Savory 15-Minute egg roll in a bowl Joy

Hi, I’m Alex, and I know the feeling—that deep, undeniable craving for takeout egg rolls when you’re staring down a busy Tuesday night. But here’s the secret I figured out when I was ditching the stress and finding joy in my kitchen: we can absolutely get those intensely savory, satisfying flavors without any greasy wrappers! This definitive, quick & easy low-carb egg roll in a bowl recipe is my go-to solution for fantastic weeknight dinner. Forget complicated prep; we’re even using a bag of coleslaw mix to keep things incredibly simple. It proves my philosophy that phenomenal food doesn’t need to be hard, and you get all the flavor you want in just one pan. If you need foolproof low carb dinner ideas for your family, you’re in the right spot.

Why This Quick & Easy Egg Roll in a Bowl Recipe Works

When your day is totally packed, the last thing you need is a recipe that requires ten different bowls and an hour of your time, right? I totally get it. That’s why this egg roll in a bowl recipe is such a lifesaver. It hits all the right notes—flavor, speed, and simplicity—without sacrificing that takeout taste we all love. If you’re looking for fantastic foundational cooking tips, always check out my main blog posts for more inspiration!

• It’s a true 15 Minute Dinner: Seriously, once your ground meat is browned, you’re basically just tossing stuff into the skillet. It’s that fast, making it perfect for those nights when you’re starving and need something on the table ASAP.
• The Magic is in One Pan: We are keeping clean-up minimal here! This is a super satisfying one pan egg roll bowl. Everything—the meat, the veggies, the sauce—happens right in one skillet, which is a huge win in my book.
• Seriously Low-Carb Friendly: If you, like me, are trying to keep things light or are following a keto friendly Asian meal plan, this is your answer. Since we ditched the wrapper (the biggest carb offender!), you get all the good stuff without the guilt.
• Built for Meal Prep: I often make a double batch just so I have some leftover for lunch the next day. This healthy ground meat skillet holds its flavor beautifully in the fridge, making it an excellent choice for quick lunches. Plus, the texture of the cabbage is still great even when reheated!

Gathering Ingredients for Your Egg Roll in a Bowl

Okay, let’s talk about what goes into this amazing egg roll in a bowl. The beauty of this recipe is how much of the prep work is already done for us! Seriously, I love that we can rely on pre-chopped veggies to get dinner on the table so quickly. You’ll need a fantastic foundation of meat and veggies, plus the sauce ingredients that bring that classic takeout profile home.

Here’s what you’ll need for four generous servings:

• 1 tablespoon avocado oil or good quality sesame oil (I like using avocado oil first for the cooking, then adding sesame oil in the sauce for a fresher taste!)
• 1 pound ground pork, turkey, or even lean ground beef. Pick your favorite!
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon five-spice powder (This is non-negotiable, trust me—it’s the secret flavor!)
• 1 (14.5 ounce) bag coleslaw mix. Yes, the shredded cabbage and carrot mix you buy in the bag! This saves us at least 15 minutes.
• 1/4 cup low-sodium soy sauce or tamari if you need gluten-free
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• Optional garnish: Things like sliced green onions, a little drizzle of sriracha if you like heat, or maybe some chopped peanuts for crunch.

Key Flavor Components for the Egg Roll in a Bowl Sauce

The sauce is where all the magic happens, and it only takes a minute to bring together. Don’t skip whisking this separately; it ensures the sauce coats everything evenly without dissolving your cabbage too fast.

You need the low-sodium soy sauce—or tamari if you’re avoiding gluten—to keep the sodium in check. Then comes the hoisin sauce. If you are really strict about keeping this a Keto friendly Asian meal, just check your hoisin bottle, because some brands add a ton of sugar. If you find yours is high in sugar, try leaving it out and bumping up the rice vinegar just a touch more for that bright tang.

A splash of rice vinegar brings acidity, and finally, that little bit of toasted sesame oil right there in the sauce marries all those salty, sweet, and tangy notes together perfectly.

