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Avatar photoLia Patel

Easy Egg Roll in a Bowl Recipe (Healthy, 20 Minutes)

This easy egg roll in a bowl recipe delivers all the savory, crunchy flavors of a classic egg roll without the deep-fried wrapper. Ready in 20 minutes, it's a healthy, keto-friendly, and budget-conscious twist on American-Chinese comfort food, packed with ground pork, cabbage, and bold soy-ginger seasoning.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 318
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 tablespoon (15ml) sesame oil
  • 1 lb (450g) ground pork
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon (8g) fresh ginger, grated
  • 6 cups (540g) green cabbage, finely shredded
  • 2 medium carrots, julienned
  • ½ cup (120ml) low-sodium soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) oyster sauce
  • 1 teaspoon (5ml) toasted sesame seeds
  • Optional Garnishes: chopped green onions, sriracha, chili oil

Equipment

  • Large skillet or wok
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring spoons

Method
 

  1. egg roll in a bowl recipe recipeCard1
  2. In a large skillet or wok over medium-high heat, add the sesame oil and swirl to coat the bottom of the pan. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until translucent and slightly softened. Add the minced garlic and grated ginger, and stir constantly for 30 seconds until aromatic, being careful not to burn.
  3. Add the ground pork to the skillet, breaking it apart with a wooden spoon. Cook for 5–6 minutes, stirring frequently and pressing the meat against the pan to encourage browning. Continue until the pork is fully cooked through and has developed golden-brown edges.
  4. Stir in the shredded cabbage and julienned carrots. Cook for 4–5 minutes, tossing frequently, until the cabbage begins to wilt but still retains a slight crunch. For extra texture, you can reserve 1 cup of shredded cabbage and add it at the end for a fresher bite.
  5. Pour in the soy sauce, rice vinegar, and oyster sauce. Stir well to combine, ensuring all ingredients are evenly coated. Reduce heat to medium and simmer for 2 minutes, allowing the flavors to meld and the sauce to reduce slightly. Taste and adjust seasoning, adding red pepper flakes for heat or a splash of extra vinegar for brightness if desired.
  6. Remove the skillet from heat. Sprinkle the toasted sesame seeds over the mixture and gently toss. Optional: stir in chopped green onions for freshness. Serve immediately while hot.
  7. Garnish with additional sesame seeds, green onions, or a drizzle of chili oil for extra flavor. Serve as-is or over cauliflower rice for a low-carb option.

Nutrition

Calories: 318 | Carbohydrates: 10 | Protein: 23 | Fat: 18 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
FREEZING: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
SUBSTITUTIONS: Use ground turkey or chicken for a leaner option. Substitute soy sauce with tamari for gluten-free, or coconut aminos for lower sodium. Vegetarian? Use crumbled tofu or plant-based crumbles and vegetarian oyster sauce.
PRO TIPS: Bloom garlic and ginger in oil first for maximum flavor. Avoid overcrowding the pan when browning meat. Add half the cabbage early and half at the end for layered texture.
SERVING SUGGESTIONS: Serve hot over cauliflower rice, alongside steamed bok choy, or with a side of quick pickled vegetables. Add sriracha or chili oil for heat.
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