Craving takeout? This low-carb Egg Roll in a Bowl has 20 grams of protein and comes together in just 20 minutes.
This egg roll in a bowl recipe I've been making since 2019 and for good reason! It has all the savory, sesame-ginger flavor of classic egg roll filling, but without the wrapper. It’s made with ground meat, shredded cabbage, garlic, sesame oil, and coconut aminos, and you can cook it either in the Instant Pot or on the stovetop in large wok in about 20 minutes and one pan.
As a registered dietitian and mom of 3 littles, I love recipes like this because they’re simple, flexible, and full of ingredients you can feel good about eating on a busy night. I’ve made this both ways, and the Instant Pot is great when I want fewer dishes and more room for all the cabbage, while the stovetop version is perfect when I want a quick skillet dinner.
Why You'll Love This Recipe
If you need a dinner that’s quick, satisfying, and easy to adapt, this recipe checks all the boxes.
- Ready in about 20 minutes
- Made with simple grocery-store ingredients
- Works in the Instant Pot or on the stovetop
- Great for meal prep and leftovers
- Naturally low carb, but easy to serve with rice
- Packed with flavor from sesame oil, garlic, and ginger
This is one of those recipes that feels a little lighter than takeout, but still gives you the same cozy, takeout-inspired flavor.
Ingredient Notes:
This recipe is gluten-free, dairy-free, and low carb however more modifications are available below if needed!
- Ground meat:
You can use ground pork, ground turkey, or ground chicken here. I like using 93% lean ground meat because it gives the dish enough flavor without making it greasy or dry. I do prefer ground pork or turkey over chicken just because it has more depth of flavor and will taste closer to that traditional egg roll feeling. You could also use shrimp to switch up the flavor a bit! - Shredded cabbage or coleslaw mix:
Bagged coleslaw mix is the easiest option and saves time on prep. You can also use freshly shredded green cabbage if that’s what you have or if you want to save money. It's relatively quick to slice green cabbage into shreds and very cost effective! Plus cabbage stays better longer if you keep it whole versus buying it in the bag. That said, most times I buy the tricolor coleslaw mix (red cabbage, green cabbage, and shredded carrots) for the extra color and flavor pop. - Sesame oil:
Sesame oil is one of the key flavor ingredients in this recipe. It adds that classic egg roll flavor, so I don’t recommend skipping it. It's one of those ingredients that truly elevates this recipe from bland to authentic. - Garlic and ginger:
Fresh is great, but frozen cubes or dried work well too if you want to make this even easier on a busy night. - Coconut aminos:
I like coconut aminos for a slightly sweeter, balanced flavor. You can also use low-sodium soy sauce or tamari if that’s what you keep on hand. Soy sauce and coconut amino's are interchangeable 1 for 1, but tamari is a bit stronger so I would use less. - Optional Chinese five spice:
This adds a little extra warmth and depth, but the recipe is still delicious without it. It does elevate it though so I try to keep some on hand!
Instant Pot Vs Stove Top
One of the best things about this recipe is that you can make it either way depending on what works best for your night.
Use the Instant Pot if:
- You want fewer dishes
- You need a larger cooking vessel for all the cabbage
- You like using sauté mode for one-pot meals
Note: you don't actually use the instant pot pressure cooker function for this recipe, I think it just works really well as a wok substitute, especially if you have a larger instant pot.
Use the stovetop if:
- You want quick control over browning and evaporation
- You prefer a skillet-style texture
- You already have a large pan or wok ready to go
I personally love the Instant Pot for this recipe because the insert has plenty of room once the cabbage goes in, but the stovetop method works just as well if you want to keep things simple.
Egg Roll In A Bowl
Ingredients
- 2 cloves garlic minced
- 2 tbsp sesame oil
- 1 lb ground pork, chicken, or turkey 93% lean
- ⅓ cup coconut aminos or soy sauce
- 16 ounces tri color cabbage
- 1 tsp ground ginger
- 1 tsp salt
- 1 teaspoon chinese five spice (Optional)
Garnish:
- 1 tablespoon sesame seeds optional
- 1 stalk chopped green onions
Optional - Brown Rice
- 1 cup uncooked brown rice
- 1.25 cup water
Instructions
- If you want brown rice to eat with the egg roll in a bowl, make it now. For the instant pot: add brown rice and water to IP, set it to cook on high for 15 minutes and then let it naturally release.
- Saute garlic in 1T sesame oil until fragrant (about one minute.) Add ground meat and cook until no pink remains (at least 10 minutes.)
- Add coconut aminos and cook until all liquid evaporates.
- Add another tablespoon of sesame oil, cabbage, and seasonings. Cook until cabbage is tender.
Notes
Nutrition
Recipe Notes
A few small tips will help this recipe turn out its best every time:
- Don’t skip the sesame oil — it adds a lot of the signature flavor.
- Let the sauce cook down slightly before adding the cabbage so the mixture doesn’t get too watery.
- Use a large skillet or wok if making this on the stovetop so you have enough room to stir everything easily.
- Cook the cabbage just until tender so it keeps a little texture and so it doesn't release too much water making it over liquidy.
- If you want more heat, add sriracha or red pepper flakes before serving.
- If you want some crunch, try topping with wonton strips! Or if your up for a bit more work, you can air fry some rice paper to make crunchy low calorie chips to go on top.
What to Serve with Egg Roll In A Bowl
This dish is great on its own, but there are plenty of ways to serve it depending on what you’re in the mood for.
For a lower-carb option, serve it as-is or over cauliflower rice. If you want a heartier meal, spoon it over brown rice, white rice, or jasmine rice. You can also top it with sliced green onions, sesame seeds, sriracha, or chopped peanuts for extra texture and flavor.
Store and Reheat
This recipe stores really well, which makes it great for meal prep. I have to be honest, I don't typically meal prep this one because it's usually reserved for fast dinner, but it would hold up really well for meal prep!
To store: Let the leftovers cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
To reheat: Reheat in the microwave in short intervals, stirring in between, or warm it in a skillet over medium heat until heated through.
Meal prep tip: If you know you’ll be eating this later in the week, store it separately from rice so the texture stays better.
Freezer Note
You can freeze it, but the cabbage will be softer after thawing, so I prefer this one fresh or refrigerated. I don't recommend freezing this one.
FAQs
Can I use bagged coleslaw mix?
Yes. It’s actually one of the easiest ways to make this recipe quickly, and it works really well here.
Can I make egg roll in a bowl ahead of time?
Yes. This recipe reheats well, so it’s a great make-ahead lunch or dinner option.
Is this egg roll in a bowl recipe gluten-free?
It is if you use coconut aminos or use tamari or another gluten-free soy sauce substitute, and double-check your other packaged ingredients.
Can I freeze it?
You can freeze anything, but the cabbage will be softer after thawing so I just don't recommend it for this one. For the best texture, I recommend enjoying it fresh or from the fridge within a few days.
What meat works best?
Ground pork gives the most traditional flavor, but ground turkey and ground chicken are both great lighter options. You could even use shrimp for another flavor twist.
Marcy says
Sounds delicious! I’ll have to give it a try.
Christina @ montessoriishmom.com says
Haha, I recently got rid of my wok for the exact same reason. This looks delicious!
Kelli Shallal MPH RD says
LOL - too big for something I use once a year