High Protein Egg Roll In A Bowl
On a brisk October evening, the smell of soy and toasted sesame filled my kitchen while rain tapped the window — that first spoonful of High Protein Egg Roll In A Bowl felt like a warm sweater for the soul. This recipe has become a reader favorite because it’s fast, comforting, and endlessly adaptable for seasonal produce and cozy dinners.
Introduction
If you love seasonal comfort food that’s healthy and satisfying, this High Protein Egg Roll In A Bowl is your new weeknight hero. It’s packed with lean protein, shredded cabbage, and bold flavors — all cooked in one skillet for minimal cleanup. For a low-carb twist and inspiration on one-pot preparation, check out this one-skillet variation for extra ideas: one-skillet keto egg roll in a bowl. Whether you’re a beginner baker who enjoys savory seasonal meals or someone eager to meal-prep, this dish hits the spot.
Ingredients
Makes 4 servings
- 1 lb ground chicken (or ground turkey)
- 1 small head green cabbage, finely shredded (about 6 cups)
- 1 cup shredded carrots (or julienned)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp neutral oil (vegetable or avocado)
- 2 green onions, sliced for garnish
- 1 tbsp toasted sesame seeds (optional)
- Salt and pepper to taste
Step-by-step instructions
- Prep your produce: shred the cabbage and carrots, slice the onion, and mince the garlic and ginger. Having everything ready makes the cooking smooth and fast.
- Heat the skillet: warm the neutral oil over medium-high heat in a large skillet or sauté pan.
- Brown the meat: add the ground chicken and cook until it’s no longer pink, breaking it up with a spatula (about 5–7 minutes). Season lightly with salt and pepper.
- Build the flavor: push the meat to one side, add sesame oil, then sauté the onion, garlic, and ginger until fragrant (1–2 minutes).
- Add the vegetables: stir in the shredded cabbage and carrots, mixing well with the meat and aromatics. Cook until the cabbage wilts but still has a bit of bite, about 5–6 minutes.
- Sauce it: pour in soy sauce and rice vinegar, tossing everything to combine. Let any excess liquid reduce for a minute so the flavors concentrate.
- Finish and serve: remove from heat, garnish with green onions and toasted sesame seeds, and serve hot. This High Protein Egg Roll In A Bowl pairs beautifully with steamed rice or wrapped in lettuce cups.
Tips for success
- Don’t overcrowd the pan: if your skillet is small, cook in batches so the cabbage sautés instead of steaming.
- Use fresh ginger and garlic for the best aroma.
- For a crispier texture, finish under a broiler for 1–2 minutes in an oven-safe skillet.
- Taste and adjust: soy sauce varies in saltiness, so add it gradually.
- To keep it extra high-protein and nutrient-dense, bulk up with extra shredded cabbage or a scoop of edamame.
I also like to rotate this dish into a clean-eating weekly plan — it’s a staple when following a structured menu like this 7-day high-protein plan: 7-day high-protein low-carb meal plan.
Possible variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and serve over quinoa or cauliflower rice for a gluten-free bowl. If you’re curious about grain-based high-protein bowls as an alternative, this gluten-free high-protein quinoa bowl has great ideas: gluten-free high-protein quinoa bowl.
- Vegetarian: replace meat with crumbled tofu or cooked lentils and increase the sesame oil for richness.
- Streusel topping (savory twist): mix crushed roasted peanuts with a teaspoon of brown sugar, a pinch of chili flakes, and a little sesame oil for a crunchy sweet-savory finish — sprinkle lightly so it complements rather than overwhelms.
- Spicy: add sriracha or a splash of chili oil to the sauce for heat.
Storage recommendations
- Refrigerator: store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if it feels dry.
- Freezer: for longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Meal prep tip: cook the cabbage lightly if you plan to reheat often; keeping a little crunch prevents it from becoming mushy after reheating.
This High Protein Egg Roll In A Bowl is friendly to beginner cooks, forgiving when you’re short on time, and endlessly customizable to seasonal produce and dietary needs. It’s one of those recipes that becomes a fall and winter favorite — cozy, nutritious, and easy to love.
Conclusion
If you want another take on this classic dish, you’ll enjoy this detailed Egg Roll in a Bowl {High Protein!} – The Girl on Bloor recipe that inspired many home cooks.
FAQs
- Is Egg Roll In A Bowl healthy?
- Yes. This dish is high in protein, low in carbs when served without rice, and full of vegetables, making it a balanced, nutrient-dense meal.
- Can I make Egg Roll In A Bowl ahead of time?
- Absolutely. It stores well in the fridge for up to 4 days and reheats quickly on the stove. Freeze for longer storage.
- What meat works best in Egg Roll In A Bowl?
- Ground chicken or turkey cooks quickly and keeps the dish lean, but ground beef or lamb can be used for richer flavor.
- How can I make Egg Roll In A Bowl gluten-free?
- Use tamari or coconut aminos instead of soy sauce and choose gluten-free sides like quinoa or cauliflower rice.
High Protein Egg Roll In A Bowl
Ingredients
Main Ingredients
- 1 lb ground chicken (or ground turkey)
- 1 small head green cabbage, finely shredded (about 6 cups)
- 1 cup shredded carrots (or julienned)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauces and Oils
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp neutral oil (vegetable or avocado)
Garnishes
- 2 green onions sliced for garnish
- 1 tbsp toasted sesame seeds (optional)
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Prep your produce: shred the cabbage and carrots, slice the onion, and mince the garlic and ginger. Having everything ready makes the cooking smooth and fast.
Cooking
- Heat the skillet: warm the neutral oil over medium-high heat in a large skillet or sauté pan.
- Brown the meat: add the ground chicken and cook until it’s no longer pink, breaking it up with a spatula (about 5–7 minutes). Season lightly with salt and pepper.
- Build the flavor: push the meat to one side, add sesame oil, then sauté the onion, garlic, and ginger until fragrant (1–2 minutes).
- Add the vegetables: stir in the shredded cabbage and carrots, mixing well with the meat and aromatics. Cook until the cabbage wilts but still has a bit of bite, about 5–6 minutes.
- Sauce it: pour in soy sauce and rice vinegar, tossing everything to combine. Let any excess liquid reduce for a minute so the flavors concentrate.
- Finish and serve: remove from heat, garnish with green onions and toasted sesame seeds, and serve hot.