Healthy Egg Roll In a Bowl

A Fresh Take on Your Favorite Egg Roll

If you’re ready to tackle the takeout favorite while ditching the deep-fryer and the egg roll wrapper entirely, then this Healthy Egg Roll In a Bowl is your new go-to weeknight meal. It’s everything you love about egg rolls, but deconstructed into a healthy egg roll served in a bowl!

• Ready in under 40 minutes, perfect for busy weeknights.
• Packed with 35g of protein per serving.
• Endless ingredient customizations. Swap in your go-to veggies and protein of choice to suit your palate.
• Naturally low-carb, gluten-free (with certified ingredients) and keto-friendly.

A drizzle of sweet chili sauce on top ensures you won’t be missing a single dip or dunk! This is takeout-inspired cooking at its easiest—and most flavorful.

• Olive oil and sesame oil: Used for sautéing and adding that signature nutty flavor you love in an egg roll.
• Ground meat: I usually go for ground turkey in my egg roll bowls, but ground beef, chicken or pork are delicious, too. To make this dish vegetarian, use crumbled tofu, tempeh or even scrambled eggs.
• Fresh ginger and garlic: Fresh ingredients deliver the best flavor punch. If you’re in a pinch, garlic powder and ginger powder can substitute—just use about half the amount.
• Scallions: A fresh, slightly oniony kick that complements the dish perfectly.
• Napa cabbage: This is a type of Chinese cabbage that is softer in texture and milder in flavor than the typical green cabbage you’ll find in your grocery store. If you can’t find Napa cabbage, swap in green or purple cabbage, or take the shortcut route with a bag of coleslaw mix.
• Carrots: Shred them yourself for extra freshness, or save time with pre-shredded carrots from the store.
• Low-sodium soy sauce: Adds salty, umami flavor. I use light soy sauce 99% of the time because I find regular soy sauce to be too salty, but you can use regular soy sauce if you prefer. Gluten-free options like tamari, liquid aminos or coconut aminos work beautifully, too.
• Thai sweet chili sauce: This is one of my go-to condiments that can be found in all major grocery stores. It’s very mild in spice but adds a quick sweet and sour component to this recipe.
• Eggs (optional): While traditional egg rolls don’t contain eggs in the filling, they get their name from the egg in the egg roll wrapper. I love topping my egg roll bowl with a fried egg for added protein, and also for that classic runny yolk that you can break and stir in. YUM!

See the recipe card for full information on ingredients and quantities.

Time-Saving Tip: To significantly cut down on the prep time (and clean up!), swap out the Napa cabbage and shredded carrots with a bag of prepackaged coleslaw mix. You could also use broccoli slaw for a slightly different taste and texture.

Before you fire up the flames on your stovetop, make sure you have all of your ingredients prepped and ready to go because this dish comes together quickly once you start cooking.

1. Brown the ground meat in a large skillet. Heat olive oil and sesame oil over medium heat. Add your ground meat of choice and cook, breaking it apart with a spatula, until fully cooked (7–10 minutes).
2. Add the garlic, ginger and scallions to the skillet and cook, stirring occasionally, for about 2 minutes.
3. Add the vegetables. Mix in shredded Napa cabbage and carrots (or coleslaw mix). Pour in soy sauce and sweet chili sauce. Stir well and cook until the cabbage is wilted and carrots are tender (about 5 minutes).
4. Divide the mixture among serving bowls then top with the fried eggs. Garnish each bowl with a drizzle of sweet chili sauce and the sesame seeds then serve.

Variations

Want to make this recipe your own? There are so many ways to customize your egg roll in a bowl! Here are some ideas to get you started:

• Boost the veggies: Add more color and crunch with chopped mushrooms, finely sliced bell peppers, shredded zucchini, or even a handful of frozen peas (my kids’ favorite!) or corn. Love leafy greens? Toss in some spinach or bok choy during the last few minutes of cooking. If you add a lot of extra veggies, increase the soy sauce or sweet chili sauce to keep the flavors balanced.
• Switch up the protein: Use your favorite ground meat or try a plant-based alternative for a vegetarian version.
• Make it spicier: Add some heat with a splash of sriracha or red chili flakes.
• Play with sauces: Experiment with hoisin sauce for a richer, sweeter flavor, or add a splash of rice vinegar for a tangy kick. Want something creamy? Drizzle on some sriracha mayo or yum yum sauce.
• Lower the carbs: Already low-carb, this recipe can be taken to the next level by replacing the sweet chili sauce with a sugar-free alternative or using extra cabbage instead of carrots.

How to Serve

This egg roll in a bowl recipe is hearty and satisfying on its own, but if you’re looking to level up your meal, here are my favorite pairing ideas:

• Over rice: For a heartier meal, serve the egg roll mixture over creamy coconut rice or brown rice. If you’re looking to keep it low-carb, cauliflower rice is the perfect option. Quinoa or farro are also great bases if you want to switch things up.
• As a wrap: Spoon the filling into crisp lettuce leaves or DIY cheese wraps (hello, low-carb wraps!) for a fun, handheld twist.
• With noodles: Toss the savory filling with lo mein, rice noodles or even ramen noodles.
• Create an Asian-inspired spread: Pair your egg roll bowls with dishes like garlicky Chinese green beans, baked crab Rangoon or stir-fried veggies for a dinner that feels like takeout at home.

And don’t forget dessert! End your meal with a batch of homemade fortune cookies for a fun and delicious finale.