Some nights you want the comfort of takeout flavors without the heaviness that comes after. This one pan egg roll in a bowl gives you all the savory goodness of a classic egg roll, but without the wrapper and without the fuss. It is warm, satisfying, and packed with cozy flavor in every bite.
I make this egg roll in a bowl recipe whenever I need a fast, family friendly dinner that still feels nourishing. Everything cooks in one pan, the kitchen smells incredible, and dinner is on the table in under 30 minutes. If you love easy keto friendly meals that do not feel restrictive, you are going to love this one. Let's get cooking.
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Why You'll Love This Recipe
- One pan meal with minimal cleanup
- Ready in about 25 minutes
- Low carb, keto friendly, and naturally gluten free
- Easy to adapt for AIP, paleo, or whole30
- Hearty enough for the whole family
Ingredients
- 1 ½ pounds ground beef or sausage
- 2 medium onions, finely chopped
- 1 ½ tablespoons unrefined sesame oil (use another oil for AIP)
- 1 ½ teaspoons powdered ginger
- 1 teaspoon garlic granules or 4 cloves garlic, minced
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper (omit for AIP)
- 1/16 teaspoon stevia extract, optional
- ½ tablespoon crushed red pepper flakes, optional
- 2 tablespoons white wine (omit or replace with broth for AIP)
- ⅓ cup beef broth
- 9 cups shredded cabbage
- 1 ½ cups shredded carrots
- 4 teaspoons tamari, or to taste
- Green onions, for garnish
- Cauliflower rice or cooked rice, for serving
Ingredient Notes & Substitutions
Meat: Ground beef is my go to for richness, but ground turkey, chicken, sausage, or even game meat work beautifully. I have tried this with turkey on lighter nights and it still delivers big flavor.
Sesame oil: This is one ingredient I really encourage you not to skip unless needed. Raw sesame oil gives that classic egg roll aroma. Toasted sesame oil is better used as a finishing drizzle, not for cooking.
Cabbage: One medium head of cabbage usually yields about 8 to 8.5 cups once shredded. I often grab a bag of pre shredded cabbage when I am short on time.
Tamari: Tamari has a deeper, richer flavor than soy sauce and is available gluten free. If you use soy sauce, choosing organic is a good option.
Sweetener: The tiny amount of stevia balances the savory flavors. You can skip it or use about 4 tablespoons of another sweetener if preferred.
Instructions
- Place the ground meat in a large skillet over medium heat. Cook until fully browned, breaking it up as it cooks.
- Add the chopped onions, garlic, and sesame oil to the pan. Cook on medium high heat until the onions are soft and lightly golden.
- Reduce the heat to medium. Stir in the ginger, salt, pepper, sweetener, crushed red pepper, white wine, and beef broth. Mix well so everything is evenly coated.
- Add the shredded cabbage to the skillet. Stir gently to coat it with the seasoned mixture.
- Cook, stirring often, until the cabbage begins to wilt and soften.
- Add the shredded carrots and cook for another 2 to 3 minutes, until tender but still slightly crisp.
- Stir in the tamari, tasting and adjusting seasoning as needed.
- Serve warm, plain or over cauliflower rice or regular rice. Garnish with green onions if desired.
Pro Tips for Success
- Use a very large skillet so the cabbage cooks evenly without steaming.
- Stir often once the cabbage goes in to keep everything tender, not soggy.
- Taste at the end and adjust tamari and salt gradually.
- If your family likes extra sauce, add a splash more broth at the end.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Make Ahead & Freezing
You can chop all the vegetables and measure the spices up to one day in advance. This dish also freezes well. Cool completely, store in freezer safe containers, and thaw overnight before reheating.
Tips and Variations
- Make it vegan by using plant based crumbles and vegetable broth.
- Add sliced mushrooms for extra umami flavor.
- Use ground pork or sausage for a richer, more indulgent bowl.
- Serve with a drizzle of toasted sesame oil or chili oil for extra depth.
FAQs
Yes. This version is low carb and fits well into a keto lifestyle, especially when served without rice.
Absolutely. Use a different cooking oil, omit pepper, wine, and tamari, and adjust seasonings to taste.
Yes, it is a great time saver and works perfectly here.
📖 Recipe
Egg Roll in a Bowl-Low Carb, Gluten-Free, AIP Option
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Whole30
Description
This Healthy Egg Roll in a Bowl has all the flavor of a traditional egg roll, but without the grain wrapper! It's an easy one-pan, low carb meal that's gluten-free, keto, paleo, and has an AIP option.
Ingredients
- 1 ½ pounds ground beef or sausage (turkey, chicken, or game meat can also be used)
- 2 medium onions, finely chopped
- 1 ½ tablespoons unrefined sesame oil (use another oil for AIP)
- 1 ½ teaspoons ground ginger
- ½ teaspoon black pepper (omit for AIP)
- 1 teaspoon garlic granules (or 4 cloves garlic, minced)
- ½ teaspoon salt (or to taste)
- 1/16 teaspoon stevia extract (optional)
- ½ tablespoon crushed red pepper (optional)
- 2 tablespoons white wine (omit or use more broth for AIP)
- ⅓ cup beef broth (or vegan broth option)
- 9 cups shredded cabbage
- 1 ½ cups shredded carrots
- 4 teaspoons tamari (or substitute coconut aminos or soy sauce)
- Green onions, for garnish
- Optional: Cauliflower rice or rice, for serving
Instructions
- Place meat in a large pan and cook until browned.
- Add onions, garlic, and sesame oil. Cook over medium-high heat until lightly browned.
- Reduce heat to medium. Add ginger, black pepper, salt, stevia (if using), red pepper flakes, wine, and broth. Stir well.
- Add the cabbage and stir until coated. Cook, stirring often, until cabbage begins to wilt.
- Add shredded carrots and cook for 2-3 minutes until softened.
- Add tamari to taste and adjust any other flavorings.
- Serve plain or over cauliflower rice or regular rice. Garnish with green onions if desired.
Notes
- Sesame Oil: Raw sesame oil is best for cooking. Toasted sesame oil can be drizzled on after cooking for flavor.
- Cabbage: One medium cabbage yields about 8-8.5 cups shredded. Adjust accordingly.
- Soy/Tamari: Use gluten-free tamari for a richer flavor and less gluten. Coconut aminos is a soy-free alternative.
- Sweetener: Instead of stevia, use 4 tablespoon of any preferred sweetener if not doing low-carb/AIP strictly.
- Red Pepper: Adjust the quantity to match your heat preference.
Serving Suggestions
I love serving this one pan egg roll in a bowl straight from the skillet on busy weeknights. It pairs nicely with cauliflower rice for a cozy bowl, or on its own for a lighter dinner. It is also great for meal prep lunches since the flavors get even better the next day.
Nutrition & Notes
- Servings: 6
- Calories: approximately 345 per serving
- Net carbs: about 8 grams per serving
Nutrition values are estimates and can vary based on ingredients used. I have made this recipe many times to get the seasoning balance just right, and it has become one of our most reliable weeknight meals.
Reader Reviews or Testimonials
"This tastes just like an egg roll without the heaviness. Even my kids cleaned their plates."
"So easy and filling. I keep this on repeat for meal prep."
Related Recipes / Internal Links
If you enjoy simple, comforting dinners, you might also like my Crockpot Egg Breakfast Casserole or my Broccoli Cheddar Quiche with Bacon for another easy family meal.
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