap peas, bean sprouts, spinach or kale and mushrooms when you cook the bell peppers. 
Nuts: Chopped peanuts or walnuts make a great addition to texture and flavor. 
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition

Serving: 6ounces, Calories: 173kcal, Carbohydrates: 7g, Protein: 28g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 297mg, Potassium: 489mg, Fiber: 2g, Sugar: 3g, Vitamin A: 714IU, Vitamin C: 50mg, Calcium: 32mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Can I use a different protein?

Any ground meat works! Try ground beef, ground pork, ground turkey or ground chicken or even a combination.

Can I use coleslaw mix?

Yes! I encourage this to make it easier on yourself! Buy pre chopped veggies like onions, peppers and a bag of slaw mix. That way you’re not spending extra time in the kitchen chopping everything up. I also love to use the frozen ginger and garlic cubes to save even more time.

How to store leftovers?

Store leftovers in the refrigerator in an airtight container up to three days.