Name: Low-Carb Easy To Make Egg Roll In A Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb ground pork; 1 tablespoon sesame oil; 4 cups shredded cabbage (or coleslaw mix); 1 cup shredded carrots; 3 green onions, sliced; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 3 tablespoons soy sauce (or coconut aminos); 1 tablespoon rice vinegar; 1/2 teaspoon ground black pepper; Optional: red pepper flakes, sesame seeds for garnish

How Egg Roll in a Bowl Ended Up On My Table

If you’d been in my kitchen last Tuesday night (lucky you), you’d have seen me juggling three things at once, trying to rustle up dinner without breaking a sweat. I wish I could say this lovely, low-carb egg roll in a bowl recipe was born from some culinary genius, but honestly? It came from not wanting to roll a single thing in cabbage leaves after a long day. Plus, the first time I made it, my youngest mistook it for “that fancy Chinese food”—which, let’s be real, is still one of my proudest parenting moments. Let’s dive in (but, fair warning, if you hear weird sizzling noises, that’s just my stove—it’s character, not danger. Usually.).

Why I Keep Coming Back to This Dish

I usually make this when I feel like I should eat something “clean” but can’t face another boring salad. My partner goes for seconds (sometimes thirds—sorry, not sorry) because it’s got all the flavor of actual egg rolls with none of the deep-frying drama. And, fun fact—if you can’t find your spatula, a big wooden spoon works just fine, though you might get tofu chunks flying across the kitchen. My grandma thought every Asian-ish dish needed water chestnuts; I tried, but honestly, I skip ’em now and nobody’s noticed—don’t tell her ghost.

Here’s What You’ll Need (Nothing Fancy, Promise)

1 pound ground pork (chicken or turkey swap in easily—I’ve even used crumbled tofu, and it didn’t look too tragic)
Half a large green cabbage, shredded up (Sometimes I get lazy and just buy a bag of coleslaw mix. Totally counts.)
2-3 carrots, grated (or just use those pre-shredded salad bar ones if you’re in a rush)
1 small onion, diced (Red, yellow, whatever you have, honestly)
3 garlic cloves, minced (I never measure; you can also use the jarred stuff—yeah, I said it.)
1-thumb sized piece of ginger, grated (or a heaping teaspoon of the paste from a tube, which, confession, I use more often than not)
3 tbsp soy sauce (coconut aminos if you’re being extra low-carb or gluten-free, and sometimes I throw in a glug of fish sauce just for fun)
1 tbsp sesame oil (Don’t panic if you don’t have it—just use olive oil, but you’ll miss out on a little magic)
Optional: Sriracha or chili garlic sauce, to taste
Toppings: sliced green onions, sesame seeds, a squeeze of lime (let’s be real, I only remember the lime half the time)

How I Throw It All Together

Heat a large skillet or wok over medium-high. Add a splash of oil and throw in your ground pork. Chop it up as it cooks. (This is where I usually sneak a crunchy edge from the pan. Don’t judge.)
Add the onions and cook for 2 minutes—honestly, they should just look a bit see-through.
Heap in garlic and ginger and cook until it all smells wildly inviting—like five more seconds than you think is right because, trust me, you’ll thank me.
Stir in cabbage and carrots. Now, here’s where it looks odd for a bit—it’ll seem like you have way too much veg, but it cooks down. Just trust.
Actually, I find it works better if you add the cabbage a handful at a time, so it wilts instead of steams. If you forget, that’s fine; it just changes the texture a smidge.
Pour over the soy sauce and sesame oil, stir to combine, reduce heat to medium, and cook another 3-6 minutes—so everything’s softened and delicious but not total mushy gloop. Add sriracha if you love a kick.
Give it a final taste-test (preferably with a friend hovering over your shoulder). Add more soy sauce if you feel like it—or another drizzle of sesame oil, because why not?

You Might Want to Know (a.k.a. Stuff I’ve Learned the Hard Way)

If your cabbage gives off a lot of liquid (I swear, some cabbages are just extra), don’t stress. Just simmer uncovered and it’ll evaporate almost all the way.
If you overcook it, it gets a bit limp, but doesn’t taste bad—just less “egg roll.” Next time, go for slightly crispier veg. Or not; who am I to judge?
I think it tastes way better the next day. Assuming there is a next day serving. Which, in my house, is rare.

A Few Ways I’ve Switched Things Up (and One Dud)

Once I swapped in ground beef. Wasn’t bad, but felt like Taco Tuesday crashed my Egg Roll party.
Shrimp works too—just add it at the end so it doesn’t go rubbery.
I threw in sweet peppers one time; my kids revolted. Lesson learned: the classics are classic for a reason.
If you’re feeling wild, add a slosh of rice vinegar at the end, but go easy or it’ll taste like you dropped your bowl in a sushi factory.

Equipment: Helpful, But Not a Dealbreaker

I love making this in a big old wok, but I’ve done it in a regular nonstick skillet, a cast-iron pan, or even (cringe) a Dutch oven when everything else was dirty. If you don’t have a decent spatula—just use a wooden spoon or even BBQ tongs. And no, you don’t need anything fancy. This guide on wok skills from Serious Eats is fun if you want to geek out.

Low-Carb Easy To Make Egg Roll In A Bowl

Saving Leftovers (Though It Hardly Ever Happens…)

Pop leftovers in an airtight container and stash them in the fridge—should keep for up to three days, but honestly, I’ve never made it past 36 hours before someone “forgets” to ask and just eats it cold straight from the container. You could reheat it in the microwave, but I think the skillet way is tastier (just a splash of water and you’re golden).

This Is How We Love to Eat It

I usually pile it up in bowls and ignore side dishes, but my best friend spooned hers over leftover cauliflower rice at my place once and I was like, “why haven’t I been doing that?!” Also, I’ve been known to dump a fried egg on top or wrap a few spoonfuls in lettuce cups (which is only a tad less messy than it sounds).

Some Things I’ve Messed Up—So You Don’t Have To

I tried to rush the veggie stage once and ended up with half-raw, crunchy cabbage, which my dog wouldn’t even touch. Lesson: let things soften fully—don’t be impatient like me.
Don’t skip grating the ginger—it really does give the dish a zing (I tried, it was… blah).
If you use low-sodium soy sauce, you’ll probably want to double-check your salting at the end. Ask me how I know.

Real Questions I’ve Heard (and My Half-Decent Answers)

Can I freeze this? So, I’ve tried, and while it’s technically okay, the texture is kind of sad on thawing—but still edible for meal prep. Not winning any beauty contests though.
Is this actually healthy? I mean, yes? Lots of veggies, no wrappers, hardly any carbs compared to actual egg rolls. (If you really want nutrition info, this guide breaks it down better than I ever could.)
Which soy sauce is best? My gran swore by Kikkoman, but I’m honestly happy with anything that’s not the scary, giant jug from the warehouse store. That one tastes a bit odd to me.
How spicy should I make it? However you like! Grandma’s version was super mild, but I go heavy on the sriracha (sometimes too heavy—oops). Taste as you go.
Can I make it vegetarian? Absolutely—use tofu, tempeh, or those meatless crumbles. Add a splash of extra oil since there’s less fat. Tried it, liked it.

Oh, and one last thing—if you find a stray sesame seed in your hair after dinner, don’t worry. It happens to the best cooks. At least, that’s what I tell myself. For more easy weeknight recipes I’ve fallen for, this one gives tons of ideas!

Low-Carb Easy To Make Egg Roll In A Bowl: A Real Home Cook’s Guide