The Great Unroll Quick Zesty Egg Roll in a Bowl LowCarb Friendly

The Great Unroll Quick Zesty Egg Roll In A Bowl

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• lb Ground Pork (or Chicken/Turkey)
• Tbsp Cooking Oil (Avocado or Vegetable)
• Tbsp Fresh Ginger, minced
• cloves Garlic, minced
• oz bag Coleslaw Mix (Shredded Cabbage & Carrot)
• stalks Green Onions (scallions), sliced (separated whites/greens)
• Tbsp Low-Sodium Soy Sauce (or Tamari)
• Tbsp Rice Vinegar
• tsp Toasted Sesame Oil
• tsp Sriracha or Chili Garlic Sauce
• tsp Brown Sugar (optional)
• Tbsp Sesame Seeds, toasted (for garnish)

Instructions:

• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sriracha, and optional brown sugar to create the signature sauce. Set aside.
• Heat oil in a large wok or deep skillet over medium high heat. Add the ground meat, break it up well, and cook until fully browned. Drain off any excess fat.
• Push the cooked meat to one side of the wok. Add the minced ginger, garlic, and the white/light green parts of the scallions to the cleared space. Sauté for 60 seconds until fragrant, then stir everything together.
• Add the entire bag of coleslaw mix to the wok. Toss vigorously with the meat and aromatics. Cook, stirring frequently, for 4 6 minutes until the cabbage has wilted but still retains a slight crunch.
• Pour the prepared sauce mixture evenly over the meat and vegetable mixture. Toss quickly and constantly for 1 2 minutes until the sauce has coated everything and slightly reduced.
• Remove the wok from the heat. Stir in half of the dark green scallion tops. Divide the Egg Roll in a Bowl mixture into serving bowls and garnish generously with the remaining green onions and toasted sesame seeds.

Nutrition Facts

Calories	2172 kcal
Protein	14.4 g
Fat	70.2 g
Carbs	57.3 g
Fiber	12.6 g
Sodium	1770 mg

Recipe Info

Category	Main Course
Cuisine	Asian Inspired

Right then, let's get cracking! An " Egg Roll in a Bowl " a brilliant concept for those days when you fancy the punchy flavours of a proper Chinese takeaway egg roll but simply haven't got the time (or the inclination) for all that fiddly deep frying.

It's a fantastic low-carb champion, too, making it a real winner across the board. This isn't just another quick dinner; it’s your favourite starter, deconstructed and served hot.

The Deconstructed Takeaway Treat

You know those nights, sat on the sofa, absolutely craving that salty, garlicky goodness from your favourite local spot? I remember one rainy Tuesday, the thought of waiting 45 minutes for delivery was unbearable. That’s when this Easy Egg Roll in a Bowl idea struck.

It delivers that authentic flavour punch without the greasy aftermath.

Quick Scan of Your Top Questions

I know what you’re thinking because I’ve been there. "Is this going to taste like sad cabbage?" "How do I keep it Low Carb Egg Roll in a Bowl friendly?" And most importantly, "Can I make the Egg Roll in a Bowl Sauce ahead of time?" Good news: we are tackling all of that right here.

Unlike those rushed posts, this guide focuses on balancing the texture so it’s anything but sad.

Unpacking the Pantry Staples

To nail that authentic taste, we need the right building blocks. The heart of any good Egg Roll in a Bowl Recipe starts with the meat and the crunch. I usually go for ground pork, but if you are leaning towards leaner options, Egg Roll in a Bowl Ground Turkey works a treat too.

Don’t skip the fresh ginger and garlic; they are non-negotiable for that deep flavour base.

Essential Flavor Builders

The magic really happens when the sauce hits the hot pan. We need that perfect salty tangy hit. The sauce is what elevates this from simple mince and veg to something special. My top tip? Whisk your soy sauce, vinegar, and sesame oil separately first. This ensures that when it hits the heat, everything coats evenly.

That little splash of toasted sesame oil is your secret weapon for aroma it smells like a proper takeaway joint in your kitchen!

Serving Up Your Bowl Effortlessly

When it comes to finishing this Healthy Egg Roll in a Bowl , presentation matters, even if it’s just for you! A generous scattering of fresh green onions and toasted sesame seeds adds texture and brightness. If you’re feeling fancy, a drizzle of Sriracha elevates it beautifully.

Trust me, once you see how fast this comes together, you’ll be making this Egg Roll in a Bowl every week.

