Dairy Free

Egg Roll in a Bowl

at a glance
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 - 5 servings
5 — Votes 2 votes

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

This veggie-loaded, uber flavorful Egg Roll in a Bowl recipe is super easy to make and will leave your entire family full and happy!

Sauté pan with egg roll in a bowl with vibrant colors of purple, orange, and green topped with sesame seeds.

Egg Roll in a Bowl Recipe

This is one of my (Brandi) VERY favorite recipes, y’all. It’s a go-to in my house for a few reasons. First, it’s really delicious. My family tends to gravitate toward Asian-inspired flavors, so this is a meal that I *know* everyone (including my almost 2 year old) will devour. It’s also veggie-loaded, which makes me really, really happy — I love knowing that my family has been fed so well. Lastly, but definitely still super important: it’s incredibly easy. I can whip up this meal really quickly, so it tends to be one I lean on during especially busy days/seasons.

I hope you try this recipe and find it popping up in your go-to dinner rotation as much as I do — it’s a good one!

Egg Roll in a Bowl Ingredients

The ingredients list may feel a little long, but it’s really quite simple. Below, you’ll find everything you’ll need for this delicious, veggie-loaded meal.

Egg Roll in a Bowl ingredients
  • Olive Oil – 1 tablespoon of olive oil heads into the skillet first!
  • Ground Pork – 2 pounds of ground pork act as the protein here.
  • Yellow Onion – to add some really delicious flavor, you’ll also need 1 small, diced yellow onion.
  • Garlic – 4 cloves of minced garlic head into the skillet for some added flavor.
  • Ginger – 1 teaspoon of fresh grated ginger adds the most delicious touch to this dish. If you’re out of fresh ginger (or just prefer ground), ¼ of a teaspoon of ground ginger will work great here.
  • Coconut Aminos – a ½ cup of coconut aminos makes for the liquid base of the dish.
  • Rice Vinegar – 2 tablespoons of rice vinegar heads into the skillet to add some acidity.
  • Sesame Oil – 1 teaspoon of toasted sesame oil adds a lot of yummy flavor to the skillet.
  • Red Pepper – a ½ teaspoon of red pepper flakes adds a kick of spice to the Egg Roll in a Bowl. If you’re sensitive to spice, feel free to reduce the amount or omit it altogether.
  • Sea Salt – a ½ teaspoon of course sea salt heads into the dish to enhance all of the other flavors.
  • Cabbage – 6 cups of VERY finely chopped green and purple cabbage (or a ½ head of green and a ½ head of purple cabbage) head into the skillet for a major veggie add. This also bulks up the dish to make it go much further. I prefer to buy my cabbage pre-chopped/shredded (I just buy a mix of green and purple), but you can absolutely buy a head of each and chop them yourself — just be sure to chop the cabbage as finely as possible to make it most similar to a traditional egg roll filling.
  • Carrots – 1 cup of shredded carrots heads into the skillet for another veggie.
  • Green Onions – a ½ cup of sliced green onions head into the pan for some really delicious flavor and a nice pop of bright green color.
  • Sesame Seeds – 1 teaspoon of sesame seeds top off the finished dish as a fun garnish!

Ingredient Modifications

Though this recipe is dynamite as written (seriously, it’s one of my favorites!), it can absolutely be modified as needed. Here are a few swaps that we know will work really well:

  • Use a different protein: swap the ground pork for any other ground meat (think: turkey, chicken, or even beef!) if you’d like.
  • Add in more veggies: I’d keep the veggie base as a pretty solid amount of cabbage, but if you’d like to add in more veggies (or swap the carrots), julienned bell peppers or finely chopped broccoli would be delish.
  • Use ground onion, garlic, and ginger: to keep things super simple, use ground ginger, garlic, and onion instead of fresh. If you decide to go this route, you’ll need a ½ teaspoon of garlic powder, 1 tablespoon of onion powder, and a ¼ teaspoon of ground ginger.
  • Use soy sauce + honey: skip the naturally sweet/salty coconut aminos and use 2 tablespoons of soy sauce and 2 teaspoons of honey instead.
  • Top it with a sauce: top your Egg Roll in a Bowl with a sauce to jazz it up even more! Sriracha makes for a nice spicy add, but my very favorite sauce in this case is a mixture of mayo, sriracha, and lime juice — just add each ingredient to a bowl and whisk until smooth! 
  • Serve with rice: if you’re not low-carb (or just know that your body runs better on a higher amount of carbohydrates), feel free to serve your Egg Roll in a Bowl over your favorite rice (both brown and white rice are delicious here). 

