This vibrant Egg Roll in a Bowl recipe is packed with all the flavors you love in traditional egg rolls but is deconstructed and served in a bowl for a healthy and delicious alternative. No deep-frying involved!
This healthy dinner idea is high-protein and low carb and in this recipe, we’ll give you alternatives to make it keto, gluten-free, and whole30 approved!
Egg Roll in a Bowl = Deconstructed Egg Rolls!
Whether you’re looking for a low-carb dinner idea or just a healthier egg roll without the deep frying, this egg roll in a bowl recipe is for you! It’s a Fit Foodie Finds reader favorite recipe and we’re so glad you stumbled upon it because we know you’ll love it too.
This low-carb meal is packed with delicious fresh veggies + all the flavors you love in a traditional egg roll. And did we mention they’re not deep-fried?! 😉
In this post, we’ll teach you how to make our signature egg roll in a bowl recipe, while giving you some tips and tricks to make it your own.
Why you need to make this!
Low-Carb: no deep frying or egg roll wrappers are involved in this recipe, make it a lower carb option.
High-Protein: get a whopping 29g protein/serving.
One-Pot Meal: Why dirty 5 pots when all you really need is one?!
Egg Roll in a Bowl Ingredients
- Soy sauce: the basis of the sauce is made up with soy sauce. Feel free to swap for tamari for a similar flavor.
- Chili garlic sauce: chili garlic sauce adds some heat to this sauce. If you can’t find it/don’t have it, feel free to use sriracha.
- Honey: honey really balances out the spicy and acidic flavors of this recipe. It’s optional, but we love it.
- Rice vinegar: rice vinegar is mild and so yummy.
- Sesame seeds: sesame seeds add just the right hint of sesame flavor.
- Olive oil: we used olive oil to help cook the ground turkey so it wouldn’t stick, but coconut oil or avocado oil work too.
Looking to add even more flavors to your sauce? Try adding fresh ginger or lemongrass paste. Both are great options.
- Shredded carrots: feel free to buy shredded carrots or shred your own.
- Shredded green cabbage: green cabbage is the most classic ingredient in egg rolls, so don’t skip it!
- Red onion: we’re onion people. Any color works.
- Sliced pea pods: The sliced pea pods actually go in raw to create an amazing texture.
PS: you can always buy a classic coleslaw mix instead of all of the above separate veggies.
Meat & Eggs
- Eggs: eggs are a great extra protein add and they also provide great texture.
- Ground turkey: we are using ground turkey in this recipe, but it totally works with ground chicken, ground pork, or ground beef too!
Make it Gluten-Free: to make this recipe gluten-free, use tamari or coconut aminos in place of the soy sauce.
Make it Keto: to make this recipe keto and/or whole30 you only need to make a few swaps. Use coconut aminos in place of the soy sauce and omit the honey.
Make it Vegan: to make this egg roll in a bowl, omit the honey and swap the ground turkey for a plant-based ground.
How to Make an Egg Roll in a Bowl
These deconstructed egg rolls are easy to whip up, and reheat just as well, making them a great option for serving a crowd or meal prepping for the week. Let’s walk ya through it:
Whisk up the Sauce!
Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Then, set the sauce aside for later.
Cook Ground Turkey
Next, heat a large skillet over medium/high heat and add olive oil. Once the olive oil is fragrant, add the ground turkey and cook until the turkey is no longer pink, making sure to break the ground turkey into small pieces as it cooks.
The Always Pan is our favorite pan for sauteing, steaming, frying, and simmering. It’s a nonstick pan that we highly recommend.
Sauté the Veggies
Then, add shredded carrots, shredded cabbage, sliced red onion, and the sauce to the pan and mix everything together. Keep the pea pods out of the pan for now! You’ll sauté those in a bit. Cook everything together on medium for 3-5 minutes, stirring every minute or so.
Push the meat and vegetables to the side of the pan, and crack 2 eggs into the empty side of the pan. Using a spatula, scramble the eggs while they cook. When the eggs are fully cooked, fold them into the meat and vegetables, mixing everything together thoroughly.
Add Pea Pods
Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute. You’ll want to wait to add the pea pods til right now to ensure that they don’t get mushy in the sautéing process!
Serve and Enjoy!
Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro! Serve in a bowl with one of the following delicious and nutritious pairings below.
