By: The Real Food Dietitians Posted: 8/23/23
This easy Egg Roll in a Bowl recipe incorporates all the Asian-inspired flavors from classic egg rolls into a delish one-skillet meal that’s ready in less than 30 minutes and chock full of veggies! With four servings per batch, it makes a great low-carb meal prep option that’s nutritionally balanced, gluten-free, and Whole30-friendly. Serve it on its own or with your favorite sides for an easy recipe that’s perfect for a weeknight dinner. We promise the whole family will look forward to seeing this one in your weekly meal plan.
What Is Egg Roll In A Bowl?
If you were to take all the delicious filling and seasonings out of a takeout egg roll and put it into a bowl, that is this dish in a nutshell. It’s healthy, full of veggies, and requires no frying. With minimal prep time, a cook time of 20 minutes, and a total time of just 30 minutes, it’s a quick and easy recipe that everyone will agree is yummy. In fact, we just made a batch last night!
Another plus is that leftovers reheat ever so nicely. You can make this Egg Roll in a Bowl recipe ahead on your meal prep day (You might want to even double the batch if you’re meal prepping for multiple people), and quickly warm portions for satisfying low carbohydrate lunches or dinners throughout the week.
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Ingredients To Make Egg Roll In A Bowl And Substitutions
Here’s what you need to make this Egg Roll in a Bowl recipe today:
- Coconut aminos – we recommend using coconut aminos since it’s lower in sodium and made from just two ingredients, but you may sub low-sodium soy sauce, shoyu, or tamari; for gluten-free, sodium sensitivity, or Whole30
- Toasted sesame oil – don’t skip this ingredient! It’s quite literally our secret sauce to add lots of depth and flavor
- Rice vinegar
- Minced garlic – use fresh cloves garlic for the best flavor
- Fresh ginger – may sub 1 tsp ground ginger
- Chinese 5-Spice* – find this in the spice section of your local grocery store.
- Avocado oil – or use coconut oil or olive oil
- Green onions (scallions) – use both the white and green parts
- Lean ground chicken or ground turkey – we use 93% lean / 7% fat, or you can use ground pork. For quality, grass-fed and organic meat, poultry, and seafood, we use and recommend Butcher Box.
- Broccoli slaw mix – may sub coleslaw mix
- Optional toppings – black sesame seeds, Sriracha sauce, sliced avocado, cilantro leaves, red pepper flakes
*Note: If you don’t have Chinese 5-Spice, you can make your own blend using 1/16th teaspoon each of ground cinnamon, ground cloves, ground fennel seed, ground star anise, and ground black pepper.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories, protein, carbohydrates, fiber, sugar, sodium, total fat, and more per serving.
Tip!
Add Even More Nutrients
If you want to make this an even more delicious recipe, feel free to include any additional items you have on hand. For example, some of our favorite extra mix-ins include:
- Bell peppers for a boost of vitamin A
- Shredded cabbage
- Water chestnuts
- Bean sprouts
Tip!
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How To Make This Egg Roll In A Bowl Recipe
Here’s how to make this egg roll bowl on the stovetop in a large skillet for a stir fry that recipe that turns out perfect the first time and every time after:
- Combine: In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, garlic, ginger, and 5-spice powder.
- Cook: Heat the oil in a skillet over medium or medium-high heat, swirling it around to coat the bottom. Then, add the white and light green parts of the green onions. Cook until they begin to soften, stirring occasionally. Then, add the chicken to the skillet, break it up with a large wooden spoon, and let it cook until it is no longer pink.
- Sauté: Add the broccoli slaw and sauce to the skillet, and sauté until the slaw is cooked to your liking. Stir in the dark green parts of the green onions, and remove the large skillet from the heat.
- Serve: Transfer the mixture to a bowl, garnish with your toppings of choice, and enjoy your Egg Roll in a Bowl while it’s warm!
Frequently Asked Questions
What goes good with egg roll in a bowl?
Pair this recipe with all your favorite sides such as brown rice, white rice, fried rice, cauliflower rice, egg drop soup, crab rangoons, or pot stickers. It also tastes great when served in lettuce wraps.
What is the nutritional value of egg roll in a bowl?
Generally speaking, this egg roll bowl is a nutrient-dense recipe that is low in trans fat, saturated fat, and cholesterol while being high in vitamins, minerals, fiber, protein, and healthy fats. Find the full nutritional information and kcals per serving in the recipe card below.
Can I use ground beef instead of chicken or turkey?
You bet! Any ground meat you like best will taste great with this recipe.
What makes this egg roll in a bowl recipe Whole30 and gluten-free?
This recipe is free from egg roll wrappers (which are made from flour and eggs) or wonton wraps and other ingredients like added sugar, soy, MSG, and grain-derived additives that are not suitable for Whole30. Instead, we opt for whole food ingredients, coconut aminos, and soy sauce to create the same incredible flavor while keeping it completely gluten-free and Whole30.
How To Store And Reheat Egg Roll In A Bowl Leftovers
After you have fully prepared this recipe, store leftovers in an airtight container in the refrigerator for up to three days. Or, freeze them for up to two months. Reheat leftovers in a greased skillet, sautéeing until they’re warmed through, stirring frequently. Leftovers can also be heated in the microwave if you’re in a pinch for time or not near a stovetop.
Ingredients
- ½ cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 5 garlic cloves, minced (about 2 1/2 tablespoons)
- 1 tablespoon grated peeled fresh ginger (or 1 teaspoon ground ginger)
- ½ teaspoon Chinese 5-spice powder (*see recipe note below)
- 1–2 teaspoons avocado oil, coconut oil, or olive oil
- 8 green onions, sliced; white/light green and dark green parts separated
- 1 pound lean ground chicken or turkey (we use 93% lean / 7% fat)
- 2 12-ounce bags broccoli slaw mix or coleslaw mix
- Optional toppings: black sesame seeds, sriracha, sliced avocado, and/or fresh cilantro
- In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, garlic, ginger, and 5-spice powder. Whisk to combine then set aside.
- Place a large skillet over medium heat. When the skillet is hot, add the oil and swirl to coat the bottom. Add the white and light green parts of the green onions and cook for 2–3 minutes or until the green onions start to soften, stirring occasionally.
- Add the chicken to the skillet, break it up with a large wooden spoon, and cook for 5–6 minutes or until the chicken is cooked through and no longer pink, stirring occasionally.
- Increase the heat to medium-high. Add the broccoli slaw and sauce. Cook for 6–7 minutes or until the slaw is crisp-tender or cooked to your liking, stirring occasionally.
- Stir in the dark green parts of the green onions, then remove from the heat.
- Serve in bowls, and garnish with sesame seeds, sriracha, sliced avocado, and/or cilantro leaves, if desired.
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Notes
*to make your own Chinese 5-spice powder, in a small bowl, combine a pinch each (approx 1/16 teaspoon each) of ground cinnamon, ground cloves, ground fennel seed, ground star anise, and ground black pepper
Nutrition Information
- Serving Size: 1/4 of recipe (2 cups)
- Calories: 299
- Fat: 16 g
- (Sat Fat: 3 g)
- Sodium: 665 mg
- Carbohydrate: 15 g
- (Fiber: 3 g
- Sugar: 9 g)
- Protein: 23 g
Dietary
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