Egg Roll In A Bowl Easy Healthy One Pan Well Plated

Imagine your favorite Asian takeout egg roll, but instead of limiting yourself to one or two to save room for the main event, this delish egg roll in a bowl is the main event. This recipe takes all the star players in a classic egg roll filling and turns them into a fast, healthy meal that’s the perfect easy weeknight dinner (it’s phenomenal leftover too).

Juicy meat (or tofu, if you prefer your egg roll in a bowl vegetarian).Zippy fresh ginger and garlic (key for this Healthy Chicken Stir Fry too).Salty, umami-factor soy sauce (or coconut aminos if you want a keto, paleo, gluten free, or Whole30 egg roll in a bowl).Colorful, thin strips of fresh veggies for nutrition and crunch (if you love vegetable-focused stir fries, try this Vegetarian Pad Thai).

To enjoy, simply pile the scrumptious egg roll filling over your favorite rice (or cauliflower rice if you prefer a low carb egg roll in a bowl), grab your fork or chopsticks, and DIVE IN!

How to Make Egg Roll in a Bowl

This is the BEST egg roll in a bowl recipe! It takes all the best parts of an egg roll and sautés them together in a single pan in less than 30 minutes. It’s faster than delivery and so much better for you, too (like my Cauliflower Fried Rice)!

The Ingredients

Ground Turkey. Traditionally egg rolls are made with ground pork. Since I wanted to make my version healthier, I made this egg roll in a bowl with ground turkey instead.

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. (It’s also the core ingredient for this Asian Noodle Salad.)Carrots. Yes, you can use the ones that come pre-shredded in those cute little bags.

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. Because they are finely chopped, their texture isn’t noticeable either. Mushrooms have a rich, unique savoriness that deepens the flavor of this egg roll in a bowl.Green Onions. For a little zip and added bite.Chili Paste. Garlic chili paste or sambal oelek gives this easy egg roll in a bowl recipe just the right amount of kick.

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

Storage Tips

To Store. The filling for egg roll in a bowl lasts in the fridge for up to 4 days in an airtight storage container. You can store the rice on its own or portion everything together into individual serving containers for meal prep throughout the week.To Reheat. Rewarm leftover egg roll in a bowl 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 before reheating as directed above.

Recommended Tools to Make this Recipe

Small Whisk. No more splashing your ingredients all over the counter with this small whisk.Wok. A wok is not necessary to make this recipe, but it’s a great investment. You also can make this recipe in any large skillet.Chopsticks. If you regularly make Asian recipes at home, investing in a gorgeous pair of washable, reusable chopsticks is well worth it.

Go ahead and have seconds. This egg roll in a bowl recipe is light on calories and BIG on incredible taste! This egg roll in a bowl eliminates the wrapper completely. If you like, you can mix a scrambled egg into the filling, however. See Homemade Fried Rice for egg cooking tips.