Egg Roll in a Bowl

It’s takeout turned healthy lunch, dinner, and/or snack munched straight out of the fridge if you’re really impatient while the rice is cooking (me!): EGG ROLL IN A BOWL.

Healthy Egg Roll in a Bowl - Easy and Low Carb Recipe

Imagine your favorite Asian takeout joint’s house special egg roll, but instead of limiting yourself to one or two to save room for the main event, this Egg Roll in a Bowl is the main event.

This recipe takes the flavors and ingredients of a classic egg roll filling—the juicy meat (or tofu, if you prefer your Egg Roll in a Bowl vegetarian), the zippy fresh ginger and garlic, the salty, umami-ish soy sauce, and the colorful, thin strips of fresh veggies—and turns them into a fast, healthy meal that’s great for quick dinners and tastes fantastic reheated too.

Here’s how it works: Instead of wrapping a small scoop of the filling inside individual egg roll wrappers then deep frying them, to make an Egg Roll in a Bowl, you pile the filling over rice (or cauliflower rice if you prefer your Egg Roll in a Bowl low carb), grab your fork (or your chopsticks if you are savvy like that), and dive in!

Egg roll in a bowl with rice, veggies, and chopsticks

Let’s Make Egg Roll in a Bowl!

The ingredients you’ll need for Egg Roll in a Bowl are…

  • Ground Turkey. Traditionally egg rolls are made with pork, but as I was looking to make my Egg Roll in a Bowl healthy, I swapped lean ground turkey. If you like, you can also make your Egg Roll in a Bowl with chicken or lean ground beef.
  • Mushrooms. Even if you don’t love mushrooms, I highly recommend adding them to this recipe. Like my Vegetarian Lettuce Wraps, the mushrooms taste is not prominent, and because they are finely chopped, their texture isn’t noticeable either. Mushrooms have a rich, unique savoriness that deepens the flavor of the dish.
  • Fresh Veggies. I use a combo of grated carrots (yes, you can use the ones that come preshredded in those cute little bags!) and my other favorite quick-fix veggie, broccoli coleslaw. They make the Egg Roll in a Bowl colorful and provide nutrients too.
  • Garlic, Ginger, Soy Sauce, Rice Vinegar. The fantastic four. Once you have these on hand, you’ll be ready to tackle any of these healthy stir fry recipes.
  • Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar adds oodles of flavor to any Asian-inspired recipe.

This entire recipe cooks in one skillet aside from the rice, and the filling is ready in fewer than 30 minutes. That is faster than delivery, and so much better for you (and better tasting!) too.

A bowl of Egg Roll in a Bowl with chopsticks to the side

How to Store Egg Roll in a Bowl

This Egg Roll in a Bowl is easy to refrigerate and can be frozen, so feel free to make a larger batch if you’d like it for meal prep.

  • Store the Egg Roll in a Bowl “filling” in the refrigerator for up to 4 days. You can store the rice on its own or portion the two together into individual serving containers for a meal-prep approach.
  • To freeze: Place the egg roll “filling” in an individual container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the microwave.
  • Forget to thaw? You can reheat it slowly in the microwave or on the stove with a splash of water (I did this and it was fine!).
  • I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.

How to Adapt Egg Roll in a Bowl to Different Diets

  • Egg Roll in a Bowl Whole30 or Paleo: Swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch.
  • Egg Roll in a Bowl Keto: See above directions for Whole30.
  • Egg Roll in a Bowl Vegetarian: 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.
  • Egg Roll in a Bowl Gluten Free: Use tamari instead of soy sauce.

Easy and healthy Egg Roll in a Bowl

For serving, I’m loving a 50/50 blend of brown rice and cauliflower rice for the extra veggies. For another low-carb and delish option, this Egg Roll in a Bowl would be super yummy wrapped inside lettuce cups too!

Healthy Egg Roll in a Bowl - Easy and Low Carb Recipe
5 from 7 votes
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Egg Roll in a Bowl

Yield: 4 servings, about 6 1/2 cups
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
This healthy Egg Roll in a Bowl takes the flavors and ingredients of your favorite Chinese egg roll and turns them into a quick and easy low carb meal!


  • 3 tablespoons low-sodium soy sauce — divided (use coconut aminos to make Paleo, Keto, Whole30, or gluten free)
  • 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 baby bella (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 minced fresh ginger
  • 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:

  • Prepared brown rice
  • Prepared quinoa
  • Cauliflower rice


  1. In a medium mixing bowl, whisk together 1 tablespoon soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate 10 minutes.

  2. 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.
  3. 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 apart 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 and cook until the mushrooms soften, about 2 additional minutes.

