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High-Protein Low-Carb Egg Roll in a Bowl
Alice

High-Protein Low-Carb Egg Roll in a Bowl Recipe

This High-Protein Low-Carb Egg Roll in a Bowl is savory, quick, and packed with 30–40g of protein per serving. It’s a healthy, flavor-loaded alternative to takeout that fits perfectly into fitness, weight loss, and meal prep routines.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Dinner
Cuisine: Asian-Inspired
Calories: 320
Ingredients Method

Ingredients
  

  • 1 lb ground chicken or turkey
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 small onion diced
  • 4 cups shredded cabbage or coleslaw mix
  • ½ cup shredded carrots
  • 2 eggs or egg whites for leaner macros
  • 3 tbsp soy sauce or coconut aminos
  • 1 tsp sesame oil
  • ½ tsp chili flakes optional
  • 2 green onions sliced
  • Salt & pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat. Add your ground meat to the pan and let it cook, breaking it apart with a spatula as it browns. Keep stirring occasionally until the meat is fully cooked through and no longer pink. Season lightly with salt and pepper to start building flavor.
  2. Add the minced garlic, grated ginger, and diced onion to the skillet. Stir everything together and cook for 1–2 minutes, just until the aromatics become fragrant and the onions start to soften. This step brings in the signature egg-roll flavor.
  3. Add the shredded cabbage and carrots to the skillet. It may look like a lot at first, but the cabbage will soften and shrink quickly. Fold everything together gently, allowing the vegetables to begin softening while still keeping some crunch. Continue cooking for 4–6 minutes.
  4. Pour in the soy sauce or coconut aminos, sesame oil, and optional chili flakes. Stir well so the sauce coats all the vegetables and meat evenly. Taste the mixture and adjust the seasoning if needed by adding a little more soy sauce, vinegar, or chili flakes.
  5. Push everything in the skillet to one side, creating space on the empty part of the pan. Crack in the eggs and scramble them gently with your spatula until just cooked. Once the eggs are set, fold them into the rest of the mixture so they blend evenly throughout the bowl.
  6. Sprinkle sliced green onions over the top and give everything a final stir. Taste and adjust seasoning as needed—add more soy sauce for saltiness or a splash of sesame oil for warmth and richness.
  7. Serve the egg roll in a bowl while warm, or divide it into meal-prep containers once it cools. It reheats beautifully and stays flavorful for days, making it perfect for healthy weekly lunches or quick high-protein dinners.