FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Egg Roll In A Bowl Recipe
• Ingredients & Substitutions
• How To Make An Egg Roll Bowl
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More One-Pan Dinner Recipes
• My Go-To Pan For This Recipe
• Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe card
• Recipe Reviews

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook , which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw , cabbage and sausage , cabbage soup , and cabbage salad , too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice .
• Coconut Aminos – This is a gluten-free soy sauce substitute , and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onions are my favorite finishing touch.

VARIATION: Add other veggies!

When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!

How To Make An Egg Roll Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

1. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
2. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

My Recipe Tips

This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:

• Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to.
• Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest.
• Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best.
• Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy!
• Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice ).
• Noodles – Serve this over a bed of shirataki noodles , my simple roasted spaghetti squash , or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

Beef Stir Fry

Chicken Cabbage Stir Fry

Hunan Beef

Chicken Stir Fry

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Avocado oil ▢
• 4 cloves Garlic (minced) ▢
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger) ▢
• 1 lb Ground pork (or ground beef) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper (or more if you want it spicy) ▢
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife) ▢
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce) ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes . (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes , stirring occasionally, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Egg Roll In A Bowl

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Egg Roll In A Bowl (Easy 15-Minute Dinner)

This egg roll in a bowl recipe uses simple basics like pork, cabbage, garlic & ginger. An easy shortcut makes it a 15-minute low carb dinner!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/egg-roll-in-a-bowl/

Ingredients

• 1 tbsp Avocado oil
• 4 cloves Garlic (minced)
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
• 1 lb Ground pork (or ground beef)
• 1 tsp Sea salt
• 1/4 tsp Black pepper (or more if you want it spicy)
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife)
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce)
• 2 tsp Toasted sesame oil
• 1/4 cup Green onions
• Sesame seeds (optional, for garnish)

Instructions

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes . (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes , stirring occasionally, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Egg Roll In A Bowl Recipe
• Ingredients & Substitutions
• How To Make An Egg Roll Bowl
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More One-Pan Dinner Recipes
• My Go-To Pan For This Recipe
• Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe card
• Recipe Reviews

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook , which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw , cabbage and sausage , cabbage soup , and cabbage salad , too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice .
• Coconut Aminos – This is a gluten-free soy sauce substitute , and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onions are my favorite finishing touch.

VARIATION: Add other veggies!

When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!

How To Make An Egg Roll Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

1. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
2. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

My Recipe Tips

This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:

• Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to.
• Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest.
• Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best.
• Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy!
• Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice ).
• Noodles – Serve this over a bed of shirataki noodles , my simple roasted spaghetti squash , or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

Beef Stir Fry

Chicken Cabbage Stir Fry

Hunan Beef

Chicken Stir Fry

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Avocado oil ▢
• 4 cloves Garlic (minced) ▢
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger) ▢
• 1 lb Ground pork (or ground beef) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper (or more if you want it spicy) ▢
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife) ▢
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce) ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes . (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes , stirring occasionally, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Egg Roll In A Bowl

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Egg Roll In A Bowl Recipe
• Ingredients & Substitutions
• How To Make An Egg Roll Bowl
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More One-Pan Dinner Recipes
• My Go-To Pan For This Recipe
• Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe card
• Recipe Reviews

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook , which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw , cabbage and sausage , cabbage soup , and cabbage salad , too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice .
• Coconut Aminos – This is a gluten-free soy sauce substitute , and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onions are my favorite finishing touch.

VARIATION: Add other veggies!

When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!

How To Make An Egg Roll Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

1. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
2. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

My Recipe Tips

This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:

• Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to.
• Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest.
• Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best.
• Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy!
• Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice ).
• Noodles – Serve this over a bed of shirataki noodles , my simple roasted spaghetti squash , or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

Beef Stir Fry

Chicken Cabbage Stir Fry

Hunan Beef

Chicken Stir Fry

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Avocado oil ▢
• 4 cloves Garlic (minced) ▢
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger) ▢
• 1 lb Ground pork (or ground beef) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper (or more if you want it spicy) ▢
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife) ▢
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce) ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes . (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes , stirring occasionally, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Egg Roll In A Bowl

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Egg Roll In A Bowl Recipe
• Ingredients & Substitutions
• How To Make An Egg Roll Bowl
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More One-Pan Dinner Recipes
• My Go-To Pan For This Recipe
• Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe card
• Recipe Reviews

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook , which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw , cabbage and sausage , cabbage soup , and cabbage salad , too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice .
• Coconut Aminos – This is a gluten-free soy sauce substitute , and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onions are my favorite finishing touch.

VARIATION: Add other veggies!

When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!

How To Make An Egg Roll Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

1. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
2. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

My Recipe Tips

This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:

• Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to.
• Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest.
• Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best.
• Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy!
• Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice ).
• Noodles – Serve this over a bed of shirataki noodles , my simple roasted spaghetti squash , or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

Beef Stir Fry

Chicken Cabbage Stir Fry

Hunan Beef

Chicken Stir Fry

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Avocado oil ▢
• 4 cloves Garlic (minced) ▢
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger) ▢
• 1 lb Ground pork (or ground beef) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper (or more if you want it spicy) ▢
• 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife) ▢
• 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce) ▢
• 2 tsp Toasted sesame oil ▢
• 1/4 cup Green onions ▢
• Sesame seeds (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add garlic and ginger. Saute for about a minute, until fragrant.
2. Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes . (Most of the excess oil cooks away at this temperature, but you can drain it if you like.)
3. Reduce heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes , stirring occasionally, until the cabbage is tender.
4. Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition info doesn’t include the optional sesame seeds.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Egg Roll In A Bowl