If you’ve ever stared into your fridge at 7 pm, brain running on empty, and wondered “what’s left that won’t totally ruin my plan to stay low-carb this week,” I’ve been there. That’s basically how Easy Egg Roll in a Bowl (Low-Carb Recipe) became my weeknight lifeline. Seriously, sometimes you just want Chinese takeout flavors without all the guilt (and without waiting forty-five minutes for delivery). No rolling, no deep frying, none of the hassle. Just a big skillet, a few everyday ingredients, and about twenty minutes. It’s fast, healthy-ish, and foolproof—even when your brain’s a little foggy from the day. Hang tight, let me show you my not-so-secret favorite shortcut dinner.
What is Egg Roll in a Bowl?
You know how egg rolls taste—crunchy wrapper, bits of pork and veggies stuffed in, dipped in a sweet sauce? Egg Roll in a Bowl takes the inside of an egg roll and skips the greasy outside. All the flavors you crave, way less fuss (and you don’t have to scrape burnt bits off your pan, either, bonus). Basically, the recipe is a stir fry of ground meat—pork’s classic, but chicken or turkey doesn’t argue—and shredded cabbage and carrots. Splash in a little soy sauce, a squeeze of ginger, maybe some sesame oil if you’re feelin’ real fancy. Boom, it’s done.
Folks love this because there are less carbs. Like, almost shockingly fewer carbs. The cabbage stands in for those doughy wrappers, and you get protein, fiber, and all the flavor for dinner. I mean, if you can chop veggies and stir stuff, you can basically make this on autopilot. Give yourself a pat on the back knowing it’s gluten-free too, if you use coconut aminos or tamari instead of regular soy. 
Why This Recipe Works
Okay, let’s just say I have zero attention span for complicated recipes on a weeknight. If the directions are longer than my grocery list, I’m out. This recipe is a lifesaver because it manages to be crazy easy, but it always feels a tiny bit exciting.
The main reason? It’s a crowd-pleaser that saves time and money. Instead of wrangling with wrappers or busting out a deep fryer (never happening, not at my house), you just throw everything in a pan. Dinner’s ready before your stomach has time to get mad at you for skipping lunch. Plus, you control what goes in—want to use ground turkey? Go wild. Have a bag of coleslaw mix sitting around? Toss it in and skip all that shredding. Collective sigh of relief.
Plus, did I mention the leftovers reheat like a dream? If you’re into meal prep (or you just forget your lunch like I do), it’ll stay tasty for a few days and never gets that weird soggy vibe. It honestly gives five-star restaurant flavor with zero pretension.
“I started making Egg Roll in a Bowl after a friend suggested it for quick lunches. My picky kids actually ask for seconds—and trust me, that’s rare. Total win!”
— Melissa, busy mom of three
Tips and Substitutions
Let’s get real. No one ever has every single ingredient at 7:15 pm, halfway through this recipe. But! That’s totally fine. Here’s where you get to play mad scientist (or, y’know, desperate home cook).
If you don’t have ground pork, use ground chicken, turkey, or heck—even crumbled tofu. The world is your oyster. Forgot green onions? Chuck in white ones, or skip them, and nobody will judge you (they better not). Got a bag of shredded broccoli stems? Seriously, toss them in. It’s secretly a veggie clean-out recipe, and nobody’s the wiser.
Want to spice it up? I’ll sometimes squirt in a little sriracha or sprinkle in red pepper flakes for more kick. If you’re watching sodium, try low-salt soy sauce or coconut aminos. More of a garlic lover? Double it up, I say. Also, don’t stress if you’re low on sesame oil—the dish lives without it, but it takes on this slightly nutty edge if you have it on hand.
Oh, and if you’re feeling rebellious, add a handful of chopped peanuts at the end for crunch. Sometimes improvising will give you your new favorite version.
How to Make Egg Roll in a Bowl
You want easy? Here goes.
- Heat up a drizzle of oil (I use olive or avocado, whatever’s closer) in a big skillet.
- Add a pound of ground pork (or turkey, chicken, tofu, whatever). Stir it till it’s all browned and crumbly.
- Dump in a bag of coleslaw mix (or shredded cabbage and carrots if you’re fancy).