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Right then, let's get cracking! An Egg Roll in a Bowl —a brilliant concept for those days when you fancy the punchy flavours of a proper Chinese takeaway egg roll but simply haven't got the time (or the inclination) for all that fiddly deep frying.

It's a fantastic low-carb champion, too, making it a real winner across the board.

Here is the blueprint for a recipe that’ll have everyone asking for seconds. We’re aiming for maximum flavour with minimum fuss, just like a good Friday night in!

The Great Unroll: Quick & Zesty Egg Roll in a Bowl (Low-Carb Friendly)

Forget the deep fryer and the tricky rolling this recipe captures the soul of the classic takeout egg roll filling and serves it up steaming hot in a bowl. We’re talking savoury ground pork or chicken, crunchy cabbage slaw, zingy ginger, and that addictive soy-sesame punch.

It’s bright, satisfying, and so quick, you’ll have it on the table faster than waiting for the delivery driver to find your house!

Essentials for the Shopping Basket

Getting the right gear makes all the difference, even for an Easy Egg Roll in a Bowl . For the protein, I usually grab 1 lb (450g) of standard ground pork, maybe an 85/15 split for flavour.

If you’re leaning towards Egg Roll in a Bowl Ground Turkey or chicken, go for the leanest you can find, but keep an eye out for dried out results.

For the veg, look for a 12 oz (340g) bag of decent coleslaw mix. You want the carrots in there, but make sure the cabbage is vibrant, not soggy looking in the bag.

Don't skimp on the fresh stuff either: you need about 3 cloves of garlic and a good chunk of ginger aim for about 1 Tbsp (15g) minced. I find that fresh ginger is non-negotiable here; dried just doesn't sing the same tune.

Assembling the Flavor Architecture

This is where the magic happens for any great Egg Roll in a Bowl Recipe . We need that savoury punch. Whisk together 3 Tbsp (45 ml) of low-sodium soy sauce, 1 Tbsp (15 ml) of rice vinegar, and 1 tsp (5 ml) of toasted sesame oil.

That oil is key, mind you it adds that deep, nutty aroma you associate with a proper takeaway.

If you’re making a Keto Egg Roll in a Bowl , leave out the optional teaspoon of brown sugar. I’ve found that a dash of Sriracha (about 1 tsp ) brings the heat, but if you haven't got that kicking about, a pinch of dried chilli flakes works a treat.

If you can’t find rice vinegar, apple cider vinegar is a passable swap, though it changes the profile slightly. My secret weapon, though? A tiny drop of fish sauce mixed into the soy blend gives a massive umami wallop without tasting fishy.

Quick Prep & Tool Kit for Success

You don't need a fancy kitchen setup for How To Make Egg Roll In A Bowl . Honestly, the main tool is a Large Wok or Deep, heavy bottomed Skillet . You need space to move those veggies around quickly.

My big tip for speedy prep? Get your aromatics garlic and ginger ready first. While they’re being minced, mix your sauce. Then, chop your green onions, separating the white bits from the green tops.

This "mise en place" means when the meat is browned, you can chuck everything else in without faffing about. Trust me, the difference between a smooth 30-minute meal and a stressful hour is having your bits ready to go before the heat goes on.

This Low Carb Egg Roll in a Bowl is all about high heat, fast cooking.

Recipe Outline: The Deconstructed Takeaway Treat

Right then, let's get cracking! An " Egg Roll in a Bowl " a brilliant concept for those days when you fancy the punchy flavours of a proper Chinese takeaway egg roll but simply haven't got the time (or the inclination) for all that fiddly deep frying.

It's a fantastic low-carb champion, too, making it a real winner across the board. Here is the blueprint for an Easy Egg Roll in a Bowl Recipe that’ll have everyone asking for seconds. We’re aiming for maximum flavour with minimum fuss, just like a good Friday night in!

The Great Unroll: Quick & Zesty Egg Roll in a Bowl (Low-Carb Friendly)

Forget the deep fryer and the tricky rolling this recipe captures the soul of the classic takeout egg roll filling and serves it up steaming hot in a bowl. We’re talking savoury ground pork or chicken, crunchy cabbage slaw, zingy ginger, and that addictive soy-sesame punch.

It’s bright, satisfying, and so quick, you’ll have it on the table faster than waiting for the delivery driver to find your house! This is a cracking Low Carb Egg Roll in a Bowl .

Difficulty Assessment: A Breeze for the Home Cook

Easy. Why? This is essentially a quick stir fry. There's no tricky dough work, no precise folding, and the cooking time is fast. If you can brown mince, you can nail this recipe. Seriously, if you can manage a Sunday roast, you’ve got this down to a fine art already.

