Egg Roll in a Bowl: Quick Low Carb Dinner

Some nights you just need dinner to be fast, filling, and made in one pan without a lot of fuss. That’s exactly why I keep this egg roll in a bowl in my regular dinner rotation. It gives you all those savory takeout-inspired flavors you crave, but in a simple skillet meal that comes together quickly and fits beautifully into a low carb meal plan.

I love making this when the evening feels rushed and I still want something homemade that tastes genuinely satisfying. The combination of browned ground meat, tender cabbage, a little carrot, garlic, ginger, and a glossy sauce is cozy, flavorful, and incredibly practical. It’s the kind of meal that makes you feel like you pulled off dinner with almost no stress.

If you’ve never made egg roll in a bowl before, you’re in for a treat. It’s budget-friendly, easy to adapt, and perfect for meal prep too. Whether you’re cooking for yourself, feeding a family, or just trying to avoid another expensive takeout order, this recipe is one of those dependable busy-night favorites you’ll come back to again and again.

Quick Recipe Info Card

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• It’s ready in about 25 minutes, which is ideal for busy weeknights.
• You get all the savory flavor of an egg roll without the deep frying or wrapper.
• It’s naturally lower in carbs than traditional takeout options.
• Everything cooks in one skillet, so cleanup stays simple.
• The leftovers reheat well for lunch or easy meal prep.
• You can swap the protein and adjust the vegetables based on what you have.
• It’s family-friendly and easy to customize with toppings and heat levels.

Nutritional Benefits and Adaptable Variations

• High in protein: Ground pork or turkey makes this meal filling and satisfying.
• Lower carb: Using cabbage instead of an egg roll wrapper keeps carbs relatively low while still delivering texture.
• Veggie-forward: Cabbage, carrots, garlic, ginger, and green onions add color and flavor.
• Great for meal prep: It holds up well in the fridge, making it a smart lunch option.
• Easy to lighten up: Use lean ground turkey or chicken for a lighter version.
• Make it keto-friendlier: Reduce the carrots slightly and choose a low-sugar sauce option.
• Add more heat: Stir in sriracha, chili garlic sauce, or red pepper flakes.
• Boost the vegetables: Mushrooms, bell peppers, or extra shredded cabbage work nicely.
• Try a different protein: Ground chicken, turkey, pork, or even crumbled tofu can work well here.

Step-by-Step Instructions

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1. Heat the sesame oil in a large skillet over medium-high heat.
2. Add the ground pork and diced onion. Cook for 5 to 6 minutes, breaking up the meat with a spoon, until the pork is browned and fully cooked and the onion has softened.
3. Stir in the garlic and fresh ginger. Cook for about 30 seconds, just until fragrant.
4. Add the coleslaw mix and shredded carrots to the skillet. Toss everything together and cook for 4 to 5 minutes, stirring often, until the cabbage is wilted but still has a little texture.
5. Pour in the soy sauce, rice vinegar, and sriracha if using. Add the black pepper and stir well so the sauce lightly coats the mixture.
6. Cook for another 2 to 3 minutes, until everything is hot and glossy and any excess liquid has reduced slightly.
7. Remove from the heat and top with sliced green onions and sesame seeds, if using. Serve warm.

Nutrition Information

Nutrition values are estimated and can vary based on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

This recipe stores very well, which is one more reason I love it for busy weeks. Let the egg roll in a bowl cool before transferring it to an airtight container. Refrigerate and use within 3 to 4 days.

For reheating, warm it in a skillet over medium heat or microwave it in short intervals until heated through. For food safety, make sure leftovers are reheated thoroughly before serving.

If you want to get ahead, you can dice the onion, mince the garlic and ginger, and slice the green onions in advance. You can also mix the sauce ingredients ahead of time so dinner comes together even faster.

FAQ

1. Can I make egg roll in a bowl with ground turkey instead of pork?

Yes, absolutely. Ground turkey is a great lighter option. I recommend using a little extra sesame oil if the turkey is very lean so the dish still tastes rich and satisfying.

2. Is egg roll in a bowl really low carb?

It’s generally considered a lower carb meal because it skips the egg roll wrapper and uses cabbage as the base. The exact carb count depends on your sauce and vegetable choices, so check ingredients if you’re tracking closely.

3. Can I use pre-shredded cabbage instead of coleslaw mix?

Yes. A bag of shredded cabbage works perfectly. I like coleslaw mix because it usually includes a little carrot already, which adds color and flavor.

4. How do I keep the dish from getting watery?

Use medium-high heat, avoid overcrowding the pan, and let the mixture cook long enough for extra moisture to evaporate. If your vegetables release a lot of liquid, give it another minute or two in the skillet before serving.

5. Can I freeze it?

You can, but the cabbage may soften more after thawing. If you don’t mind a slightly softer texture, freeze it in airtight containers for up to 2 months and thaw in the refrigerator before reheating thoroughly.

Egg Roll in a Bowl: A Quick Low Carb Meal Plan for Busy Nights

A fast one-pan low carb dinner with ground pork, cabbage, carrots, garlic, ginger, and a savory sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Asian-Inspired

Servings 4 servings

Calories 320 kcal

Equipment

• 1 large skillet
• 1 Wooden spoon or spatula
• 1 knife
• 1 cutting board

Ingredients

  

Main Ingredients

• 1 tablespoon sesame oil
• 1 pound ground pork
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 14-ounce bag coleslaw mix
• 1 cup shredded carrots

Sauce and Toppings

• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha optional
• 1/2 teaspoon black pepper
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds optional for garnish

Instructions

 

• Heat the sesame oil in a large skillet over medium-high heat.
• Add the ground pork and diced onion. Cook for 5 to 6 minutes, breaking up the meat, until the pork is browned and fully cooked and the onion has softened.
• Stir in the garlic and fresh ginger. Cook for about 30 seconds, until fragrant.
• Add the coleslaw mix and shredded carrots. Toss to combine and cook for 4 to 5 minutes, stirring often, until the cabbage is wilted but still slightly crisp.
• Add the soy sauce, rice vinegar, sriracha if using, and black pepper. Stir well so the sauce coats the mixture.
• Cook for another 2 to 3 minutes, until everything is hot and glossy and any excess liquid has reduced slightly.
• Remove from the heat, top with sliced green onions and sesame seeds if using, and serve warm.

Notes

Do not overcook the cabbage if you want the best texture. Ground turkey or chicken can be substituted for pork. Drain excess grease if needed before adding the vegetables. Nutrition values are estimates.