Egg Roll in a Bowl (One-Skillet, Keto)
How I Stumbled Into This One-Skillet Favorite I have to confess: the first time I made Egg Roll in a Bowl (One-Skillet, Keto) it was because I was lazy and hungry. I wanted the flavors of a takeout egg roll without the wrapper or the guilt, and I had ground meat and a head of…
How I Stumbled Into This One-Skillet Favorite
I have to confess: the first time I made Egg Roll in a Bowl (One-Skillet, Keto) it was because I was lazy and hungry. I wanted the flavors of a takeout egg roll without the wrapper or the guilt, and I had ground meat and a head of cabbage that needed to be used. It sounded like magic, and it turned out to be one of those weeknight revelations. If you like a higher-protein spin on familiar flavors, you might enjoy this take as much as I do—I actually bookmarked a high-protein egg roll in a bowl for comparison the first week I started tweaking mine.
The title says it all: Egg Roll in a Bowl (One-Skillet, Keto). It’s fast, forgiving, and leaves the kitchen smelling like toasted sesame and garlic, which somehow feels like comfort and celebration at the same time.
The Things I Always Have on Hand
When I’m about to make this, I pull out everything I need so the rhythm is smooth. Shred the green cabbage, grate or julienne the carrots, mince the garlic and ginger, and chop the green onions to have all ingredients ready for cooking. That sentence is my ritual—once everything is prepped, the actual cooking is feel-good quick.
I typically use 1 lb ground meat (pork, turkey, or beef) depending on what’s in the fridge. I like 4 cups shredded green cabbage for the base and 1 cup grated or julienned carrots because they give brightness and crunch. The aromatics are simple: 3 green onions, chopped, 2 cloves garlic, minced, and 1 tbsp fresh ginger, minced. To bring it together I add 2 tbsp soy sauce or tamari and 1 tsp sesame oil. Then finish with Salt, to taste, Black pepper, to taste, and Red pepper flakes (optional, to taste) if I want heat. All of those ingredients sing together without much fuss.
Sometimes I dream up breakfast versions in the morning, and I’ll mix it into eggs and spinach; a note to self and to you: I once tried a riff inspired by a breakfast bowl with egg, spinach and feta and it was unexpectedly good for a weekend brunch.
Cooking It Like I Mean It
I prefer to cook in one pan and let the flavors build as I go. Heat a large skillet over medium-high heat. Add the ground meat, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat if desired. It’s tempting to skip the draining, especially with pork, but I like to drain if there’s too much grease so the veggies don’t get soggy.
Add the minced garlic and ginger into the skillet with the cooked meat. Stir frequently for 1-2 minutes until fragrant. This is the moment the kitchen starts teasing you—the smell of ginger and garlic hitting hot meat is pure coaxing. Mix in the shredded cabbage, carrots, soy sauce, and sesame oil. Stir well to combine and cook for another 5-7 minutes until vegetables are tender but still slightly crunchy. I always aim for tender but still slightly crunchy; the cabbage should be wilted and glossy, not limp or water-logged.
Season with salt, pepper, and red pepper flakes if using. Toss in the chopped green onions and serve immediately. A trick I learned: add the sesame oil near the end so it keeps that toasted aroma. If you add it too early it can fade.
A few practical tips I use every time: if your skillet isn’t large enough, the cabbage will steam instead of sear; give it room. If you want more color, sear the meat a little longer before adding the aromatics. And always taste before you finish—soy sauce levels vary, and a little more or less salt makes a big difference.
Getting the Texture Just Right
You know it’s done when the meat is cooked through, the cabbage has lost its rawness but still holds a little crispness, and the carrots add that brief snap with each bite. Listen for a faint sizzle, look for glossy cabbage and little browned bits on the meat. The color should be warm and golden, and when you pull a forkful it should feel substantial—not mushy, not raw.
I also pay attention to moisture. If the skillet has too much liquid, turn the heat up and let it reduce, or drain a bit of fat earlier as I mentioned. If it’s too dry, a splash of water or extra soy sauce helps. When it smells like toasted sesame and fresh ginger, I know I’m close.
Small Changes I Make Depending on the Mood
I like to tinker. Sometimes I swap the ground pork for turkey or beef depending on what we need—pork gives richness, turkey keeps it lean, and beef adds a heartier flavor. If I am feeling indulgent I toss in a teaspoon of chili garlic sauce or a few drops of toasted sesame oil for a smoky finish. For a low-carb crunchy bowl, I skip rice entirely and pile it on a bed of mixed greens. If you want to roll it up like a snack, I’ve wrapped small spoonfuls in lettuce leaves before and thought of how that would pair with delicious mini eggplant mozzarella wrap rolls for a party platter.
Two variations I reach for often are adding mushrooms and water chestnuts for extra texture, or turning it vegetarian by swapping ground meat for crumbled tofu or tempeh and boosting the ginger and soy for punch. Another fun riff is to add a soft-boiled egg on top for extra richness.
I usually serve this with something fresh. A side of kimchi or pickled cucumbers contrasts beautifully with the warm, savory bowl. For a heartier meal, cauliflower rice soaks up the juices perfectly.
The Little Bits I Want You to Know
A personal memory: my first winter making this I was exhausted from work and made it for my partner, who declared it “restaurant quality” between bites. That instant validation made this a staple. I also keep leftovers in mind when I cook—this dish reheats very well and sometimes tastes even better the next day after the flavors have had time to mingle.
For storing, I spoon the cooled leftovers into an airtight container and refrigerate for up to four days. Reheat gently on the stovetop so the cabbage doesn’t get rubbery. You can freeze portions for up to three months; thaw overnight in the fridge before reheating. When I plan lunches for the week I make a double batch and portion it into containers—homemade, fast, and satisfying.
A few parting tips: use fresh ginger—there is a brightness you won’t get from powdered; don’t over-shred the cabbage or it will break down; and reserve some green onions for serving so the color pops. If you ever feel adventurous, sprinkle toasted sesame seeds on top for a little nutty crunch.
Conclusion
If you want another take on this idea or like to compare riffs, I often check recipes for inspiration and found the version at Evolving Table’s Egg Roll in a Bowl Recipe (Keto, One-Skillet) to be a helpful reference when tweaking flavors.
Egg Roll in a Bowl
Ingredients
Method
- Heat a large skillet over medium-high heat.
- Add the ground meat and break it up with a spatula. Cook for 5-7 minutes until browned and cooked through.
- Drain any excess fat if desired.
- Add minced garlic and ginger into the skillet with the cooked meat. Stir frequently for 1-2 minutes until fragrant.
- Mix in the shredded cabbage, carrots, soy sauce, and sesame oil. Stir well and cook for another 5-7 minutes until vegetables are tender but still slightly crunchy.
- Season with salt, pepper, and red pepper flakes if using. Toss in the chopped green onions and serve immediately.
