Do you love egg rolls but follow a low-carb or keto diet? Try this delicious egg roll in a bowl! It’s a quick and easy one-pan meal with everything you love about egg rolls.
All that’s missing is the wrapper.
This healthy, versatile meal is perfect for busy weeknights. It comes together in just 20 minutes and reheats splendidly for delicious leftovers.
So the next time you’re craving Asian food, skip the takeout! Make this instead.
Why You’ll Love This Egg Roll in a Bowl
Quick and Easy: Forget 30-minute meals! This one comes together in about 20, making it perfect for long days when you don’t really feel like cooking. The ingredients are also simple and easy to find.
Minimal Cleanup: You’ll need a single skillet to cook this tasty egg roll in a bowl. That means less time washing dishes, and more time enjoying your evening.
Family-Friendly: Egg rolls are typically a favorite for adults and children. This deconstructed one will be no exception. Everyone will love it.
Ingredients
- Lean Ground Beef: For a lighter dish with plenty of protein, opt for 85% lean or higher.
- Sesame Oil: This nutty, aromatic oil lends an authentic Asian flavor to the dish.
- Rice Vinegar: Mild and slightly sweet, rice vinegar adds the perfect tang to balance the richer flavors.
- Low-Sodium Soy Sauce: The savory, umami-packed condiment forms the base of the sauce. The low-sodium variety keeps the dish healthier.
- Garlic & Ginger: These are staples of Asian cuisine. They add a punch of flavor and make the meal smell even more appetizing. Use fresh ingredients if possible.
- Shredded Cabbage: For a crunchy texture. It also absorbs the sauce.
- Carrots: Carrots are vibrant and crunchy, adding pops of color and subtle sweetness.
- Hoisin Sauce: Many Chinese recipes use thick, fragrant hoisin sauce in their ingredients. It’s the perfect balance between sweet and savory.
- Green Onions: Trust me. You can never go wrong adding green onions to an Asian-inspired dish. Their bright color and fresh flavor complement everything.
How to Make Egg Roll in a Bowl
Making an egg roll in a bowl boils down to these five simple steps.
1. Brown the beef. Brown it in a large skillet over medium-high heat for 5 to 7 minutes. (Or until there’s no pink left.) Drain any excess grease.
2. Season. Add the sesame oil, rice vinegar, soy sauce, ginger, and garlic. Stir well to combine.
3. Cook the veggies. Mix in the cabbage and carrots. Cook, stirring frequently, for about 5 minutes. Or until the cabbage is tender-crisp.
4. Add the hoisin. Stir the hoisin sauce into the skillet. Let it simmer for 1 to 2 minutes or until everything is heated through.
5. Garnish and serve. Plate the meal and garnish with green onions. Serve hot, and enjoy!
Tips for the Best Egg Roll in a Bowl
I actually have several tips for this one, despite its simplicity.
- Get a step ahead. Chop all the veggies and have the beef seasoned and ready before starting the recipe. Once you get going, everything moves quickly. It’s best to have things chopped and ready for the pan.
- Fire up the wok. When cooking stir-fries and other one-skillet meals, a wok works best. It’s big and open, giving you plenty of room to stir and move things around. If you don’t have one, any large, non-stick skillet will do the trick.
- Don’t overcook the veggies! If you cook them too long, they’ll become soggy. That isn’t what you want in an egg roll or an egg roll in a bowl. Nice, crisp veggies are the only way to go.
- Taste and adjust. Don’t be afraid to taste the recipe as you go. You may find you need more soy sauce, ginger, garlic, or rice vinegar to suit your tastes.
- Cook in batches if necessary. You should be able to cook the recipe (as written) in a single skillet. If you’re doubling or tripling it, though, you may need to cook in batches. You never want to overcrowd the pan. Doing so will lead to uneven cooking.
- Add fun toppings. Everything’s better when you jazz it up with toppings. I recommend toasted sesame seeds, chopped nuts, crispy wonton strips, etc. Fresh herbs like cilantro are also delicious. If needed, keep your total carb count in mind when selecting toppings.
Recipe Variations
I’ve also included a few variations you can try:
- Vary the meat. Not a big ground beef fan? That’s okay! This recipe also works with ground turkey, chicken, or pork. If you’re a vegetarian, you can even substitute tofu!
- Add extra veggies. I love adding water chestnuts to this recipe. It gives it such a wonderful crunch. Other ideas include sliced mushrooms, diced onions, or bell pepper strips.
- Need more protein? Mix in a scrambled egg or plop a fried or soft-boiled egg on top.
- Experiment with sauces. The ones listed here are great. You can also make it with chili paste, Sriracha, or your own favorite seasonings.
- Make it gluten-free. Leave out the soy sauce and substitute coconut aminos instead. The taste may be slightly different, but it should still be yummy. Also, double-check that your rice vinegar is gluten-free. Most varieties are, but some use preservatives that contain gluten.
- Serve it with yummy sides. For a more complete meal, serve it over or with rice, quinoa, noodles, or cauliflower rice. Again, keep the carb counts in mind if you’re on a low-carb or ketogenic diet. You can also wrap the mixture in lettuce cups.
How to Store
I like my egg roll in a bowl fresh because that’s when everything is at its crispiest. However, the leftovers keep quite nicely.
To Store: Place the mixture in an air-tight container. Refrigerate for up to 5 days.
To Freeze: Freeze for up to 3 months in an air-tight, freezer-safe container.
To Reheat: Thaw frozen leftovers in the fridge overnight. Reheat chilled leftovers in a skillet over medium heat, stirring regularly. For smaller portions, 30-second microwave intervals will also work.
Egg Roll in a Bowl
4
servings10
minutes15
minutes380
This recipe for egg roll in a bowl is low-carb and keto-friendly! It has all the flavors you love, including ground beef, cabbage, carrots, onions, and a delicious sauce.
Ingredients
1 pound lean ground beef (85% lean or higher)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup low-sodium soy sauce
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
4 cups green cabbage, shredded
2 carrots, shredded or julienned
1/4 cup hoisin sauce
2 green onions, diced
Instructions
- In a large skillet over medium-high heat, brown the lean ground beef until no longer pink. About 5-7 minutes. Drain any excess grease.
- Add the sesame oil, rice vinegar, soy sauce, ginger, and garlic to the skillet. Stir to combine.
- Mix in the shredded cabbage and carrots. Cook, stirring frequently, until the cabbage is tender-crisp. About 5 minutes.
- Stir in the hoisin sauce and let simmer for 1-2 minutes until heated through and well combined.
- Garnish with sliced green onions and serve hot. Enjoy!
Notes
- Prep everything ahead of time to avoid slowing down the cooking process.
- To keep it low-carb and keto-friendly, serve the egg roll filling on its own or over cauliflower rice.
- For a spicy kick, add 1-2 teaspoons of Sriracha or chili paste.
- Extras like sliced mushrooms, water chestnuts, or scrambled eggs are tasty additions.
