Easy 30 Minute Egg Roll in a Bowl

Out of all the Asian cuisines available to Americans, it seems like Chinese is the most popular.

Their famous dishes like Orange Chicken and fried rice are a little more Western-friendly and less intimidating than Japanese or Korean foods like raw fish and pho.

I claim that Chinese food is more "western-friendly" because the types of dishes they serve are similar to ours, but with new sauces, unique flavors, and more sodium.

Most meals are made with a protein, sauce, and vegetables, and many of their side dishes are fried. Sound familiar?

When I searched "popular Chinese foods" on Google, some of the top results were Orange Chicken, Sweet and Sour Chicken, General Tso's Chicken, wonton soup, fried rice, and egg rolls.

After publishing my own healthier spin on Orange Chicken, I decided it was time to choose another popular Chinese food to add to the Ka Pai Cooking menu.  

Today's recipe for Egg Roll in a Bowl is a fun twist on the well loved fried dish - it has all the ingredients and flavors you'd find inside a traditional egg roll, but without the fried shell, pot of oil, or extra prep work!

It's incredibly easy, insanely delicious, and keto-friendly, not to mention much healthier for you!

‍

‍

Why is it called an egg roll?

Traditional egg rolls are made with ground pork and cabbage in the filling, wrapped in a thick shell and deep fried until crispy, then dipped in soy sauce or sweet chili sauce.

Egg rolls were first introduced in the United States after the first world war. They resemble spring rolls in their shape, but are distinctly different because they are filled with ground meat and use a thicker flour shell that's dipped in egg wash and fried.

‍

‍

Ingredients you'll need

As tasty as egg rolls are, I feel like all I get is a fried wonton wrapper with a tiny bit of filling inside. Not to hate on fried foods, because they're delicious, but imagine if you got to eat just the filling of egg rolls by the spoonful...

This Egg Roll in a Bowl recipe takes the best part of an egg roll and lets you enjoy it as a main dish without the calorie-dense fried shell. It also saves you a ton of time in the kitchen! To make this easy dinner, you'll need:

• Lean ground turkey: a healthier alternative to ground pork. I use this brand of 93% lean ground turkey, but you can also use 93% lean ground beef.
• Broccoli slaw: much more substantial, nutritious, and textured than cabbage! You can find it at most grocery stores by the bagged salad kits. If you can't find broccoli slaw or want to keep this recipe traditional, equal amounts of coleslaw or regular shredded cabbage will work as well.
• Shredded carrots: a classic egg roll ingredient. You can buy pre-shredded carrots or cut them into matchstick pieces yourself. ‍
• Shallot: looks like garlic but resembles an onion in taste and use. It's a little sweeter and is most commonly used in Asian cooking. It brings a lot of flavor to this dish!‍
• Cauliflower rice: a lighter alternative to traditional rice. Although egg rolls aren't usually stuffed with rice, I figured that the "egg roll in a bowl" needed some substance to it. Feel free to use brown rice or fried rice instead!‍
• Scrambled eggs: the "egg" of this bowl! Traditional egg rolls are dipped in egg wash, but for this recipe, we're mixing them in!‍
• Homemade Asian sauce: the perfect blend of sweet and savory, this sauce is made with low-sodium soy sauce (or coconut aminos), sugar-free sweet chili sauce, rice vinegar, ginger, and chili flakes.‍
• Green onions and sesame seeds: simple garnishing makes all the difference! Totally optional but highly recommended.

‍

‍

How to Make Egg Roll in a Bowl

1. Brown the meat: heat a large skillet or wok to medium high heat and spray with cooking spray. Brown the meat until little pink remains, then add the chopped shallots, green onion stems, and garlic. Saute until fragrant.
2. Add the vegetables: fold in the carrots and broccoli slaw. Turn down the heat to medium and continue to saute the skillet until the vegetables soften, about 10 minutes.
3. Toss the sauce: whisk together all the sauce ingredients, then pour over the skillet and allow it to thicken. Turn down the heat to low and cook for an additional 5 minutes while you make the scrambled eggs.
4. Serve: fold in the scrambled eggs and cauliflower rice, then top with green onions and sesame seeds. Enjoy!

‍

‍

Why you'll love this recipe

It's easy: no joke, this dinner is ready in 30 minutes start to finish! It's also make entirely in a skillet, so there's minimal cleanup afterwards. Click here for more easy 30-minute recipes!

It's cheap: this Egg Roll in a Bowl recipe uses pantry staples, fresh vegetables, and a pound of meat. Simple and affordable, nutritious and delicious - the best combinations!

It's full of flavor: what makes this dish so irresistible is the homemade sauce the "egg roll" is tossed in. It's a little bit sweet, a little bit salty, and incredibly savory. To keep this meal refined-sugar-free, I use G Hughes Sugar-Free Sweet Chili Sauce.

It's healthy: I've chosen lean ground turkey, eggs, and plenty of fresh vegetables to make sure you're nourished and satiated! I also used cauliflower rice to keep things light and fresh. If you love low carb or keto recipes, this one is for you!

It's meal-prep friendly: this recipe easily doubles to make lots of leftovers for subsequent meals! My husband and I love making a double batch to enjoy for the week. Store in an air-tight container in the fridge for up to 5 days or freeze in a large ziploc bag for up to 3 months.

‍

‍

Craving more easy skillet recipes? Click here for all my best skillet recipes on the blog!

If you try my Egg Roll in a Bowl recipe, I'd love to hear about it! Be sure to leave a star rating and review below so others know to try it too! You can also tag me on Instagram so I can see how you liked it. Enjoy!