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This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal! It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!

healthy egg roll in a bowl

Why You’ll Love This Easy Egg Roll in a Bowl

  • Tastes Like an Egg Roll. Hello, DELICIOUS! Imagine your favorite Asian takeout egg roll (or Air Fryer Egg Rolls) turned into a main event. The crunch! The meat! The savory! It’s all here. The same “roll into a bowl” idea was the inspo for Sushi Bowls!
  • It’s Fast and EASY. Thanks to bagged coleslaw mix which cuts down on prep time, it comes together in 30 minutes (I use the same trick for Cabbage Stir Fry). Plus, it cooks in a single pan (hello, easy cleanup!). Everyone needs more one-pot meals in their lives.
  • Healthy and Low Carb. Like my Korean Beef Bowls, it has protein, an array of colorful veggies, and can be served over brown rice (or cauliflower rice to keep it low carb and keto).
a wok of easy egg roll in a bowl with ground turkey filling

5 Star Review

“Love this dish, I have continued to make it multiple times and it never disappoints. My whole family loves it, even my young children. Simple, easy, healthy, and fast to put together.”

— Carissa —

How to Make Egg Roll in a Bowl

The Ingredients

  • Ground Turkey. Traditionally egg rolls are made with ground pork; I made mine over with ground turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork.
  • Broccoli Slaw. Aside from being nutritious, broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper. (See it in action in this Asian Noodle Salad.)
  • Carrots. Yes, you can use the ones that come pre-shredded in those cute little bags.
  • Mushrooms. Mushrooms add important umami.
  • Green Onions. For a little zip and added bite.
  • Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
  • Garlic, Ginger, Soy Sauce, Rice Vinegar. The fantastic four. Once you have these on hand, you’ll be ready to garnish any of these healthy stir fry recipes.
  • Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.

The Directions

a glass bowl of uncooked ground turkey marinating in soy sauce
  1. Marinate the Meat. Start prepping the vegetables.
a wok of ground turkey being stirred by a wooden spoon
  1. Brown the Meat. A wok or deep pan works well for this.
a wok of ground turkey and finely chopped mushrooms and green onions
  1. Cook the Vegetables. Add the onions and mushrooms.
a wok of an asian-spiced filling of ground trukey and vegetables to make easy egg roll in a bowl
  1. Let It Get Nice and Brown. Allow the mushrooms to soften.
adding grated carrots and broccoli slaw to a wok of seasoned ground turkey and vegetables
  1. Add the Slaw and Remaining Ingredients. Pile everything over rice, cauliflower rice to keep it low-carb, or quinoa. ENJOY!

Recipe Variations

  • To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
  • To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
  • To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.
two servings of low carb egg roll in a bowl keto

Meal Prep Tips

  • Storing. The meat and vegetable mixture lasts in the fridge for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for meal prep throughout the week.
  • Reheating. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
two bowls of healthy egg roll in a bowl with coleslaw mix and egg

Recipe Tips and Tricks

  • Change Up the Veggies. Feel free to add or swap alternative in-season veggies to your egg roll bowls. Thinly sliced red bell peppers, zucchini ribbons, or edamame would all be tasty additions to consider.
  • Add Some Crunch. Miss the crunch of a true egg roll? Top your bowl with chopped peanuts, crispy chow mein noodles (the dry kind), wonton strips, or sesame sticks.
  • Serve with Your Grain of Choice. rice, quinoa, or Cauliflower Fried Rice all go well with this egg roll stir fry. Or serve it with noodles for a change of pace (check out these Stir Fry Noodles too).

Egg Roll in a Bowl

4.88 from 108 votes
Egg roll in a bowl turns traditional egg roll filling ingredients—ground meat, cabbage, and a yummy, savory sauce—into an easy, low carb meal!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 4 servings, about 6 1/2 cups


  • 3 tablespoons low-sodium soy sauce* divided (see note)
  • 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
  • 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
  • 8 ounces cremini mushrooms
  • 3 cloves garlic
  • 1 small bunch green onions divided
  • 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
  • 1 (12-ounce) bag broccoli coleslaw
  • 1 cup grated carrots freshly grated from peeled carrots or store-bought
  • 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground black pepper

For Serving:


  • In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  • Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
  • Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  • Add the green onions (reserve a small handful for serving) and mushrooms.
  • Cook until the mushrooms soften, about 2 additional minutes.
  • Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  • Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.



  • *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
  • TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
  • TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
  • TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 


Serving: 1(of 4), about 1 1/2 cups without riceCalories: 263kcalCarbohydrates: 9gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgPotassium: 664mgFiber: 2gSugar: 3gVitamin A: 5495IUVitamin C: 4mgCalcium: 57mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. That was interesting. Made my own broccoli slaw since I’ve been wanting to try that. A little bland. Added more chili paste and soy. Not one of my favorite turkey recipes. Tasty dish. Served with cucumber/ romaine salad, crusty bread and brown rice.3 stars

  2. I have made this recipe twice now and it is so yummy! I added a bit more hot sauce for a little more bang. I wonder how it would be if it was made with sausage? Just curious- may try that. Also it makes a large quantity so I froze the leftovers and they were just as good warmed up. Thank you so much for all of your recipes- I am finally branching out and trying new meals!5 stars

  3. This was very good. I made the vegetarian option using tofu. I thought it was a little dry, but the flavor was great! We drizzled Thai sweet chili sauce over it, which we really liked. My husband and adult son LOVED this and are asking me to make it again. There were no leftovers!4 stars

  4. I love egg rolls and this recipe does not disappoint.. love the addition of broccoli slaw I have tried others but this is best. Way to go Erin5 stars

  5. This was definitely a meal in a bowl. Really LOVED this! My daughter and husband loved it too. Nice and light and it makes a good size portion. Not to mention really quick to throw together. Thanks for sharing this recipe!5 stars

  6. This was hands down one of the best recipes I’ve made in a long time. Just because it’s simple doesn’t mean it’s not full of flavor!! I love it spicy and I didn’t have sambal oelek so I added chopped jalapeño when I cooked the onions plus additional hot sauce on top.5 stars

  7. Flavors are on point! I made it with half ground beef and half ground pork. Served over white rice with steamed broccoli. Very easy, tasty, and received a thumbs up from picky eaters. Thank you!5 stars

  8. This recipe was great. We thought it was a little flat but realized we used a pound a half of meat instead of one pound. Once we added some more soy sauce and siracha it was perfect. I would also recommend an egg roll sauce packet from your local chinese restaraunt.

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