If busy weeknights had a signature meal, this Egg Roll in a Bowl would be it. In about half an hour, you get all the cozy, salty-sesame comfort of your favorite takeout egg rolls, but in a fresh, keto-friendly bowl you can stir together in one skillet.

The first time this landed on the table at home, it was mostly an experiment to use up a head of cabbage and some ground turkey lurking in the fridge. Halfway through cooking, the kitchen already smelled like a little neighborhood takeout spot-ginger, garlic, toasted sesame-and everyone started wandering in, asking when dinner would be ready. By the time the skillet hit the table, there was that tiny hush that happens when people are genuinely hungry and something smells really good. Then the chopsticks started clinking, and nobody said much for a few minutes except “you made this?”

Since then, this Egg Roll in a Bowl has become the kind of recipe that shows up when there’s no time, very little energy, but a real craving for something satisfying. It’s low-carb and keto-friendly by nature, packed with protein and veggies, and forgiving enough that you can swap meats, throw in extra vegetables, or dial the heat up or down without ruining a thing.

Why You’ll Love This Egg Roll in a Bowl

One-skillet cleanup, which means less time at the sink and more time actually enjoying dinner.
Ready in about 30 minutes, so it fits nicely between getting home and collapsing on the couch.
Naturally low in carbs and keto-friendly, especially if you pair it with cauliflower rice instead of regular rice.
Flexible with protein—ground turkey, pork, chicken, or even beef all work well here.
Great for meal prep; leftovers reheat beautifully for lunches or quick solo dinners.

Ingredients for Egg Roll in a Bowl

Think of this as a simple stir-fry that leans into classic egg roll flavors. You only need a short list of familiar ingredients.

Ground meat: Ground turkey or pork are classic, but chicken or a lean ground beef are also delicious.
Cabbage: A small head of green cabbage, thinly shredded. You can mix in a little purple cabbage for extra color.
Carrots: Shredded carrots or matchstick carrots add sweetness and crunch.
Aromatics: Fresh garlic and ginger bring that unmistakable egg roll flavor.
Onion: A small yellow or sweet onion, finely chopped, for extra savoriness.
Soy sauce or tamari: For salty, umami depth. Use a low-sodium version or coconut aminos if needed.
Rice vinegar: A gentle tang that brightens the whole skillet.
Toasted sesame oil: A small drizzle at the end makes the dish smell like your favorite takeout spot.
Neutral oil: For browning the meat and sautéing the vegetables.
Salt, pepper, and optional crushed red pepper: To balance and bump up the flavor.
Toppings: Sliced green onions, toasted sesame seeds, and a little hot sauce or sriracha mayo if you like heat.

Quick Ingredient Swaps

If you’re truly racing the clock, a bag of coleslaw mix can stand in for hand-shredded cabbage and carrots. Freshly sliced cabbage has a slightly sweeter, cleaner taste, but the shortcut is handy when you just need dinner fast. For a soy-free or gluten-free option, coconut aminos or tamari step in easily for regular soy sauce.

How to Make This One-Skillet Keto Dinner

This Egg Roll in a Bowl is cooked entirely in one large skillet. The order matters a bit, but the technique is simple and very forgiving.

Prep the vegetables. Thinly shred the cabbage and carrots. Mince the garlic and ginger, and finely chop the onion. Having everything ready before you start cooking makes the rest feel easy.
Brown the meat. Heat a tablespoon of oil in a large skillet over medium heat. Add the ground meat, breaking it up with a spatula as it cooks. Season lightly with salt and pepper, and cook until it is no longer pink and just starting to brown around the edges.
Sauté the aromatics. Push the cooked meat to one side of the skillet. Add a little more oil to the empty side, then stir in the onion, garlic, and ginger. Cook for a couple of minutes, just until fragrant and softened.
Add the veggies and sauce. Stir in the cabbage and carrots, tossing everything together. Pour in soy sauce (or tamari), rice vinegar, and a splash of water or broth if the pan looks too dry. Toss again so every strand of cabbage is coated.
Steam until tender-crisp. Reduce the heat to medium-low, cover the skillet, and let it cook for about 8–10 minutes, stirring once or twice, until the cabbage is tender but still has a little bite.
Finish with sesame and toppings. Turn off the heat and drizzle in the toasted sesame oil. Taste and adjust seasoning with more soy sauce, vinegar, or a pinch of red pepper flakes. Serve hot, topped with green onions, sesame seeds, and your favorite spicy drizzle.

Pro Tips for the Best Egg Roll in a Bowl

Use a big enough skillet so the cabbage can cook down without steaming into mush.
Don’t overcook the cabbage; leaving it slightly crisp keeps the bowl from feeling heavy.
Brown the meat well; those little browned bits on the bottom of the pan add a lot of flavor once you add the sauce.
Add the sesame oil at the very end so its nutty aroma stays bright and strong.

Variations to Try

Spicy version: Stir in chili garlic sauce, sriracha, or a spoonful of gochujang while the cabbage cooks.
Extra veggie bowl: Toss in sliced bell peppers, zucchini, or snap peas for more color and crunch.
Egg-topped bowl: Finish each serving with a fried or soft-boiled egg for extra richness and protein.
Lower-fat option: Choose extra-lean ground turkey or chicken and go lighter on the sesame oil.
Non-keto side option: Serve it over steamed rice or rice noodles for family members who aren’t counting carbs.

Troubleshooting & Substitutions

Common Issues

Too watery: Let the skillet cook uncovered for a few extra minutes so excess liquid can evaporate, stirring occasionally.
Bland flavor: Add a splash more soy sauce, an extra drizzle of sesame oil, or another pinch of salt and ginger until it pops.
Cabbage too crunchy: Cover and cook for a few more minutes, adding a spoonful of water if the pan looks dry.

Easy Substitutions

Soy-free: Swap soy sauce for coconut aminos and adjust salt to taste.
No rice vinegar: Use apple cider vinegar or white wine vinegar in a slightly smaller amount.
Garlic or ginger paste: These work just as well as fresh when you’re in a hurry.
Coleslaw mix: When you don’t want to shred cabbage, use a bagged coleslaw mix and reduce the cooking time slightly.

Storage and Serving Ideas

Leftover Egg Roll in a Bowl keeps well in the fridge for up to 3–4 days. Let it cool, then pack it into airtight containers. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water if it looks a bit dry.

For meal prep, portion it over cauliflower rice in containers and add fresh toppings—like sliced green onions or sauce—right before eating. It also makes a satisfying late-night bowl when you want something warm and comforting without turning on the oven.

Egg Roll in a Bowl FAQs

Is Egg Roll in a Bowl actually keto? Yes, this version is keto-friendly when served on its own or over cauliflower rice, since it is built around protein, low-carb veggies, and healthy fats.
Can I make it ahead? Absolutely. Cook a batch, cool it, and store it in the fridge. It reheats well for lunches or quick dinners.
Does it freeze well? It can be frozen, but the cabbage will soften more after thawing. For the best texture, freezing is optional rather than ideal.
What meat works best? Ground pork or turkey give the most classic flavor, but ground chicken or beef are good if that’s what you have.
How spicy is it? As written, it’s very mild. You control the heat with sauces and red pepper flakes added at the end.
Can I add eggs to the skillet? Yes. Scramble a couple of eggs in a clear space in the pan near the end of cooking, then fold them through the cabbage mixture.
What goes well on the side? Simple steamed or roasted vegetables, cucumber salad, or a small serving of rice for non-keto eaters all pair nicely.

John