Egg Roll in a Bowl (One-Skillet, Keto)
On a rainy October evening I simmered this one-pan comfort food while the leaves turned golden outside—an easy, cozy dinner that became a family favorite and the kind of recipe you want bookmarked for every chilly night.
Introduction
There’s something wonderfully simple about an Egg Roll in a Bowl (One-Skillet, Keto): all the savory, tangy flavors of an egg roll without the rolling, frying, or extra carbs. It’s a reader favorite because it’s fast, forgiving for beginners, and perfect for weeknight dinners or relaxed weekend gatherings. If you enjoy seasonal breakfasts and savory bakes, you might also like our spin on gluten-free egg muffins with spinach and feta—they make great brunch companions to this dish.
Ingredients for Egg Roll in a Bowl (One-Skillet, Keto)
Makes 4 servings
- 1 lb ground chicken
- 1 medium head green cabbage, shredded (about 6 cups)
- 1 small carrot, julienned (optional for color; omit for lower carbs)
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and grated
- 3 green onions, sliced (reserve some for garnish)
- 2 tbsp sesame oil
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds (for garnish)
- Salt and cracked pepper, to taste
- Red pepper flakes or a dash of chili paste (optional)
Step-by-step Instructions for Egg Roll in a Bowl (One-Skillet, Keto)
- Prep ingredients: shred the cabbage, mince garlic and ginger, and slice green onions so everything is ready to go before you heat the skillet.
- Brown the meat: heat a large skillet over medium-high heat with 1 tbsp sesame oil. Add the ground chicken and cook until no longer pink, breaking it into small pieces—this forms the savory base of your Egg Roll in a Bowl (One-Skillet, Keto).
- Flavor the meat: push the browned meat to one side, add the remaining oil, then sauté garlic and ginger until fragrant (about 30 seconds). Mix with the meat.
- Add vegetables: add cabbage and carrot, toss, and cook until cabbage is wilted but still slightly crisp, about 4–6 minutes.
- Sauce it up: stir in coconut aminos, rice vinegar, and green onions. Taste and season with salt, pepper, and red pepper flakes if using. Finish with a sprinkle of sesame seeds. This is the point to tweak flavors so your Egg Roll in a Bowl (One-Skillet, Keto) is perfectly balanced.
- Serve: divide into bowls and garnish with extra green onions and sesame seeds. Store leftovers promptly.
Tips for a Perfect Egg Roll in a Bowl (One-Skillet, Keto)
- Don’t overcook the cabbage: you want some texture, so cook until just wilted.
- Use a wide skillet: it helps moisture evaporate so the dish doesn’t become soggy.
- Adjust sweetness and acidity: a splash more rice vinegar brightens the bowl without adding sugar.
- Make it ahead: this dish reheats beautifully; keep the sauce separate if you plan to freeze.
- Pairing idea: if you love seasonal bakes and kitchen projects, try them alongside a cozy sweet like our gluten-free sourdough cinnamon rolls for a full-season spread.
Possible Variations for Egg Roll in a Bowl (One-Skillet, Keto)
- Gluten-free: the base recipe is naturally gluten-free when you use gluten-free coconut aminos. A gluten-free twist keeps Egg Roll in a Bowl (One-Skillet, Keto) suitable for more diets.
- Protein swaps: use ground beef, turkey, or chopped halal chicken to match your pantry and preferences.
- Extra crunch: top with toasted sliced almonds or a crunchy keto-friendly streusel made from almond flour, chopped pecans, butter, and a pinch of salt for a seasonal, textured finish.
- Egg addition: scramble an egg into the hot skillet for a silkier, richer version.
Storage Recommendations for Egg Roll in a Bowl (One-Skillet, Keto)
- Refrigerator: cool completely, then store in an airtight container for up to 4 days.
- Freezer: portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: gently rewarm in a skillet over low heat to preserve texture, adding a splash of water or coconut aminos if it seems dry. Reheat carefully so your Egg Roll in a Bowl (One-Skillet, Keto) stays tender.
Conclusion
For a quick, comforting, and low-carb dinner that captures the spirit of fall in every bite, this Egg Roll in a Bowl (One-Skillet, Keto) is a reliable go-to. For another take on this style of one-skillet comfort, check out this Egg Roll in a Bowl Recipe (Keto, One-Skillet) – Evolving Table for more inspiration.
Frequently Asked Questions
Q: Is Egg Roll in a Bowl (One-Skillet, Keto) suitable for meal prep?
A: Yes—this dish stores well and reheats nicely, making it ideal for meal prep. Keep in airtight containers in the fridge for up to 4 days.
Q: Can I make Egg Roll in a Bowl (One-Skillet, Keto) vegetarian?
A: Substitute the ground meat with crumbled firm tofu or sautéed mushrooms and add extra seasoning or a splash of soy-free sauce for umami.
Q: Is coconut aminos a good substitute for soy sauce?
A: Coconut aminos are a lower-sodium, soy-free alternative that works well in this recipe’s sauce, keeping it both gluten-free and compliant with keto preferences.
Q: How can I add more vegetables without changing the texture?
A: Finely shred or julienne sturdy vegetables like bok choy, zucchini, or radish and add them toward the end of cooking to preserve some crunch and prevent sogginess.
Egg Roll in a Bowl (One-Skillet, Keto)
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 medium head green cabbage, shredded (about 6 cups)
- 1 small carrot, julienned (optional for color; omit for lower carbs)
- 3 cloves garlic, minced
- 1 inch piece ginger, peeled and grated
- 3 stalks green onions, sliced (reserve some for garnish)
Sauce & Seasoning
- 2 tbsp sesame oil
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds (for garnish)
- Salt and cracked pepper, to taste
- Red pepper flakes or a dash of chili paste (optional)
Instructions
Preparation
- Prep ingredients: shred the cabbage, mince garlic and ginger, and slice green onions so everything is ready to go before you heat the skillet.
Cooking
- Heat a large skillet over medium-high heat with 1 tbsp sesame oil. Add the ground chicken and cook until no longer pink, breaking it into small pieces.
- Push the browned meat to one side, add the remaining oil, then sauté garlic and ginger until fragrant (about 30 seconds). Mix with the meat.
- Add cabbage and carrot, toss, and cook until cabbage is wilted but still slightly crisp, about 4–6 minutes.
- Stir in coconut aminos, rice vinegar, and green onions. Season with salt, pepper, and red pepper flakes if using. Finish with a sprinkle of sesame seeds.
Serving
- Divide into bowls and garnish with extra green onions and sesame seeds. Store leftovers promptly.