If you love egg rolls, you’re gonna love this egg roll in a bowl recipe which has all of the best ingredients of egg rolls with a healthy twist!  All you need is ground pork, cabbage, soy sauce, ginger, garlic, Chinese 5 spice, and pepper. See complete details in the recipe below.  You can serve it over rice in a bowl or wrap in romaine lettuce. You can also change up the meat in this recipe, give it a try with ground chicken or turkey instead of pork.

This Asian recipe is quick, easy, low carb, dairy-free, diabetes-friendly and nut free.  The best part of this recipe is that you can have the same great flavor as an egg roll that you typically eat as an appetizer to instead have a bowl filled with egg roll flavor as your entire meal.  Yummy!  I am getting hungry just thinking about having an egg roll in a bowl for lunch today!

If you love Asian foods, we have quite a few quick and easy recipes.  Take a look at these favorites:

Egg Roll in a Bowl

Course: Main Dish
Cuisine: Asian
Keyword: Easy, Low carb, Meal prep, Quick
Cooking Method: Stove Top
Condition: Cancer, Dairy Free, Diabetes, Nut Free, PCOS
Servings: 4 servings


  • 1 lb pork ground
  • 1 bag cabbage shredded, with carrots
  • 4 tbsp soy sauce low sodium
  • 1 tbsp ginger minced
  • 1 tsp garlic powder
  • 1 tsp Chinese 5 spice
  • 1/4 tsp white pepper ground
  • 1/4 tsp Red pepper flakes


  • In a large pan over medium heat, brown pork. Drain and return to heat.
  • Add cabbage and continue to cook until cabbage softens. Add remaining ingredients and stir to combine.
  • Serve with romaine to make lettuce wraps or over rice. Enjoy!


Carbohydrates: 9g | Protein: 22g | Fat: 24g | Sodium: 620mg | Potassium: 569mg | Fiber: 3g

Please note:

Nutrition info is approximate and may contain errors.

Please let us know what you think of our Egg roll in a bowl recipe in the comments section below.

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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.