All the egg roll flavor, none of the fuss.
This deconstructed Egg Roll in a Bowl has been a go-to of mine for over 8 years and is THE most popular recipe on the site. It’s a low-carb and keto diet recipe the whole family will love!
You might’ve also seen it called a naked egg roll or just a cabbage bowl, but it’s all the same cozy, veggie-packed idea.
Yup, even the littles will go crazy for these all-too-familiar egg roll flavors served up in a big bowl of veggies. I’ve served it to dozens of people of all ages. And every single time, the reaction is the same: I can’t believe it- this is incredible!
Love one-skillet, low-carb bowls? This Reuben in a Bowl and Unstuffed Cabbage Rolls are both easy dinners made with fresh cabbage!
Why you’ll love it:
- Ready in under 30 minutes.
- One skillet and minimal cleanup required!
- Made with easy-to-find ingredients that you probably already have in your pantry.
- Packed with protein and veggies, this dish is keto, low-carb, and Whole30 friendly.
- Super customizable! Add extra veggies, swap in different proteins, or adjust the seasonings.
- Just 293 calories and 32g of protein per serving, with 7g of fiber.
This has been a staple in my house for YEARS! Quick, easy, and reheats well as a leftover!! 11/10 recipe 🙂
– Jody K.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Sesame Oil: Do not leave this very important ingredient out! It gives this dish a unique umami flavor.
- Ground Turkey: 93/7 ground turkey, ground pork, ground chicken, or even a leaner ground beef can be used.
- Cabbage: Thinly shredded cabbage is best. You’ll need about 1 medium head of cabbage. You can also do a mixture of purple and green cabbage to give it an extra pop of color. (Learn How to Shred Cabbage if you don’t already know!)
- Carrots: Thinly shredded whole carrots or matchstick carrots can be used.
- Ginger & garlic: Fresh ginger and garlic are both used to add a zippy punch of flavor. To make things easier you can buy the pre-peeled garlic and use ginger paste.
- Soy sauce: Traditional soy sauce works great, but has a little extra sodium. Tamari is my favorite to use and works if you’re gluten-free. Liquid coconut aminos also work if on a Whole30 diet. Opt for low-sodium soy sauce if you’re watching your sodium intake.
- Vinegar: Rice vinegar delivers the most authentic flavor. Apple cider vinegar and white wine vinegar will also work, if needed.
A bag of coleslaw mix is the ultimate shortcut here, standing in for both the cabbage and carrots with zero shredding. Fresh-shredded is still my pick for the best texture (imo, always!), but on a busy night the bag absolutely gets the job done.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the veggies.
Thinly slice the cabbage (¼ to ½ inch thick) with a sharp knife. If using whole carrots, shred them with a food processor or cheese grater.
Pro Tip: Once again, a bag of coleslaw mix works great here for a HUGE timesaver!
Cook the meat and veggies.
In a large skillet over medium heat, cook the ground meat for 5-6 minutes, breaking it up as it browns. (A potato masher works great for this!)
Add the onion and 1 tablespoon oil. Cook, then stir in the carrots, garlic, and ginger. Deglaze with chicken broth, then add cabbage, soy sauce, vinegar, salt, and pepper.
Simmer and serve.
Cover and cook over medium-low for 12-15 minutes, until the cabbage is tender. Stir in sesame oil before serving. Garnish with green onions, sesame seeds, or red pepper flakes for extra flavor.
Recipe Changes to Try
There are SO many ways to make this dish your own! Experiment and find your favorite way to dig in.
- Make it spicy. Drizzle on some sriracha mayo, regular sriracha sauce, Gochujang or even Gochujan mayo for a bit of heat.
- Add an egg. A fried or poached egg will take this dish over the top!
- Up the veggies. Load it up with even MORE vegetables like Chinese broccoli, zucchini, and squash.
- Make it vegetarian. Skip the meat and go with tofu, chickpeas, or another meat alternative.
- Even more umami. If you want to up-level the depth of flavor, try adding in a bit of fish sauce or oyster sauce. (Add 1 teaspoon at a time – a little goes a long way!)
- Give it a crunch. Just like in these P.F. Chang’s lettuce wraps, adding water chestnuts right at the end will add a delightfully crunchy texture.
- Add a touch of sweetness. For a more takeout-style flavor, stir in 1 to 2 teaspoons of honey or a keto-friendly sweetener at the end. It balances out the soy and vinegar.
FAQs
It’s all the savory, crispy-onion-y, gingery goodness of an egg roll… just without the wrapper. Everything cooks together in one skillet for a fast, flavorful meal.
Absolutely. Ground turkey, chicken, pork, or even a plant-based crumble all work great. Just adjust the seasoning to taste.
Yes! Bell peppers, mushrooms, zucchini, or shredded carrots are all delicious and cook right along with the cabbage.
Use a large skillet so everything sautés instead of steaming, and don’t overcook the cabbage, you want it tender but still a little crisp. You usually don’t need to drain it, but if the pan gets watery, just simmer a few extra minutes to cook off the liquid.
How to store and reheat
Let it cool, then store leftovers in an airtight container in the fridge for 3 to 4 days. It’s great for meal prep.
To reheat, warm it in a skillet over medium-low for the best texture, or use the microwave if you’re in a hurry (it’ll be a little softer).
A splash of soy sauce or broth brings it right back if it seems dry.
I don’t recommend freezing this one. The cabbage releases a lot of water as it thaws and turns mushy.
