One Pan Egg Roll in a Bowl–Keto, AIP, Paleo, Whole30
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This Egg Roll in a Bowl is a one pan meal that’s super healthy, loaded with veggies, flavorful, and ready in less than 30 minutes! What more could you want?
Whether you serve it on top of rice, cauliflower rice, or eat it on its own, it’s gluten-free and easily adaptable for any special diet. So whether you’re keto, paleo, AIP, whole30, or even vegan, you’ll want to make room for this healthy comfort meal in your rotation.
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Featured Reader Review
Thank you so much for this recipe! It is so delicious! I made a double batch thinking I would freeze it for later… uh.. I just ended up eating every day until it was gone.
While it’s tempting to want to be like Martha Stewart where we’re either making our own egg rolls (or even going so far as making the egg roll wrappers themselves), let’s face it. Getting any healthy dinner at all on the table can be a feat, and most of us don’t have time for things like rolling egg rolls.
In fact, I bet if I tried, most of them would unroll themselves, resulting in egg roll messiness.
So I figure why not save time, avoid stress, and go straight for the mess.
That’s what this dish does. It’s the “Ain’t Nobody Got Time for Rolling Egg Rolls” dish but it still tastes great.
This truly is one of the best easy meals you’ll ever make, plus you can make it all in just one pan so it’s an easy clean up meal too.
Make it with precut packaged veggie slaw, and even Martha might commend you on your genius time savings skills.
Why You Want This Recipe In Your Life
Do you often find yourself at 4:00 or 4:30 wondering (aka despairing) “What’s for Dinner?!”
Just take my word for it and add this to your recipe box now. Here’s why you should…
- It’s an easy one pan meal (which means easy cleanup)
- It’s super healthy–loaded with veggies
- It’s so good you just might find yourself fighting your family over it. It’s happened here!
Bonus–it also makes great leftovers and even tastes great cold. Egg Roll insides for breakfast? Yes, please! Seriously this even tastes BETTER with time.
However, take note that according to this reader, you might have to make a TRIPLE (or quadruple) batch in order to be able to have anything left to freeze.
The dish also freezes well and though I haven’t done it myself, you can even make it in a slow cooker or Instant Pot.
It also makes a great side dish if you omit the meat. Any way you serve it up, it’s sure to please.
My Favorite Pan for This Recipe
Some readers have asked me what kind of a pan I use for this dish. This is the pan I use each and every time.
I use it for all sorts of healthy recipes, such as my Honey Bunches of Oats Coconut Chips, Healthy Chili Mac, and Caramelized Coconut Chips.
So now that I’m writing how much I LOVE this pan, I think I need another one–or two.
Ingredients
Here’s a list of what you’ll need to make this dish. For measurements and more details, see the Printable Recipe Card below.
- ground beef (or turkey, chicken, or game meat)
- onions (finely chopped / minced)
- unrefined sesame oil (use another oil for AIP)
- ginger (powdered)
- black pepper (omit for AIP)
- garlic granules (or 4 cloves garlic, minced)
- salt
- stevia extract (optional – See Recipe Notes)
- crushed red pepper (optional. Omit for AIP)
- white wine (omit or substitute more broth for AIP)
- beef broth (see vegan option in Substitution Options)
- cabbage
- carrot
- tamari (see Substitute Option above)
- Green onion for garnish (optional)
- Cauliflower Rice (or rice–optional–for serving)
Directions
Here are basic instructions for this recipe. For more details, please see the Printable Recipe Card below.
- Place meat in pan and cook.
- Add the onions, garlic, and sesame oil. Cook until lightly browned.
- Reduce heat.
- Add spices, sweetener, red pepper, wine, and broth to the pan. Stir.
- Add cabbage and stir.
- Cook until the cabbage slightly wilts.
- Add carrots and cook until soft.
- Add tamari and adjust flavorings as desired.
- Serve.
- Garnish with green onions if desired.
How to Serve
This dish is great on its own, but we love serving it with cauliflower rice for a low-carb meal. Of course it’s great on regular rice as well.