Step-by-Step Instructions for the One Pan Egg Roll Bowl

Alright, time to put this beauty together! Since this is a one pan egg roll bowl, things move fast, so have your coleslaw mix ready to go! I always tell people that the secret to unlocking amazing flavor in any ground meat dish is getting a beautiful brown crust on that meat before you do anything else. Don’t rush that part, even if you’re scrambling for a weeknight dinner solution.

Browning the Meat and Toasting Spices for the Egg Roll in a Bowl

First things first, get your skillet—a wok works great if you have one—hot over medium-high heat and toss in that tablespoon of oil. Once it shimmers, add your pound of ground meat. Now, this is important: Let it sit untouched for a minute or two until it starts to brown nicely on the bottom. Then, break it up with your spoon and keep cooking until it’s completely browned through. You want all that moisture cooked off!

Then, drain off any extra grease—we want flavor, not oil slicks, in our egg roll in a bowl! Right into the browned meat, dump in your ginger, garlic powder, and that crucial five-spice powder. Stir this all around for just about 60 seconds. You’ll smell the spices toast up; that fragrance means they are releasing all their oils and getting ready to make this dish sing.

Wilting the Cabbage and Final Sauce Integration in the Egg Roll in a Bowl

Next up is the main vegetable component. Dump that whole bag of coleslaw mix right into your skillet. It looks like too much volume at first, but don’t worry! Stir it around with the meat mixture. Keep cooking and stirring occasionally for about five minutes. I aim for tender-crisp—I don’t want soggy cabbage in my egg roll in a bowl, just wilted enough so it’s soft but still has a little bite!

While that’s happening, quickly whisk together your sauce elements—soy sauce, hoisin, vinegar, and that final teaspoon of toasted sesame oil—in any little bowl you have handy. Pour that entire sauce mixture over the meat and veggies. Toss everything thoroughly until every piece of cabbage and meat is shiny and coated in that savory sauce. Let it bubble for just a minute or two to heat through, and boom! That’s it. Your delicious, wrapper-less egg roll in a bowl is ready to serve.

SAVE

Tips for the Best Egg Roll in a Bowl Success

Even though this egg roll in a bowl recipe is designed to be super straightforward, I always have a few little tricks up my sleeve that take it from good to absolutely fantastic. When you’re looking for that perfect balance of flavor and texture, sometimes the slightest tweak makes all the difference. Remember, my goal here is to make you feel confident and happy in your kitchen!

Here are the three things I always check before serving up this savory skillet:

• Don’t Crowd the Pan: If you are doubling this recipe, which is totally fine for amazing high protein meal prep bowls, please cook the meat in batches! If you throw two pounds of meat into one pan, it steams instead of browns. You lose that beautiful, complex flavor from the slight searing. Cook in two batches and then combine everything when you add the veggies back in.
• The Cabbage Texture Rule: You want that tender-crisp vegetable bite. If you prefer yours softer, let the coleslaw mix cook down for an extra three or four minutes before you add the sauce. If you like it crunchy, cut that cook time down to two minutes. It’s your savory cabbage stir fry, so make it how you love to eat it!
• The Five-Spice Check: This spice blend—star anise, cloves, cinnamon, Szechuan pepper, and fennel—is what gives the final deconstructed egg roll recipe that deep, complex aroma that smells exactly like the restaurant version. If yours smells weak, toss in a tiny pinch more about halfway through the vegetable cooking stage to boost the fragrance before serving.

Making This a Low Carb Dinner Idea

For many of us, keeping the carbs dialed back is key, and this dish naturally leans that way because we tossed the high-carb wrapper away. But we need to be mindful of sauces!

Most store-bought hoisin sauce has a surprising amount of sugar, which can push up the carb count quickly if you’re counting closely for your Keto plan. If you are making a super strict low carb dinner idea, you have two choices. You can skip the hoisin entirely and swap it out for an extra tablespoon of rice vinegar and a dash of water to balance the saltiness of the soy sauce. Alternatively, you can source a specific low-carb or Keto-friendly hoisin brand if you really love that thick, sweet-savory note.