- Splash in a few tablespoons of soy sauce, a drizzle of sesame oil, a clove or two of garlic (minced up), a small chunk of ginger (or ground if that’s what you have), and a sprinkle of green onions.
- Stir everything around for maybe seven minutes, till the veggies are soft but still a little crisp. Taste for seasoning.
- Pile into big bowls—eat it piping hot.
You can top with a squiggle of sriracha, a handful of sesame seeds, maybe even some cilantro if you’re feeling bold.
That’s it. Fast, cheap, actually fun to eat, and totally forgiving when you zone out watching TikTok and forget to set a timer.
Here’s what I like to do to take it above and beyond—
- Serve it over steamed cauliflower rice if you want it extra filling.
- Add a soft-boiled or fried egg on top for richness.
- Pair it with a quick little side salad if I’ve got more veggies to use up.
- Pack leftovers in little containers for easy work lunches.
More Low Carb Recipes You’ll Love!
Egg Roll in a Bowl might just steal the spotlight, but if you’ve been on the low-carb bandwagon like me, you’ll want other ideas for lazy weeknights.
Sometimes I make zucchini noodles tossed with garlicky shrimp—sort of like pasta, but you won’t feel heavy after. Or there’s my cheat version of cauliflower fried rice, which soaks up all the saucy bits from main dishes and tastes just as good as takeout. If I have ground beef, I’ll go for lettuce-wrapped tacos with loads of salsa. One time I even tried cheesy broccoli casserole (kids ate it, too, shockingly).
Swapping simple ingredients makes all the difference. You keep the flavor, skip the carbs. Plus, your jeans fit better after, I swear.
Common Questions
Can I freeze Egg Roll in a Bowl?
Yeah, you can. Just note that the cabbage will lose a little crunch when you thaw and reheat. Not the end of the world, but maybe stick to making what you’ll eat in four days or less for max freshness.
Is there a vegetarian version?
Absolutely. Swap out the meat for tofu or use your favorite plant protein. Mushrooms are great, too, if you like things a little earthy.
Can I meal-prep this?
For sure. This is one of those magical low-carb recipes that gets better after a day in the fridge. Divvy it into containers, and you’re the envy of the office lunch crowd.
What if I can’t find sesame oil?
Don’t sweat it. The recipe works with just regular oil, though sesame oil gives that classic flavor punch. If you have a bit of peanut butter or toasted nuts, toss those in for nuttiness.
How can I make this spicier?
Go wild with sriracha, chili-garlic sauce, or a sprinkle of crushed chili. No rules. Your kitchen, your rules.
Let’s Wrap It Up! (Seriously, Try This Tonight)
Egg Roll in a Bowl has quickly become my go-to for fast, healthy-ish, and ridiculously tasty low-carb dinners. It’s flexible, goes from fridge to table fast, and every time I make it I feel like I’ve discovered some brilliant workaround for boring weeknight cooking. If you’re looking for more ideas, check out this great version from Stylish Cravings or try the tasty options at The Girl Who Ate Everything and Hey Keto Mama. Promise, once you try Easy Egg Roll in a Bowl (Low-Carb Recipe), you’ll want it every week. Give it a whirl—you got this!
Easy Egg Roll in a Bowl
Ingredients
Main Ingredients
- 1 lb ground pork (or ground chicken, turkey, or tofu) Choose based on preference.
- 1 bag coleslaw mix Or use shredded cabbage and carrots.
- 2 tbsp soy sauce Use coconut aminos or tamari for a gluten-free option.
- 1 tbsp sesame oil Optional; adds flavor.
- 2 cloves garlic Minced.
- 1 inch ginger Small chunk or use ground ginger.
- 1 bunch green onions Chopped.
Optional Toppings
- to taste sriracha For spice.
- to taste sesame seeds For garnish.
- to taste cilantro For garnish.
- 1 soft-boiled or fried egg For richness.
Instructions
Cooking
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the ground pork (or alternative) and cook until browned and crumbly.
- Stir in the coleslaw mix (or shredded cabbage and carrots) until combined.
- Add the soy sauce, sesame oil, minced garlic, ginger, and chopped green onions.
- Cook for about 7 minutes, stirring occasionally, until the veggies are soft but still crisp.
- Taste and adjust seasonings if necessary.
- Serve hot, topped with optional garnishes like sriracha or cilantro.
