Egg Roll Bowls are the healthy way to enjoy all the flavors of a traditional Chinese egg roll without the fat and calories - low carb and Paleo. Jump to Recipe keyboard_arrow_down
Egg Roll Bowls have all the flavors of your favorite Chinese dish but are made without the deep fried wrapper for a healthier, delicious twist on this classic recipe. It's a favorite easy Asian dish in our house along with this Healthy Kung Pao Chicken and Mongolian Beef.
We have a weakness for Chinese food around here, especially the East Coast variety, which I am sad to report is almost impossible to find in California. But let's be real, this is probably a good thing since I would likely be ordering in more often if I could find it out here. However, this does mean that I am constantly trying to recreate healthier versions of my favorites at home and today we are taking on the traditional egg roll.
Now the first step and probably the most obvious was removing the deep fried shell since it's the main obstacle in making a healthy egg roll. (Can't live without it? Try this skinny baked version.) After that it was just a matter of recreating the filling, which is surprisingly easy. I decided to make mine with ground chicken but you could use ground turkey, lean sausage (delicious!), lean ground pork (traditional), or veggie crumbles for a meatless version.
The meat is cooked with onions, garlic, and ginger and then tossed with lots of cabbage, carrots, and simple soy and rice vinegar sauce. Since I love spicy, I toss in some Sriracha as well, but you can leave that out. Traditionally a touch of sugar is added to the sauce as well but I don't think it needs it. If you like things on the sweet side, add some brown sugar or honey to your sauce. Then in about 15 minutes, dinner is ready.
When it comes to serving this, I usually serve it with a heaping pile of steamed rice or cauliflower rice. It's also delicious wrapped up as a lettuce wrap or eaten directly out of the skillet, which often happens in our house. I have also had in stuffed in warmed tortillas and it makes a pretty amazing Asian inspired taco or burrito.
Tips for Making Egg Roll in a Bowl
- Virtually any ground meat will work in this recipe so have fun experimenting. While I normally opt for chicken or turkey since I often have it in the house, one of my favorite things to use is lean ground turkey sausage. The seasoning from the sausage adds a ton of flavor. You can also reach for lean ground pork, which is the traditional filling and I have even used vegetarian crumbles when I want a meatless dish.
- Save money and time by purchasing a packaged coleslaw mix instead of shredding your own green cabbage, red cabbage, and carrots. I have found that by the time I purchase all three items, I have spent 3-4 times as much as the bag cost. You can also use broccoli slaw in this recipe if you want some extra added crunch.
- If part of the reason you love egg rolls is the dipping sauce, make some to drizzle on top before serving. For something quick and easy, you can use hoisin sauce or a sweet chili sauce. For a more traditional sauce, try this one.
How to Meal Prep Egg Roll in a Bowl?
This is one of my favorite meals to prep ahead of time and have in the fridge for quick and easy lunches. Usually, I like to start by making some brown rice or for a short cut, I will grab some frozen brown rice in the grocery store. You don't even have to defrost it. Then divide it up between your meal prep containers. You can use half brown rice and half cauliflower rice if you want to sneak in extra veggies. Then pile the egg roll in a bowl on top of the rice. That's it.
Is this the same as crack slaw?
Crack slaw is almost the same as this egg roll in a bowl recipe but with a few changes. Traditionally, crack slaw is made with either ground pork or ground pork sausage. To keep things light and healthy, I like to make this with lean ground chicken or turkey instead. The other difference is that some crack slaw recipes use broccoli slaw instead of cabbage slaw. Both work.
How to make this gluten free?
For a gluten free egg roll in a bowl, you will want to use coconut aminos in place of the soy sauce. You could also use a gluten free soy sauce or tamari if you can find it.
How to make this Whole30?
For a Whole30 version, make sure to leave out the edamame and use coconut aminos. You will also need to use a compliant hot sauce since Sriracha isn't allowed on the Whole30.
How to make this Keto?
To keep this low carb for a keto diet, make sure to leave out the edamame. Many people will also use ground meat with a higher fat content like ground beef, ground turkey, ground pork, or ground sausage.
Looking for more healthy Chinese dishes to make at home:
- Healthier Copy Cat Panda Express Chow Mein
- Sesame Chicken with Broccoli
- Quinoa Fried Rice
- Healthier Kung Pao Chicken
- Healthier Mongolian Beef
Here are some tools and products I used when making this recipe.
- Having a hand held grater is a huge help in the kitchen for faster prep. In this recipe I use mine for the ginger and to quickly grate the garlic since it is faster than taking the time to mince it.
- Nonstick pans: There are all kinds of nonstick pans on the market but I have been using these All Clad Nonstick Fry Pans for years and love them. The nonstick surface hasn't deteriorated at all over tons of use and they still work like the first time I used them. Also just FYI, it's best not to use aerosol on non-stick pans since it can damage the surface. Look for a non-aerosol cooking spray or use regular oil if you need anything.
- If you are looking for a gluten-free or healthier alternative to soy sauce, try coconut aminos. They are lower in sodium, more natural, and are Whole30 and Paleo friendly.
Egg Roll Bowl
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 tbsp sesame oil (or olive)
- 1/2 U red onion, diced
- 2 U garlic cloves, minced
- 1 tbsp ginger, minced
- 1 lb. lean ground chicken (99% lean)
- 6 cups coleslaw mix
- 3/4 cup shelled edamame (leave out for Whole30)
- 4 tbsp reduced sodium soy sauce (or coconut aminos)
- 1 tbsp rice vinegar
- 2 tsp Sriracha (optional)
- 1/2 tsp black pepper
Heat the sesame oil over medium high heat. Add the onion and cook 3-4 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
Add the chicken and cook, breaking it up with a wooden spoon, for 5-6 minutes until no longer pink.
Add the cole slaw mix and edamame. Stir. Mix together the soy sauce, rice vinegar, black pepper, and Sriracha if using. Add to the pan and cook 3-4 minutes until cabbage is tender crisp.
Taste and season with additional soy sauce if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.