Overall, this is one of the easiest healthy Asian inspired dinner options out there when you’re focused on clean eating, as the main components are just lean protein and fresh vegetables.

Variations for Your Ground Meat Skillet Egg Roll in a Bowl

I love talking about how flexible this egg roll in a bowl is! While I usually lean on ground pork because its slight richness stands up perfectly to the savory sauce, you should absolutely play around with what you have on hand. My kitchen philosophy is all about using what you love, and if that means using a different protein or tossing in extra veggies, go for it! You can find more inspiration on customizing stir-fries over at my guide to healthy ground meat skillet meals.

The base recipe is fantastic, but sometimes you want a little twist, especially if you’re making this family friendly egg roll skillet for the third week in a row and need to keep everyone interested!

Consider these easy swaps and additions:

• Switching the Protein: Ground turkey is a great leaner option. Just make sure you add a tiny splash more sesame oil in the beginning if you use turkey, because it’s naturally less fatty than pork and we don’t want it drying out a bit. Ground chicken works just as well. If you opt for ground beef, start with 85/15; make sure you drain that grease thoroughly after browning, or you’ll end up with a swimming pool in your bowl!
• Extra Veggie Power: The coleslaw mix does most of the heavy lifting, but adding texture or color is simple. I sometimes toss in a cup of sliced white mushrooms right when the meat is almost done cooking; they soak up the sauce beautifully. Diced water chestnuts are fantastic too if you want that specific crunch that mimics something you’d find in a filling. Just add them toward the end since they don’t need much cooking time.
• Spice It Up Naturally: If you’re missing that fresh ginger zing, replace the powder with about a tablespoon of freshly grated ginger right when you add the garlic powder. And if you want a genuine kick, you can add a teaspoon of dried red pepper flakes when you are toasting your spices.

SAVE

Honestly, the beauty of this deconstructed egg roll recipe is that it’s nearly impossible to mess up. It just tastes good every single time!

Serving Suggestions for Your Deconstructed Egg Roll Recipe

So you’ve got this incredible, flavorful, perfectly seasoned egg roll in a bowl sitting hot in your skillet. That’s the hard part done! Now comes my favorite part: the finishing touches. Making food that looks as good as it tastes is part of the joy for me. Presentation elevates even the quickest meal, turning it into something special when you sit down to eat.

Everyone loves a good garnish because it adds texture, color, and lets everyone customize their bowl. For this deconstructed egg roll recipe, you have a few must-haves that really make those Asian-inspired flavors pop. I always have a little plate of toppings set out on the table so everyone can load up their meal just the way they like it.

Here are the best ways I suggest finishing off your amazing egg roll in a bowl:

• The Cool-Down Element: Always have sliced green onions (the green tops work best!) ready to sprinkle over the top. They add a fresh, sharp contrast to the rich, cooked meat and sauce. You never want to skip fresh herbs or alliums on top of a savory dish like this!
• For the Spice Lovers: If you like heat—and I love a little kick in mine—a drizzle of sriracha is totally the way to go. You can mix it right into your portion of the sauce, or just dollop it right on top for visual appeal.
• A Little Crunch: While we love ditching the wrapper, we still want some crunch! A sprinkle of toasted sesame seeds is mandatory in my house. If you’re not worried about keeping it strictly sesame-free, a tiny sprinkle of chopped peanuts can add a lovely, unexpected texture, almost like a little surprise in every bite.

SAVE

Now, if you’re serving this as a full dinner rather than a light lunch, you might want something alongside it. Since this egg roll in a bowl has such bold, savory flavors, you should lean toward simple or bright sides.

