This Egg Roll in a Bowl is a quick and satisfying dish that brings all the savory flavors of a classic egg roll into a simple, low-carb meal. Made in just one skillet, it combines seasoned ground meat, fresh vegetables, and bold Asian-inspired ingredients for a dinner that’s both nourishing and full of flavor.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you want something fast without sacrificing taste. It comes together in under 30 minutes and uses just one pan, making cleanup incredibly easy. The ingredients are simple and easy to find, yet they create a rich and comforting dish.
It’s also a great option if you’re following a low-carb or keto lifestyle, while still being hearty enough for the whole family. The balance of protein and vegetables makes it filling, and the flavors can easily be adjusted to your preference. Whether you like it mild or spicy, this dish adapts beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil, divided
1 pound ground turkey or ground chicken
1 small sweet onion, finely diced
1 cup shredded carrots
3 garlic cloves, finely minced
1 teaspoon fresh ginger, finely minced
1/4 cup chicken broth
1 small head cabbage, about 8 cups shredded
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon toasted sesame oil
Optional for serving:
cooked rice or cauliflower rice
sliced green onions
toasted sesame seeds
spicy sauce
Directions
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook for about 5 to 6 minutes, breaking it apart as it browns until it is almost fully cooked.
Push the meat to one side of the skillet. Add the remaining tablespoon of olive oil along with the diced onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens.
Add the shredded carrots, minced garlic, and ginger to the skillet. Stir everything together and cook for about 2 minutes until fragrant.
Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. This step adds extra flavor to the dish.
Add the shredded cabbage, soy sauce, rice vinegar, salt, and black pepper. Stir well to combine all ingredients evenly.
Cover the skillet and reduce the heat to medium-low. Let it cook for 12 to 15 minutes, or until the cabbage becomes tender but still slightly crisp.
Remove from heat and stir in the toasted sesame oil. Taste and adjust seasoning if needed.
Serve warm, topped with green onions, sesame seeds, or your favorite sauce.
Servings and timing
This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
You can easily customize this dish to suit your taste. For a spicier version, add chili flakes or a drizzle of hot sauce. If you want extra texture, toss in chopped water chestnuts toward the end of cooking.
To increase the vegetable content, consider adding zucchini, bell peppers, or green beans. For a vegetarian option, replace the meat with tofu or chickpeas while keeping the same seasoning base.
If you enjoy richer flavors, a small splash of additional savory sauce can deepen the taste without overpowering the dish.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish holds up well and the flavors often deepen over time.
To reheat, warm it in a skillet over medium-low heat until heated through. This method helps maintain texture. You can also use a microwave for convenience, though the cabbage may become softer.
Freezing is not recommended, as the cabbage can release excess water and become mushy after thawing.
FAQs
What is Egg Roll in a Bowl?
It is a deconstructed version of a traditional egg roll without the wrapper, cooked in one pan.
Can I use a different protein?
Yes, ground chicken or lean ground beef works well in this recipe.
Is this recipe keto-friendly?
Yes, it is naturally low in carbs and suitable for keto diets.
Can I make it vegetarian?
You can replace the meat with tofu or legumes for a plant-based version.
Do I need fresh ginger?
Fresh ginger is recommended for best flavor, but ground ginger can be used if needed.
How do I keep the cabbage from getting soggy?
Avoid overcooking and keep a slight crunch by monitoring cooking time.
Can I use pre-shredded cabbage?
Yes, coleslaw mix is a convenient substitute.
What can I serve with this dish?
It pairs well with rice, cauliflower rice, or a light salad.
Can I make it spicy?
Yes, add chili sauce or red pepper flakes to increase heat.
How long does it last in the fridge?
It stays fresh for up to 4 days when stored properly.
Conclusion
Egg Roll in a Bowl is a flavorful, quick, and versatile meal that fits perfectly into a busy lifestyle. With simple ingredients and easy preparation, it delivers all the comfort of a classic dish without the extra effort. Whether you’re cooking for your family or preparing meals ahead of time, this recipe is a reliable and delicious option you’ll return to again and again.
A quick and flavorful one-skillet meal that deconstructs classic egg rolls into a low-carb, keto-friendly bowl with seasoned ground meat, cabbage, and savory Asian-inspired ingredients.
Ingredients
2 tablespoons olive oil, divided
1 pound ground turkey or ground chicken
1 small sweet onion, finely diced
1 cup shredded carrots
3 garlic cloves, finely minced
1 teaspoon fresh ginger, finely minced
1/4 cup chicken broth
1 small head cabbage (about 8 cups shredded)
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon toasted sesame oil
Optional: cooked rice or cauliflower rice
Optional: sliced green onions
Optional: toasted sesame seeds
Optional: spicy sauce
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–6 minutes, breaking it apart until nearly cooked through.
Push the meat to one side of the skillet. Add remaining olive oil and diced onion. Cook for 3–4 minutes until softened.
Add shredded carrots, garlic, and ginger. Stir and cook for 2 minutes until fragrant.
Pour in chicken broth and scrape the bottom of the skillet to release browned bits.
Add shredded cabbage, soy sauce, rice vinegar, salt, and black pepper. Stir to combine.
Cover and reduce heat to medium-low. Cook for 12–15 minutes until cabbage is tender but still slightly crisp.
Remove from heat and stir in toasted sesame oil.
Taste and adjust seasoning if needed.
Serve warm with optional toppings like green onions, sesame seeds, or spicy sauce.
Notes
Use coleslaw mix as a quick substitute for shredded cabbage.
Add chili flakes or hot sauce for extra spice.
Water chestnuts can be added for extra crunch.
Swap meat with tofu or chickpeas for a vegetarian version.
Avoid overcooking to keep cabbage from becoming soggy.
Store leftovers in the refrigerator for up to 4 days.
Reheat in a skillet for best texture or microwave for convenience.
Freezing is not recommended as cabbage may become mushy.