Most egg rolls contain a filling made with pork and cabbage (among many spices and other add-ins). This dish is actually designed to be really similar to egg roll filling!

Egg rolls don’t typically include eggs! The dough that makes up the outside wrapper of a traditional egg roll sometimes contains eggs, but the filling doesn’t. This Egg Roll in a Bowl recipe is totally egg-free.

Supplies Needed to Make this Recipe

How to make Egg Roll in a Bowl

  1. Brown the pork, onion, and garlic – add the olive oil to a skillet over medium-high heat. Once hot, brown the ground pork along with the chopped onion and minced garlic. Cook and crumble the pork mixture until the pork is browned and fully cooked through and the onions are translucent.
  2. Add the ginger, coconut aminos, vinegar, sesame oil, red pepper flakes, and salt – to the skillet, add the ginger (fresh or ground), coconut aminos, rice vinegar, sesame oil, red pepper flakes, and salt, and toss to combine.
  3. Add the cabbage and carrots – add the chopped cabbage, shredded carrots, and green onions to the skillet and toss to coat in the sauce. Cover the pot and let the mixture steam for 5 minutes, until the cabbage is wilted.
  4. Add the green onions and sesame seeds – once the mixture is wilted, add the green onions. Toss to combine, turn off the heat, and garnish with sesame seeds.
  5. Serve and enjoy – serve as-is or stretch the meal (and up the carb content) by serving over white rice.
Saute pan with raw ground pork and raw onions.
Saute pan with cooked ground pork and onion topped with grated ginger and red pepper flakes.
Sauté pan with cooked ground pork mixture topped with shredded carrots and purple and green cabbage.
Sauté pan with egg roll in a bowl with vibrant colors of purple, orange, and green and green and brown spatula.
Sauté pan with egg roll in a bowl with vibrant colors of purple, orange, and green topped with sliced green onions.
Sauté pan with egg roll in a bowl with vibrant colors of purple, orange, and green.
Wooden bowl with egg roll in a bowl with vibrant colors of purple, orange, and green.
a light gray plate with a filet of red snapper next to a bed of lettuce and lemon wedges

Just for You

More Low-Carb Recipes

Want more recipes like this?

Q Is this a low carb Egg Roll in a Bowl recipe?
A

It is! Even though the coconut aminos do carry a carbohydrate load, if you’re enjoying your Egg Roll in a Bowl as is (not alongside any sort of starch), it’s definitely low carb as a whole. 

Q Can you cook Egg Roll in a Bowl in the Instant Pot?
A

Sure! You’d essentially just use the saute function and add ingredients in at the same time as the stovetop recipe calls for. The only downside to doing it this way is that “saute” on the Instant Pot is one set temperature (and it tends to be pretty hot), so it isn’t something you can adjust and control like you can on the stovetop.

Q What is the serving size for Egg Roll in a Bowl?
A

If you’re planning on enjoying this dish as written (with 2 pounds of ground pork + not served with rice), it’ll make 4-5 large adult portions. If you just have 1 pound of ground pork, know that you can totally serve it over rice and get away with it feeding the same amount of people!

Q What goes well with Keto Egg Roll in a Bowl?
A

This recipe makes for a really wonderful low-carb meal all on its own, but if you’re anything like me, you may actually want to serve it alongside something starchy. My first choice is always white rice, but brown rice would be delicious too. Because the meal itself is so veggie-loaded, I don’t typically add any other sides to the meal.

Q How long does this Egg Roll in a Bowl recipe last in the fridge?
A

Stored in an airtight container, your leftovers will last for up to 5 days in the fridge. Keep in mind that the longer it sits, the more wilted and sad the cabbage will look, but it’ll still taste really yummy!

Q How to reheat an Egg Roll in a Bowl
A

If I’m heating one serving, I typically use the microwave. If I’m reheating more than one serving, though, I tend to pop it all back in the skillet to reheat. Either way works great!

