I remember the first time I made egg roll in a bowl. The kitchen filled with a warm, savory aroma that reminded me of my favorite takeout. As I took my first bite, I couldn’t help but feel comforted by the familiar flavors of ginger, garlic, and tender veggies. Making this dish at home means I can enjoy it any time, and it’s a healthier option without the traditional wrappers. This low-calorie and low-carb egg roll in a bowl captures all the essence of the classic dish and brings it right to your table in a delicious, easy-to-make way. What makes this recipe truly special is that it combines convenience with rich flavors, allowing you to indulge guilt-free!
why make this recipe
Creating a low-calorie and low-carb egg roll in a bowl not only satisfies cravings but also supports a healthier lifestyle. This dish is quick to prepare, making it a perfect choice for busy weeknights or meal prep. Its vibrant colors and flavors make it appealing for everyone, whether you’re watching carbs or simply looking for a wholesome meal. It’s packed with protein, fiber, and nutrients, ensuring you’re not sacrificing taste while being mindful of your diet. Plus, the customizable nature of this dish means you can easily swap ingredients to suit your taste or dietary needs.
how to make low calorie & carb egg roll in a bowl
Ingredients:
- 1 tbsp Sesame Oil (or avocado oil)
- 1 lb Ground Pork (Turkey or Chicken)
- 1/2 cup Yellow Onion (diced)
- 1 tbsp Fresh Ginger (minced)
- 3-4 cloves Fresh Garlic (minced, about 1 tbsp)
- 1 14-16 oz bag Coleslaw Mix (or broccoli slaw)
- 1/2 cup Green Onions (sliced, whites and greens separated)
- 1/4 cup Low-Sodium Soy Sauce (or Tamari/Coconut Aminos)
- 1 tbsp Toasted Sesame Oil
- 1 tsp Rice Vinegar
- 1-2 tsp Sriracha or Chili Garlic Paste (optional, for heat)
- 1 tbsp Sesame Seeds
- Crispy Chow Mein Noodles or Wonton Strips (for crunch)
- 1 8 oz can Sliced Water Chestnuts, drained
- 4-8 oz Sliced Mushrooms (cremini or shiitake)
- 2 Eggs (for scrambling or frying)
Directions:
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients: soy sauce, toasted sesame oil, rice vinegar, and sriracha (if using). Set aside.
- Brown the Protein: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, crumbling until browned. Drain any excess grease and remove the meat from the skillet with a slotted spoon.
- Sauté Aromatics: In the same skillet, add the diced onion and the white parts of the green onions (and mushrooms, if using). Sauté for 3-4 minutes until softened.
- Add Garlic & Ginger: Add the minced fresh garlic and ginger to the skillet and cook for 1 minute more until fragrant, stirring constantly.
- Wilt the Cabbage: Add the entire bag of coleslaw mix to the skillet. Stir-fry for 3-5 minutes, allowing it to cook down but still retain some crunch. If the pan seems dry, add a tablespoon of water or broth to help it steam.
- Combine & Sauce: Return the cooked meat to the skillet. If using water chestnuts, add them now. Pour the prepared sauce over everything and stir to combine. Cook for 1-2 minutes until everything is heated through.
- Serve: Portion into bowls. Garnish generously with the green parts of the green onions, sesame seeds, and crispy chow mein noodles (if desired).
how to serve low calorie & carb egg roll in a bowl
Serve your egg roll in a bowl hot, garnished with green onions and sesame seeds for a fresh finish. You can also offer crispy chow mein noodles or wonton strips on the side, allowing everyone to add their desired crunch. This dish is perfect as a quick lunch or a satisfying dinner on its own. You can also pair it with a light soup or salad if you prefer a more extensive meal.
how to store low calorie & carb egg roll in a bowl
Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat, adding a splash of water or broth if needed to keep it from drying out. This dish also freezes well; just make sure to store it in freezer-safe containers, and it should last for up to three months.
tips to make low calorie & carb egg roll in a bowl
- Adjust the Protein: Feel free to use ground turkey, chicken, or even plant-based meat for a vegetarian option.
- Veggie Variety: You can add other vegetables like bell peppers, zucchini, or snap peas for added nutrition and color.
- Increase the Heat: If you love spice, increase the amount of sriracha or add some red pepper flakes to the sauce.
- Serving Size: This recipe can easily be doubled or halved to fit your needs.
variation
For a different twist, consider making a Thai-inspired version by adding some lime juice and peanut butter to the sauce. You can also substitute the coleslaw mix with zucchini noodles for a lighter option.
FAQs
1. Can I make this dish vegetarian?
Yes! You can substitute the meat with tofu or tempeh and adjust the cooking time accordingly.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
3. Can I meal prep this recipe?
Absolutely! This dish holds up well in the fridge, making it a great option for meal prepping during the week. Just store the components separately for best results.
Egg Roll in a Bowl
Ingredients
For the Bowl
- 1 tbsp Sesame Oil (or avocado oil)
- 1 lb Ground Pork (Turkey or Chicken) Can substitute with ground turkey or chicken.
- 1/2 cup Yellow Onion (diced)
- 1 tbsp Fresh Ginger (minced)
- 3-4 cloves Fresh Garlic (minced, about 1 tbsp)
- 1 14-16 oz bag Coleslaw Mix (or broccoli slaw)
- 1/2 cup Green Onions (sliced, whites and greens separated)
- 1/4 cup Low-Sodium Soy Sauce (or Tamari/Coconut Aminos)
- 1 tbsp Toasted Sesame Oil
- 1 tsp Rice Vinegar
- 1-2 tsp Sriracha or Chili Garlic Paste (optional, for heat) Adjust to taste.
- 1 tbsp Sesame Seeds
- Crispy Chow Mein Noodles or Wonton Strips (for crunch) Optional for garnish.
- 1 8 oz can Sliced Water Chestnuts, drained
- 4-8 oz Sliced Mushrooms (cremini or shiitake)
- 2 Eggs (for scrambling or frying)
Method
Preparation
- In a small bowl, whisk together all sauce ingredients: soy sauce, toasted sesame oil, rice vinegar, and sriracha (if using). Set aside.
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, crumbling until browned. Drain any excess grease and remove the meat from the skillet with a slotted spoon.
Cooking
- In the same skillet, add the diced onion and the white parts of the green onions (and mushrooms, if using). Sauté for 3-4 minutes until softened.
- Add the minced fresh garlic and ginger to the skillet and cook for 1 minute more until fragrant, stirring constantly.
- Add the entire bag of coleslaw mix to the skillet. Stir-fry for 3-5 minutes, retaining some crunch. Add a tablespoon of water or broth if the pan seems dry.
- Return the cooked meat to the skillet and add the water chestnuts if using. Pour the prepared sauce over everything and stir to combine. Cook for 1-2 minutes until heated through.
Serving
- Portion into bowls and garnish with the green parts of the green onions, sesame seeds, and crispy chow mein noodles (if desired). Serve hot.