With this deconstructed Egg Roll in a Bowl recipe you can enjoy the traditional flavors but in a healthier, Keto and low-carb way! (And in under 30 minutes!) Quickly cook up ground turkey, or another ground meat, with shredded cabbage, carrots, soy sauce and other Asian seasonings in one pot for an easy recipe the whole family will love!

Keto and low-carb egg roll in a bowl dinner recipe with chopsticks and a blue napkin.

Easy Egg Roll in a Bowl Recipe

It was exactly 5 years ago that I first created this easy egg roll bowl recipe.

Since then, it has been the all-time FAVORITE easy dinner recipe on the Evolving Table site, and I think I know why!

  • You get all of the delightful Asian flavors of a traditional egg roll but in an easier, deconstructed, inside-out fashion. 
  • It’s made with healty, low-carb and keto ingredients. (Shredded cabbage and ground turkey, to name a few!)
  • All cooked up in a large skillet or one-pot in less than 30 minutes!

Think you’ll miss that fried egg roll wrapper?! I promise you won’t.

(Want to take it up a notch? Next time drizzle some of this Sriracha Mayo made with sriracha sauce to give it a spicy kick!)

Cabbage, ground turkey, carrots, garlic, and ginger as the ingredients for an egg roll in a bowl recipe.
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Ingredients

  • Ground Turkey: A 93/7 ground turkey is my personal perference, but 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.
  • Onion: A sweet onion is used but red or yellow may be substituted. Green onions also make a wonderful addition when serving.
  • 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 if you are not avoiding soy or gluten. Tamari Sauce is my favorite soy sauce substitution if you are gluten-free. Finally, liquid coconut aminos are free from gluten and soy and make a great Whole30 and Paleo substitute. Use low sodium soy sauce if you are watching your sodium intake.
  • Vinegar: Rice vinegar delivers the most authentic flavor. Apple cider vinegar is the second best one to use and is a great Whole30 and Paleo substitute for rice vinegar. White wine vinegar will work if that is all you have.
  • Sesame Oil: Do not leave this very important ingredient out! It gives this dish a unique flavor.

Recipe Tip

Instead of shredding your own cabbage and carrots, you can buy a bag of coleslaw mix without the dressing to save time!

How to Make Egg Roll in a Bowl

Please see the recipe card below for more detailed instructions and ingredient measurements.

1. Cut the Cabbage

How thinly you shred the cabbage makes a big difference on the finished recipe. For the cabbage, it is best to slice it with a very sharp knife and cut it no thicker than ¼- to ½-inch thick.

If you didn’t buy matchstick carrots, you’ll need to shred the carrots using either a large food processor or a cheese grater.

(Learn more about how to shred cabbage if you’re not sure where to start. Or quickly julienne cut the carrots!)

Finely sliced green cabbage as an ingredient in an egg roll in a bowl recipe.

2. Cook the Ground Meat

Cook the meat in a large skillet over medium or medium-high heat for 5-6 minutes, or until it is almost cooked through. Be sure to break up the meat as it is cooking so there are no big pieces. (I use a potato masher to do this!)

Browned meat and onions are cooked in a skillet.

3. Mix in Veggies and Seasonings

Push the cooked meat to the side of the pan and add the onion and the other tablespoon of oil. Sauté for 3-4 minutes. Add shredded carrots, garlic, and ginger and sauté for 2 more minutes. Stir the vegetables and turkey together.

Pour the chicken broth in the pan and scrape the bottom of it to deglaze it. 

Add the cabbage, soy sauce, vinegar, salt, and pepper. Stir the mixture well and cover with a lid. 

Cabbage is added to the mixture in the skillet.

4. Cook Cabbage and Serve

Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness. Just before serving add toasted sesame oil and stir to combine. 

Top with green onions and toasted sesame seeds for extra flavor. Or sprinkle on some red pepper flakes for a spicy kick. You can serve it over white rice, brown rice, or cauliflower rice or enjoy it by itself!

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days in the refrigerator. (This makes a great recipe to meal prep for busy weeks!)

Want to up-level the flavor even more? Try a drizzle of some Sriracha Mayo or even this easy Peanut Sauce recipe!

A metal spatula scooping up some shredded cabbage and ground turkey from a large skillet.

What is Egg Roll in a Bowl?

An Egg Roll in a Bowl combines all the flavors and fillings of a traditional egg roll, but skips the wrapper. This method is great when you are looking to cut calories or carbohydrates.

