Egg Roll in a Bowl
Updated: 1 day ago
I love an egg roll as much as the next person, but sometimes I want all those savory flavors without dealing with wrappers, frying or a pile of takeout containers.
Enter Egg Roll in a Bowl.
This recipe takes everything I love about an egg roll—the seasoned meat, cabbage, scallions, ginger, sesame and that satisfying crunch—and turns it into a simple one-pan meal.
It's warm, savory, loaded with vegetables and easy to customize with ground pork, chicken or beef. The water chestnuts are especially important because they give you that little bit of crunch that makes the whole dish come together.
And because there's no wrapper involved, it's naturally a lower-carbohydrate way to enjoy those familiar egg roll flavors.
Why You'll Love This Egg Roll in a Bowl
This is one of those recipes that checks a lot of boxes.
You get plenty of protein from the ground meat, vegetables from the slaw, and tons of flavor from garlic, ginger, scallions, coconut aminos and toasted sesame oil.
It's also made in one skillet or wok, which means fewer dishes to wash afterward. I'm always in favor of that.
The combination of protein and vegetables also makes this substantial enough to stand on its own as a meal rather than feeling like you're eating a bowl of cabbage and wondering what happened to dinner.
Don't Skip the Water Chestnuts
Water chestnuts might not seem like the most exciting ingredient on the list, but they're one of my favorite parts of this recipe.
They stay crisp even after cooking, giving the bowl some of the crunch you would normally get from an egg roll wrapper.
Texture makes a huge difference in healthy cooking. When everything in a dish is soft, it can get boring quickly. Adding something crisp, crunchy, creamy or fresh can completely change the meal.
In this case, the water chestnuts do the job beautifully.
Egg Roll in a Bowl
Ingredients:
16 oz. organic ground pork, chicken or beef
10 oz. organic vegetable slaw or coleslaw
1 shallot, finely chopped
4 scallions, chopped (white part & green part separated)
8 oz. sliced water chestnuts, chopped
4 cloves garlic, minced
1/4 cup coconut aminos
1/4 cup chicken bone broth
2 TBSP apple cider vinegar
1/2 tsp ground ginger
1/2 tsp five spice powder
2 tsp unrefined toasted sesame oil
1/2 TBSP olive oil
1/4 tsp sea salt
sesame seeds, for garnish
Directions:
Heat skillet or wok on medium-high heat and add olive oil to pan.
Add ground meat to pan and cook until no longer pink.
Add shallot and white parts of scallion and cook for an additional 3 minutes until translucent.
Add vegetable slaw, water chestnuts, coconut aminos, bone broth, apple cider vinegar, ginger, toasted sesame oil and salt. Cook for an additional 4 minutes.
Portion into bowls, top with green parts of scallion and sesame seeds.
Pork, Chicken or Beef?
One of the things I like about this recipe is that you can change the protein depending on what you have on hand.
Ground pork gives you a richer flavor that's probably closest to the classic egg roll experience. Ground chicken makes the dish a little lighter, while ground beef creates a heartier bowl.
You could even make a double batch and use a different protein the next time so the recipe doesn't feel exactly the same.
Why I Use Coconut Aminos
Coconut aminos provide that salty, savory flavor you expect in an Asian-inspired dish while offering an alternative to traditional soy sauce.
Combined with garlic, ginger, five spice powder, apple cider vinegar and toasted sesame oil, they create a sauce with plenty of flavor without requiring a long list of ingredients.
And don't leave out the toasted sesame oil. A small amount goes a long way and gives the finished dish that distinctive nutty flavor.
An Easy Way to Eat More Vegetables
One of my favorite ways to eat more vegetables is to incorporate them directly into meals rather than treating them as something that has to sit on the side of the plate.
Using vegetable or coleslaw mix makes that especially simple here. You get cabbage and other shredded vegetables without having to spend your evening chopping an entire head of cabbage.
I'm all for shortcuts when the shortcut is still real food.
Make It Your Own
This recipe is easy to customize.
If you like heat, add crushed red pepper flakes, chili garlic sauce or a drizzle of your favorite hot sauce. Fresh cilantro can brighten everything up, and additional scallions or sesame seeds add a little extra texture.
If you want more carbohydrates with your meal, serve it over jasmine rice. If you'd rather keep it lighter, eat it exactly as written.
Leftovers also make a great lunch the next day, which is always a bonus.
Dr. Stephanie's Tip: When you're trying to make healthier meals at home, don't underestimate the power of convenience ingredients.
Pre-shredded slaw, frozen vegetables, pre-cut produce and a few good sauces or seasonings can make the difference between actually cooking dinner and deciding you're too tired.
Healthy eating doesn't have to mean making every ingredient from scratch.
Sometimes the best meal is simply the one that's nutritious, tastes good and is realistic enough to make again next week.
All the Egg Roll Flavor, No Wrapper Required
This Egg Roll in a Bowl is exactly the kind of recipe I like to keep in regular rotation: protein, plenty of vegetables, bold flavor and minimal cleanup.
You get savory ground meat, tender cabbage, crunchy water chestnuts and plenty of garlic, ginger and sesame flavor in every bite.
It's simple enough for a weeknight but flavorful enough that it doesn't feel like you're eating another boring “healthy dinner.”
And that is always the goal.
Looking for More Gluten-Free & Dairy-Free Recipes?
If you enjoy recipes that make healthy eating taste good, you'll find plenty more in my cookbook, Allergy-Free Tastes Good to Me.
It includes 93 gluten-free and dairy-free recipes designed for real life, with plenty of ideas for breakfasts, lunches, dinners and snacks that don't sacrifice flavor.
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