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Egg Roll in a Bowl Recipe
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Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 1 small sweet onion finely diced
- 1 cup shredded carrots
- 3 garlic cloves finely minced
- 1 teaspoon fresh ginger finely minced
- ¼ cup chicken broth
- 1 small head cabbage about 8 cups shredded (see note)
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon toasted sesame oil
For Serving (Optional):
- Cooked white rice
- Green onions green parts only, thinly sliced
- Toasted sesame seeds
- Sriracha Mayo optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.1 pound ground turkey
- Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.1 small sweet onion, 1 cup shredded carrots, 3 garlic cloves, 1 teaspoon fresh ginger, ¼ cup chicken broth
- Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness. Remove from the heat and add toasted sesame oil.1 small head cabbage, 3 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon toasted sesame oil
- Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.Cooked white rice, Green onions, Toasted sesame seeds, Sriracha Mayo
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Video
Notes
- Nutrition: Facts were calculated without any of the additional serving options.
- Storage: Store leftovers in the refrigerator for 3-4 days. I would not recommend freezing this recipe since excess water will accumulate after thawing, causing the cabbage to become mushy.
- Reheating: Warm up leftovers in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but it will be soggier.
- Cabbage. Freshly shredded cabbage is best, but you can also use 2 bags of coleslaw mix or pre-shredded cabbage.
- Soy sauce: Regular soy sauce works great, but can be a tad bit too salty. I prefer to use Tamari when making this recipe so you get all of the flavor without the extra sodium. Plus, it’s naturally gluten-free, too! Use coconut liquid aminos if on a Whole30 diet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with it?
This recipe is already pretty filling on its own, but you can serve it with any of these simple sides.
Asian Cucumber Salad, Air Fryer Asparagus, Chinese Green Beans are all excellent greens.
If you don’t mind carbs, serve it with Instant Pot White Rice, White Rice, Basmati Rice, or Jasmine Rice. I love serving with cauliflower rice to keep it low-carb, too!
Or top this dish with some Asian Ginger Dressing or this easy Peanut Sauce recipe.
More Easy Keto Dinner Recipes
If you are looking for other delicious meals that are low in carbs, try one of these next:
I made this for the first time tonight as part of my meal prep as we are in a Whole30 round. I used ground chicken as the protein and did add more sesame oil. We will have it for lunches and dinners. How do you think this will freeze? Thanks!!
I bet the ground chicken was delicious, Stephanie! Honestly, I’m not too sure how this recipe will freeze. The flavors will probably still be good but the cabbage may get a little soggy when reheating. Would love to know how it turns out for you!
Thank you!!!
You’re very welcome!! 😀
You’re very welcome! 😀
Really good! We opted to go for pork and it was delicious. We also threw a fried egg, some avocado and sriracha on top! Sooo yummy!
Now we’re talking, Mary!! Your avocado and Sriracha additions sounds delicious. Thanks so much for your comment and feedback!
Great recipe! Followed exactly and it was delicious.
Yay, Rebecca!! I’m so happy you enjoyed the dish so much. Thanks for your rating/review 🙂
Skipped the meat and started recipe with sauteing the onions. Ate as a side with our pork loin roast in place of mashed potatoes. So good! Can’t wait for the leftovers for lunch!
What a wonderful way to make this vegetarian, Stephanie! So happy you enjoyed it. Thanks for your comment and feedback 🙂
So I’m going to have to make this veg but I’ve already printed it out and will be making next week! It looks healthy and FUN! Great recipe!
Yay, Jules!! What will you be doing to make it vegetarian? Excited to hear!!
I made this tonight with ground turkey and it was delicious. This will definitely be a regular meal on our table. Thank you so much for sharing. We are trying to reduce carbs in our diets and this recipe did that. The name of this recipe is perfect too. Tastes exactly like eggrolls.
Hi Terry! So happy you enjoyed the recipe so much and that it will become a new regular in your rotation. Thank you for your comment!
I made this tonight for dinner and myself and my husband really liked it. The only change was 1/2 lb mild Italian sausage and 1/2 lb ground turkey.
Very good! Served with brown rice.
What a great idea to use Italian sausage! I bet it tasted amazing, Stephanie. Thanks so much for your comment and rating 🙂
This is one of my favorite recipes and leftovers heat up perfect!
So happy to hear that Kimberlee! And yes, leftovers are the best!! Thanks for your comment and rating!
Hi! Do you think I can used ground ginger instead of fresh ginger?
Hi Flora! Yes, you absolutely can. It won’t have quite the same taste, but will be very similar. I would try using a pinch to 1/8 teaspoon ground ginger. Can’t wait to hear what you think!
This was delicious! I added diced green pepper and I also added a couple scrambled eggs to it. I do think for me it was a bit to salty. I think next time I’ll leave out the additional salt as I feel like you get enough salty flavor from the aminos (or soy sauce depending on what you use) otherwise SO tasty! It seems pretty adaptable and would be very good with lots of other veggies too! Would probably be pretty good with some red chili flakes too kick it up a knot he with some heat! We will be adding this to our regular rotation for sure!
I am curious what you consider 1 serving? I try and track everything I eat and appreciate the notional facts already put together but would love to know what constitutes 1 serving. Thanks for the fantastic recipe!
Those additions sound delicious, Sara! And yes, it can totally get a little salty depending on the coconut aminos/soy sauce brand you use. I do not know the exact measurement for 1 serving. I generally divide it up in the pan by eyeballing it, or you can weigh the entire pan and divide it up by weight. Thank you for your comment and rating!