Easy Healthy Egg Roll in a Bowl

This easy healthy egg roll in a bowl is my nutrient-packed take on the trend which takes egg roll ingredients (cabbage, meat, ginger) and serves it up in a healthy veggie-packed bowl.

Why You Will Love this Dish

• Packed with good for you ingredients. This recipe calls for 93% lean grass-fed ground beef and includes your daily serving of cruciferous vegetables with cabbage and kale. Shiitake mushrooms add a umami flavor but are also nutritional powerhouses that support immune function and are cancer fighting. This dish also includes lots of ginger which is a potent anti-inflammatory.
• Tastes like an egg roll. Like take-out but much healthier.
• Fast and EASY!. This dish used bagged coleslaw mix to cut down the chopping time. Everything is cooked in one pan (yay for easy cleanup). From start to finish this dish comes together in 15-20 minutes.

Ingredients in Egg Roll in a Bowl

• Lean grass-fed beef – Traditionally egg rolls are made with ground pork but I use lean grass-fed beef for less fat and more iron. You can also use ground chicken or turkey.
• Cabbage mix – Using a pre-chopped cabbage or cole slaw mix saves tons of time!
• Shiitake mushrooms – Adds umami and includes amino acids similar to meat.
• Kale – A touch of nutrient-dense kale to help meet your daily greens needs.
• Scallions – Adds a little zip.
• Garlic and ginger – Aromatics which are gut-healthy and anti-inflammatory.
• Low-sodium tamari & rice vinegar – The base of many stir fry sauces. You a swap out the tamari for coconut aminos as well.
• Chili paste – Adds some heat. I love this Momofuku chili paste but any kind of chili paste will do.

How to Make this Recipe and Tips

Step 1: Prep the vegetables. Chop the kale, shiitake mushrooms and garlic. Grate the ginger.

Step 2: Brown the meat. Use a wok or a deep stainless steel sauté pan.

Step 3: Add the vegetables. First you will add the mushrooms and scallions. Then you’ll add the garlic, ginger, cabbage and kale.

Step 4: Add the sauce, stir and serve!

Cooking Tips for Egg Roll in a Bowl

• Change up the veggies. Instead of cabbage slaw try broccoli slaw.
• Use cubed frozen garlic and ginger – You can usually find these in the freezer section of your grocery store and they save so much time.
• Serve with your grain of choice. Try white, brown or black (forbidden rice) or quinoa. NOTE: given the use of cabbage and kale I would not recommend cauliflower rice with this bowl.
• Make gluten-free. The recipe as written is gluten-free. Pair with a gluten-free grain.
• Make vegan or vegetarian: Swap the meal for tofu or tempeh.

Storage & Reheating

• Store. The filling for egg roll in a bowl lasts in the fridge for up to 4 days in an airtight container.
• Reheat. Rewarm leftover egg roll in a bowl in the microwave or in a wok over medium-low heat.
• 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.

Additional Dishes You May Like

• Chicken Stir Fry with Green Beans and Eggplant
• Healthy Stir Fry Sauce (no soy)
• Chicken Larb Bowl
• Tuna Poke Bowl

Print