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Easy Egg Roll in a Bowl (Low-Carb Recipe)

Easy Egg Roll in a Bowl (Low-Carb)

This deconstructed egg roll recipe delivers all the savory flavor of traditional egg rolls without the deep-fried guilt. Made with ground beef, cabbage, garlic, ginger and Asian-inspired sauces, it comes together in just 15 minutes for a healthy weeknight meal. The dish is packed with protein and nutrients while satisfying those comfort food cravings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (nutrition calculated with 85/15 beef)
  • 1 teaspoon minced garlic
  • 14 ounces shredded cabbage or coleslaw mix
  • 1/4 cup low-sodium soy sauce (or coconut aminos)
  • 1 teaspoon ground ginger
  • 1 whole egg
  • 2 teaspoons sriracha
  • 1 tablespoon sesame oil
  • 2 tablespoons sliced green onions

Equipment

  • large skillet

Method
 

Instructions
  1. In a large skillet, brown the beef until no longer pink. Add the minced garlic and saute for 30 seconds. Add the cabbage/coleslaw, low-sodium soy sauce, ground ginger, and saute until desired tenderness. You can add a little water if you need more liquid to saute the coleslaw down.
  2. Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
  3. Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

Notes

Protein can be substituted with ground pork, crumbled tofu or tempeh. Sriracha can be adjusted for spice preference. Dish holds well for meal prep up to 4 days.