  4. Reduce the heat to medium low. Add the broccoli coleslaw, carrots, ginger, and garlic. Stir-fry for 2 minutes, until the vegetables are softened.

  5. 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.
Course: Dinner, Main Course
Cuisine: Chinese
Keyword: egg roll in a bowl, healthy, keto, low carb, whole30

Nutrition Information

Amount per serving (1 of 4, about 1 1/2 cups) — Calories: 281, Fat: 15g, Saturated Fat: 4g, Cholesterol: 80mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 4g, Protein: 27g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. This looks amazing and I am going to try it! Your photos are always so clear and gorgeous — they make my mouth water…..

  2. These photos are so vibrant and gorgeous!!! Definitely will be putting this on our menu to make ASAP! :)

  3. Wow the recipe looks awesome! Too bad, it’s cumbersome to navigate through the adds and the story when all I want are the instructions and ingredient list. The pictures are beautiful though and I was able to get the gist of what was required so can’t wait to guesstimate an approximate version of this meal. I bet the original tastes good too.

    • Hi Shannon, I hope you enjoy the egg roll bowl. There’s a “Jump to Recipe” button at the top of the page if you’d prefer to get right to the recipe.

  4. This is SO good! I added:
    1 small yellow pepper (cut into matchsticks)
    Addt’l 2t chili paste.

    Used ground pork.
    Served with a bit of Jasmine rice. Drizzled with some high quality sesame oil.

  5. This is the first recipe of yours I’ve made since finding your site (I’m a big fan of Skinnytaste and I guess Google suggested your page as a result). I found the flavors on this sadly lacking although my husband enjoyed it. Also, in the instructions, luckily I remembered the ingredients called for soy sauce *divided* because when I got to the first step, “whisk together the soy sauce and cornstarch,” I almost put in all three tablespoons until I read ahead and did the math as to how I should divide the soy sauce. I’d suggest editing the instructions to say “whisk together one tablespoon soy sauce and cornstarch”. Anyway, I’m looking forward to trying other recipes and hope to find one I like better!

    • Hi Kristen! Thanks for giving the recipe a try and for taking the time to share your feedback too. (And thanks for pointing out the soy sauce amount—it’s now updated!)

  6. This was delicious, as per usual! Great idea for meal preps! I omitted mushrooms (preference), and didn’t have sesame oil, which i was so disappointed about at first because I’m sure it adds a great flavour to this dish! I used canola oil instead though and it was still so good! Great job Erin :)

  7. This looks fabulous! I think I’ll try it soon as a fried rice, will report back!

    • Jessi, YUM!!! That sounds amazing. I hope you love it!

      • I’m here to report back! I made the broccoli slaw myself with a food processor, since I was already prepping florets earlier in the week (and bonus, no need to grate the carrots by hand!), left out the green onions because my fiancé hates them, and added some extra soy and sambal when the rice was added at the end. It turned out fantastic! Will definitely make again!

  8. GUYS – if you like this sort of thing, make this RIGHT AWAY! I’m so serious! I left out green onions because I’m quite sensitive to their strong taste, but it was still perfect! I made it for meal prep, and I plan to serve it with brown rice for my husband, and on greens or cauliflower rice for me. 
    Some things I did to make prep a little easier:
    if you have a food processor with the grater attachment, use this for the carrots! 
    When you’re prepping, put the broccoli slaw, carrots, garlic, and ginger all in one bowl so that you can just pour it all in the pan at one time during cooking. Same with the chili paste, sesame oil, pepper, and vinegar. 
    Tip: the broccoli slaw wilts pretty quickly in the pan, so if you want it to stay pretty crunchy, no need to sauté for very long. maybe one minute. 

    THANK YOU so much for this recipe! It’s seriously so good, I couldn’t stop standing there at the counter eating it over the bowl when it was done. haha!

  9. Made this tonight and it was totally delicious. I also used my food processor to grate both the broccoli and the carrots as my local store did not have any broccoli slaw. I did add extra sambal olek as you suggested to amp up the heat. Wonderful!!

  10. Ashley Rodenkirch Reply

    So yummy! ! Made a double batch last night with ground lean chicken (it’s what I had on hand) – also used the grape seed oil and Sriracha sauce for the chili paste.
    Eating it for lunch today – the whole family loved it and the husband dived in for seconds!  

  11. This was a hit. I love your healthy recipes. Would it be possible for you to post the sodium content for your recipes with the nutritional information? Thank you!

    • Hi Ann-Marie, I’m glad to hear the recipe was a hit! I don’t include a sodium estimate because it can vary so much depending on the brands of ingredients you use, so I’d recommend using an online calculator like MyFitnessPal and inputting your exact brands if sodium content is important for you. Thanks for sharing this review!

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