If you are eating low-carb like we often do, a light, bright salad on the side is perfect. Something simple with a ginger dressing really complements the bowl beautifully. Or, if you’re craving grains, a small serving of white or brown rice works wonderfully—it’s great for soaking up any leftover sauce at the bottom of your bowl!

If you’re looking for a truly vibrant, flavorful side dish that pairs amazingly well with this kind of main, you have to check out my recipe for cilantro lime quinoa salad. It’s fresh, light, and cuts through the richness of the ground meat perfectly.

Storage and Meal Prep for Egg Roll in a Bowl

One of the absolute best things about this egg roll in a bowl is how fantastic it travels. When I’m planning my week, I always try to cook one big skillet meal that can easily pull double duty as my lunch for the next couple of days. This isn’t just a quick lunch bowl; it’s a high-flavor, high-protein powerhouse that makes grabbing food quick and easy!

Since this recipe relies heavily on cabbage and carrots in the coleslaw mix, it holds up way better than something with tender greens. You can definitely make a big batch and rely on it as part of your high protein meal prep bowls strategy, but how you store and reheat it really matters for the best texture.

For the best results when prepping this yummy egg roll in a bowl, follow these quick storage guidelines:

• Containers Matter: Portion out the finished mixture into individual, airtight containers. I prefer glass ones because they reheat more evenly than thin plastic, but honestly, whatever keeps the air out works!
• Refrigeration Time: You can safely store leftovers in the fridge for up to 4 days. Since the sauce helps keep everything moist, this lasts wonderfully. It’s one of those fast weeknight meal solutions because you can cook once and eat for days.
• Watching the Texture: Be mindful that cabbage will continue to soften slightly as it sits, even when refrigerated. It’s still delicious, but if you pack it for Day 4, it will be softer than when it was piping hot in the skillet on Day 1.

SAVE

Reheating Your Leftover Egg Roll in a Bowl

How you reheat this can make or break the texture! If you just blast it in the microwave for three minutes straight, you often end up with hot spots and slightly mushy parts. I have two preferred methods here, depending on how much time I have.

If you’re ready to dig in quickly, the microwave is your friend, but use short bursts. Set your microwave to 50% power and reheat in 60-second intervals, stirring well between each interval. This lets the heat distribute more gently through the meat and cabbage, preventing that rubbery texture you sometimes get.

If you have five extra minutes, I really suggest using a small non-stick pan on the stovetop. Heat it over medium heat, toss the leftover egg roll in a bowl in there, and stir until it’s hot all the way through. This little bit of gentle heat actually re-crisps the cabbage ever so slightly and brings back that wonderful savory aroma. If you like dipping sauces, consider keeping your sriracha or any other fresh toppings separate until serving for the best experience!

If you’re looking for more freezer and prep tips that keep your meals tasting fresh, check out my guide on easy meal prep ideas for inspiration. Happy prepping!

Frequently Asked Questions About This Keto Friendly Asian Meal

I always get so many great questions once people start making this dish, which tells me you’re all excited to make it a regular rotation! That’s exactly what I love to hear. When you’re customizing a basic recipe to fit your own needs, sometimes you just need a quick confirmation on swaps or texture, right? Here are a few of the most common things people ask me when they’re whipping up this keto friendly Asian meal.

Can I use beef instead of pork in the egg roll in a bowl?

Oh, absolutely! You can use almost any ground meat you love here. Ground beef works wonderfully, and it even pushes this closer to being an inside out egg roll recipe, which is fun. If you use beef, especially if it’s not extra lean, just make sure you drain off that excess grease very well after the initial browning step. Having too much oil can make the cabbage oily instead of savory. Leaner cuts, like 90/10, are great here because they won’t release as much liquid during the process.

How do I make this a Whole30 Egg Roll Bowl?

This is a super common request, as many of us love sticking to Whole30 Egg Roll Bowl guidelines when we’re eating clean. The good news is that this dish is already incredibly close! The main culprits that break the Whole30 rules are the soy sauce and the hoisin. You need to swap the soy sauce (or tamari) for coconut aminos—it gives you that similar salty depth without the soy. Then, just leave the hoisin out entirely. To make up for the missing acidity and thickness, I recommend adding an extra teaspoon of rice vinegar and maybe a splash of water when you add the coconut aminos to keep the texture right.

