Name: Egg Roll in a Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2 tbsp olive oil, divided; 1 pound ground chicken; 5 cups cabbage, thinly sliced; 1 cup carrots, julienned; 1 tbsp ginger, minced; 3 cloves garlic, minced; 2 tbsp coconut aminos or low sodium soy sauce; 2 tsp sesame oil; 1 tbsp rice wine vinegar; 2 tbsp hoisin sauce; 2 tsp chili garlic sauce, or more to taste; Sesame seeds for serving, if desired

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I’m sharing a healthy, one-skillet “Egg Roll in a Bowl” that tastes like your favorite takeout—without the wrapper. It’s low‑carb, gluten‑free, keto‑friendly, and ready from prep to plate in under 20 minutes.

Why You’ll Love This Recipe

I love how this comes together so quickly and easily—I can whip it up any busy weeknight. I get all the savory, Asian‑inspired flavor of an egg roll, just without the mess of frying wrappers. Plus, it’s versatile, packed with protein from ground chicken, and loaded with cabbage and carrots for a satisfying crunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil, divided
1 pound ground chicken
5 cups cabbage, thinly sliced
1 cup carrots, julienned
1 tbsp ginger, minced
3 cloves garlic, minced
2 tbsp coconut aminos or low sodium soy sauce
2 tsp sesame oil
1 tbsp rice wine vinegar
2 tbsp hoisin sauce
2 tsp chili garlic sauce, or more to taste
sesame seeds for serving, if desired

directions

I heat 1 tablespoon of olive oil in a skillet over medium‑high heat, brown the ground chicken for about 3–4 minutes, drain any excess grease, then transfer the cooked chicken to a plate. Then I add the remaining olive oil to the same skillet and sauté the cabbage and carrots on high until they begin to caramelize—about 4–5 minutes. I stir in the ginger and garlic and cook for another minute until fragrant. I whisk together the coconut aminos (or soy sauce), sesame oil, rice wine vinegar, hoisin, and chili garlic sauce, pour it over the vegetables and chicken, and toss until everything is well-coated and heated through. I garnish with sesame seeds before serving.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a skillet over medium heat—adding a splash of water if needed to keep it from drying out.

FAQs

1. Can I use a different meat?

I often swap in turkey, or even shrimp depending on what I have on hand—it all works beautifully.

2. Can I make this vegetarian?

I’ve tried using extra-firm tofu or a plant-based meat substitute—it still delivers plenty of flavor and keeps that satisfying texture.

3. What can I do if I don’t have hoisin sauce?

I sometimes mix a little extra rice wine vinegar with a touch of honey or maple syrup to mimic that sweet-savory depth when I’m out of hoisin.

4. How can I control the spice level?

I’ll adjust the amount of chili garlic sauce or leave it out entirely if I’m serving this to someone sensitive to heat.

5. Can I freeze leftovers?

I’ve found I get the best texture by storing it in the fridge rather than freezing—freezing can make the cabbage a little soft.

Conclusion

I adore how this “Egg Roll in a Bowl” hits all the flavor notes—savory, umami, slightly sweet, and with a touch of heat—without any fuss. It’s a perfect go-to for busy nights, with minimal cleanup and maximum satisfaction. Let me know how you like it when you make

Egg Roll in a Bowl

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

storage/reheating