You could also put this in wraps and eat it temaki style, or in gluten-free egg roll wrappers for fun (without having to roll them up perfectly, of course). These keto / low-carb wraps would be a great too.
Topping Suggestions
I’ve put some of this Dairy-free Ranch on this dish and it’s tasted great. But this Homemade Chick-fil-A Sauce is a amazing drizzled on top.
You can even combine the two, or just drizzle some of both.
Some readers have added scrambled egg, while others have added fried noodles (gluten-free or regular). So many great options!
Special Diet Options / Substitutions
This Healthy Eggroll in a Bowl is already a clean-eating recipe, but it’s more than just that–it’s easily adaptable for special diets.
- Keto: Substitute additional cabbage or another low carb veggie for the carrots and make sure to use soy sauce or tamari and not the coconut amino option.
- AIP (autoimmune protocol) or Paleo: Substitute coconut aminos for the tamari. Use coconut sugar or maple syrup (read Choosing Maple Syrup) or honey for the sweetener.
- Vegan: You can make this dish vegan simply without the meat or you could add a legume of your liking and in place of the broth use a vegetable broth like this one. Here’s my Vegetable Broth Mix for a DIY option. If you choose to use a broth that contains sodium, you may want to reduce the salt in the recipe.
- Gluten-free: This recipe, as written, is a gluten-free egg roll in a bowl as long as you use a gluten-free soy sauce or tamari, or the coconut amino option.
- THM: If you’re on the Trim Healthy Mama plan, this is an S, E, or FP. It’s an S with beef or pork, and E or FP with lean chicken or turkey. Served with rice, it’s an E.
In my opinion, this recipe tastes best as an S. However, you can use lean meat and reduce the fat to 2 teaspoons, and use fat-free broth to make it an E and of course you can add extra carrots if desired, but you might want to add a bit more broth. With rice, it’s a crossover. With cauliflower rice, or plain, and with beef or sausage, it’s an S. - Beef Alternatives: For the ground beef, you can substitute ground or finely-chopped chicken, or pork. I HIGHLY recommend using quality meat–grass-fed if possible.
- Tamari Alternatives: You can substitute either soy sauce or liquid aminos for the tamari.
Recipe Notes
- Sesame Oil: Yes, you can use another oil, but it just won’t be the same. Trust me. For sesame oil, you want to buy a raw version, since cooking with toasted sesame oil makes the oil bitter. You would only want to buy toasted sesame oil if you would like to drizzle it on top of the egg roll after cooking it.
- Cabbage Buying Tip: One medium head of cabbage yields about 8 – 8.5 cups so plan accordingly.
- Soy Sauce / Tamari Tips: Personally I like tamari more than soy sauce. Tamari is richer tasting and has less gluten than regular soy sauce. You can even buy gluten-free tamari, which is the best of both worlds! Since soy is almost always GMO, if you’re going to use soy sauce, I recommend choosing organic soy sauce.
- Homemade Broth: If you’d prefer to make your own broth, see Homemade Broth Tips.
- Sweetener Alternatives: Instead of stevia, you can use 4 tablespoons of almost any other sweetener.
More Easy Healthy Meals You’ll Love
Here are some more family pleasing meals you can get on the table and into your family’s bellies fast.
- Super Fast Indian Lentils–ready in only 9 minutes!
- Healthy Hamburger Helper Beef Skillet–better than the box!
- Easy Baked Chicken Nuggets–everyone loves these (check out the amazing reviews!)
- Gluten-free Chili Mac–another one pan meal that’s sure to please.
- Gluten-free Vegan Mac and Cheese – the perfect healthy comfort food that kids love.
Egg Roll in a Bowl – low carb, gluten free, AIP option
Ingredients
- 1 1/2 pounds sausage or ground beef (turkey, chicken or game meat can also be used)
- 2 medium onions (finely chopped / minced)
- 1 1/2 tablespoons unrefined sesame oil (use another oil for AIP)
- 1 1/2 teaspoons ginger (powdered)
- 1/2 teaspoon black pepper (omit for AIP)
- 1 teaspoon garlic granules (or 4 cloves garlic, minced)
- 1/2 teaspoon salt (or to taste)
- 1/16 teaspoon stevia extract (optional – See Recipe Notes)
- 1/2 tablespoon crushed red pepper (optional. Omit for AIP and adjust to taste.)
