This low-carb egg roll in a bowl brings all the irresistible flavors of a traditional egg roll into a healthy, satisfying meal. I love how it combines savory ground meat, crunchy cabbage, and a touch of sesame and soy for that perfect Asian-inspired taste—without the carbs or guilt. It’s quick, wholesome, and ready in minutes, making it one of my go-to dishes for busy weeknights.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to make and customizable to fit my mood or what’s in my fridge. It gives me the same comforting flavors as takeout egg rolls but in a lighter, low-carb form. It’s also perfect for meal prep since it reheats beautifully and keeps its flavor and texture for days. Whether I’m eating clean or just want a quick, satisfying dinner, this dish always delivers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Ground meat (beef, chicken, or turkey)
Green cabbage, shredded
Carrots, shredded (optional)
Green onions, chopped
Garlic, minced
Fresh ginger, minced
Soy sauce (low-sodium preferred)
Sesame oil
Salt and pepper to taste
Red pepper flakes (optional)
Sesame seeds for garnish (optional)
Directions
Brown the meat: I start by heating a large skillet over medium heat and adding my ground meat. I cook it until it’s nicely browned and crumbly, about 5–7 minutes.
Add aromatics: I stir in minced garlic and ginger, letting them cook for about a minute until fragrant.
Add vegetables: Next, I add the shredded cabbage (and carrots if I’m using them). I stir frequently and cook until the cabbage softens and becomes tender, usually another 5–7 minutes.
Season: I pour in soy sauce and sesame oil, mixing well so all the flavors come together. I adjust with salt, pepper, and red pepper flakes for a little heat.
Finish and serve: I remove the pan from heat, top it with green onions and sesame seeds, and serve it hot. It’s delicious on its own or over cauliflower rice for a heartier meal.
Servings and Timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Each serving has around 300 calories, depending on the type of meat used.
Variations
Protein swaps: I sometimes make this with ground chicken or turkey for a leaner version, or shrimp for a lighter seafood twist.
Vegetarian version: I use crumbled tofu or tempeh instead of meat for a plant-based take.
Extra veggies: I love adding bell peppers, mushrooms, or snap peas for extra crunch and color.
Spice it up: I drizzle sriracha or sprinkle in chili flakes when I want more heat.
Add richness: A fried egg or avocado slices on top take this dish to the next level.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to eat, I reheat it in the microwave or in a skillet over medium heat until warmed through. For longer storage, I freeze portions for up to 2 months and thaw them overnight in the fridge before reheating.
FAQs
Can I use different types of meat?
Yes! I often switch it up with ground turkey, chicken, or even plant-based meat alternatives depending on what I have on hand.
Can I make this vegetarian?
Absolutely. I like using crumbled tofu or tempeh instead of meat for a protein-rich vegetarian option.
How do I store leftovers?
I keep them in airtight containers in the fridge for up to four days or freeze them for up to two months. It reheats well without losing flavor.
Can I add other vegetables?
Yes, I love mixing in bell peppers, broccoli slaw, mushrooms, or snap peas to add texture and variety.
What can I serve with egg roll in a bowl?
I usually pair it with cauliflower rice for a complete low-carb meal, or I enjoy it as is for a lighter option.
Conclusion
This low-carb egg roll in a bowl is one of my favorite quick and healthy meals. It’s bursting with fresh flavors, packed with nutrients, and simple enough for any night of the week. I love how easy it is to adapt with different proteins and veggies, and it always satisfies my craving for takeout without breaking my health goals. It’s the perfect blend of convenience, flavor, and comfort—all in one bowl.
This low-carb egg roll in a bowl delivers the savory, comforting flavors of a traditional egg roll without the carbs. It’s a quick, healthy meal made with ground meat, cabbage, and Asian-inspired seasonings—perfect for busy nights or meal prep.
Ingredients
1 lb ground meat (beef, chicken, or turkey)
4 cups green cabbage, shredded
1/2 cup shredded carrots (optional)
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds for garnish (optional)
Instructions
Heat a large skillet over medium heat. Add the ground meat and cook until browned and crumbly, about 5–7 minutes.
Stir in minced garlic and ginger and cook for about 1 minute until fragrant.
Add shredded cabbage and optional carrots. Stir frequently and cook until the cabbage softens, about 5–7 minutes.
Pour in soy sauce and sesame oil. Mix well to combine. Season with salt, pepper, and red pepper flakes if using.
Remove from heat. Top with chopped green onions and sesame seeds.
Serve hot, either on its own or over cauliflower rice for a heartier meal.
Notes
Use ground turkey or chicken for a leaner dish.
Make it vegetarian with tofu or tempeh.
Serve over cauliflower rice for extra volume and texture.
Add extra vegetables like bell peppers or mushrooms for more nutrition.
Garnish with sriracha or avocado slices for extra flavor.
