Egg roll in a bowl is a healthy one pot dinner made in just 15 minutes! It’s a low carb way to enjoy your favorite Chinese food using wholesome ingredients. This recipe is gluten free, dairy free, soy free, paleo, and low carb.
Healthy Egg Roll in a Bowl
For every season I have a list of dinners that pair well with that season. Fall & Winter have a lot of soups and crockpot meals. And Spring & Summer have a lot of salads and grilled dishes. This Egg Roll in a Bowl recipe is one of the few recipes that lands on ALL 4 lists.
Between the minimal stove time, easy clean up, and how fast I can get this dinner from stove to table, it is the PERFECT year round staple in our house.
Tips for Making Healthy Egg Roll in a Bowl
- Carbs: This recipe is low carb by nature. Even if you served it over cauli rice, still very low carb. Personally, I like to serve it over a 1/2 white rice & 1/2 cauli rice mix. I think it gives the dish good substance. If you’re looking to make it high carb you could serve it over straight white rice or rice noodles.
- Meat: Ground beef is my favorite way to make this dish, but i have used ground pork before and it was delicious.
- Eggs: For the eggs, I have used both chicken and duck eggs and both work great.
Tools You’ll Need
- large pot or cast iron pan
- cutting board
- large knife
- large wooden spoon
Ingredients You’ll Need
- ground beef: Sourcing your meat locally is always the best, especially if it’s 100% grass-fed. If you can’t source locally, try to find grass-fed and organic beef.
- eggs: If you don’t have chickens yourself, the next best way to source would be locally. Labels like “cage free” can be deceiving so it’s always best to talk to the farmer about how he or she raises them.
- cabbage: I have used both shredded cabbage in a bag and chopped it fresh myself. I prefer to chop it myself because it’s less expensive plus i can source the cabbage from a local farmer, or even better – my own garden!
- garlic: Slicing, chopping, mincing, or pressing garlic before cooking will enhance its health-promoting properties. A sulfur-based compound called alliin and an enzyme called alliinase are separated in the Garlic’s cell structure when it is whole. Cutting garlic ruptures the cells and releases these elements, allowing them to come in contact and form a powerful new compound called alliicin, which adds to the number of garlic’s health-promoting benefits. By chopping garlic more finely, more allicin may be produced. Pressing garlic or mincing it into a smooth paste will give you the strongest flavor and may also result in an increased amount of allicin. To get the most health benefits from garlic, let it sit for a minimum of 5 minutes, optimally 10 minutes, after cutting and before eating or cooking. Waiting 5-10 minutes allows the health-promoting alliicin to form. If you do not let it sit, alliicin is never formed.
- coconut aminos: this is the soy free version of soy sauce. Regular soy sauce will also work
- ground ginger
- sesame oil
- sesame seeds
- green onions
How to Make Healthy Egg Roll in a Bowl
First brown meat in a pan or pot.
Once brown, add minced garlic, saute for 30 seconds, add cabbage, coconut aminos, and ginger. Let cook, stirring occasionally until cabbage starts to wilt. About 7 minutes.
Make a well in the middle of the pan or pot and crack eggs. Scramble until done.
Mix everything together, turn off heat and add sesame oil.
Top with sriracha, sesame seeds, and green onions.
Serve as is or over rice (or cauli rice, or 1/2 cauli rice + 1/2 white rice, or rice noodles).
Justin loves to add crispy wontons on top, but i have yet to find a healthy GF version so mine is eaten sans crispy wontons.
Makes 6 Servings
Nutritional Information per Serving: Cal: 224 Fat: 10.8 Carb: 4.9 Fiber: 1.8 Net Carbs: 3.1 Protein: 26.3
Healthy Egg Roll in a Bowl
Egg roll in a bowl is a healthy one pot dinner made in just 15 minutes! It's a low carb way to enjoy your favorite Chinese food using wholesome ingredients. This recipe is gluten free, dairy free, soy free, paleo, and low carb.
- 1 lb ground beef
- 14 oz green cabbage, shredded
- 1 tsp minced garlic
- 1/4 C coconut aminos
- 1 tsp ground ginger
- 2 tsp sriracha
- 2 eggs
- 2 TBSP sesame oil
- 1/4 C green onions
brown meat in pan.
add garlic and sautee for 30 seconds, then add cabbage, coconut aminos, and ginger. cook until cabbage wilts (about 5-7 minutes)
making a well in the middle of the skillet, add eggs. Scramble until done.
Top with sriracha, sesame oil, sesame seeds, and green onions.
More of my Recipes
Gluten Free Cinnamon Swirl Zucchini Bread
Paleo Banana Ice Cream Cups
Low Carb Loaf Bread
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Cast Iron Pan
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