Egg Roll Bowl Recipe: Asian-Style Stir-Fry

Get all the familiar flavors of an egg roll in a lighter, healthier format. This Egg Roll in a Bowl is high in protein, loaded with vegetables, and full of savory flavor. It’s simple to make in about 30 minutes and can be adapted to keto, paleo, gluten-free, and Whole30 diets.

When my boys were young, back-to-school season meant busy afternoons and a need for quick, reliable dinners. Even now that my kids are grown, I value meals that are fast, healthy, and satisfying. This egg roll skillet delivers the classic takeout taste without frying or rolled wrappers—just a skillet, fresh ingredients, and a few pantry staples.

Why you’ll love this recipe:

• All the flavors of a traditional egg roll—ginger, garlic, sesame, and savory sauce—without the wrapper and deep frying.
• Quick to prepare: ready in roughly 30 minutes, ideal for weeknights.
• Minimal ingredients, and highly customizable: swap proteins and vegetables to suit your preferences or pantry.
• Adaptable to many diets: simple ingredient swaps make it keto, paleo, gluten-free or Whole30 friendly.

Recipe ingredients

This recipe uses fresh produce that stores well and can be combined with pantry items you likely already have. It’s easy to adapt based on what’s available.

• Ground turkey (or your favorite ground meat, chicken, pork, or crumbled tofu). Lean ground turkey adds protein while keeping the dish light.
• Sesame oil (for authentic nutty flavor). If needed, substitute a neutral oil like olive oil.
• Vegetables — a coleslaw mix or shredded cabbage, grated carrot, garlic, and green onions. Coleslaw mix is a convenient shortcut; a head of cabbage works well too.
• Fresh ginger (grated). If you don’t have fresh ginger, 1 teaspoon ground ginger can be used.
• Coconut aminos — a soy-free, lower-sodium alternative to soy sauce. You can substitute tamari or soy sauce if not avoiding soy.
• Rice wine vinegar — adds brightness; apple cider vinegar can be used for paleo or Whole30 substitutions.
• Sesame seeds — optional garnish for texture and flavor.

See the recipe section below for exact quantities.

How to make an egg roll bowl

This dish comes together in just a few skillet steps. Prep your vegetables ahead of time or use a pre-shredded cabbage blend for extra speed.

Pro tip: Buy a pre-mixed coleslaw blend to save time, or shred a cabbage and store it for future meals.

1. Heat 1 tablespoon sesame oil in a large sauté pan over medium heat. Add 1 pound lean ground turkey and break it up. Cook 3–4 minutes until no longer pink.
2. Add 2 cloves minced garlic and 1 tablespoon freshly grated ginger; sauté 30 seconds until fragrant.
3. Stir in 10 ounces cabbage blend, 1 grated medium carrot, the white and light-green parts of 3 sliced green onions, 1/4 cup coconut aminos, and 1 tablespoon rice wine vinegar. Mix well.
4. Cook 4–5 minutes, stirring occasionally, until the vegetables reach your desired tenderness. Remove from heat and garnish with the dark green tops of the scallions and sesame seeds if you like. Serve warm.

Recipe FAQs

Calories and nutrition: One serving contains approximately 204 calories, 28 g protein, 10 g carbohydrates, 6 g fat, and 3 g sugar. It also provides potassium and vitamin A. Sodium will vary based on which sauce you choose—coconut aminos are lower in sodium than traditional soy sauce.

What pairs well with this dish? This is a satisfying low-carb meal on its own. If you’re not limiting carbs, serve over rice (coconut or brown) or alongside your favorite dipping sauce like hoisin, sweet-and-sour, or a spicy chili sauce.

Can this be made keto? Yes. Use coconut aminos and substitute apple cider vinegar for rice wine vinegar to keep it keto and paleo-friendly.

Recipe notes

• Prep ahead: Chop or grate vegetables ahead of time to speed up weeknight cooking.
• Store fresh ginger in the freezer; grate it straight from frozen for convenience.
• For Whole30/paleo/keto compliance: use coconut aminos and swap rice wine vinegar for apple cider vinegar. If using tamari or soy sauce, reduce quantity to control sodium.
• Leftovers keep in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 3 months.

Quick recipe summary

Servings: 4 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins

Ingredients

• 1 tablespoon sesame oil (or olive oil)
• 1 lb lean ground turkey (or preferred protein)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 10 ounces cabbage blend (or shredded cabbage)
• 1 medium carrot, grated
• 3 green onions, sliced (reserve dark tops for garnish)
• 1/4 cup coconut aminos (or low-sodium soy sauce/tamari)
• 1 tablespoon rice wine vinegar (or apple cider vinegar)
• Sesame seeds for serving (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add ground turkey and cook, breaking up, until no longer pink (3–4 minutes).
2. Add garlic and ginger; cook 30 seconds more.
3. Add cabbage, carrot, green onion whites, coconut aminos, and vinegar. Stir to combine.
4. Cook 4–5 minutes until vegetables are tender but still crisp. Remove from heat, garnish, and serve.

More one-pan dinner ideas you’ll enjoy

• Cabbage and ground beef casserole
• Easy ground beef tacos
• Ground pork ramen
• One-pot spring pasta primavera
• Sheet pan sausage, peppers and sweet potatoes
• White bean turkey chili

Did you try this recipe? If you made it, leave a review and share your experience. This recipe was originally published in March 2020; photos and details were updated to improve clarity and provide step-by-step guidance.