This egg roll in a bowl recipe is here to save you from boring weeknight dinners. It’s better than takeout and way better for your health, too.

I mentioned “egg roll in a bowl” to my hubby last week and he looked completely uninterested. When he walked through the kitchen with the egg roll in a bowl nearly finished, he begged me to try some. (In fact, he loved it and asked for more.)

Because its serving size is 4 helpings, this low carb recipe might be good for having friends over or for a double date.

Just because something is healthy doesn’t mean it has to be flavorless. My egg roll in a bowl is quick, simple, and packed with delicious flavor.

What’s Inside an Egg Roll?

Inside of a typical egg roll, you may find:

• Shredded cabbage
• Cellophane noodles (bean thread or glass noodles)
• Chopped or ground pork (or shrimp, or chicken, or ground beef)
• Scrambled egg
• Other veggies
• Plenty of seasoning
• Mushrooms (typically in Chinese egg rolls)
• Tofu (also a staple of Chinese egg rolls)

In American culture, we fry most egg rolls in hot oil. This makes the wheat flour skin crispy—a delicious recipe, if not incredibly healthy.

Is egg roll a junk food? Yes, a normal egg roll is junk food, mainly because the wheat flour wrap is deep fried in oil. They are also high in cholesterol and sodium, even higher if you dip them in soy sauce.

Is egg roll good for your health? No, a typical egg roll is not good for your health. The fried shell, high sodium, and high cholesterol make egg rolls pretty unhealthy.

That’s why I made this recipe, which doesn’t contain fried ingredients and reduces the sodium and cholesterol levels. And it’s still tasty as can be. Yay!

Egg Roll In A Bowl Is Healthy, Delicious & Easy To Make

After testing this recipe almost 20 times over the last 6 months, I decided that the simpler I kept the sauce, the better. I tried adding a little rice vinegar, apple cider vinegar, and a few other sauce variations I could find at the grocery store.

But none of them were as good as the simple recipe below.

This egg roll in a bowl recipe is:

• Gluten-free
• Dairy-free
• Grain-free
• Low-carb
• Paleo
• Whole30-approved
• Egg-free, despite the name!

Watch the video above and check out my tips below to learn how best to make egg roll in a bowl. Even if it’s your first time making this stir fry-type meal, my video should help this egg roll bowl recipe turn into a favorite recipe that the whole family begs for.

Egg Roll In A Bowl Variations

There are several variations on this egg roll in a bowl recipe:

• You can add about ½ cup of cooked rice or cooked quinoa. This might make it more of a dinner portion. (Learn how to make perfectly cooked quinoa here.)
• Turkey works, too! I think this egg roll in a bowl recipe is best and prefer it with ground chicken, but ground turkey tastes great as well, if that’s your preference.
• Want to make it vegan? Switch out the chicken for tofu, or take it out altogether. You can switch the honey out for coconut sugar or even white sugar.
• You can switch out the avocado oil for extra virgin olive oil or sesame oil that has never been toasted. Untoasted sesame oil ensures it doesn’t clash with the toasted sesame oil in the sauce.

What is good to eat with egg rolls? Chicken lo mein, (unfried) fried rice, and most other Asian dishes go great with egg rolls. If you don’t mind some Asian fusion, I recommend eating an egg roll with some yummy Pad Thai.

Egg roll in a bowl has been in heavy rotation in our weekly meal plan the past few months—I hope you love it, too!

Check out more recipes under the recipe card for more ideas and inspiration, or click here to access over 300 healthy recipes.

Egg Roll In A Bowl: Super Quick Recipe

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• Author: Elizabeth Rider
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch, Dinner
• Method: Saute
• Cuisine: Asian

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Description

This super quick egg roll in a bowl is easy, delish, and healthy. As written, it’s also low-carbohydrate. I like to have this for lunch as is, but add a little cooked rice or cooked quinoa for a more filling meal at dinnertime. Do what works for you. If you love it, please leave a star rating in the comments section below to help other readers in our community.

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Ingredients

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Egg Roll:

• 2 tablespoons avocado oil (or extra virgin olive oil, or never-toasted sesame oil)
• 1/2 cup thinly sliced yellow onion (white or red works, too)
• 1 pound ground chicken breast
• 1 (14-ounce) bag coleslaw mix (that includes shredded cabbage and some shredded carrot)
• A pinch of sea salt

Sauce:

• 4 tablespoons tamari sauce* (or low sodium soy sauce, or coconut aminos)
• 3/4 teaspoon toasted sesame oil (make sure it’s toasted)
• 2 teaspoons honey (or coconut sugar, or raw cane sugar if you’re allergic to honey)
• 2 cloves garlic finely chopped or pressed
• 1 teaspoon fresh ginger, grated not ground ginger (more or less to taste)
• Optional: a dash of sriracha hot sauce or 1/2 chopped jalapeño for medium heat

Garnish:

• 2–3 green onions, white and green parts thinly sliced on a diagonal for garnish
• A few sesame seeds
• A few sprigs of cilantro

Optional:

• 1/2 cup cooked rice or cooked quinoa per serving (I usually use up leftover rice or quinoa, or grab some already cooked rice or quinoa from the prepared food section at the store to keep this quick.)

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Instructions

1. Combine the sauce ingredients in a bowl to let the garlic and ginger marinate while you cook the chicken.
2. Preheat a large skillet with high sides (or a dutch oven) over medium-high heat.
3. Add the avocado oil and sliced onion. 
4. Cook 2-3 minutes until the onion starts to soften.
5. Add the ground chicken and break it up with a wooden spoon as it cooks.
6. Sprinkle the chicken with a big pinch of sea salt (but not too much, our sauce is salty).
7. Cover and cook until the chicken is cooked through and opaque, about 10 minutes. It should brown slightly, but turn the heat down if it gets too brown too fast.
8. Once the chicken is opaque, add the entire bag of slaw. It will look like a lot but it will cook down.
9. Immediately pour all of the sauce all over the slaw and chicken. 
10. Stir to combine.
11. Cook another 5-10 minutes until the slaw is nicely cooked down and wilted but still has some texture to it.
12. Optionally, garnish with diagonally sliced green onions.
13. Optionally, add ½ cup cooked rice (cauliflower rice, anyone?) or cooked quinoa to each serving for a more filling meal—perhaps a dinner portion. 
14. Mix well.
15. Serve right away for best taste, texture, and aroma.
16. You can store this in the fridge in an airtight glass container for up to 3 days. (I like to reheat last night’s leftovers the next day, saving me on meal prep time.)

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Notes

*Tamari is wheat-free soy sauce. It tastes just like soy sauce, but it’s gluten-free. You can also substitute tamari with coconut aminos to make this soy-free, or low-sodium soy sauce if that’s what you prefer to use. 

I buy mine on Thrive Market (along with most of my pantry goods) at a great price.

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Nutrition

• Calories: 310

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