Make this easy, low carb Egg Roll in a Bowl for a healthy meal. This recipe can be made in one pan and in under 15 minutes if all the prep work is done. Here is how to make it.
Are you craving to dig into some delicious Chinese food? Then, Egg Roll in a Bowl is perfect for your tastebuds.
This recipe is quick and easy to make and is full of flavors that one will gorge themselves on.
The ingredients required for this dish are regular which are easily available in the kitchen and additionally, with just a little prep work, you can fix this dish in under 15 minutes.
Why Egg Roll in Bowl than an Egg Roll?
Fresh veggies, ground chicken, lip-smacking sauces tossed in a bowl and topped with spicy flavors that make the dish palatable.
It’s Egg Roll minus the wrapper.
This recipe is infused with mouth-watering flavors and the recipe takes only 30 minutes to serve.
The egg roll served in a bowl is way healthier than wrapped in a deep-fried roll that adds up more unhealthy calories.
The bowl version is healthy and way beyond tastier than the roll version. You get all the flavors minus the carb-loaded wrapper and the deep frying later.
For keto lovers, this recipe is perfect as it contains lean protein and is low carb plus it’s addictive.
Additionally, one should not be worried about mounting utensils as it takes only one pan to prepare this dish.
There is no need for any fancy ingredients to make Egg Roll in a Bowl as it is made with ingredients that are readily available in the kitchen.
Shredded cabbage, finely chopped mushroom, capsicum, carrots make the base of the dish.
You can also add broccoli, zucchini, or any other veggie that you wish to.
For the meat, you can use ground chicken, pork, shrimp, or turkey. You can keep it vegan by not adding any meat.
All the other ingredients used in the recipe are vegan friendly.
Chinese sauces like red chilli sauce, soy sauce, rice vinegar enhance the flavors of the dish.
Do not omit sesame seeds or oil as that gives the dish that quintessential “Asian” egg roll taste.
Finally, a sprinkling of green onions finishes the dish and makes it looks very appetizing.
You can also add a heap of rice or noodles to make it more satisfying and filling if you wish to.
This recipe is quick and will surely satiate the palate of everyone sitting around the dinner table.
If you have a coleslaw mix then the recipe gets super easy and can be served in a matter of 15 minutes.
Just toss the veggies in the pan along with lean meat and flavor it with spicy sauces.
There are many variations of Egg Roll in a Bowl and, all of them will undoubtedly stimulate one’s appetite.
If you prefer being Vegan or a Vegetarian then the vegetable-broth mix is an excellent variation.
For Keto lovers, you can make it low carb by swiping carrots with more of shredded cabbage.
You can replace soy sauce with coconut aminos or tamari for a gluten-free version.
Swap the ground chicken with ground pork, ground beef, chopped shrimp, or ground turkey.
All the weight watchers out there, this dish is low carb which makes it healthy but lip-smacking.
To make it more filling, you can serve a heap of hot steamy rice or noodles in a bowl with Egg Roll.
Fried rice sides are a good option to serve it with egg rolls.
You can serve the dish with roasted broccoli, brussels sprouts, or even salad if you want to eat more veggies.
You might also like
How to make it Step by Step
Heat 2 tbsp oil in a wok.
When the oil is hot, add the ground chicken and cook until the chicken turns brown and is perfectly cooked.
Push the chicken on the side of the wok.
Add another 2 tbsp of oil in the wok and add ginger and garlic. Fry for a few seconds.
Add onion and fry till translucent.
Add cabbage, mushroom, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
Increase the heat and mix everything in the wok. Cook for 1-2 minutes. Garnish with spring onion greens and toasted sesame seeds and serve hot.
Egg Roll in a Bowl Recipe
- 2+2 tbsp Sesame Oil
- 200 g Ground Chicken
- 2 tsp Garlic (Minced)
- 2 tsp Ginger (Minced)
- 1/2 cup Onion (Diced)
- 1/2 cup Cabbage (Shredded)
- 1/2 cup Mushroom (Diced)
- 1/2 cup Capsicum (Diced)
- 1/2 cup Carrots (Diced)
- 1/2 tsp Black Pepper Powder
- Salt to taste
- 1 tsp Red Chilli sauce
- 1 tsp Soy sauce
- 1 tsp Rice Vinegar
- 1/4 cup Spring Onion (Chopped)
- 1 tsp Toasted Sesame Seeds
- Heat 2 tbsp oil in a wok.
- When the oil is hot, add the ground chicken and cook until the chicken turns brown and is perfectly cooked.
- Push the chicken on the side of the wok.
- Add another 2 tbsp of oil in the wok and add ginger and garlic.
- Fry for a few seconds.
- Add onion and fry till translucent.
- Add cabbage, mushroom, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
- Increase the heat and mix everything in the wok. Cook for 1-2 minutes.
- Garnish with spring onion greens and toasted sesame seeds and serve hot.