- 2 tablespoons white wine (omit or substitute more broth for AIP)
- 1/3 cup beef broth (see vegan option above)
- 9 cups shredded cabbage (see notes)
- 1 1/2 cups shredded carrot
- 4 teaspoons tamari (or to taste – see substitute options above)
- Green onion for garnish (optional)
- Cauliflower Rice (or rice)
Instructions
- Place meat in large pan and cook until browned.
- On medium high heat, add the onions, garlic, and sesame oil. Cook until lightly browned.
- Reduce heat to medium.
- Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
- Add the cabbage and stir to coat.
- Cook, stirring frequently until the cabbage slightly wilts.
- Add carrots and cook for 2-3 minutes until soft.
- Add tamari to taste and adjust flavorings as desired.
- Serve plain or over rice or cauliflower rice.
- Garnish with green onions if desired.
Notes
-
Sesame Oil: Yes, you can use another oil, but it just won’t be the same. Trust me. For sesame oil, you want to buy a raw version, since cooking with toasted sesame oil makes the oil bitter. You would only want to buy toasted sesame oil if you would like to drizzle it on top of the egg roll after cooking it.
- Cabbage Buying Tip: One medium head of cabbage yields about 8 – 8.5 cups so plan accordingly.
- Soy Sauce / Tamari Tips: Personally I like tamari more than soy sauce. Tamari is richer tasting and has less gluten than regular soy sauce. You can even buy gluten-free tamari, which is the best of both worlds! Since soy is almost always GMO, if you’re going to use soy sauce, I recommend choosing organic soy sauce.
- Homemade Broth: If you’d prefer to make your own broth, see Homemade Broth Tips.
- Sweetener Alternatives: Instead of stevia, you can use 4 tablespoons of almost any other sweetener.
- Red Pepper Flakes: You might want to adjust the amount of red pepper down, depending on your taste and how hot your pepper flakes are.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
I’m sure this Healthy Egg Roll in a Bowl will be a dish that you’ll want to add to your family’s menu often.
More Easy Healthy Meals
I’d love to hear what you think about this recipe.
Please share in the comments below!
Made this last night with a few minor modifications for my meal prep for the week. Topped it with a dash of sriracha sauce for a little kick. DELISH! Thanks for sharing. Will definitely make this again! Thinking about adding duck sauce and spicy mustard as that’s what I add to my egg rolls in general!
One question though, what is your portion size?
Hi there and SO glad you enjoyed it! The recipe card shows that this makes about 6 servings. Are you wanting to know how man cups that is?
I love this! Always have. Only change I made this time was using 3/4 sausage and 1/4 beef. So maybe it’s like lumpia in a bowl? Either way, it’s amazing!
Great idea! Thanks for commenting!
I made this to see if I could get away from the fried version. I am so glad I did! It is great. I served it with a small bowl of duck sauce on the side. It was so good. My daughter loves it too. Thanks for this!
You are so welcome and glad you liked it!! I will have to try it w/ the duck sauce!
This is a staple on our family rotation now and one of my husbands favourites! I use a baked tofu in place of the meat and it’s just excellent!! I’ve shared it with loads of friends too 🙂
So glad to hear it! Tofu is a great idea! Thanks for sharing and taking the time to come back and let me know!
I have made this twice by tweaking the recipe slightly due to certainly allergies and to be sure it is gluten free. I used ground turkey both times and this recipe does freeze well. Thanks!
Glad to hear it! Thanks for coming back to comment!
cant wait to make this , this weekend, and I shared it my site.
Hope you like it!
Amazing!!!!!
So glad you liked it!!
I just subscribed to your web site, however the link would not allow !
Hi there–oh no. Which link did you try–thank you for telling me!
