Easy Egg Roll In A Bowl Recipe – Low Carb & Keto-Friendly
Easy Egg Roll In A Bowl Recipe – Low Carb & Keto-Friendly
Get all the delicious flavors of your favorite takeout egg rolls without the deep-fried wrapper! This Egg Roll in a Bowl recipe is the ultimate healthy dinner solution that comes together in just 20 minutes. Perfect for keto diet, low carb lifestyles, and meal prep for weight loss, this deconstructed egg roll delivers satisfaction without the guilt.
What makes this recipe so special is how it captures the authentic Asian-inspired flavors you love while being incredibly nutritious. With lean protein, fresh vegetables, and a savory sauce, it’s a complete meal that will become a regular in your dinner rotation.
Ingredients
- 1 lb ground turkey or chicken
- 1 tablespoon avocado oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups coleslaw mix (shredded cabbage and carrots)
- 4 green onions, sliced
- 2 tablespoons coconut aminos or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- Salt and pepper to taste
- Optional toppings: sesame seeds, sriracha
Step-by-Step Instructions
Step 1: Heat avocado oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).
Step 2: Add diced onion, minced garlic, and fresh ginger to the skillet. Cook for 2-3 minutes until fragrant and onion is translucent.
Step 3: Stir in the coleslaw mix and cook for 5-7 minutes, until the cabbage has softened but still has some crunch.
Step 4: In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and ground ginger. Pour the sauce over the turkey and cabbage mixture.
Step 5: Add most of the sliced green onions (reserve some for garnish) and stir everything together. Cook for another 2 minutes to allow flavors to meld.
Step 6: Season with salt and pepper to taste. Serve hot topped with remaining green onions and sesame seeds.
Expert Tips for Perfect Results
- Meal Prep Friendly: This recipe keeps well in the refrigerator for up to 4 days, making it perfect for weekly meal prep.
- Vegetarian Option: Substitute ground turkey with crumbled firm tofu or tempeh for a plant-based version.
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of sriracha for extra heat.
- Add Crunch: Top with toasted sesame seeds or crushed peanuts for texture.
- Low Carb Bonus: Serve over cauliflower rice to keep it keto-friendly, or with regular rice if carbs aren’t a concern.
Frequently Asked Questions
Can I use ground beef instead of turkey?
Yes! Ground beef, chicken, or pork alternatives all work well in this recipe. Adjust cooking time as needed.
How many calories per serving?
This recipe makes 4 servings with approximately 250-300 calories per serving, depending on exact ingredients used.
Can I freeze egg roll in a bowl?
Yes, it freezes well for up to 3 months. Thaw in refrigerator overnight and reheat gently on the stove.
Is this recipe gluten-free?
Yes, when using tamari or coconut aminos instead of soy sauce, this recipe is naturally gluten-free.
Easy Egg Roll In A Bowl Recipe – Low Carb & Keto-Friendly
Ingredients
Method
- Heat avocado oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).
- Add diced onion, minced garlic, and fresh ginger to the skillet. Cook for 2-3 minutes until fragrant and onion is translucent.
- Stir in the coleslaw mix and cook for 5-7 minutes, until the cabbage has softened but still has some crunch.
- In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, and ground ginger. Pour the sauce over the turkey and cabbage mixture.
- Add most of the sliced green onions (reserve some for garnish) and stir everything together. Cook for another 2 minutes to allow flavors to meld.
- Season with salt and pepper to taste. Serve hot topped with remaining green onions and sesame seeds.
