Go Back
+ servings
A metal spatula scooping up some shredded cabbage and ground turkey from a large skillet.
Print Recipe
5 from 81 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Asian
Servings: 4 servings
Author: Jennifer Deppa


  • 2 Tbsp. oil avocado or olive, divided
  • 1 lb. ground turkey pork or beef, 90/10 or 93/7
  • 1 ½ cups sweet onion finely diced
  • 1 cup carrots shredded
  • 3 cloves garlic crushed
  • ½ tsp. ginger paste or minced ginger
  • ¼ cup chicken broth regular sodium
  • 6 cups shredded cabbage cut into ¼-inch shreds
  • 3 Tbsp. soy sauce Tamari or coconut aminos, gluten-free*
  • 1 Tbsp. rice wine vinegar or apple cider vinegar
  • ¾ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional


  • Cook Ground Meat: In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground meat. Cook for 5-6 minutes, or until turkey is almost cooked through.
    2 Tbsp. oil, 1 lb. ground turkey
  • Sauté and Deglaze: Push turkey to the side of the pan and add onion and other tablespoon of oil. Sauté for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
    1 ½ cups sweet onion, 1 cup carrots, 3 cloves garlic, ½ tsp. ginger paste, ¼ cup chicken broth
  • Mix in Cabbage and Seasonings: Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
    6 cups shredded cabbage, 3 Tbsp. soy sauce, 1 Tbsp. rice wine vinegar, ¾ tsp. salt, ¼ tsp. pepper
  • Finish with Toppings: Add toasted sesame oil just before serving and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.
    1 tsp. toasted sesame oil, Green onions, Toasted sesame seeds



*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
Egg roll in a bowl can be refrigerated for up to 3 to 5 days. I would not recommend freezing this recipe. Excess water will accumulate after thawing and make the cabbage 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.
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!


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