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5.0 from 117 votes

Egg Roll in a Bowl

Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect all by itself or with a side of rice!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 464 kcal
Course: Main Course
Cuisine: Chinese , American

Ingredients

  • 1 lb. ground pork see notes
  • Salt/Pepper
  • 1 tablespoon peanut oil can sub avocado or olive oil
  • ½ cup yellow onion finely diced
  • 1 tablespoon butter
  • 2 large eggs whisked until frothy
  • 5 cups green cabbage shredded
  • 1 cup carrots shaved & roughly chopped
Sauce
  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 3 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon sesame oil optional
  • 1/8 teaspoon EACH: ground ginger, white pepper
Garnishes
  • toasted sesame seeds
  • green onions
  • Fried eggroll wraps roughly chopped- see notes

Instructions

    Cup of Yum
  1. Combine all ingredients in the sauce section above and set aside.
  2. Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
  3. Season the pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
  4. Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
  5. Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
  6. Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!

Notes

  • Pro Tips:
  • Storage:
  • Frying Egg Roll Wraps (For Garnishing):
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Garnishes are not included. 
  • Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
  • Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Thai Chicken Salad, Ramen Noodle Salad, Cabbage and Sausage, and Cabbage Soup!
  • Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
  • Eggs: Scrambled eggs are optional, they're not normally in an egg roll but they add more protein and a little "fried rice" flair to this dish! 
  • Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
  • Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
  • Pairing options include: Rice, sliced avocado, roasted vegetables, buttered noodles, and more! 
  • 📘 Find this recipe on page 155 of my 2nd cookbook, Let's Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well! 
  • Cut Egg Roll wraps into 1-inch strips. Wonton Wrappers may also be used. 
  • Heat vegetable or canola oil over medium-high heat in a skillet. Use just enough oil to submerge the tortilla strips.
  • Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.

Nutrition Information

Calories 464kcal (23%) Carbohydrates 16g (5%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.1g Cholesterol 172mg (57%) Sodium 866mg (36%) Potassium 712mg (20%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 5649IU (113%) Vitamin C 38mg (42%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 464

% Daily Value*

Calories 464kcal 23%
Carbohydrates 16g 5%
Protein 25g 50%
Fat 33g 51%
Saturated Fat 12g 60%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Trans Fat 0.1g 5%
Cholesterol 172mg 57%
Sodium 866mg 36%
Potassium 712mg 15%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 5649IU 113%
Vitamin C 38mg 42%
Calcium 90mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.