Why You’ll Love This Recipe
- Quick and Easy – Ready in under 30 minutes with minimal cleanup.
- Healthy and Low-Carb – Packed with protein and vegetables, perfect for keto and Whole30 diets.
- Customizable – Easily adaptable with your choice of proteins and vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground Meat – 1 pound of ground chicken, turkey, or lean beef
- Cabbage – 1 medium head, thinly shredded (about 5 cups)
- Carrots – 1 cup, thinly shredded or matchstick-cut
- Onion – 1 small, diced
- Garlic – 2 cloves, minced
- Ginger – 1 tablespoon, freshly grated
- Soy Sauce – 3 tablespoons (or tamari for gluten-free, or coconut aminos for Whole30)
- Rice Vinegar – 1 tablespoon
- Sesame Oil – 1 teaspoon
- Salt and Pepper – To taste
Directions
1. Cook the Meat
- In a large skillet over medium heat, cook the ground meat for 5-6 minutes, breaking it up as it browns.
2. Sauté the Vegetables
- Add diced onion to the skillet and cook for 2-3 minutes until translucent.
- Stir in shredded carrots, minced garlic, and grated ginger; cook for another 2 minutes.
3. Add Cabbage
- Mix the shredded cabbage into the skillet, stirring well with the meat and other vegetables.
- Cook for 5-6 minutes, or until the cabbage is tender but still crisp.
4. Season
- Pour in soy sauce, rice vinegar, and sesame oil.
- Stir to combine all ingredients thoroughly.
- Season with salt and pepper to taste.
5. Serve
- Once everything is well combined and heated through, remove from heat and serve immediately.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Option – Swap the meat for crumbled tofu or a plant-based ground meat substitute.
- Spicy Kick – Add sriracha or red pepper flakes for extra heat.
- Extra Veggies – Incorporate bell peppers, mushrooms, or snap peas for added nutrition.
Storage & Reheating
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – Warm in a skillet over medium heat or microwave until heated through.
FAQs
Can I use pre-packaged coleslaw mix?
Yes, a 14-ounce bag of coleslaw mix can be used as a convenient substitute for shredding fresh cabbage and carrots.
Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of regular soy sauce.
Can I prepare this dish ahead of time?
Yes, you can make it in advance and reheat when ready to serve.
What can I serve with this dish?
Serve it over cauliflower rice for a low-carb option, or with steamed white or brown rice if not following a low-carb diet.
How can I add more flavor?
Drizzle with additional sesame oil or top with sliced green onions and sesame seeds before serving.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
What other sauces can I use?
Hoisin sauce or a drizzle of spicy mayo can add different flavor profiles.
Is this recipe dairy-free?
Yes, this recipe is naturally dairy-free.
Can I use ground beef?
Yes, lean ground beef works well in this recipe.
How do I prevent the cabbage from getting soggy?
Cook the cabbage just until tender to maintain some crunch and avoid overcooking.
Conclusion
Egg Roll in a Bowl is a simple, delicious, and healthier alternative to traditional egg rolls. With all the savory flavors in a one-pan meal, it’s perfect for those seeking a quick, low-carb dinner that’s both satisfying and versatile!
Print
Egg Roll in a Bowl
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Egg Roll in a Bowl is a quick and flavorful one-skillet meal that delivers all the delicious taste of a traditional egg roll without the deep-fried wrapper. Packed with lean protein, fresh vegetables, and bold Asian-inspired seasonings, this low-carb, keto-friendly, and Whole30-approved dish is perfect for a healthy and satisfying meal in just 25 minutes!
Ingredients
- 1 lb ground meat (chicken, turkey, beef)
- 1 medium head cabbage, shredded (about 5 cups)
- 1 cup carrots, shredded or matchstick-cut
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and black pepper, to taste
Instructions
1. Cook the Meat
- Heat a large skillet over medium heat.
- Add ground meat and cook for 5-6 minutes, breaking it up as it browns.
2. Sauté the Vegetables
- Stir in diced onion and cook for 2-3 minutes, until translucent.
- Add shredded carrots, garlic, and ginger, and cook for another 2 minutes.
3. Add Cabbage
- Stir in shredded cabbage and mix well with the meat and vegetables.
- Cook for 5-6 minutes, or until the cabbage is tender but still crisp.
4. Season the Dish
- Pour in soy sauce, rice vinegar, and sesame oil.
- Stir to combine all ingredients thoroughly.
- Season with salt and pepper to taste.
5. Serve & Enjoy
- Remove from heat and serve immediately.
- Garnish with green onions, sesame seeds, or a drizzle of extra sesame oil if desired.
Notes
- For Extra Spice: Add sriracha, red pepper flakes, or chili oil.
- For a Vegetarian Version: Replace meat with crumbled tofu or a plant-based alternative.
- For More Crunch: Top with crushed peanuts or crispy fried onions.
- For a Thicker Sauce: Stir in 1 tsp cornstarch mixed with 2 tbsp water
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Low-Carb
