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4.7 from 534 votes

Egg Roll in a Bowl

This egg roll in a bowl recipe is one of my favorite low carb meals. It's packed with protein and veggies, made in one skillet and comes together in less than 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 3
Calories: 325 kcal
Course: Lunch
Cuisine: Asian

Ingredients

  • 1 lb ground turkey or chicken
  • ¼ cup yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated or minced
  • 1 oz package coleslaw mix
  • ¼ cup low-sodium soy sauce tamari or coconut aminos
  • 2 teaspoons toasted sesame oil
  • 1-2 teaspoons sriracha or sambal oelek
  • 2 green onions sliced
  • Sriracha for serving (optional)
  • sesame seeds and chopped cilantro for garnish
  • cooked cauliflower rice for serving (optional)

Instructions

    Cup of Yum
  1. Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper.
  2. Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Taste and add more soy sauce or sriracha, if needed.
  3. Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce, sriracha or chili crisp, if desired.

Notes

  • Lately when I make this, I've been topping my bowl with a drizzle of yum yum sauce, which adds a little creaminess and makes the bowl really flavorful.
  • Topping idea – Lately when I make this, I've been topping my bowl with a drizzle of yum yum sauce, which adds a little creaminess and makes the bowl really flavorful.
  • Protein – Feel free to swap the ground turkey or chicken with ground pork or ground beef instead if you prefer. For a vegan option use tempeh or tofu.
  • Add an egg – This recipe doesn't call for eggs, but if you want to amp up the protein you can add one in. Once everything is cooked, create a well in the center of the skillet, add an egg and scramble until the egg is cooked through, then plate and serve. 
  • Serving size – The recipe serves 3, but if we're really hungry we can eat the whole meal between 2 people, especially if we don't serve it with cauliflower rice. If you're serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.

Nutrition Information

Serving 1/3 of recipe Calories 325kcal (16%) Carbohydrates 14g (5%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Cholesterol 104mg (35%) Sodium 393mg (16%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 325

% Daily Value*

Serving 1/3 of recipe
Calories 325kcal 16%
Carbohydrates 14g 5%
Protein 32g 64%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g 59%
Cholesterol 104mg 35%
Sodium 393mg 16%
Fiber 3g 12%
Sugar 8g 16%

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