Easy Egg Roll In A Bowl Recipe – Low Carb & Keto Friendly Deconstructed Favorite
Easy Egg Roll In A Bowl Recipe – Low Carb & Keto Friendly Deconstructed Favorite
If you love the flavors of traditional egg rolls but want a healthier, low-carb alternative that’s perfect for meal prep and weight loss goals, this egg roll in a bowl recipe is your new kitchen best friend. This deconstructed version captures all the savory goodness of classic egg rolls without the fried wrapper, making it keto-friendly, satisfying, and incredibly easy to make.
Whether you’re looking for quick dinner ideas, meal prep solutions, or a flavorful low-carb option that doesn’t sacrifice taste, this versatile dish delivers big on flavor while keeping carbs in check. Ready in under 30 minutes, it’s perfect for busy weeknights and customizable to suit your preferences.
Ingredients
- 1 lb ground chicken or turkey
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bag coleslaw mix (16 oz) or 4 cups shredded cabbage
- 2 carrots, grated or julienned
- 4 green onions, sliced (reserve some for garnish)
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: red pepper flakes for heat
How To Make Egg Roll In A Bowl
Step 1: Cook the Protein
Heat oil in a large skillet or wok over medium-high heat. Add ground chicken or turkey and cook until browned, breaking it up with a spoon. Drain any excess fat if needed.
Step 2: Sauté Aromatics
Add diced onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3: Add Vegetables
Mix in the coleslaw mix, grated carrots, and most of the green onions (save some for garnish). Cook for 5-7 minutes until the cabbage has softened but still has some crunch.
Step 4: Add Seasonings
Pour in coconut aminos or soy sauce, rice vinegar, sesame oil, salt, and pepper. Stir well to combine all ingredients. If you like some heat, add red pepper flakes to taste.
Step 5: Simmer and Serve
Reduce heat to medium-low and simmer for 2-3 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Garnish with remaining green onions and serve hot.
Expert Tips for Perfect Egg Roll In A Bowl
Protein Variations: Ground chicken and turkey are lean options, but you can also use ground beef, pork alternatives, or crumbled tofu for a vegetarian version.
Crunch Factor: For extra texture, toast some sesame seeds or crushed almonds to sprinkle on top before serving.
Meal Prep Magic: This recipe stores beautifully for 3-4 days in the refrigerator. Portion it into meal prep containers for easy lunches or quick dinners throughout the week.
Low-Carb Swaps: Use coconut aminos instead of soy sauce for a lower sodium option. For even fewer carbs, reduce or omit the carrots.
Frequently Asked Questions
Is this recipe keto-friendly? Yes! With approximately 6-8g net carbs per serving, this recipe fits well within keto diet guidelines.
Can I make this vegetarian? Absolutely! Substitute the ground meat with crumbled firm tofu or additional mushrooms for a plant-based version.
How long does it keep in the refrigerator? Properly stored in an airtight container, it will stay fresh for 3-4 days.
Can I freeze egg roll in a bowl? While the texture of the cabbage may change slightly upon thawing, it freezes reasonably well for up to 2 months.
This healthy egg roll in a bowl delivers all the classic flavors you love without the guilt. Perfect for weight loss journeys, keto diets, or simply enjoying a delicious, nutritious meal any day of the week!
Easy Egg Roll In A Bowl Recipe – Low Carb & Keto Friendly Deconstructed Favorite
Ingredients
Method
- Heat oil in a large skillet or wok over medium-high heat. Add ground chicken or turkey and cook until browned, breaking it up with a spoon. Drain any excess fat if needed.
- Add diced onion to the skillet and cook for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the coleslaw mix, grated carrots, and most of the green onions (save some for garnish). Cook for 5-7 minutes until the cabbage has softened but still has some crunch.
- Pour in coconut aminos or soy sauce, rice vinegar, sesame oil, salt, and pepper. Stir well to combine all ingredients. If you like some heat, add red pepper flakes to taste.
- Reduce heat to medium-low and simmer for 2-3 minutes to allow flavors to meld. Taste and adjust seasoning if needed. Garnish with remaining green onions and serve hot.