Shop Supplies

Coconut Secret Coconut Aminos (3 Pack) Shop Now
glass meal prep containers
Glass Food Storage Containers Shop Now
La Tourangelle Toasted Sesame Oil Shop Now
Silicone Spatula Shop Now
Lodge Cast Iron Skillet Shop Now

Egg Roll in a Bowl

By: Brandi Schilhab
5 — Votes 2 votes
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4 – 5 servings
This veggie-loaded, uber flavorful Egg Roll in a Bowl recipe is super easy to make and will leave your entire family full and happy!

Ingredients  

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground pork
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • ½ cup coconut aminos
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon course sea salt
  • 6 cups finely chopped green and purple cabbage (½ head of green and a ½ head of purple cabbage, chopped)
  • 1 cup carrots shredded
  • ½ cup green onions sliced
  • 1 teaspoon sesame seeds

Instructions

  • Add the olive oil to a skillet over medium-high heat. Once hot, brown the ground pork along with the chopped onion and minced garlic. Cook and crumble the pork mixture until the pork is browned and fully cooked through and the onions are translucent. 
  • To the skillet, add the ginger (fresh or ground), coconut aminos, rice vinegar, sesame oil, red pepper flakes, and salt, and toss to combine.
  • Add the finely chopped cabbage, shredded carrots, and green onions to the skillet and toss to coat in the sauce. Cover the pot and let the mixture steam for 5 minutes, until the cabbage is wilted.
  • Once the mixture is wilted, add the green onions. Toss to combine, turn off the heat, and garnish with sesame seeds.
  • Serve as-is or stretch the meal (and up the carb content) by serving over white rice.

Recipe Notes

To get a classic egg roll texture, make sure you crumble the ground pork into small pieces while it’s cooking AND make sure you chop the cabbage as finely as possible. This paper-thin cabbage will result in the luscious filling you may be craving!
For 1 pound of pork:
  • ½ tablespoon extra-virgin olive oil
  • 1 pound ground pork
  • ½ small yellow onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated
  • ¼ cup coconut aminos
  • 1 tablespoons rice vinegar
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon course sea salt
  • 3 cups chopped green and purple cabbage (¼ head of green and a ¼ head of purple cabbage, chopped)
  • ½ cup shredded carrots
  • ¼ cup green onions, sliced
  • ½ teaspoon sesame seeds
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




  1. Lindsey says

    Lindsey —  01/01/2022 At 10:41

    5 stars
    I’ve tried a few different recipes for egg roll in a bowl and this one is my favorite! So much flavor and I love the extra kick from the red pepper flakes. Another win!!

    • Melissa Guevara says

      Melissa Guevara —  01/03/2022 At 15:27

      Thank you so much for taking the time to share with us, Lindsey! ~Melissa

  2. Jennyquack says

    Jennyquack —  01/03/2022 At 17:23

    5 stars
    Made this tonight and it was excellent and SO EASY! We opted for turkey and I didn’t have carrots so subbed in chopped brussels sprouts. Also. used tamari and honey as in the suggested subs and it was perfect! Will make again and again, and it was a nice healthy mean after the holidays.

    • Melissa Guevara says

      Melissa Guevara —  01/05/2022 At 09:10

      Thank you so much for taking the time to share this feedback with us! Such a great veggie sub! I’m so glad you enjoyed! ~Melissa

  3. Adina says

    Adina —  07/02/2022 At 21:09

    Yummy and easy! Are the nutrition facts based on 1 lb of ground pork or 2? It says it makes 4 servings and I’m assuming that’s for 1 pound of pork.

    • Melissa Guevara says

      Melissa Guevara —  07/06/2022 At 20:52

      Hi Adina! The nutrition facts are based on the full recipe, with 2 pounds of pork. Glad you enjoyed! -Team F&F

  4. Sandy says

    Sandy —  07/26/2022 At 08:48

    This sounds amazing! Can I make it vegan somehow?

    • Melissa Guevara says

      Melissa Guevara —  07/26/2022 At 09:20

      Hi Sandy! This dish can absolutely be made vegan! You can sub in tofu or omit the pork altogether. If using tofu, I would sauté in the pan prior to the veggies if you want to try to get it crisp. Enjoy! -Team F&F

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]