Classic Chinese Egg Rolls are deconstructed in this low-carb Egg Roll in a Bowl recipe. I love that it has all the same great flavors, but it’s much easier and equally delicious. You can’t beat this recipe for a fantastic 15-minute meal the entire family will love. I like to serve it as a quick lunch or dinner!

Low Carb Egg Roll in a Bowl Recipe

There’s nothing quite like food in its authentic form, but holy moly, some of those recipes are labor-intensive. I love breaking them down for ease, while still maintaining all the flavors we know and love.

I’ve taken cabbage rolls and converted them to an unstuffed cabbage rolls skillet, traditional lasagna into skillet lasagna, authentic chile rellenos turned into chile relleno casserole, and labor-intensive sushi rolls to sushi bowls, so why not egg rolls into a stir fry recipe?

I created this Egg Roll in a Bowl recipe so it has all the same great components of Chinese egg rolls, but it’s much easier and healthier. No massive amounts of oil needed for deep frying and no egg roll wrappers, making this a great low-carb, low-calorie lunch or dinner option in just 15 minutes!

Notice there’s no egg in this recipe? That’s not a mistake—egg rolls usually don’t have eggs! The name likely comes from a 1917 Chinese-American dish called Dan Gun, where the filling was wrapped in a thin egg omelet—literally an egg roll.

How to Make Egg Roll in a Bowl Step by Step

Gather your ingredients. In a large nonstick skillet, warm 1 tbsp sesame oil over medium-high heat.

Prepare the pork mixture: Add 1¼ lb pork, 2 cloves garlic, 1 tsp ginger, and 1 tsp chili garlic sauce; cook, stirring often, breaking up the pork into crumbles with a wooden spoon until no pink remains, about 3-4 minutes. Season with salt and pepper. Drain off fat.

Stir in 1/3 cup teriyaki sauce and 10 oz. coleslaw mix. Mix to combine and cook until cabbage starts to soften, about 3 minutes. Toss in 3 scallions.

Serve: Enjoy in bowls on its own, over rice, or as lettuce wraps, and enjoy!

Recipe Variations

• Try a different protein. You can easily swap out the pork for ground turkey or ground chicken.
• Use broccoli slaw. The coleslaw can be replaced with broccoli slaw for a different flavor.
• Add scrambled eggs. Feel free to add scrambled eggs, similar to fried rice.
• Make it gluten free and keto-friendly. This dish can become gluten free and keto friendly if you make your own teriyaki sauce — store bought varieties usually contain sugar and soy sauce, which includes wheat.
• Spice it up. Add in a little cracked red pepper flakes or a couple drops of Sriracha.
• Use lettuce wraps. Grab lettuce leaves and stuff them with the filling.
• Serve over cooked white or brown rice if you’re not following a low-carb diet.

How to Store

Allow any leftovers to cool completely. Transfer to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave until warmed through

You can extend leftovers even further by freezing them. Allow to cool completely, then transfer to an airtight, freezer-safe container or Ziploc bag (with any excess air removed before sealing.) Freeze for up to 2 months. Thaw in the fridge overnight.

What to Serve With Egg Roll in a Bowl

This egg roll in a bowl is a full meal on its own, but if I want to recreate a true Chinese takeout meal, I serve wonton soup to start, a side of Chinese dumplings, and a batch of fried rice.

More Easy Low Carb Recipes

• Big Mac Salad
• Stuffed Tomatoes
• Greek Chicken Kabobs
• Baked Cod Sheet Pan Dinner
• Chile Relleno Casserole