High Protein Egg Roll In A Bowl

There’s something about the chaos of a weekday evening that makes you crave something simple but delicious to eat—a quick, comforting, high-protein meal that doesn’t require a culinary degree. That’s how I found myself one day making egg rolls in a bowl for the first time.

It is simple, tasty, and saves you from the hassle of rolling or convincing anyone to eat their veggies and proteins.

I was skeptical about how a handful of pantry staples could taste like takeout. But one bite of that garlicky meat, crisp cabbage, and sweet carrots does the deed.

My family didn’t just clean their plates, they asked for seconds and thirds. Suddenly, dinner wasn’t a chore; it was a victory lap.

Why I Love This Recipe

What I love most is how forgiving it is. No coleslaw mix? Shred that forgotten cabbage in the crisper drawer. Chicken is a personal and a mass priority, but beef works just as well. It’s a simple recipe that whispers, “You’ve got this,” even on the most chaotic days.

Now, it’s our go-to on soccer practice nights, hectic Sundays, or when I simply crave something that tastes like effort without the actual effort. Good food doesn’t need to be complicated, just quick, flavorful, and made with love.

So, if you’ve ever wished for a meal that’s faster than delivery (and cheaper, too), let’s grab that skillet. This bowl is about to become your new kitchen confidant.

What You’ll Need To Whip This Up

Let’s gather our kitchen squad!

Here’s what you’ll need to bring this dish to life (with a few personal touches I swear by):

Ground Chicken

Lean, protein-packed, and the star of our bowl. I love how it soaks up all the savory flavors without feeling heavy. If I’m out of chicken, which hardly ever happens, I replace it with ground beef. Luckily, my kids are too young to notice the swap!

Coleslaw Mix

My shortcut hero! No shredding cabbage or carrots—this bagged miracle saves me on chaotic weeknights. It adds crunch and colour and has zero prep guilt. Once, I forgot it at the store and shredded half a cabbage. Let’s just say I’ll never skip the bagged mix again.

Garlic & Fresh Ginger

The dynamic duo that makes this dish sing. Fresh ginger adds a bright, zesty kick, and garlic brings that cozy depth. My freezer hack? Store ginger whole in the freezer and grate it frozen—no peeling, no waste, and it lasts forever.

Soy Sauce & Sesame Oil

Umami magic meets a nutty aroma. I use low-sodium soy sauce to control salt levels, but tamari is a seamless swap if you’re gluten-free. The sesame oil is non-negotiable—it’s that finishing whisper of flavour that ties everything together.

Onion

Green Onions

For freshness and a pop of colour. I slice the whites thin for cooking and save the greens for garnish—it’s a tiny step that makes the dish look restaurant-worthy. Bonus: they grow like weeds in my kitchen window herb garden!

Sriracha

It’s optional but highly encouraged. My husband adds a whole squiggle bottle’s worth, but even a drizzle wakes up the flavours. If heat isn’t your thing, a squeeze of lime works wonders, too.

Salt And Black Pepper

Your Step-by-Step Recipe Guide

1- Heat a large skillet over medium-high and toss in the ground meat. Breaking it into crumbles as it cooks feels oddly satisfying, and I always season it with a pinch of salt right at the beginning. It’s a small step, but it makes a big difference in flavour.

2- Once the meat is nicely browned, I add the coleslaw mix. It is such a time-saver, and I love how it softens just enough while still keeping a bit of crunch. Overcooking it is a no-go for me—mushy veggies just don’t hit the same.

1. Here’s where the magic happens. I push everything to one side of the skillet and add the garlic and ginger to the space. Letting them sizzle for about 30 seconds fills the kitchen with the most amazing smell. Then, I mix everything, and it’s like the flavours just come alive.
2. I drizzle in the soy sauce, sesame oil, and honey and stir everything well. This is when the dish really starts to come together. I always taste it at this point and adjust if needed—sometimes, I add a splash of rice vinegar for a little extra tang.
3. Now, I crack the eggs straight into the skillet. I let them sit for a moment before scrambling them into the mix. If I’m feeling fancy, I’ll whisk them separately first, but cracking them right in works just fine.

And Voila!!!

The presentation holds half the points, so I make sure to dress it properly with sliced green onions and a zigzag of Sriracha. Those little touches make it feel special.

Is ‘Egg Roll Stir Fry’ A Keto Recipe?

Yes, this recipe can easily be a keto-friendly delight with just a tiny tweak or two! The base of the dish—ground meat, coleslaw mix, garlic, ginger, and eggs—is already low in carbs and high in protein, making it a great fit for a keto lifestyle. 

The only ingredient you should adjust is the honey, as it adds a bit of sugar. Simply swap it out for a keto-approved sweetener like monk fruit or erythritol, and you’ll be ready to go. 

The sesame oil and soy sauce (or tamari for a gluten-free option) add rich, savoury flavours without piling on carbs. I’ve served this over cauliflower rice to keep it low-carb, and it’s been a hit every time. 

Honestly, it’s one of those recipes that feels indulgent without derailing your goals. So, if you’re on keto, this bowl is definitely worth a spot in your meal rotation!

Tips to Elevate Your Egg Roll In A Bowl

Bloom Your Aromatics First

Before adding protein, sauté garlic, ginger, and onion in sesame oil until fragrant. This builds a flavour base that infuses every bite with warmth. A minute of patience here makes all the difference!

Crispy Protein = Flavor Goldmine

Let your meat brown undisturbed for a minute or two. The caramelized crust adds depth and mimics the crispy texture of traditional egg roll filling. Resist the urge to stir too soon!

Splash of Rice Vinegar

Finish with a drizzle of rice vinegar or a squeeze of lime. The acidity cuts through richness, balancing the soy sauce and waking up the entire dish.

Double the Umami with Fish Sauce

Add a teaspoon of fish sauce (don’t knock it till you try it!). It’s the secret weapon for that “what’s in this?” factor, adding savoury complexity without tasting fishy.

FAQs:

How can I make this vegetarian?

Absolutely! Swap ground meat for crumbled tofu, tempeh, or lentils. Add mushrooms for a meaty texture, and use coconut aminos instead of soy sauce to keep it gluten-free.

My dish turned out watery. How to fix it?

Pat cabbage dry before cooking, or sauté it longer to evaporate moisture. If using frozen veggies, thaw and squeeze out excess liquid first.

Is there a low-sodium option?

Use reduced-sodium soy sauce or tamari, and boost flavour with extra garlic, ginger, or a dash of coconut sugar to balance the saltiness.

What if I don’t like spicy food?

Skip the Sriracha or chilli garlic sauce. Sweet chilli sauce or a hint of honey can add gentle warmth without the heat.