This low-carb egg roll in a bowl delivers all the savory, comforting flavors of a classic egg roll without the wrapper. It’s a quick, one-pan meal that comes together fast, making it ideal for busy weeknights when you want something wholesome, filling, and full of flavor.
Why You’ll Love This Recipe
This recipe is simple, satisfying, and incredibly versatile. It uses everyday ingredients, requires minimal prep, and cooks in one skillet, which means less cleanup. It’s naturally low in carbs, easy to customize with your favorite protein or spice level, and hearty enough to please the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken or turkey sausage
7 cups coleslaw mix (shredded green cabbage and carrots)
2 tablespoons low-sodium soy sauce or coconut aminos
1 tablespoon freshly grated ginger or ground ginger
1 teaspoon garlic powder
1/2 cup green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon red pepper flakes (optional, for heat)
Directions
Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey sausage and cook, breaking it apart with a spatula, until fully cooked and no longer pink, about 6 to 8 minutes.
Stir in the coleslaw mix, garlic powder, ginger, and soy sauce or coconut aminos. Cook for another 5 to 7 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
Remove the skillet from heat and sprinkle the green onions over the top. Taste and adjust seasoning if needed. Add red pepper flakes if you prefer a spicy finish. Serve hot on its own or with a low-carb side of your choice.
Servings and timing
This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
You can swap the ground chicken or turkey for lean ground beef if preferred. For extra flavor, add a teaspoon of sesame oil at the end of cooking. If you enjoy more vegetables, sliced bell peppers or mushrooms can be added along with the coleslaw mix. For a slightly sweet profile, a small drizzle of keto-friendly sweet chili sauce can be stirred in before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If reheating from the fridge, add a splash of water or broth to prevent drying out.
FAQs
Can I make this recipe ahead of time?
Yes, this dish stores well and can be made in advance for meal prep. The flavors deepen as it sits.
Is this recipe truly low carb?
Yes, it is naturally low in carbohydrates and suitable for most low-carb lifestyles.
What protein works best for this dish?
Ground chicken or turkey sausage works very well, but lean ground beef is also a good option.
Can I freeze egg roll in a bowl?
Freezing is possible, but the cabbage may soften more after thawing. It’s best enjoyed fresh or refrigerated.
What can I serve with this meal?
It pairs well with cauliflower rice or can be enjoyed on its own as a complete meal.
Can I make it vegetarian?
Yes, you can replace the meat with crumbled tofu or a plant-based ground alternative.
How do I add more flavor?
Fresh garlic, extra ginger, or a splash of sesame oil can enhance the flavor profile.
Is this recipe spicy?
It is mild as written, but you can easily increase the heat with red pepper flakes or chili paste.
Can I use pre-shredded cabbage?
Yes, coleslaw mix is ideal and saves prep time.
How do I keep the vegetables from getting soggy?
Cook over medium-high heat and avoid overcooking the cabbage to maintain texture.
Conclusion
Low-carb egg roll in a bowl is a fast, flavorful, and flexible recipe that fits perfectly into busy schedules and healthy eating plans. With simple ingredients and bold taste, it’s a dish you’ll want to make again and again.
This low-carb egg roll in a bowl is a quick, one-skillet meal that delivers all the savory flavor of a traditional egg roll without the wrapper. It’s wholesome, easy to make, and perfect for busy weeknights.
Ingredients
1 pound ground chicken or turkey sausage
7 cups coleslaw mix (shredded green cabbage and carrots)
2 tablespoons low-sodium soy sauce or coconut aminos
1 tablespoon freshly grated ginger or ground ginger
1 teaspoon garlic powder
1/2 cup green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon red pepper flakes (optional, for heat)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey sausage and cook, breaking it apart with a spatula, until fully cooked and no longer pink, about 6 to 8 minutes.
Stir in the coleslaw mix, garlic powder, ginger, and soy sauce or coconut aminos. Cook for another 5 to 7 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
Remove the skillet from heat and sprinkle the green onions over the top. Taste and adjust seasoning if needed. Add red pepper flakes if desired for heat.
Serve hot on its own or with a low-carb side like cauliflower rice.
Notes
Add a splash of sesame oil at the end for extra flavor.
Bell peppers or mushrooms can be added with the coleslaw mix for more veggies.
A drizzle of keto-friendly sweet chili sauce adds a sweet-spicy twist.
Great for meal prep—flavors improve after sitting.
Cook cabbage over medium-high heat to avoid sogginess.