AMAZING!! I swear I already wrote a review but… can’t see it so here we go again!! Like another reviewer I added something… equal sliced celery with the carrots cuz seemed like no Asian food would be without celery! I can’t comment on the original way but it totally ROCKED!! Made with an older grrrlfriend for one of our meals through the wk and then ended up sharing my half of double batch with my chiro and a dear couple who husband is at end of life with kidney failure and he isn’t eating much at all 🙁 His wife reported he liked it!! TY Adrienne and Jesus!! I will be making this regularly as a new go to meal!! YOU ROCK! May the LORD continue to give You healthy revelations for Your family and You keep pouring out all the energy to share with sooo many of us!! TY again and again!
Celery sounds amazing! I will have to try that! Oh what a LOVELY story. I’m sitting here with tears in my eyes. Wow. Thank you for your encouragement–so much. I have had some rough things going on recently including dealing with mold toxicity so I can’t tell you how much this means to me. Thank you!!
Newbie question: by “white wine” do you mean white wine vinegar?
Hi Jen. No, I mean white wine. Hope you like it!
So amazing! I have made egg roll in a bowl multiple times before but always felt the recipe was missing something and a little bland with just soy sauce, ginger and garlic. The addition of onion and beef broth is EXACTLY what it needs and I never thought of adding either. Thank you so much for a delicious recipe. I just had two helpings 🙂
Oh wow–I can’t tell you how much this means to me! Working on some other yummy healthfulness for you so stay tuned! Thanks again!
You sent me this recipe last week. My husband and I made it for supper today, and we both like it but still not as much as the amazing Pakistani Kima!
Yeah, the Kima is something special :). I just made a new Vegan Cream of Mushroom Soup that I hope to have on the blog soon too–trying to get more yumminess out there. Thanks again!
Tried egg roll in bowl it was amazing. Will be adding to favorite recipes.
So glad to hear this — thanks for coming back to share!
I’m excited to try This recipe and have just prepped all the ingredients to make tomorrow! I was wondering your thoughts on crock potting it as I work late tomorrow … any tips?
Thank you!
Hi there – I’m not a crock pot expert but you could try the following: I think I would cook the meat and add spices as indicated. Then add the remaining ingredients and cook on high for 4-6 hours – maybe low for longer. Not sure if sauteing the cabbage first would be better–that’s the part I’m not sure of but you would cut the cooking time down then.
Made this today and love it. But when I compiled my ingredients on My Fitness Pal I got 28 carbs. ? my cabbage and carrot carbs were really high, did you use any special here?
I am so glad you liked it. We don’t know what to say about the different nutrition calculators. We have been puzzled by some of the results but it seems that the one we use is the most common amongst bloggers who share recipes. It’s confusing for sure!! Carrots do have carbs but cabbage should have a lot less.
I absolutely love this recipe. I love Chinese food and this really meets that fix for me. Easy to make. I’ve done it with ground pork and then another time with ground chicken. My family loves it. I forego the wine and added additional broth and I tempered the red pepper flakes for a little milder palate. So good!!!
So glad to hear it! You made my day :).
I just made this tonight, and it was so good! I substituted 3 tbsp of agave nectar for the stevia and only used 1 lb of grass fed beef since that’s what I had. This will be in my regular rotation, thanks for the great recipe!
I’m so glad to hear this! We use grass fed beef whenever we can–much tastier! Thank you so much and you are welcome!
This recipe is delicious and so quick and easy to make! I “cheat” and use a few bags of Trader Joe’s organic shredded red and green cabbage and shredded carrot so I don’t have to deal with chopping a head of cabbage if I’m in a hurry. The variety of ingredient substitutions given for the recipe are so helpful, too! We have a number of dietary restrictions in our household and it was awesome to have it all in one place. And did I mention it’s DELICIOUS! And easy to tailor to your tastes. Thank you for a quick, healing and easy dinner for my family!!
Hi Sayra – thank you so much and I’m so glad that you enjoyed it that much! I’m also glad to hear about the substitutions being of help. I know they are extensive and I have wondered at times if they were truly helpful or not. Thank you again!
Stivia is not safe on AIP.
Hi there – stevia isn’t technically allowed on AIP – you are right about that. But it’s an optional ingredient too–adjust as you like and I hope you like it! Thanks for reading!
Great recipe!
Thanks so much!