FAQs

What’s typically in an egg roll? 

Usually, egg rolls contain vegetables like cabbage, carrots, or onions along with meat, typically pork, turkey, or shrimp.

Is egg roll in a bowl low calorie? 

Full of fresh ingredients, a serving of egg roll in a bowl is under 300 calories, making it a relatively low-calorie food option.

Does egg roll in a bowl freeze well? 

Unfortunately, egg roll in a bowl does NOT freeze well. The cabbage will wilt and lose its flavor and texture.

Recipe Tips

  • Make it colorful. Use different varieties of cabbage—green or purple cabbage both taste great!
  • Choose your favorite. Ground beef, turkey, or pork all are fantastic in the recipe.
  • Adjust to your meal plan. If you’re not on a Paleo, keto, or Whole30 diet you can use regular gluten-free soy sauce or Tamari instead.
  • Pack a punch. Load it up with even MORE vegetables. Chinese broccoli, zucchini, and squash would taste great in here, too.
  • Top it off. This dish is fantastic on white or brown rice. Or make it healthier on riced cauliflower. But, it is also delicious by itself!

What to Serve with Egg Roll in a Bowl?

This recipe is already pretty filling on its own, but you can serve it with any of these simple sides.

Asian Cucumber SaladAir Fryer AsparagusChinese Green Beans are all excellent greens.

If you don’t mind carbs, serve it with Instant Pot White RiceWhite RiceBasmati Rice, or Jasmine Rice.

Or top this dish with some Asian Ginger Dressing.

Tap stars to rate!

4.96 from 98 votes

Egg Roll in a Bowl Recipe

With this deconstructed Egg Roll in a Bowl recipe you can enjoy ALL of the delicious flavors you love but in a healthier, Keto and low-carb way! Quickly cook up ground turkey with shredded cabbage, carrots, soy sauce and other Asian seasonings in one pot for an easy 30-minute meal.
A metal spatula scooping up some shredded cabbage and ground turkey from a large skillet.
Yield 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients 

  • 2 Tbsp. olive oil divided
  • 1 lb. ground turkey 90/10
  • 1 ½ cups sweet onion finely diced
  • 1 cup carrots peeled and shredded
  • 3 garlic cloves finely minced
  • ½ tsp. minced ginger
  • ¼ cup chicken broth
  • 1 small head cabbage cored and cut into 1/4-inch pieces
  • 3 Tbsp. Tamari or soy sauce
  • 1 Tbsp. rice wine vinegar
  • ¾ tsp. salt plus more to taste
  • ¼ tsp. pepper plus more to taste
  • 1 tsp. toasted sesame oil

Optional Toppings:

  • Toasted sesame seeds and green onions

Instructions 

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground meat and cook until almost cooked through, about 5-6 minutes.
  • Push turkey to the 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 chicken broth in the pan and scrape any brown bits from the bottom.
  • Add 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 heat and add toasted sesame oil just before serving. Top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.96 from 98 votes

Video

Notes

*Recipe was updated on 11/6/23 to include an additional cup of cabbage, tablespoon of soy sauce, teaspoon of rice vinegar, and ¼ teaspoon of salt.
Prep-Ahead Instructions
This is the perfect make-ahead dish, the flavor marries as it sits, so you can prepare it a couple of days in advance. Or, simply shred the carrots and cabbage the day before to have them ready.
Storage Directions
Store refrigerated for 3-4 days. I would not recommend freezing this recipe. Excess water will accumulate after thawing, which will cause the cabbage to become mushy. 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.

Nutrition

Calories: 279kcal, Carbohydrates: 16g, Protein: 30g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 1134mg, Potassium: 742mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5481IU, Vitamin C: 45mg, Calcium: 78mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. 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!!

    1. 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!

  2. 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!

    1. Now we’re talking, Mary!! Your avocado and Sriracha additions sounds delicious. Thanks so much for your comment and feedback!

  3. 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!

    1. What a wonderful way to make this vegetarian, Stephanie! So happy you enjoyed it. Thanks for your comment and feedback 🙂

  4. 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!

  5. 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.

    1. 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!

  6. 5 stars
    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.

    1. What a great idea to use Italian sausage! I bet it tasted amazing, Stephanie. Thanks so much for your comment and rating 🙂

    1. 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!

  7. 5 stars
    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!

    1. 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!