Egg Roll in a Bowl is a deconstructed take on the classic appetizer that captures all the familiar flavors—ground chicken (or other ground meat), shredded cabbage, fresh ginger and garlic—without the wrapper. This one-pan dinner is fast, satisfying, and family-friendly: ready in about 20 minutes and ideal for weekly rotations or meal prep.
💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto/Low-Carb, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: Wok or large skillet
- Skill Level: Easy
Ingredients for Egg Roll in a Bowl
- Ground turkey or chicken: Any ground meat works; ground pork is traditional, but ground chicken keeps it lean.
- Vegetables: Green cabbage and carrots. Use a whole head of cabbage or a 16-oz bag of coleslaw mix for convenience. Broccoli slaw can be added for extra nutrients.
- Aromatics: Red onion, green onions (whites and greens separated), garlic, and fresh ginger.
- Seasonings: Rice vinegar for brightness, coconut aminos (soy-free alternative) or tamari/soy sauce, and toasted sesame oil as a finishing touch.
Substitutions and Variations
This recipe is very flexible. Swap ground chicken for pork, beef, or an ancestral beef blend with organ meats if you prefer more nutrient density. Napa or red cabbage are fine substitutes for green cabbage. If you don’t have rice vinegar, use apple cider vinegar or a squeeze of lime. Tamari or liquid aminos work in place of coconut aminos, and any high-heat cooking fat—ghee, beef tallow, or lard—can be used for sautéing.
Make it Ancestral
To make this dish more ancestral-style, replace the poultry with a grass-fed ancestral beef blend that includes heart and liver. Strong flavors—garlic, ginger, and coconut aminos—help mask the offal taste while adding nutrient density.
How to Make Egg Roll in a Bowl
The printable recipe appears below. Follow these step-by-step instructions for the best results.
Step 1. Heat a large skillet or wok over medium-high heat. Add oil and sauté the diced red onion and the white parts of the green onions until softened and translucent.
Step 2. Add the ground meat and cook until browned. Stir in garlic and grated ginger, then add shredded cabbage and carrots. Cover and sauté until the vegetables reach your preferred tenderness. Uncover, add rice vinegar and coconut aminos, toss to combine, finish with a drizzle of toasted sesame oil, and garnish with green onion greens and sesame seeds.
Helpful Tips
- Use pre-shredded for speed: A bagged coleslaw mix shaves time and helps you hit the 20-minute mark. Broccoli slaw is a nice add-in for extra fiber.
- Add extra fat if needed: For lean ground chicken or turkey, add a little avocado oil to prevent dryness and help browning.
- Sear the meat: Make sure the pan is hot so the meat browns instead of steaming. If excess liquid appears, push the meat to the sides and let it evaporate before adding aromatics.
- Brighten the flavors: If the dish tastes flat, add another teaspoon of rice vinegar or a pinch of salt—the acidity makes the ginger and garlic pop.
💭Meal Prep Suggestion!
This is a great make-ahead dish: flavors deepen overnight. Store in glass containers and add fresh garnishes just before serving. Reheat quickly in a skillet with a splash of broth to refresh the texture.
Serving Suggestions
Egg roll in a bowl is a complete one-pan meal on its own, balancing protein, fat, and vegetables. To stretch the meal or vary the presentation:
- Over grains or noodles: Serve on bone-broth rice, plain rice, or rice noodles for a heartier plate.
- Vegetable sides: Pair with roasted or air-fried vegetables like squash, zucchini, or bok choy.
- Fresh salads: Light Asian-style salads—cabbage and carrot slaw or cucumber salad—complement the warm skillet flavors.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-high heat, stirring often; add a splash of broth if the mixture needs moisture.
Freezing is not recommended because cabbage loses texture when thawed. If you freeze it, undercook the cabbage slightly and store in an airtight container for up to three months. Reheat in a hot skillet to improve texture.
Looking for more related recipes? Try one-pan basque chicken, ground beef and sweet potato skillet, or a crustless skillet pizza for easy weeknight meals.
-
Easy Crustless Skillet Pizza
-
Creamy Ground Beef and Sweet Potato Skillet
-
One-Pan Basque Chicken with Poblano Peppers
-
Traditional Shepherd’s Pie with Lamb
Did you make this egg roll in a bowl? Please leave a ⭐⭐⭐⭐⭐ rating and share a review in the comments. Thank you!💚
Printable Recipe
Egg Roll in a Bowl Recipe
Anya @ Prepare & Nourish
Ingredients
- 2 tablespoons avocado oil
- ½ red onion, diced
- 4 green onions, chopped, whites and greens divided
- 1 pound ground chicken or turkey
- 3 garlic cloves, minced
- 1″ knob fresh ginger, grated
- 1 small head green cabbage, shredded (or 16 oz bag coleslaw mix)
- 2 small carrots, shredded (omit if using coleslaw mix)
- 1 tablespoon rice vinegar
- ¼ cup coconut aminos (or tamari/soy sauce)
- 2 teaspoons toasted sesame oil, for finishing
- 1 teaspoon sesame seeds, for garnish
Instructions
- In a large skillet or wok over medium-high heat, warm the 2 tablespoons avocado oil. Sauté the diced red onion until it begins to soften and turn translucent. Stir in the white parts of the green onions and cook 1–2 minutes more until fragrant.
- Increase heat to medium-high and add the ground chicken or turkey. Break it up and cook until browned and cooked through.
- Add the minced garlic and grated ginger and stir until fragrant. Toss in the shredded cabbage and carrots, cover, and sauté on medium for about 5 minutes until the cabbage is tender to your preference.
- Uncover and add 1 tablespoon rice vinegar and ¼ cup coconut aminos. Season with salt and pepper if needed. Turn off the heat and drizzle with 2 teaspoons toasted sesame oil. Toss to combine and garnish with the green parts of the green onions and 1 teaspoon sesame seeds. Serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-high heat with a splash of broth if needed. Freezing is not recommended due to texture changes in cabbage.
Helpful Tips:
- To save time, use a bagged coleslaw mix.
- Add a little extra oil when using very lean ground meat.
- Ensure the pan is hot enough to brown the meat rather than steam it.
- If flavors seem flat, add an extra teaspoon of rice vinegar or a pinch of salt to brighten the dish.
Nutrition
Calories: 328 kcal | Carbohydrates: 19 g | Protein: 23 g | Fat: 19 g | Fiber: 6 g (per serving, approximate)