How to Make a Healthy Egg Roll in a Bowl

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This low-carb egg roll in a bowl hits the spot for a healthy, filling, delicious meal that can easily feed a crowd!

I absolutely love Asian cuisine and it’s been a goal of mine to make more to change up our regular food rotation! This healthy egg roll in a bowl has so many robust flavors, needs only one pan, and comes together in only 20 minutes, which is music to my ears during a busy day!

Ingredients

This recipe is similar to opening up an egg roll and emptying the contents in a bowl, without any guilt! If you can’t find any of these specific ingredients, I also included a list of substitutions below. Here’s what you need:

• 1 pound ground beef, ground turkey, ground chicken, or ground pork (your pick!)
• 1/3 cup shredded carrots (or other veggie of your choice, like red peppers or green bell peppers
• 1 medium-sized onion, chopped
• 4 tablespoons green onion, chopped (about one green onion)
• 2 cloves fresh garlic, minced
• 2 teaspoons fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Vinegar
• 2 teaspoons Siracha
• 1/2 teaspoon Sesame Seeds
• 1 bag (16 oz) pre-packaged plain coleslaw mix

Tip: If your coleslaw package comes with a sauce, do not use that with this particular recipe.

Substitutions

If you can’t locate some of the specific ingredients for your egg roll in a bowl, you can make the following substitutions:

• Use olive oil or avocado oil instead of Sesame Oil (especially if you don’t plan on making this recipe often enough to use a whole bottle before it expires.)
• Use hot sauce instead of Siracha
• Use apple cider vinegar or white vinegar instead of rice vinegar
• For a gluten-free alternative to Soy Sauce, swap it with Coconut Aminos
• You can use ground ginger instead of fresh ginger

Directions

1. Heat oil in large skillet and sauté onions for 3-5 minutes. Add in garlic and ginger for about one minute.
2. Add meat to skillet and cook until no longer pink. Drain excess grease.
3. Add bag of coleslaw and carrots to skillet and cook until the cabbage is wilted and the carrots are softened.
4. Stir in the Siracha, vinegar, and soy sauce.
5. Garnish with green onions and sesame seeds and drizzle with Siracha

Tip: Never drain hot grease directly down the drain, as it can cause costly plumbing damage. Rather, use a plate to hold the contents in the skillet and carefully drain the grease into a reused plastic container with a lid (such as a rinsed cream cheese container) and discard the container/grease in the garbage.

Here’s a Quick Video Tutorial!

Perfect Presentation Platters

Skillets and Pans: If you’re looking for a set of pots and pans, I just purchased this new set from Walmart that I’m so excited about!

Chopping Boards: I use boards all the time, both for prep and serving. I especially love a marble and wood combo, like this option from World Market. Some of my other favorites are this white striped wooden board from Kirklands, this mango wood board from Target, and this marble and wood rectangular tray from JC Penney. I also used my go-to MacKenzie Childs checkered chopping board!

Individual Bowls: There is something for everyone, no matter your personal style! I love this black-and-white coordinating set or this colorful terracotta Spanish style. Walmart has these dreamy gray stoneware bowls with silver rims for a great price, or Target has these fun red-and-white striped bowls.

Can I Make This in Advance?

This egg roll in a bowl is best served hot, but you can prep it 1-2 days in advance and reheat in the microwave.

Storing Leftover Egg Roll in a Bowl

Store leftovers in an airtight Tupper container in the refrigerator. This should stay fresh for 2-3 days.

Enjoy!

I hope this egg roll in a bowl is a fun dish to add to your recipe rotation! Thanks to Michelle over at www.FlavorMosiac.com for the recipe inspo. Have a wonderful week, friends!

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