Classic Chinese Egg Rolls are deconstructed into this low carb Egg Roll in a Bowl recipe. All the same great flavors, but so much easier and just as delicious. Fantastic 15 minute meal the entire family will love for a quick lunch or dinner!
Low Carb Egg Roll in a Bowl Recipe
What could possibly be better than an egg roll? How about an Egg Roll in a Bowl! Meaning, egg rolls deconstructed into a bowl where the filling is eaten with a spoon. YES!
There’s nothing quite like food in its authentic form, but holy moly some of those recipes are so time 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 easy 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!
This Egg Roll in a Bowl recipe has all the same great components of Chinese egg rolls, but so 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!
You only need a handful of simple ingredients to make egg roll in a bowl:
(Scroll below to the printable recipe card for details and measurements.)
- Sesame oil – Used to sauté the ingredients and adds so much more flavor than vegetable oil..
- Ground pork – Make sure you are using plain unseasoned ground pork, not Italian sausage.
- Garlic and Ginger – Finely minced. Use fresh for optimal aromatics and flavor.
- Chili garlic sauce – It’s hot and tangy, with a punch of garlic. Adds flavor and a tiny bit of heat.
- Seasonings – Simple salt and pepper season the dish
- Teriyaki sauce – Buy a high quality king or use our homemade Teriyaki sauce recipe.
- Coleslaw mix – I use bagged pre-shredded coleslaw mix for convenience, but you can chop up your own carrots and cabbage, if preferred.
- Scallions – Provides a subtle peppery onion flavor and pop of color.
Why is it called Egg Roll if there’s no egg?
So you’re skimming the list of ingredients for this recipe and you don’t see any egg. That’s not an error! Egg rolls don’t usually have eggs in them.
Then why are they even called egg rolls? There’s a theory that before the egg roll became Americanized (supposedly in the 1930’s), it was actually a variation on a dish called Dan Gun. Featured in a Chinese-American cookbook from 1917, the recipe has the ingredients wrapped in a thin egg omelette. Literally, an egg roll.
But hey, if you want to add some scrambled eggs to this Egg Roll in a Bowl recipe, go for it! I absolutely love scrambled eggs.
How to Make Egg Roll in a Bowl
This simple low carb stir fry comes together in just 15 minutes!
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Warm the sesame oil. In a large nonstick skillet, warm the sesame oil over medium-high heat.
- Sauté the pork. Add the pork, garlic, ginger, and 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.
- Add the other ingredients. Stir in the teriyaki sauce and coleslaw mix. Mix to combine and cook until cabbage starts to soften, about 3 minutes. Toss in the scallions.
- Serve. Enjoy in bowls on its own, over rice, or as lettuce wraps and enjoy!
Here are some ways to change things up:
- Try it with 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 some broccoli slaw for a different flavor.
- Add in some scrambled eggs. As mentioned above, feel free to add in some 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.
- Make it spicy. Add in a little cracked red pepper flakes or a couple drops of Sriracha sauce.
- Use the filling for lettuce wraps. Grab some lettuce leaves and use the filling for lettuce wraps!
- Serve it over cook white or brown rice if you’re not following a low carb diet.
Video: Egg Roll In A Bowl
- Storing leftovers: 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.
- To freeze: 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.
More Easy Low Carb Recipes:
- Big Mac Salad
- Stuffed Tomatoes
- Greek Chicken Kabobs
- Baked Cod Sheet Pan Dinner
- Chile Relleno Casserole
Egg Roll in a Bowl
- 1 tablespoon sesame oil
- 1 & 1/4 pounds ground pork
- 2 cloves garlic , minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1 teaspoon chili garlic sauce
- salt and pepper , to taste
- 1/3 cup good quality teriyaki sauce
- 10 ounces coleslaw mix
- 3 scallions , diced
- In a large nonstick skillet, warm the sesame oil over medium-high heat.
- Add the pork. Cook, stirring often, breaking it up into crumbles with a wooden spoon until no pink remains, about 3-4 minutes. Add in the garlic, ginger, and chili garlic sauce. Season with salt and pepper. Drain off fat.
- Stir in the teriyaki sauce and coleslaw mix. Mix to combine and cook until cabbage starts to soften, about 3 minutes.
- Toss in the scallions.
- Serve as is in bowls or as lettuce wraps and enjoy!