Name: Deconstructed Egg Roll Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian‑inspired fusion
Ingredients: 1 tablespoon sesame oil (or olive oil); 1 lb lean ground meat (such as ground turkey; can substitute with ground pork, beef, or tofu); 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 10 oz cabbage blend (e.g., coleslaw mix); 1 medium carrot, grated; 3 green onions, sliced (reserve dark green parts for garnish); 1/4 cup coconut aminos (or tamari or soy sauce); 1 tablespoon rice wine vinegar (or apple cider vinegar); Sesame seeds, for garnish (optional)

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A lower-carb, deconstructed egg roll that’s full of savory meat, crisp cabbage, and Asian-inspired flavors—no wrapper required. This one-pan dish packs all the punch of a classic egg roll but skips the deep-frying and delivers a faster, cleaner, and more nutritious experience. Deconstructed Egg Roll Bowl

Why You’ll Love This Recipe

I love how this dish comes together in just one pan, making cleanup a breeze. It’s packed with flavor thanks to garlic, ginger, and coconut aminos, while still being customizable to fit different dietary needs. Whether I’m looking for a quick lunch or an easy weeknight dinner, this deconstructed egg roll bowl hits the spot every time. It’s naturally low-carb, can be made gluten-free or keto-friendly, and works great for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon sesame oil (or olive oil)
1 lb lean ground meat (such as ground turkey; can substitute with ground beef or tofu)
2 cloves garlic, minced
1 tablespoon freshly grated ginger
10 oz cabbage blend (e.g., coleslaw mix)
1 medium carrot, grated
3 green onions, sliced (reserve dark green parts for garnish)
1/4 cup coconut aminos (or tamari or soy sauce)
1 tablespoon rice wine vinegar (or apple cider vinegar)
Sesame seeds, for garnish (optional)

directions

I start by heating the oil in a large sauté pan over medium heat.
Then I add the ground meat, breaking it up as it cooks until it’s no longer pink—about 3 to 4 minutes.
I stir in the garlic and ginger, letting it cook for another 30 seconds until everything smells amazing.
Next, I toss in the cabbage blend, grated carrot, the white and light green parts of the green onions, coconut aminos, and rice wine vinegar. I give it a good stir to combine.
I let it cook for about 4 to 5 minutes, just until the vegetables are as tender as I like.
Once done, I remove the pan from the heat and top it with the dark green parts of the green onion and sesame seeds. I serve it hot.

Servings and timing

This recipe serves 4 and takes just 25 minutes from start to finish—10 minutes to prep and 15 minutes to cook. It’s perfect for a quick, satisfying meal any day of the week.

Variations

I like switching up the protein depending on what I have on hand—ground beef brings a richer flavor, while tofu keeps it vegetarian. For a spicier version, I’ll add a dash of sriracha or crushed red pepper flakes. Sometimes I even mix in mushrooms or snap peas for more veggies. To keep it compliant with Whole30, keto, or paleo diets, I stick to coconut aminos and swap in apple cider vinegar.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop with just a splash of water. If I want to keep it longer, I freeze it for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

How can I make this recipe vegetarian?

I swap the ground meat with extra-firm tofu or tempeh. Just crumble it and cook as I would with the meat.

Can I use regular soy sauce instead of coconut aminos?

Yes, but I reduce the amount since soy sauce is much saltier than coconut aminos.

What’s the best way to reheat this dish?

I prefer reheating it on the stovetop over medium heat with a splash of water, but the microwave works fine too—about 1 to 2 minutes.

Is this recipe freezer-friendly?

Absolutely. I portion it out and freeze it in airtight containers for up to 3 months. It’s great for make-ahead meals.

Can I add rice or noodles to this dish?

Sure. If I want something heartier, I serve it over rice, cauliflower rice, or even rice noodles for a more filling option.

Conclusion

This deconstructed egg roll bowl brings all the flavors I love from traditional egg rolls without the hassle. It’s fast, flavorful, and flexible—perfect for busy weeknights or meal prep. Whether I’m sticking to a low-carb plan or just craving something savory and satisfying, this dish always delivers.