If you love the flavors of a classic egg roll but want a healthier, low-carb option, this Egg Roll in a Bowl is just what you need! This quick and easy recipe transforms all the delicious ingredients of an egg roll—like seasoned ground beef or chicken, fresh cabbage, carrots, and a savory sauce—into a satisfying stir-fry that’s perfect for any meal. With minimal prep and just one skillet, you can whip up this dish in no time, making it an ideal choice for busy weeknights. Enjoy it as is, or serve it over rice for a more filling meal. Let’s get cooking!

What You’ll Need

Ingredients

• 1 (340 g) package ground Beef or chicken,
• 3 cloves garlic, chopped
• 1-2 tsp fresh grated ginger, or 1/4 tsp ground ginger
• pinch of pepper
• 6 cups green cabbage, thinly sliced or grated
• 1 medium carrot grated
• 2 celery stalk, thinly sliced
• 3/4 cup green onions, diced

For the egg roll sauce

• 2 tbsp tamari or soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp plum sauce
• 1 tsp chili garlic sauce or sriracha
• 1/4 tsp 5 spice powder

Equipment I Used

• Cutting board
• Frying Pan
• Spatula
• Measuring Cups & Spoons
• Measuring Cup Shot Glass

How to Make It

Prepare the Vegetables and Sauce

Start by prepping all the vegetables to ensure a smooth cooking process. Thinly slice or grate 6 cups of green cabbage, grate 1 medium carrot, dice 2 celery stalks, and chop 3/4 cup of green onions, separating the white and green parts. Chop 3 cloves of garlic and grate 1-2 tsp of fresh ginger (or use 1/4 tsp of ground ginger). Set the prepped vegetables aside in separate bowls for easy access while cooking.

In a small bowl, whisk together the sauce ingredients: 2 tbsp of tamari or soy sauce, 1 tbsp of toasted sesame oil, 1 tbsp of plum sauce, 1 tsp of chili garlic sauce or sriracha, and 1/4 tsp of 5 spice powder. Mix well until combined and set aside.

Cook the Meat

Heat a large skillet over medium heat. Add the 340 g package of ground beef or chicken to the skillet, breaking it up with a spatula or wooden spoon as it cooks. Cook the meat for about 5-7 minutes, or until it is fully cooked and slightly crispy. This adds a delicious texture and flavor to the dish.

Once the meat is cooked through, stir in the chopped garlic, grated ginger, and a pinch of pepper. Cook for about 1 minute, stirring constantly, until the garlic and ginger are fragrant and lightly toasted. This step enhances the flavor of the meat and provides a robust base for the dish.

Add the Vegetables

Add the sliced cabbage, grated carrot, and diced celery to the skillet with the cooked meat. Increase the heat slightly to medium-high and stir-fry the vegetables for 3-4 minutes, or until the cabbage begins to wilt but still retains a bit of crunch. This ensures the vegetables are tender yet still have a nice bite, adding texture to the dish.

Combine and Season

Remove the skillet from the heat and stir in the diced green onions and the prepared sauce. Mix well to coat all the ingredients evenly with the sauce, which adds a rich, savory flavor to the dish. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Serve the Egg Roll in a Bowl as is for a low-carb option or over a bed of steamed rice for a more filling meal. (Note: I decided to mix in the rice directly with the rest of the ingredients for a more integrated, flavorful dish.) Offer extra chili garlic sauce or sriracha on the side for those who enjoy an extra kick of heat. Garnish with additional green onions or a sprinkle of sesame seeds, if desired. Enjoy this quick, flavorful dish hot!