Do Share Recipe

Egg Roll In A Bowl Recipe | Quick & Flavorful Asian-Inspired Meal

I recently whipped up a batch of this Egg Roll in a Bowl recipe, and I seriously couldn’t believe how much it tasted like a classic egg roll — but without any wrapper. It made me feel like I’d cracked a keto-friendly cheat code. As I stirred and tasted, I realized it’s one of those dishes I’ll make over and over again.

It’s fast, packed with flavor, and surprisingly comforting. Let me walk you through how I made it, why I love it, and how you can tweak it to suit your tastes. You may also enjoy Buttermilk Chicken Tenders Recipe for a quick, flavorful protein option.

Ingredients

Here’s what you’ll need to make the dish, and why each component is important:

1 lb ground beef (85/15) — I used this ratio because the bit of fat helps keep things juicy and flavorful. Using grass-fed or organic is even better, as it brings in healthier fats and more omega-3s.
1 teaspoon minced garlic — Garlic adds depth and aroma; don’t skip it, as it gives that savory punch.
14 ounces shredded cabbage or coleslaw mix — The cabbage is the veggie heart of the bowl. A pre-shredded coleslaw mix saves time and usually has a mix of cabbage varieties, but fresh shredded cabbage works fine too.
¼ cup low-sodium soy sauce (or coconut aminos) — The low-sodium version keeps the dish from becoming too salty, while coconut aminos offer a slightly sweet, soy-free alternative.
1 teaspoon ground ginger — Ginger brings a subtle spice and warmth, which balances the saltiness of the soy sauce.
1 whole egg — Added in at the end, the egg gives extra protein and richness, making it more filling and “egg-roll-ish.”
2 teaspoons sriracha — For a gentle kick. You can always adjust to your spice tolerance.
1 tablespoon sesame oil — This gives that signature nutty, toasted sesame flavor.
2 tablespoons sliced green onions — Adds freshness and a mild onion bite as a finishing touch.

You can also try Blueberry Cream Cheese Bread Recipe as a sweet addition to your meal.

Note: several servings.

Variations

Here are some ways to switch things up or adapt the recipe to different dietary needs:

Dairy-free / Paleo: Stick with coconut aminos instead of soy sauce.
Sugar-free / low-sodium: Use reduced-sodium soy sauce, or dilute it a bit and rely on extra garlic and ginger for flavor.
Spicier version: Increase the sriracha, or add a dash of chili garlic sauce or red pepper flakes.
Vegetable boost: Mix in bell peppers, mushrooms, or even zucchini along with the cabbage for more color and nutrients.
Protein swap: Use ground pork, turkey, or even chicken instead of beef. Pork gives a more traditional egg-roll flavor, while turkey or chicken lighten the dish.
Vegan twist: Omit the meat and egg, and use sautéed tofu crumbles or tempeh; replace sesame oil with a neutral oil, and use tamari or coconut aminos for flavor.

Cooking Time

Here’s how much time you’ll spend making this:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Equipment You Need

Large skillet — to brown the meat and cook everything in one pan.
Meat chopper (or spatula) — helps break up the ground beef evenly as it cooks.
(Optional) Mixing spoon — for stirring in the egg and sriracha smoothly.

How to Make Keto Egg Roll in a Bowl

Brown the Meat and Sauté Garlic

First, you heat a large skillet and brown the ground beef until it’s no longer pink. Once it’s cooked, throw in the minced garlic and sauté for about 30 seconds — just until fragrant.)

Add Cabbage, Soy Sauce, and Ginger

Next, add your shredded cabbage (or coleslaw mix) into the pan, followed by the soy sauce (or coconut aminos) and ground ginger. Continue to sauté everything until the cabbage softens to your liking. If the pan seems dry, you can splash in a little water to help steam things down.

Scramble the Egg and Finish the Dish

Create a little well in the middle of the skillet and crack in the egg. Lower the heat and scramble it gently until fully cooked. Then stir in the sriracha, drizzle in the sesame oil, and sprinkle on the green onions. If you want more flavor, feel free to add extra soy sauce or more sriracha.

Additional Tips for Making This Recipe Better

Here are some personal tricks I picked up when making this:

I like to pre-weigh or divide the cooked dish into portions — it helps with consistent servings, especially if you’re tracking macros.
If I want a little more texture, I let the cabbage sit in the skillet without stirring for a minute so it caramelizes slightly around the edges.
For a gentler garlic flavor, I sometimes use garlic powder or reduce the fresh garlic — it makes the dish more mellow and comforting.
I taste before adding the final sriracha and sesame oil, because sometimes the base is already flavorful enough; that way, I avoid overpowering it.
Leftovers? I cool the dish quickly, then refrigerate in a shallow container — it reheats great and still retains its texture.

How to Serve Keto Egg Roll in a Bowl

When I serve this, I try to make it look just as good as it tastes. I spoon it into shallow bowls so the layers of meat and cabbage are visible. Then I sprinkle a few extra green onions on top, and if I’m feeling fancy, I drizzle a bit more sesame oil or even a dash of extra sriracha.

For some crunch, toasted sesame seeds or a few crushed peanuts work beautifully. And though it’s hearty enough on its own, you could place it over cauliflower rice (for extra volume but low carbs) or even serve it beside a fresh cucumber salad for contrast.

Nutritional Information

Here’s a snapshot of what each serving delivers (based on the original recipe):

Calories: ~328 kcal per serving
Protein: ~25 g per serving
Carbohydrates: ~8 g per serving
Fat: ~22 g per serving

Make Ahead and Storage

Refrigerator

I usually let the egg roll in a bowl cool down at room temperature, then I transfer it to an airtight container. It stays fresh in the fridge for about 3-4 days.

Freezing

You can absolutely freeze leftovers. Portion it into freezer-safe containers or bags (I like individual portions), and it keeps well for up to 2-3 months.

Reheating

To reheat, I thaw it in the fridge overnight (if frozen) and then gently warm it in a skillet over medium-low heat. You can also microwave it — just stir halfway to keep the cabbage from getting too soggy.

Why You’ll Love This Recipe

Here are a few reasons this dish is such a winner:

It’s fast — only 15 minutes from start to finish.
It’s one-pan, meaning less washing and more simplicity.
Highly customizable — you can switch up the meat, veggies, or spice level.
Keto-friendly and low-carb, but still satisfying and hearty.
The flavors are authentic — garlic, ginger, sesame, and sriracha bring that egg-roll nostalgia without wrapping.

Ben Carraoli