Egg Roll in a Bowl recipe is a deconstructed version of the classic appetizer, focusing on ground chicken, cabbage, and lots of Asian-inspired flavors. It’s a practical, family-friendly 20-minute meal. If you're looking for a fast, comforting dinner that actually makes you feel good, this one-pan recipe is a reliable staple for your weekly rotation.
Looking for more one-pan meals?
Check out Basque Chicken, Ground Beef and Sweet Potato Skillet, and No-Crust Pizza.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto/Low-Carb, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: wok
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Ingredients for Egg Roll in a Bowl
- Ground turkey or chicken: Any ground meat can work here, including ground pork, which is traditionally used, but I am going with ground chicken.
- Vegetables: Green cabbage and carrots. You can use a fresh head of green cabbage and a few carrots or grab a 16-oz bag of coleslaw mix for a faster option. Additionally, you can throw in a little bit of broccoli slaw for added nutrients.
- Aromatics: Red onion, green onions, ginger, and garlic will add great flavor.
- Seasonings: Rice vinegar for acidity, coconut aminos that is a soy-free alternative, and a drizzle of toasted sesame oil for a finishing oil.
Substitutions and Variations
This recipe is very flexible. You can mix and match and use whatever you have on hand to build this one-pan dish. Ground pork, beef, or an ancestral blend can replace the poultry, while Napa or red cabbage work well if you don't have green. Swap the red onion for yellow onion or shallots, and use apple cider vinegar or lime juice if you're out of rice vinegar. For the sauce, tamari or liquid aminos are easy substitutes for coconut aminos or even the traditional soy sauce. Lastly, any high-heat fat like ghee, beef tallow, or lard works perfectly for the sauté.
Make it Ancestral
To make this dish more ancestral, swap the poultry for a grass-fed ancestral beef blend that includes heart and liver. The heavy use of garlic, ginger, and savory coconut aminos provides enough umami to naturally mask the taste of the offal, making this an ideal recipe for sneaking more nutrient-dense organ meats into your diet.
How to Make Egg Roll in a Bowl
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1.
In a large skillet or wok over medium-high heat, saute the onion, whites of the green onions and cook until it begins to soften and turn translucent.
Step 2. Instructions
Add ground meat and cook until browned and cooked through. Add garlic, ginger, cabbage, carrots and saute until tender to your liking. Add the liquid flavorings and toss to combine.
Helpful Tips
- Shred the cabbage or not: To really stick under the 20-minute mark, I recommend usign a bagged coleslaw mix. You can also throw in some broccoli slaw for additional fiber and nutrients.
- Add additional fat: You can use any ground meat in this recipe but if you are going for a leaner cut like ground turkey or ground chicken, I recommend adding a little bit of avocado oil to the skillet before adding the meat.
- Sear the meat: When adding the ground chicken to the pan, make sure it is hot enough to brown the meat rather than steaming it in its own juices. If the meat begins to boil, push it to the sides and let the liquid evaporate before addign the aromatics.
- Make the flavors "pop": If the dish still tastes flat after adding all the flavorings, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity helps cut through the richness and brings out the ginger and garlic.
Product Highlight!
Stainless Steel Wok
I love this high-quality stainless steel wok because of its sloped sides that allow for quick tossing and even heat distribution.
💭Meal Prep Suggestion!
This recipe is a meal prep staple because the flavors deepen overnight. Store the mixture in glass containers, but wait to add the fresh garnishes until serving. To enjoy, quickly reheat in a skillet with a splash of broth to restore the original texture.
Serving Suggestions
Traditionally, egg roll in a bowl is served as a complete, one-pan meal, combining protein and vegetables in a single serving. It is designed to be a standalone dish that provides a balance of fats, fiber, and protein without requiring additional sides.
However, here are some practical serving ideas to stretch your meal:
Over Traditional Grains: Make it more substantial, serve over bone broth rice or rice noodles.
Vegetable Sides: Pair egg roll in a bowl with air fryer squash and zucchini or roasted bok choy.
Fresh salads: Don't forget to round out your meal with refreshing and vibrant salads. Quick Napa Cabbage and Carrot Salad and Asian cucumber salad are great options.
Frequently Asked Questions
Store leftover egg roll in a bowl in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the dish to a small saucepan and warm over medium-high heat, stirring often.
I don't recommend it, as cabbage loses its crisp texture and becomes quite soft once thawed and reheated. If you must freeze it, undercook the cabbage slightly and store the mixture in an airtight container for up to three months. For the best texture, reheat it in a hot skillet rather than a microwave to cook off excess moisture.
Looking for more related recipes? Here are some ideas:
Did you make this egg roll in a bowl? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Egg Roll in a Bowl Recipe
Ingredients
- 2 tablespoons avocado oil
- ½ red onion, diced
- 4 green onions, chopped, whites and greens divided
- 1 pound ground chicken or turkey
- 3 garlic cloves, minced
- 1" knob fresh ginger root, grated
- 1 small head green cabbage, shredded (or 16 oz bag coleslaw mix)
- 2 small carrots, shredded omit if using coleslaw mix
- 1 tablespoon rice vinegar
- ¼ cup coconut aminos
- 2 teaspoons toasted sesame oil for finishing
- 1 teaspoon sesame seeds
Instructions
- In a large skillet or wok over medium-high heat, warm the 2 tablespoons avocado oil and saute the ½ red onion, diced until it begins to soften and turn translucent. Stir in the white parts of the 4 green onions, chopped, whites and greens divided and saute for another 2 minutes until fragrant.
- Increase the heat to medium-high and drizzle a small amount of additional oil. Add 1 pound ground chicken or turkey and cook, breaking it up with a spatula, until it is browned and cooked through.
- Add 3 garlic cloves, minced and 1" knob fresh ginger root, grated and stir constantly until fragrant. Toss in the 1 small head green cabbage, shredded and 2 small carrots, shredded and cover. Saute on medium heat for 5 minutes until the cabbage reaches your preferred level of tenderness.
- Uncover and add 1 tablespoon rice vinegar, ¼ cup coconut aminos and season with salt and pepper if needed. Turn off the heat. Drizzle with 2 teaspoons toasted sesame oil. Toss to combine. Garnish with the green parts of the green onions and 1 teaspoon sesame seeds. Serve immediately.
Notes
- Shred the cabbage or not: To really stick under the 20-minute mark, I recommend usign a bagged coleslaw mix. You can also throw in some broccoli slaw for additional fiber and nutrients.
- Add additional fat: You can use any ground meat in this recipe but if you are going for a leaner cut like ground turkey or ground chicken, I recommend adding a little bit of avocado oil to the skillet before adding the meat.
- Sear the meat: When adding the ground chicken to the pan, make sure it is hot enough to brown the meat rather than steaming it in its own juices. If the meat begins to boil, push it to the sides and let the liquid evaporate before addign the aromatics.
- Make the flavors "pop": If the dish still tastes flat after adding all the flavorings, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity helps cut through the richness and brings out the ginger and garlic.
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