A quick, healthy, and flavor-packed dish that delivers all the joy of an egg roll without the wrapper.
This egg roll in a bowl is the ideal snack or meal when you’re craving those classic takeout flavors at home, but you’re fresh out of egg roll wrappers. While I always try to keep a full supply of wrappers in the freezer, this recipe also came in handy when my keto-dieting friend came to visit, and we were both hankering for a Chinese takeout.
Packed with the savory flavors of ground pork, aromatic garlic and ginger, and a touch of heat from sriracha mayonnaise, this dish is the perfect way to enjoy the essence of an egg roll without the deep-fried wrapper. It’s also a great fit for low-carb, keto, and Paleo diets, making it an option for anyone looking to eat healthier without compromising on flavor.
This recipe was born from the desire to recreate the satisfying crunch and flavor of an egg roll in a simpler, healthier format. Top it off with a sprinkle of black sesame seeds and fresh green onions, and you’ve got a dish that’s as visually appealing as it is delicious.
Is This Egg Roll In A Bowl Healthy?
This egg roll in a bowl is high in protein and low in carbs, making it a nutrient-packed meal that’s both satisfying and wholesome. The cabbage and red onion provide fiber and antioxidants, while the ground pork delivers protein. This contemporary take on the classic egg roll is also lower in fat than the traditional recipe, as instead of deep-frying, the ingredients are sautéed in a little sesame oil and then served.
If you’d like to make this recipe even healthier, consider swapping the ground pork for leaner meats like ground chicken or turkey. You can also use a reduced-fat mayonnaise for the sriracha drizzle, or omit it altogether. Adding more vegetables, like bell peppers, is another great way to boost the fiber and nutrient content.
Leftover Ingredients? Make It The Classic Way!
Want to turn any leftovers into proper egg rolls? Or perhaps you’ve found a few egg roll wrappers at the bottom of the freezer? It’s easier than you think! Start by placing a small amount of the filling in the center of the thawed wrapper. Roll it up tightly, folding in the sides as you go, to create a secure pocket.
For a healthier cooking method, skip the deep fryer and opt for baking or air-frying your egg rolls. Preheat your oven to 400°F, brush the egg rolls with a light coating of oil, and bake for 12 to 15 minutes, or until crispy and golden. If using an air fryer, cook at 375°F for eight to ten minutes, flipping halfway through.
How To Make Ahead And Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze them, cool completely before transferring to a freezer-safe bag or container. Leftovers can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Serving Suggestions
Assuming you want to maintain the low-carb experience, I recommend serving your egg roll in a bowl with a side of Cauliflower Rice for added sustenance. If you want to incorporate this egg roll in a bowl into a full spread inspired by Chinese takeout favorites, I suggest making some Chinese Garlic Chicken and this Low-Carb Keto Beef And Broccoli for more protein options, and serve everything with this Spicy Zucchini Stir-Fry and a Din Tai Fung Cucumber Salad.
Ingredients
- 1 tablespoon sesame oil
- 1/2 red onion diced
- 1 clove garlic minced
- 1/2 pound ground pork
- Sea salt to taste
- White pepper to taste
- 1/2 cup coleslaw mix
- 1/2 teaspoon ginger grated
- 1 tablespoon sriracha mayonnaise
- Black sesame seeds for garnishing
- Sliced green onions for garnishing
Instructions
- Heat a large skillet on medium heat. Add sesame oil, and once the oil is hot, add the red onions and the minced garlic. Sauté until the red onions begin to soften.
- Season the ground pork with a pinch of salt and pepper. Add the pork and ginger to the skillet. Cook until pork is browned and crumbled, about 5 minutes.
- When the pork is cooked through, add the coleslaw mix and season with another pinch of salt and pepper. Stir well. Cook the egg roll mixture for about 5 minutes, or until the cabbage is tender.
- Divide the egg roll mixture between 2 serving bowls and drizzle over the sriracha mayonnaise. Garnish with black sesame seeds and sliced green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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