If you like the taste of egg rolls but want to skip the wrapper, this low carb egg roll in a bowl recipe is perfect. It’s simple, quick, and packed with flavor. At homeandfiesta, we focus on easy recipes that anyone can make on a weeknight. This dish uses common ingredients and cooks in about 20 minutes.
Egg Roll in a Bowl
What is a Low Carb Egg Roll in a Bowl?
A low carb egg roll in a bowl is a deconstructed egg roll. Instead of wrapping meat and vegetables in a fried wrapper, everything cooks together in a pan. You get the flavor of an egg roll without the carbs from dough.
It usually has ground meat, cabbage, and carrots, seasoned with garlic, ginger, and soy sauce or coconut aminos. It’s high in protein and vegetables, and you can customize it for keto, paleo, or gluten free diets.
This dish works well for meal prep. You can make a batch, store it in the fridge, and reheat it for lunch or dinner.
Ingredients You Need
For this recipe, you need:
- 1 lb 450g ground beef, chicken, or turkey
- 1/2 head of cabbage, shredded
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Optional: chili flakes for heat, sesame seeds for topping
These are all easy to find in most grocery stores. You can swap the meat for ground turkey or beef if you prefer.
How to Make Low Carb Egg Roll in a Bowl
Follow these steps for a quick and flavorful meal.
- Cook the meat
Heat a large pan over medium heat. Add the ground pork or chicken. Cook until browned. Drain excess fat if needed. - Cook the vegetables
Add garlic, ginger, cabbage, and carrots to the pan. Stir for 3–5 minutes until vegetables are tender but still have crunch. - Add sauces and seasonings
Pour in soy sauce or coconut aminos and sesame oil. Mix everything well. Taste and adjust seasoning. Add chili flakes if you like heat. - Finish and serve
Top with sliced green onions and sesame seeds. Serve hot. You can eat it alone or over cauliflower rice for more volume.
Why This Recipe Works
This recipe works because it balances flavor and simplicity.
- The cabbage and carrots cook just enough to keep texture.
- Ground meat adds protein and fat, making it filling.
- Garlic, ginger, and soy sauce provide authentic egg roll flavor without extra calories.
- It cooks quickly in one pan, so you don’t have to clean many dishes.
It’s flexible. You can swap ingredients based on what you have. You can make it spicier, sweeter, or milder.
Tips for the Best Results
- Use firm cabbage for crunch.
- Don’t overcook vegetables; they should stay slightly crisp.
- Stir often to avoid burning garlic.
- If you want a soy-free version, use coconut aminos.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
- Serve over cauliflower rice or shirataki noodles.
- Add sliced mushrooms, bell peppers, or zucchini for extra vegetables.
- Top with a fried egg for breakfast or extra protein.
Recipe FAQs
Is this recipe keto-friendly?
Yes. It uses low-carb vegetables and protein. Skip the carrots or use less to reduce carbs further.
Can I make it vegetarian?
Yes. Swap meat for tofu or tempeh. Use vegetable oil instead of sesame oil for a milder flavor.
Can I freeze leftovers?
You can freeze the cooked meat and vegetables, but cabbage may get soft. It’s better to refrigerate for up to 4 days.
Can I use other meats?
Yes. Ground beef, turkey, or chicken all work. Cooking times may vary slightly.
Conclusion
This low carb egg roll in a bowl recipe is simple, fast, and flavorful. It works for busy weeknights, meal prep, and low carb diets. Try it at homeandfiesta and adjust the vegetables and spices to your taste.
Serve it as is, over cauliflower rice, or add extra toppings. It’s easy to make, filling, and healthy.
Related Recipes
Delicious Korean Ground Beef Bowl
Low Carb Egg Roll in a Bowl Recipe
Ingredients
- 1 lb 450g ground beef, chicken, or turkey
- 1/2 head of cabbage shredded
- 1/2 cup shredded carrots
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 2 green onions sliced
- Optional: chili flakes for heat sesame seeds for topping
- 1/2 head of cabbage shredded
- 1/2 cup shredded carrots
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 2 green onions sliced
- Optional: chili flakes for heat sesame seeds for topping
Instructions
Cook the meat
- Heat a large pan over medium heat. Add the ground beef or chicken. Cook until browned. Drain excess fat if needed.
Cook the vegetables
- Add garlic, ginger, cabbage, and carrots to the pan. Stir for 3–5 minutes until vegetables are tender but still have crunch.
Add sauces and seasonings
- Pour in soy sauce or coconut aminos and sesame oil. Mix everything well. Taste and adjust seasoning. Add chili flakes if you like heat.
Finish and serve
- Top with sliced green onions and sesame seeds. Serve hot. You can eat it alone or over cauliflower rice for more volume.
Video
Notes
đź“ť Notes
- Use ground beef, chicken, or turkey for your preferred protein.
- Shred cabbage finely for better texture and quicker cooking.
- Add carrots, green onions, and garlic for classic egg roll flavors.
- Season with soy sauce, ginger, and sesame oil for authentic taste.
- Cook on medium heat to avoid burning while keeping veggies crisp.
- Store leftovers in airtight containers in the fridge up to 4 days.
- Reheat gently on the stovetop or microwave to maintain texture.
- Optional: top with sesame seeds or fresh cilantro before serving.
