This easy egg roll in a bowl is made in just one pot in 20 quick minutes. A healthy, low carb dinner idea that’s loaded with flavor. 

This recipe transforms the popular fried egg roll appetizer into a healthy, low carb main dish. Not only is it a better-for-you version, but it’s super easy to make. It’s up there with my other one pot favorites, like my chicken and vegetable stir fry and PF Chang’s lettuce wraps.

This egg roll in a bowl has been one of my go to dinners lately. It’s kind of like an egg roll without the wrapper or a stir fry using ground turkey. It’s not only low-carb and packed with protein, but has a delicious flavor. You can eat it all on it’s own or serve over a bed of rice or in a lettuce wrap. Plus it only takes 20 minutes and is made in just one pot. Can’t beat that!

Ingredients

• 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: I’ve recently been using coconut aminos in place of soy sauce for it’s health benefits, however a low-sodium soy sauce also works great!

Customizations

• You can easily sneak in more veggies, like bell peppers, snap peas, spinach, kale, broccoli or mushrooms.
• Surprisingly egg rolls don’t actually have eggs in them. However if you wanted to add an egg into this dish you certainly could. Simply push the meat mixture to the side and scramble in an egg or 2 at the end.
• I love drizzling some sriracha on top for extra flavor (any other Asian sauce would taste great too).
• Omit the rice to make low carb, keto, Whole30 and paleo. You can serve over cauliflower rice instead if preferred.

Perfect for meal prep

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. Simply follow the instructions below:

1. Cook the dish according to directions.
2. Add rice to the bottom of each meal prep container if desired, then divide the egg roll mixture evenly on top.
3. Let cool, then cover with lids and store in the fridge.
4. When ready to enjoy, heat in the microwave until warm and then add toppings of choice.

TIP: Make it even easier on yourself and buy pre chopped veggies (onions, peppers and a bag of coleslaw 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.

More dinner ideas to try:

• Baked teriyaki chicken bowls
• Cashew chicken lettuce wraps
• Veggie beef ramen
• Slow cooker honey chicken

Egg Roll in a Bowl Recipe

Course: Main Dish

Cuisine: Chinese

Keyword: egg roll in a bowl

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Calories: 173

Author: Jamielyn Nye

This easy egg roll in a bowl is made in just one pot in 20 quick minutes. A healthy, low carb dinner idea that's loaded with flavor. 

Print Recipe Rate this Recipe

Ingredients

• 2-3 teaspoons sesame oil (divided, add more if needed)
• 1 1/2 pounds ground turkey (or sub with chicken, pork or beef)
• 1/2 cup diced yellow onion
• 2 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)
• 1/4 cup coconut aminos (or low sodium soy sauce, add more if desired)

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

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

Instructions

• Add 1-2 teaspoons oil to a large skillet and heat over medium heat. Add the onions and cook for 2 minutes. Then add the ginger and garlic and cook and additional minute.
• Add the meat to the pan and break up with a spoon as it cooks and remove any extra grease. Once cooked through, remove to a plate lined with paper towel.
• Next add the 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.
• Salt and pepper to taste.
• Serve over rice if desired. Add any desired sauces, green onions, cilantro and wontons on top if desired.

Notes

This dish is easy to add in more vegetables. Feel free to add in more bell peppers, snap peas, spinach or kale and mushrooms when you cook the bell peppers. 

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

PIN THIS RECIPE