Egg Roll in a Bowl is a delicious healthier Chinese recipe made with cole slaw mix, soy sauce, sesame oil, ginger and pork. You can use ground chicken too!
EGG ROLL IN A BOWL
This is a great addition to a low-carb main course that has all the flavor of traditional egg rolls without the wrapper. Ground sausage, cabbage, fresh ginger, garlic, lemon and fresh cilantro, the key ingredients to the traditional Chinese food favorite, make up this weeknight dinner that the whole family will like and that you don’t need a slow cooker for.
Without the wrapper, egg rolls are a low carb, gluten free, dairy free meal packed with vegetables and protein that are quick and easy, with a low cook time and almost no prep time. Perfect for weekday meals and much more tasty, and healthy, than take-out.
If you liked my recipe for Egg Roll in a Bowl, next time you should try my Ground Orange Chicken (1 Pan!) which is the healthier version of my all time favorite Orange Chicken recipe (Panda Express copycat!). You can also make my P.F. Chang’s Chicken Lettuce Wraps (Copycat) with ground pork, ground chicken or even chopped shrimp.
This healthy meal is great for people who don’t like a lot of meal prep or long cook times. If you enjoy the plain bowl recipe, try them with sesame seeds and black pepper for an added crunch, or top with hot sauce or low sodium soy sauce.
If this is your first time making a low-carb dinner recipe, this is an easy, tasty one to try, and all of the ingredients are available at any grocery store. If you feel like changing it up a bit, ground turkey or ground chicken can be substituted for the ground pork sausage. Great for low-carb dining and for people on the keto diet.
HOW TO MAKE AN EGG ROLL IN A BOWL
- Cook pork in large skillet on medium heat until browned, about 10 minutes.
- Drain excess grease.
- Add in cole slaw mix, ginger, garlic, soy sauce, sesame oil, vegetable oil, and vinegar into the skillet.
- Cook until coleslaw softens, about 8-10 minutes.
VARIATIONS ON EGG ROLL IN A BOWL
- Veggies: You can add in any veggies you would like, from green onions to broccoli slaw. Just finely chop them and add them in with the cole slaw mix and stir fry them. They’re delicious and don’t add to the net carbs of the meal. Keep and mind that you can also use ground ginger instead of minced ginger in a pinch, but ground ginger will have less of a bold taste.
- Meat: If you don’t want to use ground pork you can use ground chicken, ground beef or ground turkey instead. The taste will differ depending on your chosen protein but that should be the only change, the cooking process should be the same for this delicious, healthy meal.
HOW LONG IS AN EGG ROLL IN A BOWL GOOD?
- Serve: You shouldn’t leave your Egg Roll in a Bowl out for longer than about 2 hours after it’s done or it will start to go bad.
- Store: Wrap your Egg Roll in a Bowl in plastic wrap or put it in an airtight container and it will last up to 3 days in the fridge. You always want to allow your food to completely cool to room temperature before you wrap it up and put it in the fridge to avoid sealing up bacteria in with it.
- Freeze: Properly sealed in a container, Egg Roll in a Bowl is good for up to 3 months before you should make a new bowl.
Egg Roll in a Bowl
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Course: Main Course
- Cuisine: Chinese
- Author: Sabrina Snyder
This Egg Roll in a Bowl is a delicious low-carb entree made with cole slaw mix, soy sauce, sesame oil, ginger and pork.
Note: click on times in the instructions to start a kitchen timer while cooking.
Cook pork in large skillet on medium heat until browned, about 10 minutes. Drain excess grease.
Add in cole slaw mix, ginger, garlic, soy sauce, sesame oil, vegetable oil, and vinegar into the skillet.
Cook until coleslaw softens, about 8-10 minutes.
Yield: 4 servings, Amount per serving: 449 calories, Calories: 449g, Carbohydrates: 2g, Protein: 19g, Fat: 41g, Saturated Fat: 16g, Cholesterol: 82mg, Sodium: 1532mg, Potassium: 312mg, Fiber: 1g, Sugar: 1g, Vitamin A: 85g, Vitamin C: 1g, Calcium: 16g, Iron: 2g
All images and text © for Dinner, then Dessert.