Whether you are on a keto, whole 30, or low carb diet, or just want an easy dinner recipe, this egg roll bowl is what you need! This whips up in less than 20 minutes and can be eaten alone or in a lettuce wrap.
Easy Egg Roll Bowl
Egg rolls are a favorite treat around here, the crispy shell and delicate filling – a perfect snack or addition to rice and sticky chicken!
But sometimes I just want the taste of an egg roll without needing to make the wrappers, fill, and fry the egg rolls.
A few years ago I started making this egg roll in a bowl recipe, and I’ll confess, I haven’t made “real” egg rolls ever since! This recipe is so simple that it has won our hearts!
What’s In An Egg Roll?
While there are many different variations of egg roll filling, it generally comes down to a few standard items.
Egg roll filling is made mostly of shredded cabbage, various other vegetables such as carrots, mushrooms, and onions, and then ground or chopped meat, such as beef, pork, or chicken.
This recipe calls for shredded cabbage and carrots, though you can throw in any additional vegetables you want and I’m sure it would still be delicious!
We also use ground beef in our egg roll bowl, however, ground or chopped chicken or pork would also be amazing!
Egg Roll Bowl Ingredients
This recipe calls for coconut aminos, which may be foreign to you, so I wanted to talk about that for a second.
Coconut aminos are used in place of soy sauce for people with soy allergies, or when doing a paleo or GAPS diet where soy is not allowed.
While you can (and I have) used soy sauce instead, I find that the recipe really tastes best with the coconut aminos.
Soy sauce is more salty and the coconut aminos are a bit more sweet, which enhances the flavor of the cabbage and carrots nicely and offsets the heat of the ginger nicely.
However, if you don’t have any coconut aminos, or just really love soy sauce, feel free to use that instead!
I would add a tablespoon of honey to the recipe if you choose to use soy sauce.
Best Lettuce for Egg Roll Bowl Wraps
If you like a little crunch with your egg rolls, but don’t want to make the wrappers… just do what I do and use lettuce instead!
Lettuce wraps are still low carb and keto, but you get that incredible crunch factor still.
I’ve found that the best types of lettuce for egg roll bowl wraps are iceburg and buttercrunch. Due to their shape, you can really create a great wrap.
Romaine and green leaf lettuce are not built for wraps, and they don’t have the same crunch, so skip them if you can!
Egg Roll Bowl FAQ
Here are a few commonly asked questions I’ve gotten regarding this egg roll bowl recipe.
Can you eat this egg roll bowl cold?
Yes! We actually love taking this on the road with us when we travel, because it’s still delicious cold! I pre-wash lettuce shells and we take a container of this in our picnic basket for a healthy meal on the go!
How do you re-heat your egg roll bowl?
Since we don’t own a microwave, we heat things up on the stove or in the oven. For this dish, we throw a bit of butter or coconut oil in the skillet and toss the egg roll bowl until it’s warm.
Be careful to stir well while you’re heating or it will stick to the pan!
Can you freeze this recipe?
While I don’t enjoy the texture after freezing, I do know several people who make this in bulk and freeze it well. They enjoy it just fine!
Just thaw overnight in the fridge and pan fry to re-heat if you do freeze it.
Egg Roll Bowl
Whether you are on a keto or low carb diet, or just want an easy dinner recipe, this egg roll bowl is what you need! This whips up in less than 20 minutes and can be eaten alone or in a lettuce wrap.
- 1 lb ground beef
- 1 head green cabbage
- 1-2 lbs carrots
- 2 tbsp sesame oil
- 1/4 cup coconut aminos (see post for note on using soy sauce instead)
- 1 tsp salt (plus more for meat)
- 1 tsp pepper (plus more for meat)
- 1 1/2 tsp garlic, ground (plus more for meat)
- 1-2 Tbsp ginger, ground (to taste)
Saute meat in large skillet, season to taste with salt, pepper, garlic.
Shred carrots and cabbage (separately) in a food processor or with a cheese grater.
Add carrots and sesame oil to meat and stir well. Cook until carrot start to soften.
Add remaining ingredients to pan and stir well. Continue cooking until cabbage starts to soften. Season with ginger to taste. More ginger will cause the dish to be much hotter.
Serve alone or in a lettuce wrap.
** If you use soy sauce instead of the coconut aminos, add 1 tablespoon of honey to the dish.
PIN THIS FOR LATER