If you’re looking for a family-friendly meal that’s also healthy, Keto and Paleo-friendly, try this egg roll in-a-bowl recipe. Made with ground pork, chicken, or turkey and loaded with vegetables, this low-carb recipe can be served as a side dish or stand-alone meal.
Why I Love This Egg Roll in a Bowl Recipe
Some ingredients are just plain humble. Like home-grown carrots, your own harvested potatoes, properly cured onions, and, of course, cabbage. While these things may not make you think of five-star restaurants, they do have a special place in our kitchens and our winter menus.
Cabbage provides real, down-home sustenance to get us through the winter. To extend its shelf life and increase its nutrition, I often ferment cabbage in a variety of ways, such as lacto-fermented sauerkraut, Curtido or this apple jalapeno sauerkraut recipe (a surprisingly sweet and spicy take on traditional sauerkraut).
Since our family enjoys a good garden stir fry recipe and Michele’s Skillet Supper, I knew egg roll in a bowl would also be an instant hit.
Much like a deconstructed cabbage roll, this “egg roll in a bowl” recipe combines all the delicious flavors of egg rolls into an easy-to-assemble weeknight dinner. While it does contain some more specialty ingredients, they are all available in grocery stores or online.
What I like about this recipe is you can use ground turkey or ground chicken if you prefer something other than ground pork or ground beef.
It’s Keto-friendly without the egg roll wrapper, although it tastes like a traditional egg roll. A bag of coleslaw mix and shredded carrots could even be used to make preparation quick.
What Goes With Egg Roll in a Bowl
We enjoy egg roll in a bowl with brown, white or cauliflower rice. Rice or ramen noodles topped with the mixture add carbs for extra energy, and if you want to keep it Paleo or Keto-friendly, simply eat it in a bowl with no added sides.
The cabbage mixed with your choice of protein and spices makes for the classic Asian egg roll flavor. Add red pepper flakes, white or black sesame seeds, Sriracha hot sauce, diced green onions and sesame oil for some added flavor and spice.
In the Homestead Magazine
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Supplies Needed
- Skillet – A large skillet with deep sides keeps the ingredients easy to manage and as a one-pan dish. After all, fewer dishes mean less clean-up time, and who doesn’t appreciate that?
- Spatula – A large spatula or wooden spoon keeps the ingredients moving in the pan and helps with containment.
- Knife – A large knife to thinly slice the cabbage, trim the ends of the carrots and mince the garlic.
- Food Processor – I recommend the Breville Food Processor, but if you don’t have one, a cheese grater will do the job nicely.
- Cutting Board – A cutting board with a large surface for the shredded cabbage and carrots.
- Bowl – Use a small mixing bowl to combine the sauce ingredients.
- Whisk – A small whisk to mix the sauce before adding it to the veggies and meat.
- Measuring Spoons – Always helpful to accurately follow a recipe.
Ingredients Needed
- Cooking Oil – The choice of oil is a personal preference (sesame oil adds great complementary flavor); olive and avocado oils are a healthy option.
- Ground Pork – I use ground pork or pork sausage, but ground beef, chicken, or turkey works well too.
- Garlic – Minced garlic blends well in this recipe, so you get a little bit in every bite.
- Fresh Grated Ginger – If you do not have fresh ginger, you can also use ¼ tsp. of dried ginger.
- Soy Sauce – You can alternatively use low-sodium soy sauce, coconut aminos, tamari or apple cider vinegar.
- Rice Wine Vinegar – If you don’t have rice wine vinegar, apple cider vinegar tastes good too.
- White Pepper – White or black pepper compliments this recipe.
- Green Cabbage – Shred in a food processor or with a large knife, keeping a uniform thickness for consistency.
- Purple Cabbage – Shred the purple cabbage the same way as the green cabbage, or if you only have one or the other, the flavor is still amazing.
- Carrots – Peeled and shredded in the food processor makes quick work; a hand grater works well, too.
- Optional Toppings – Sriracha hot sauce, sesame seeds (black or white), and diced green onions are all good additions to the top of this recipe.
Egg Roll in a Bowl Recipe Directions
- In a large skillet, brown the ground meat.
- While it cooks, combine garlic, ginger, soy sauce, vinegar, salt and pepper; set aside.
- Once the meat is cooked, drain off the fat, add cabbage and carrots to the skillet, and stir to combine.
- Pour the soy sauce mixture into the skillet and stir, continuing to cook over medium heat. Cook for 5 minutes or until the cabbage is wilted but still a bit crunchy. Homesteading Hack: The cabbage will wilt and become softened quicker if you place a lid on the skillet for three of the five-minute cook time. For a crunchier cabbage texture, don’t cover it with a lid during the five-minute cook time.
- Serve warm with chosen toppings.
Did you make these egg roll bowls? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see how your recipe turned out!
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Egg Roll in a Bowl Recipe
Ingredients
- 2 Tablespoons sesame oil or avocado oil
- 1 pound ground pork or chicken or turkey
- 5 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 3 Tablespoons soy sauce or coconut aminos or tamari
- 1 Tablespoon rice wine vinegar
- 1/4 teaspoon white pepper
- 1/2 green cabbage medium-sized, sliced thinly
- 1/2 purple cabbage medium-sized, sliced thinly
- 3 carrots medium-sized, grated
- sriracha optional topping
- sesame seeds optional topping
- diced green onions optional topping
Instructions
- In a large skillet, brown the ground meat.
- While it cooks, combine garlic, ginger, soy sauce, vinegar, salt and pepper; set aside.
- Once the meat is cooked, drain off the fat, add cabbage and carrots to the skillet, and stir to combine.
- Pour the soy sauce mixture into the skillet and stir, continuing to cook over medium heat. Cook for 5 minutes or until the cabbage is wilted but still a bit crunchy. Homesteading Hack: The cabbage will wilt and become softened quicker if you place a lid on the skillet for three of the five-minute cook time. For a crunchier cabbage texture, don’t cover it with a lid during the five-minute cook time.
- Serve warm with chosen toppings.