What is the best way to reheat this simple Asian bowl?

Texture is everything, even in leftovers! When you reheat this simple Asian bowl, you want to gently warm it rather than blast it into oblivion. The worst thing is overcooking that cabbage, turning it mushy. If you’re using a microwave, heat it in 45-second bursts, stirring well in between each burst. But honestly, my favorite method to bring back that fresh flavor is reheating it right back on the stove in a hot skillet for just a couple of minutes. It seems like more work, but it truly keeps the cabbage from getting too soft. It’s worth the effort for the best leftover experience!

Share Your Experience Making This Egg Roll in a Bowl

Well, there you have it! We’ve gone from craving greasy takeout to having a totally fresh, fantastic, and speedy egg roll in a bowl sitting right on your table. That’s pure cooking joy right there! I really hope this recipe becomes one of your new staples—the kind of meal you know you can count on when you need something delicious fast.

Now that you’ve tried it, I would absolutely love to hear what you thought! Did you stick with the ground pork, or did you try turkey or beef? Let me know in the comments below what your favorite protein choice was for this dish, and if you added any awesome garnishes I didn’t mention. Your feedback genuinely helps other cooks reading along!

If you snap a picture of your vibrant, finished egg roll in a bowl, please share it with me! Seeing my recipes come to life in your kitchens is the biggest reward for me. You can tag me on social media, or even better, stop by my contact page over at Pure Cooking Joy to send a message directly. And don’t forget to follow me on Facebook at Pure Cooking Joy so you never miss out on inspiration for simple, flavorful cooking!

Happy cooking, everyone. Enjoy those wrapper-free egg rolls!

Quick & Easy Low-Carb Egg Roll in a Bowl

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You get all the savory, satisfying flavors of a classic egg roll without the wrapper. This one-pan dish cooks fast, making it a perfect low-carb dinner idea for busy weeknights.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-Frying
• Cuisine: Asian Inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil or sesame oil
• 1 pound ground pork, turkey, or chicken
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon five-spice powder
• 1 (14.5 ounce) bag coleslaw mix (shredded cabbage and carrots)
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons hoisin sauce (ensure it is low-carb if strictly Keto)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• Optional garnish: Sliced green onions, sriracha, or chopped peanuts

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Instructions

1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the ground meat to the skillet. Break it apart with a spoon and cook until it is browned completely, about 5 to 7 minutes. Drain off any excess grease.
3. Stir in the ground ginger, garlic powder, and five-spice powder. Cook for 1 minute until fragrant.
4. Add the entire bag of coleslaw mix to the skillet. Stir well to combine with the meat.
5. Cook, stirring occasionally, until the cabbage wilts down to your preferred tenderness, about 5 minutes. You want it tender-crisp.
6. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and toasted sesame oil.
7. Pour the sauce mixture over the meat and vegetables in the skillet. Toss everything together until the sauce evenly coats the mixture. Cook for 1 to 2 minutes until the sauce is hot.
8. Remove from heat. Serve immediately, topped with your choice of green onions or sriracha for extra flavor.

Notes

• For a Whole30 Egg Roll Bowl, substitute the soy sauce with coconut aminos and omit the hoisin sauce, adding a bit more rice vinegar for tang.
• This recipe works well for meal prep. Divide the mixture into airtight containers and store in the refrigerator for up to 4 days.
• If you prefer a richer flavor, substitute half the ground meat with crumbled bacon during the initial cooking step.

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6
• Sodium: 750
• Fat: 22
• Saturated Fat: 8
• Unsaturated Fat: 14
• Trans Fat: 0
• Carbohydrates: 14
• Fiber: 4
• Protein: 32
• Cholesterol: 75