Get all the bright, savory flavors of an egg roll without the wrapper or the deep frying. This Egg Roll in a Bowl is high in protein, loaded with vegetables, and ready in about 30 minutes. It’s an easy, family-friendly dinner that can be adapted to gluten-free, paleo, keto and Whole30 preferences.
Back-to-school seasons taught me the value of quick, satisfying dinners when life is busy. Even now, with my kids grown, I still reach for meals that are fast, nutritious, and comforting. This egg roll bowl checks all those boxes: it tastes like classic egg roll filling but skips the extra carbs and frying, making it a healthier weeknight option.
Why you’ll love this recipe:
- All the flavors of traditional egg roll filling—ginger, garlic, sesame—without the wrapper or deep frying.
- Ready in about 30 minutes, making it ideal for busy weeknights.
- Simple ingredients and easy swaps let you customize the protein and vegetables.
- Low carb and compatible with keto, paleo, Whole30 and gluten-free approaches with a few simple swaps.
Recipe ingredients
This recipe relies on fresh, long-lasting produce and pantry staples. It’s flexible, so use what you have on hand or swap proteins to suit your diet.
- Ground turkey (or your favorite ground meat, chicken, steak strips, pork, or tofu). I like lean ground turkey for balance of flavor and moisture.
- Sesame oil for aroma and depth; olive oil or another neutral oil can be used if needed.
- Vegetables such as coleslaw mix (or shredded cabbage), grated carrot, garlic and green onion. Coleslaw mix is a convenient shortcut.
- Freshly grated ginger for brightness. If you don’t have fresh ginger, use a small amount of ground ginger as a substitute.
- Coconut aminos as a soy-free, lower-sodium alternative to soy sauce; tamari or soy sauce work as substitutes.
- Rice wine vinegar for acidity; apple cider vinegar can be used for Whole30/paleo/keto versions.
- Sesame seeds for garnish (optional).
See the ingredients list in the recipe card below for exact quantities.
How to make an egg roll bowl
This recipe is straightforward and fast. Prep vegetables ahead or buy a pre-shredded coleslaw mix to speed things up. The method below yields a tender, flavorful one-pan meal.
Pro tip: buy coleslaw mix or shred cabbage in advance so dinner comes together in minutes.
- Heat 1 tablespoon sesame oil in a large sauté pan over medium heat. Add 1 lb. lean ground turkey and break it into small pieces. Cook 3–4 minutes, until no longer pink.
- Add 2 cloves minced garlic and 1 tablespoon freshly grated ginger. Cook 30 seconds until fragrant.
- Stir in 10 ounces cabbage blend (or shredded cabbage), 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 to combine.
- Cook 4–5 minutes, stirring occasionally, until vegetables reach your preferred tenderness. Remove from heat, garnish with dark green onion tops and sesame seeds if desired, and serve.
Recipe FAQs
One serving of this egg roll in a bowl contains approximately 204 calories, with around 28 grams of protein, 10 grams of carbohydrates, 6 grams of fat and 3 grams of sugar. It also provides potassium and vitamin A. Sodium will vary depending on whether you use coconut aminos, tamari, or soy sauce.
Enjoy it as a low-carb main on its own or with your favorite sauces such as sweet-and-sour, hoisin, hot sauce, or a simple aioli. If you’re not limiting carbs, it’s delicious over rice such as coconut rice or brown rice.
Yes—use coconut aminos and swap rice wine vinegar for apple cider vinegar to keep it keto, paleo and Whole30 compliant.
Recipe notes
- Prep shortcut: Prepping vegetables ahead or using coleslaw mix saves time. A whole head of cabbage stores longer and is more economical.
- Keep fresh ginger in a sealed bag in the freezer; grate it frozen for quick use.
- To make this Whole30/paleo/keto friendly, use coconut aminos and swap rice wine vinegar for apple cider vinegar. Coconut aminos are typically lower in sodium than soy sauce—reduce amounts if using tamari or soy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Ingredients (serves 4)
- 1 tablespoon sesame oil (or olive oil)
- 1 lb. lean ground turkey (or preferred ground protein)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 10 ounces cabbage blend (coleslaw mix or shredded cabbage)
- 1 medium carrot, grated
- 3 green onions, sliced (reserve dark green tops for garnish)
- 1/4 cup coconut aminos (or tamari/soy sauce)
- 1 tablespoon rice wine vinegar (or apple cider vinegar for paleo/Whole30)
- Sesame seeds, for serving (optional)
Instructions
- Heat oil in a large sauté pan over medium heat. Add ground turkey and cook 3–4 minutes until no longer pink, breaking it into small pieces.
- Add garlic and grated ginger; cook 30 seconds until fragrant.
- Add cabbage, grated carrot, white and light green parts of green onion, coconut aminos and rice wine vinegar. Stir to combine.
- Cook 4–5 minutes until vegetables are tender. Remove from heat, top with sliced green onion tops and sesame seeds, and serve.
Nutrition (per serving)
Calories: 204 kcal; Carbohydrates: 10 g; Protein: 28 g; Fat: 6 g; Fiber: 3 g; Sodium: 422 mg (varies by sauce choice). Nutrition is estimated and intended as a guideline only.
Did you try this recipe? If so, leave a review and share a photo to show how you made it your own.
Note: This recipe was originally published in March 2020 and has been updated with clearer photos and more detailed instructions.