Egg Roll Bowl

by MJ

If you love egg rolls you’ll love this healthier and low carb version. All the delicious flavors of eggs rolls without the need for frying and comes together quickly in one pan in under 20 minutes.

The filling includes the same ingredients with ground meat, vegetables and seasonings. But instead of wrapping and frying each egg roll, add as much meat and vegetables you want to devour in one pan, guilt free. I added the water chestnuts for crunch but feel free to omit it.

There are many ways to enjoy this low carb and delicious dish:

  • Sauté mushrooms or add meat alternative for a vegetarian option.
  • To save time, use a bag of coleslaw mix to replace the cabbage and carrot.
  • Serve it plain, serve as a bowl over rice or as a wrap with lettuce leaves.
  • Sauté with eggs for a hearty breakfast with leftovers

Egg Roll Bowl

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 lb ground meat of choice 
  • 1/2 onion, diced 
  • 2-3 garlic cloves, minced
  • 1 teaspoon ginger, grated or minced 
  • 1 1/2 -2 cups cabbage, shredded 
  • 1 carrot, grated 
  • Optional: 1/4 cup water chestnuts, diced 
  • 3-4 Tablespoons soy sauce 
  • 1 Tablespoon sesame oil
  • 1-2 green onions, sliced 
  • Salt and pepper to taste  
  • Optional garnish: green onions and sesame seeds 


In a large pan, cook the ground meat until no longer pink.  Drain excess oil, if needed.  

Add the onion, garlic, and ginger and sauté for a couple of minutes. 

Add cabbage, carrot, water chestnuts, soy sauce, and sesame oil and cook for about 5 minutes or until the meat is cooked and the cabbage is soft, stirring often. 

Turn off the heat and stir in the green onions. Taste and adjust seasonings to taste and top with optional garnish before serving. 


Can be served as a bowl with rice or as a wrap with lettuce leaves.

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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