Before You Cook: Prep is Your Pal

Before you even think about turning the hob on, get your ducks in a row. We need that sauce mixed up first. Whisk together the soy sauce, vinegar, sesame oil, and chilli sauce. Set it aside. The biggest pitfall here is blandness that happens if you don’t pre-mix your flavour bombs.

Also, make sure your ginger and garlic are minced finely . They need to release their flavour fast. Total prep time should clock in around 15 minutes active prep .

Guided Cooking Sequence: Hitting the Right Notes

1. Heat your wok or skillet until it’s properly hot. Add your oil. Throw in the ground meat (we are using pork here, but Egg Roll in a Bowl Ground Turkey works great too). Cook it until it’s nicely browned and crumbly. Listen for that satisfying sizzle that’s the sound of flavour developing! Drain off any major grease pools.
2. Now, push the meat to one side. Add the garlic and ginger to the empty space. You’ll know they are ready when the aroma hits you it should smell proper pungent, about 60 seconds later. Stir them into the meat.
3. Toss in your entire bag of coleslaw mix. Stir constantly. You want to see the cabbage start to wilt, but not turn into soup! This takes about 4 to 6 minutes . Keep it moving!
4. Pour over your pre-mixed Egg Roll in a Bowl Sauce . Toss like you mean it for a final 1 to 2 minutes until everything is glossy and coated. Take it off the heat immediately.

Storage and Remix Options

This Healthy Egg Roll in a Bowl is brilliant for leftovers. It keeps well in the fridge for three days. The flavour actually deepens overnight it's proper tasty cold the next day, too, if you fancy it!

If it tastes a bit dull when you reheat it, just splash a tiny bit of extra rice vinegar or a squeeze of fresh lime over the top. That acidity snaps the flavour right back into focus. If you’ve accidentally gone overboard on the soy sauce, stir in a teaspoon of sugar or a splash of water to dilute the saltiness.

Easy peasy.

Right then, let's get cracking! An "Egg Roll in a Bowl" a brilliant concept for those days when you fancy the punchy flavours of a proper Chinese takeaway egg roll but simply haven't got the time (or the inclination) for all that fiddly deep frying.

It's a fantastic low-carb champion, too, making it a real winner across the board.

Here is the blueprint for a recipe that’ll have everyone asking for seconds. We’re aiming for maximum flavour with minimum fuss, just like a good Friday night in!

The Deconstructed Takeaway Treat

Taste & Texture Upgrades

When you plate this up, don't be shy with the finish. I always throw on some extra crunchy elements. My personal favourite trick for this Easy Egg Roll in a Bowl is a scattering of crushed peanuts along with the sesame seeds it adds a lovely richness.

Plating it over a small bed of shredded lettuce brightens up the look, too, giving it a fresh feel. If you compare this to those sad, watery versions you sometimes see online, the key difference is keeping the heat high when wilting the cabbage. We want it cooked, not steamed into submission.

That slight resistance in the bite is everything.

Adjusting for Different Diets

For those keeping an eye on the macros, this Low Carb Egg Roll in a Bowl is generally pretty good. Per serving, you’re looking at around 350 400 calories with maybe 8 10g of net carbs, depending on how much sauce you splash around.

If you’re after a full Keto Egg Roll in a Bowl , just ditch the optional teaspoon of brown sugar in the sauce it’s hardly missed, honestly. For gluten free needs, simply swap standard soy sauce for Tamari.

That’s the beauty of this format; it’s naturally dairy free too, so it covers most bases without much hassle.

Making It Ahead and Enjoying Later

I find this keeps brilliantly well, making it ace for lunch the next day. Store any leftovers of your Healthy Egg Roll in a Bowl in an airtight container in the fridge for up to three days. The texture might soften slightly, which is normal.

When reheating, a quick blast in the microwave or, even better, tossing it back into a hot, dry pan for two minutes will crisp things up nicely again. Honestly, I think this Egg Roll in a Bowl Recipe tastes almost better the next day once those lovely ginger and sesame notes have properly married together.

If you’ve made it with Egg Roll in a Bowl Ground Turkey , it tends to hold its structure really well too. Give this a go tonight; you won't regret ditching the delivery menu!

If you're craving more ideas, explore Easy Honey Sriracha Salmon Bowls Sticky Glaze High Protein 30Minute Dinner , The Ultimate Bang Bang Salmon Bowl Effortless Entertaining Made Simple and Ultimate Chipotle Burrito Bowl Copycat Recipe Adobo Chicken CilantroLime Rice .