Deconstructed Egg Roll Bowl: Quick Pork and Cabbage Stir-Fry

Egg Roll in a Bowl — a one-skillet meal ready in under 20 minutes. This recipe is gluten-free, low carb, and keto-friendly, making it a healthy, family-friendly dinner at just about 310 calories per serving.

If you love cabbage, try Sautéed Cabbage, Stuffed Cabbage Rolls, or Cabbage Roll Soup for more ideas.

This “egg roll in a bowl” (also called crack slaw) is ideal for busy weeknights when you want the flavors of Chinese takeout without the calories. It cooks quickly in a single skillet and works well for low-carb, keto, paleo, Whole30, and gluten-free diets. Ground chicken supplies protein while fresh ginger and garlic add anti-inflammatory and aromatic benefits. High-heat sautéing caramelizes the cabbage and chicken, concentrating flavor before everything is tossed in a simple Asian-inspired sauce. The result tastes like an egg roll without the wrapper.

Ingredients

• Ground chicken: Ground pork, beef, or diced chicken breasts or thighs can be used instead. Dice whole pieces before sautéing if substituting.
• Shredded cabbage: Fresh cabbage gives the best texture, but pre-shredded coleslaw mix works in a pinch. Broccoli slaw is another option.
• Carrots: Julienned or matchstick carrots add color and crunch; omit if your cabbage mix already includes them.
• Garlic & ginger: Fresh garlic and ginger provide the best flavor. Use dried substitutes only if necessary.
• Coconut aminos: A slightly sweet, salty umami substitute for soy sauce; low-sodium soy sauce is an acceptable swap.
• Sesame oil: Adds nutty depth—use sparingly as a finishing flavor.
• Hoisin sauce: Thick, sweet, and savory—balances the sauce.
• Rice wine vinegar: Brings bright acidity—check labels if you need gluten-free certification.
• Chili garlic sauce: Adds heat—omit or reduce for a milder, kid-friendly version. Sriracha can also be used.

Looking for more one-skillet meals? Try Beef Fried Rice or Asian Style Chicken Thighs for easy weeknight dinners.

How to make an Egg Roll In A Bowl

• Stir-fry the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high. Add ground chicken and cook 3–4 minutes until browned and no longer pink. Drain excess grease, transfer chicken to a plate, and set aside.

2. Sauté the vegetables: Add the remaining tablespoon of oil to the same pan. Add cabbage and carrots and sauté over high heat until golden and tender, about 4–5 minutes. Stir in minced ginger and garlic and cook an additional minute.

3. Add the sauce and combine: Return the chicken to the pan and add coconut aminos (or soy sauce), sesame oil, rice wine vinegar, hoisin sauce, and chili garlic sauce. Toss everything together so the cabbage and chicken are evenly coated.

4. Serve: Plate immediately and garnish with sesame seeds and sliced green onions if desired.

Looking for more dinner ideas? Give these recipes a try!

• One Pan Sausage and Vegetable Skillet
• Honey Garlic Chicken Stir Fry
• Authentic One Skillet Shakshuka
• Easy 30 Minute Chicken Stir Fry
• Cauliflower Fried Rice
• Zucchini Shrimp Scampi
• Banh Mi Bowls
• Szechuan Beef