Egg roll in a bowl is the 20-minute, one-pan answer to takeout cravings — all the savory ginger-garlic umami of the classic, no wrapper required. Ground beef browns with fresh ginger and garlic, then tangles with shredded coleslaw mix and coconut aminos until just tender. It is naturally low-carb, paleo-friendly, and weeknight-proof.
Get all the savory, umami-packed flavor of your favorite takeout egg roll, but without the wrapper! This incredible Egg Roll in a Bowl comes together in just 20 minutes, making it the ultimate solution for busy weeknights. It’s a one-pan wonder that’s loaded with protein and veggies, and it’s naturally low-carb and paleo-friendly. Say goodbye to takeout menus and hello to your new favorite quick and healthy meal!
Ingredients
• 1 lb / 450g ground beef
• 4 cups / 400g shredded coleslaw mix
• 1 tbsp / 15ml avocado oil
• 1 tsp / 6g (0.21 oz) sea salt
• ¼ tsp / 1g (0.04 oz) black pepper
• 4 cloves garlic, minced
• 3 tbsp / 25g (0.88 oz) fresh ginger, grated
• ¼ cup / 60ml coconut aminos
• 2 tsp / 10ml toasted sesame oil
• ¼ cup / 25g (0.88 oz) green onions, sliced
Instructions
1. Directions
2. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30-60 seconds until fragrant.
3. Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 8-10 minutes. Season with sea salt and black pepper.
4. Reduce the heat to medium. Stir in the shredded coleslaw mix and pour in the coconut aminos. Toss everything together and cook for 5-7 minutes, or until the coleslaw has softened to your liking.
5. Remove the skillet from the heat. Drizzle with toasted sesame oil and stir in the sliced green onions. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 485 kcal
• Protein: 26g
• Fat: 38g
• Carbohydrates: 11g
• Fiber: 4g
Pro Tips
• Swap the ground beef for ground pork, chicken, or turkey for a different flavor profile.
• For extra texture, top the finished dish with sesame seeds or chopped peanuts.
• Add a teaspoon of sriracha or a pinch of red pepper flakes with the coconut aminos for a spicy kick.
• For a crisp-tender texture, cook the coleslaw mix for just 5 minutes. If you prefer it softer, let it cook a bit longer.
FAQ
Q: Can I use a different protein in this Egg Roll in a Bowl
A: Yes, this recipe is very versatile. You can easily substitute the ground beef with ground pork for a classic egg roll flavor, or use ground chicken or turkey for a leaner option.
Q: Is this Egg Roll in a Bowl recipe keto-friendly
A: Absolutely. This recipe is naturally low-carb, keto, and paleo-friendly. By using coconut aminos instead of soy sauce and being packed with protein and veggies, it’s a perfect fit for a low-carb lifestyle.
Q: How do I store and reheat leftovers
A: Store any leftover Egg Roll in a Bowl in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in a skillet over medium heat or in the microwave until warmed through.
Q: What can I add for extra flavor or crunch
A: For extra flavor, try adding a teaspoon of sriracha or red pepper flakes for heat. For a satisfying crunch, top the finished dish with sesame seeds, chopped peanuts, or crispy wonton strips (if not following a low-carb diet).
Pro Tips
- Cook the coleslaw mix for just 5 minutes if you want a crisp-tender bite like a real egg roll filling; a couple of minutes more gives a softer, more slaw-like texture.
- Sauté the minced garlic and grated fresh ginger for only 30-60 seconds before adding the beef — past that they scorch and turn bitter in the hot avocado oil.
- Drizzle the toasted sesame oil in after you pull the skillet off the heat; it is a finishing oil, and high heat mutes the nutty aroma that makes the dish taste like takeout.
- Swap the ground beef for ground pork, chicken, or turkey — brown it the same way and keep the coconut aminos and ginger amounts unchanged.
- Top the finished bowl with sesame seeds or chopped peanuts for crunch, and stir in a teaspoon of sriracha or red pepper flakes with the coconut aminos if you want heat.
Frequently Asked Questions
Does egg roll in a bowl keep for leftovers?
Yes — it stores in the fridge for 3-4 days and reheats fast in a skillet. Add the green onions and sesame oil fresh when serving so the flavors stay bright.
Is this version keto-friendly?
Each of the 4 servings has 11g carbs with 4g of fiber, plus 26g protein and 38g fat. Skipping any rice side keeps it firmly in low-carb territory.
Can I make it without coconut aminos?
Tamari or soy sauce works in the same 1/4 cup measure, though coconut aminos is the sweeter, soy-free option the recipe leans on. Either way, add it with the coleslaw so the cabbage absorbs the flavor.
Can I use bagged coleslaw mix here?
That is exactly what the recipe calls for — 4 cups / 400g of shredded coleslaw mix. Shredding your own green cabbage works too; keep the pieces thin so they wilt in the same 5-7 minutes.
Recipe card below.
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Egg Roll in a Bowl
Ingredients
Method
- Directions
- Heat the avocado oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, sautéing for about 30-60 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 8-10 minutes.
- Season with sea salt and black pepper.
- Reduce the heat to medium.
- Stir in the shredded coleslaw mix and pour in the coconut aminos.
- Toss everything together and cook for 5-7 minutes, or until the coleslaw has softened to your liking.
- Remove the skillet from the heat.
- Drizzle with toasted sesame oil and stir in the sliced green onions.
- Serve immediately.
- Add a teaspoon of sriracha or a pinch of red pepper flakes with the coconut aminos for a spicy kick.
