Egg Roll in a Bowl appeals to those who want to enjoy the taste of an egg roll without the fuss of wrapping and frying. Plus, it's an excellent option for those following a specific diet or looking for a healthier alternative.
Picture this: all the delectable flavors of an egg roll—crispy cabbage, savory meat, and a hint of Asian-inspired spices—packed into a wholesome, quick and easy bowl. It's a low-carb, gluten-free, and incredibly versatile dish that has taken the world by storm.
Egg Roll in a Bowl
Egg Roll in a Bowl is a versatile dish that can be enjoyed on its own or paired with other sides. Here are a few serving suggestions: top it over steamed rice or cauliflower rice for a heartier meal, serve it with a side of crispy egg rolls or spring rolls for an authentic touch. You can enjoy it alongside a bowl of hot and sour soup or a light Asian-inspired salad. Or for a vegetarian twist, substitute the meat with tofu or tempeh. Options are endless.
Egg Roll in a Bowl is an excellent dish for meal prep. You can prepare a large batch ahead of time and divide it into individual portions for quick and easy lunches or dinners throughout the week. It also makes for delicious leftovers, allowing the flavors to meld together even more overnight.
- Ground pork or beef
- Cabbage or coleslaw mix
- Soy sauce
- Sesame oil
- Green onions sliced
- Sriracha hot sauce
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- Get crackin' and beat those eggs in a small bowl with a fork.
- Heat up a large skillet over medium to medium-high heat. If it's not nonstick, give it a quick spritz of cooking spray.
- Time to scramble those eggs in the skillet. Cook 'em until they're nice and fluffy. Once they're done, let them take a break and set them aside.
- Now, it's time to add some meaty goodness to the skillet. Brown the pork or beef until it's no longer pink. Let those flavors sizzle!
- Add the garlic and give it a quick sauté for just 30 seconds. Let it release its fragrant magic.Throw in the cabbage or coleslaw mix, soy sauce, and ginger. Give it all a good stir and sauté until the veggies reach the perfect level of tenderness.
- Once your veggies are cooked to your liking, take the skillet off the heat. Drizzle some sesame oil for that irresistible aroma. Now, it's time to reunite the cooked eggs with their veggie pals. Add 'em in and sprinkle some sliced green onions on top. Give it all a good mix and let the flavors mingle.
- Want some extra kick? Serve it up with a side of sriracha hot sauce if you're feeling fiery! And don't forget to taste and sprinkle a bit more soy sauce if you want to amp up the flavor.
Frequently Asked Questions
Absolutely! Swap the meat for tofu, tempeh, or a plant-based protein alternative. Adjust the seasonings accordingly, and you're good to go!
Feel free to experiment with different spices and seasonings to suit your taste buds. You can add a dash of fish sauce, hoisin sauce, or even a sprinkle of crushed red pepper flakes for some extra heat.
You can prepare the meat and vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, simply reheat and assemble the bowl. These are really great for meal prepping too.
If you’ve tried this Egg Roll in a Bowl recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Egg Roll in a Bowl
- 4 eggs
- 1 pound ground pork or beef
- 2 teaspoons garlic minced
- 14- ounce bag shredded cabbage or coleslaw mix
- ¼ cup soy sauce
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 2 green onions sliced
- Sriracha hot sauce for serving, optional
- In a small bowl, beat the 4 eggs together with a fork.
- Heat a large skillet over medium to medium-high heat. If it isn’t nonstick give it a spray with cooking spray after it’s warmed.
- Scramble the eggs in the skillet until they are cooked through and scrambled well. Remove from the pan and set the eggs aside.
- In the same skillet, brown the pork or beef until no longer pink.
- Add the garlic, and saute for 30 seconds.
- Add the cabbage/coleslaw, soy sauce, and ginger, and saute until desired tenderness. You can add a little water if you need more liquid to saute the coleslaw down.
- When the vegetables are cooked to your liking, remove from the heat, drizzle with sesame oil, add the cooked eggs, and top with sliced green onions. Stir to combine.
- Serve with sriracha hot sauce, if desired, and adjust the salt by adding more soy sauce to taste.
- You can use pork sausage for this recipe; it’s delicious. Also feel free to sub the beef or pork with turkey or chicken.
- My kids really like this recipe, but it doesn’t keep them full very long (not enough carbs for my little people). So, I normally serve this with a side of hot cooked rice.
- They like to sprinkle the rice with a little soy sauce for flavor.
You can use coconut aminos or other soy sauce substitutes in this recipe.
- Coconut aminos aren’t as salty as soy sauce, so if you need to add a little salt to taste, feel free.
- SERVING SUGGESTIONS: Serve this with a side of strawberries and pineapple. This is also good with some real egg rolls on the side. If you like sweet and sour sauce or sweet chili sauce, either are great drizzled over the top.
- MEAL PREP: Since the cabbage is already shredded in the bag, there’s not much to prep!
Low carb Egg Roll in a Bowl is the epitome of flavor, convenience, and versatility. It's a dish that has captivated taste buds and taken social media by storm, all while offering a healthier and more accessible option to the classic egg roll.