Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl: a tasty low-carb dish that consists of ground pork, cabbage, and carrots mixed together in a sauce! Either by itself or with a side dish of rice, this 30-minute dinner is delicious! BONUS: Ground chicken, turkey, or beef works well in this as well!

Ingredients For Egg Roll in a Bowl

  1. A pound of ground beef, as noted
  2. Pepper and salt
  3. One tablespoon of peanut oil
  4. Substitute with olive or avocado oil
  5. ½ cup coarsely diced yellow onion
  6. One spoonful of butter
  7. Two big eggs, beaten until foamy
  8. Five cups of shredded green cabbage
  9. One cup of coarsely chopped
  10. shaved carrots


  1. ½ cup soy sauce
  2. ½ cup chicken broth
  3. three minced garlic cloves
  4. One-tspn rice vinegar
  5. One tablespoon of honey
  6. One tsp of hot sauce
  7. 1 teaspoon mustard powder
  8. ½ teaspoon sesame oil, optional
  9. 1/8 teaspoon ground ginger,
  10. 1/8 white pepper


  1. Toasted sesame seeds
  2. Green onions
  3. Fried eggroll wraps, roughly chopped

Instructions For Egg Roll in a Bowl

  1. After combining all the ingredients listed in the sauce section, set them aside.
  2. In a large skillet over medium-low heat, melt the butter. When the eggs are all cooked, add the whisked ones and scramble. Put aside. For my recipe for fluffy scrambled eggs, click this link.
  3. Use salt and pepper to season the meat. In the same skillet, heat the peanut oil over medium-high heat. For three minutes, add the meat and simmer. When the beef is done and no longer pink, add the onions and simmer for an additional five to six minutes. After draining, set aside the grease.
  4. To enhance the flavour of the sauce, add the sauce mixture to the skillet and “clean” the sides and bottom with a silicone spatula. Give the sauce four minutes to reduce and gently bubble.
  5. Cook the carrots and cabbage for five to six minutes, or until the desired texture is achieved.
  6. Return the eggs and beef mixture to the skillet, tossing to incorporate and reheat thoroughly. Add some sesame seeds and green onions as garnish, then serve!


  • Notes Pro Tip: Coleslaw Mix: You can also use a 16-oz bag of cole slaw mix for this recipe. This recipe calls for five cups, but it includes roughly six.
  • Cabbage: If you buy a complete head of cabbage for this (which I do), any leftovers work great in my Cabbage Soup and Ramen Noodle Salad!
  • Meat: For this recipe, ground turkey, beef, chicken, are excellent choices.
  • Eggs: Although they aren’t typically included in egg rolls, scrambled eggs give this dish a little “fried rice” flair and extra protein!
  • I really suggest using rice vinegar since it is a flavour enhancer and adds a savoury taste to the meal; if not, apple cider vinegar works just as well. The third-best option would be white wine vinegar.
  • Mixed frozen veggies are also a fantastic addition to this! Once the sauce is added, they can be added.

Storage instructions:

  • Put in an airtight container, freeze for up to three months, or refrigerate for up to three days. Yes, leftovers reheat and freeze well!
Egg Roll Wraps Frying (For Garnishing):
  • Trim egg roll wrappers to 1-inch lengths. You can also use wonton wrappers.
  • In a skillet, heat canola or vegetable oil over medium-high heat. Toss in the tortilla strips with just enough oil to cover them.
  • Batch-fry the strips until they are slightly browned and crisp. Take out, place on paper towels, and season with salt.

464 kcal of calories, 16g of carbohydrates, 25g of protein, 33g of fat, 12g of saturated fat, 4g of polyunsaturated fat, 14g of monounsaturated fat, 0.1g of trans fat, 172 mg of cholesterol, 866 mg of sodium, 712 mg of potassium, 4g of fibre, and 10g of sugar Iron: 2 mg, Calcium: 90 mg, Vitamin C: 38 mg, and Vitamin A: 5649 IU

Leave a Comment