Egg Roll in a Bowl Recipe Pairings
This recipe is delicious as a stand-alone, but if you’re looking to serve it as a side dish, or in a bowl with quinoa or rice, we highly recommend any of the following:
- White rice
- Cauliflower rice
- Brown rice
- Chicken stir fry
- Top with cashews
- Wonton chips for scooping
- Egg roll wrapper if you truly want a proper egg roll!
- As a side or appetizer for one of the following asian dishes below:
Got leftovers? Transfer leftovers into an airtight container. Store in the fridge for up to 3 days.
Eggroll in a Bowl
- 2 tablespoons soy sauce
- 2 teaspoons chili garlic sauce
- 2 teaspoons honey optional
- 2 teaspoons rice vinegar
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 1 cup shredded carrots
- 3 cup shredded cabbage
- 1/4 medium red onion shredded or thinly sliced
- 2 large eggs
- 1 cup sliced pea pods
- 1 tablespoon sesame seeds
- Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Set the sauce aside for later.
- Next, heat a large skillet pan over medium/high heat and add olive oil.
- When the olive oil is fragrant, add the ground turkey and cook until turkey is no longer pink.
- Then, add shredded carrots, cabbage, red onion, and the sauce to the pan and mix. Cook everything together for 3-5 minutes. Stirring every minute or so.
- Push meat and vegetables to the side of the pan and crack eggs into the empty side of the pan. Using a spatula, scramble eggs while they cook.
- When the eggs are fully cooked, fold them into the meat and vegetables.
- Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute (you don't want them to get mushy).
- Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro!
Super easy and healthy. Even my youngest, the picky eater, liked it. Next time I will add more chili garlic sauce (wasn’t spicy at all) and add some sesame oil to the sauce for a better sesame flavor.
Wahoo! So glad your kiddos loved this 😀
SO easy and so good! I am NOT a good cook and don’t follow instructions well… I was able to handle it and tasted great.
This was sooooo delicious. It was way easier than I thought it was going to be and far more delicious than I expected. Loved the crunch from the pea pods. Didn’t miss the fried wrapper one bit!
Is there anything besides Chili garlic paste to use instead? I can’t handle any sort of spiciness or heat.
This was super easy and everyone loved it.
I used bagged coleslaw mix and ground chicken because that’s what I already had.
Came together quick. The taste was spot on. Next time I will try it with ground turkeys s will probably make a little bit more sauce!
It was a hit!! Thanks for posting.
This was great! I added broccoli too!
Delicious! Our new favorite meal to make. Loved the sauce mixture, the honey gives it a nice sweetness. Will be adding into the meal rotation.
My kids thought this was great! I came upon this recipe when looking for ways to use up my collection of cabbage from my CSA boxes. Substituted 1 T liquid aminos, 1 T balsamic vinegar for the soy sauce and included the honey. Used ground sausage, so omitted the oil, adding a little water instead, and pearl onions, as that’s what I had on hand. Did not have pea pods, so omitted those. It’s almost gone, and I have more cabbage, so will likely make another batch soon. Thanks for the super recipe!
This was insanely delicious!! My husband and I both loved it. I couldn’t find pea shoots (maybe they are seasonal?) so I just skipped them and it was fine. I used both shredded purple and green cabbage. Added a hearty splash of sriracha at the end and it was amazing. Will definitely make this part of our regular rotation!
YAY! We love this recipe too!
Who knew it was this easy to make egg role filling! This is so F-ing delicious!!!!!!!
Your dinner looks DELISH, Jack!!
I made this recently with a few variations for a vegan translation (no meat, substituted eggs with avocado) and used quinoa as a compliment. My teen aged children and dinner guests RAVED about it.
THANK YOU for this simple ingredient and quick dinner recipe,
YAY!! So glad you loved this!
I really love this recipe! I keep coming back to it and find I can stretch it further be doubling veggies and sauce. Thanks for such a simple, satisfying, and healthy recipe!
This will be ushered into the regular rotation, we loved it! Added a whole bunch of chili garlic paste and kicked it up a bit! I don’t have patience for 3 cups of cabbage, so I used a bag of slaw mix. Turned out and it was awesome.
Genius with the slaw mix!
Just made this one for the third time last night – it’s in the regular dinner rotation now! The leftovers heat up super well too.
Woo! I love this recipe too 😀
So yummy, fresh and easy (quick). Definitely be cooking this one again!
Where do I find chili garlic sauce?
You can find it in the Asian section at most grocery stores!
I live in small town, middle of nowhere NE, chili garlic sauce has been hard to find. Is there a good substitution?