This egg roll in a bowl packs all the savory, satisfying flavors you love in traditional egg rolls without the wrappers, frying, or guilt. Loaded with lean protein, crunchy veggies, and a flavorful sauce, it’s a quick and healthy solution for busy weeknights. Plus, it’s naturally gluten-free (just use tamari) and can be made keto or vegan with a few simple swaps.
We developed this recipe for those who crave big flavor but don’t want to compromise on wellness. By combining whole ingredients, high-quality oils like sesame, and plenty of nutrient-dense veggies, this dish meets a variety of dietary needs while delivering joy in every bite. And trust us, it’s ready from fridge to table in just 25 minutes—perfect for meal prep, family dinners, or a high-protein lunch.
Why This Egg Roll in a Bowl Is Good for You
- Protein-packed: With 23 grams of protein per serving, this dish will keep you satisfied and energized.
- Low-carb friendly: Swap traditional egg roll wrappers for cabbage to cut carbs while boosting fiber content.
- Loaded with veggies: High in vitamins A and C, the cabbage and carrots in this recipe are immune-boosting superstars.
- Gluten-free option: Simply use tamari instead of soy sauce for a gluten-friendly version.
- Meal-prep approved: This recipe stores beautifully—perfect for prepping ahead of a busy week.
Wholesome Ingredients for This Egg Roll in a Bowl
This dish hinges on a few key ingredients that bring both flavor and nutrition. Let’s break them down:
- Ground chicken: Lean and rich in protein, ground chicken keeps this dish light but hearty. Prefer a different protein? Swap it for turkey, shrimp, or even tofu.
- Cabbage mix: This vibrant base is rich in fiber, vitamin C, and antioxidants. We recommend pre-shredded coleslaw mix to save time, but you can also shred fresh cabbage and carrots.
- Oyster sauce and soy sauce: These provide the umami-packed base of the sauce. For a gluten-free option, substitute regular soy sauce with tamari.
- Ginger and garlic: These aromatics elevate the flavor profile while offering anti-inflammatory and immune-boosting benefits.
We love using toasted sesame oil as a finishing touch—it deepens the flavor and adds a nutty complexity to the dish.
Egg Roll in a Bowl Recipe Details
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Difficulty: Easy
Ingredients for Egg Roll in a Bowl
- 1 tbsp sesame oil
- 1 tbsp neutral oil (like avocado or canola)
- 1 lb ground chicken (or substitute ground turkey or pork)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 2 tbsp oyster sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 (12 oz) bag coleslaw mix or 6 cups shredded cabbage + 1 shredded carrot
- 2 green onions, thinly sliced
- Extra soy sauce and sesame oil to taste
- ½ tsp sriracha or chili garlic sauce (optional for spice)
- Toasted sesame seeds (optional garnish)
- More green onions (optional garnish)
- Fried shallots or crispy onions (optional for crunch)
How to Make Egg Roll in a Bowl
- Heat sesame oil and neutral oil in a large skillet over medium-high heat.
- Add ground chicken, salt, and pepper. Cook, breaking it apart with a spatula, until browned and slightly crispy, about 7–9 minutes.
- Stir in the onion, garlic, and ginger. Sauté until the onion is soft and fragrant, about 2–3 minutes.
- Mix in the coleslaw mix (or shredded cabbage and carrots) and cook for 2–3 minutes, just until the vegetables are slightly wilted but still crisp.
- Pour in soy sauce, oyster sauce, and rice vinegar. Stir to evenly coat the mixture and combine flavors.
- Taste the mixture and adjust seasoning. Add more soy sauce or sriracha/chili garlic sauce for extra kick, if desired.
- Stir in chopped green onions. Serve hot, garnished with toasted sesame seeds, crispy onions, or additional green onions.
How to Customize This Egg Roll in a Bowl for Your Diet
- Vegan: Replace ground chicken with crumbled tofu or tempeh. Use vegan oyster sauce or omit entirely.
- Keto/Low-carb: Stick with the original recipe, and avoid adding fried onions for garnish if tracking carbs strictly.
- Higher protein: Double the ground chicken or mix in extra-firm tofu for a protein boost.
- Gluten-free: Opt for tamari instead of soy sauce, and check that your oyster sauce is gluten-free.
- Nut-free: All ingredients here are naturally nut-free, but always double-check label ingredients, especially for sauces.
Our Team’s Tips for the Best Egg Roll in a Bowl
- Don’t overcook the cabbage. Aim for a crisp-tender texture to keep the dish light and fresh.
- Double up for meal prep. This recipe stores beautifully in the fridge for up to three days. Just reheat gently on the stovetop or microwave.
- Customize your heat level. Add sriracha sparingly if serving kids or those with sensitive palates.
- Use high-quality soy sauce. Lower-sodium tamari or soy sauce imparts rich flavor without overpowering the dish.
- Garnish wisely. A sprinkle of toasted sesame seeds or fried onions adds the perfect finishing touch.
Egg Roll in a Bowl FAQs
Can I make this in advance?
Yes! This dish is ideal for meal prep. Refrigerate it in airtight containers for up to three days, and reheat before serving.
Is this recipe keto-friendly?
Absolutely! This egg roll in a bowl is naturally low in carbs, especially if you avoid optional garnishes like crispy onions.
Can I use ground beef instead of chicken?
Definitely. Ground beef, pork, or turkey are excellent substitutes. Just adjust the cooking time slightly as needed.
How do I make this spicier?
Add more sriracha or chili garlic sauce. You can also sprinkle in crushed red pepper flakes for extra heat.
What makes this recipe healthy?
It’s packed with protein, low in carbs, and full of nutrient-rich veggies like cabbage and carrots. Plus, it avoids frying, cutting down on unhealthy fats.
What’s your favorite way to customize egg roll in a bowl? Let us know in the comments below!
Egg Roll in a Bowl
Ingredients
- 1 tbsp sesame oil
- 1 tbsp neutral oil (like avocado or canola)
- 1 lb ground chicken (or substitute ground turkey or pork)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp oyster sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 (12 oz) bag coleslaw mix or 6 cups shredded cabbage + 1 shredded carrot
- 2 green onions, thinly sliced
- Extra soy sauce and sesame oil to taste
- ½ tsp sriracha or chili garlic sauce (optional for spice)
- Toasted sesame seeds (optional garnish)
- More green onions (optional garnish)
- Fried shallots or crispy onions (optional for crunch)
Instructions
- Heat sesame oil and neutral oil in a large skillet over medium-high heat.
- Add ground chicken, salt, and pepper. Cook, breaking it apart with a spatula, until browned and slightly crispy, about 7–9 minutes.
- Stir in the onion, garlic, and ginger. Sauté until the onion is soft and fragrant, about 2–3 minutes.
- Mix in the coleslaw mix (or shredded cabbage and carrots) and cook for 2–3 minutes, just until the vegetables are slightly wilted but still crisp.
- Pour in soy sauce, oyster sauce, and rice vinegar. Stir to evenly coat the mixture and combine flavors.
- Taste the mixture and adjust seasoning. Add more soy sauce or sriracha/chili garlic sauce for extra kick, if desired.
- Stir in chopped green onions. Serve hot, garnished with toasted sesame seeds, crispy onions, or additional green onions.