Easy Inside Out Egg Roll in a Bowl

4.80 from 5 votes
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An easy, 20-minute inside out egg-roll-in-a-bowl recipe that takes all the best ingredients and flavors from standard egg rolls, without all the carbs or deep-fried shell. Served with a healthy, homemade Asian-inspired bang bang sauce that adds the perfect amount of creamy, sweet, and spicy.

an overhead shot of an inside out egg roll in a bowl topped with sauce and green onions

What Makes This Recipe Great

Y’all know how much I love adapting beloved comfort food recipes into healthy, cleaner versions. And this recipe is my latest success! This inside out egg roll in a bowl is an easy, low-carb way to enjoy all the delicious flavors of egg rolls, without the deep-fried egg roll wrappers! 

And we all know that it’s not an egg roll without a delicious sauce. For this recipe, I’m using my healthy, homemade bang bang sauce which is the perfect amount of creamy, sweet, and spicy. The best part? This recipe comes together in just 20 minutes! 

Ingredient Notes

recipe ingredients in white bowls and labeled

Egg Roll

  • Ground pork: You can also use ground beef or ground turkey/chicken.
  • Bagged coleslaw mix: You will find this in the refrigerated section next to other bagged lettuce mixes. 
  • Veggies: Carrot matchsticks, chopped red cabbage, sweet onion, and minced garlic
  • Toasted sesame oil
  • Rice vinegar
  • Coconut aminos: This replaces soy sauce in a standard egg roll. It’s a gluten-free, Whole 30-compliant alternative. 
  • Spices: Ground ginger, onion powder, salt, and pepper. 
  • Green onions: Optional, for garnish. 

Bang Bang Sauce

  • Mayonnaise or dairy yogurt: I make my own homemade mayo using this 60-second recipe!  
  • Coconut aminos
  • Garlic powder
  • Sriracha sauce: Use more or less depending on your spice preference.
  • Salt and pepper: Use to taste.

Recipe Step by Step

numbered step by step photos showing how to make this recipe
  1. Heat skillet over medium heat with 2 tsp sesame seed oil. Add in the garlic and onions. Cook for 2-3 minutes. Add in the ground sausage and Brown for 5 minutes. Drain off excess grease.
  2. Add the bagged coleslaw, carrots, red cabbage, onion powder, and ginger. Stir mixing all vegetables and sausage together. Cook for 5 minutes.
  3. Add the rice vinegar and coconut aminos to the sausage mixture. Mix together and cook over low heat for 10 mins or until veggies are soft. I still like a crunch, so I only cook down for about 8 minutes.
a up close photo of a bowl filled with egg roll ingredients and topped with sauce

Egg Roll In A Bowl

Recipe Tips

  • Add Extra Veggies: Add other veggies like broccoli, bell peppers, sliced mushrooms, or whatever else you can think of! 
  • Fresh or Dried Herbs: You can use both fresh garlic and ginger, or swap for dried versions. Keep in mind that you will use less if using dried versions. 
  • Make it Spicy: If you want a spicier dish, add more sriracha to the bang bang sauce. If you prefer a milder spice, use less. 

Serving Tips

  • Serve this recipe in a big bowl. Drizzle with bang bang sauce and chopped green onions.

Storage Tips

  • Leftovers: Store leftovers in an airtight container and eat within 3-4 days. Store leftover sauce separately. Reheat in a skillet over medium heat and serve with the sauce and green onions. 
  • Make Ahead: This is an easy dish to make ahead and store in individual containers for meal prep, or for dinner later. Simply reheat in the microwave or stovetop and serve with the sauce and garnish. 
a up close photo of a bowl filled with egg roll ingredients and topped with sauce

Recipe FAQs

What’s inside an egg roll? 

Typically, egg rolls are stuffed with pork and cabbage, wrapped in a shell, then deep-fried. This recipe takes all of the delicious contents of the egg roll and puts them in a bowl without the shell for a healthier, low-carb version. 

Is this egg roll in a bowl healthy?

Yes! There are under 500 calories and 10 carbs per serving, making this a filling, nutritious lunch or dinner option. 

Try These Easy Bowl Recipes

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Easy Inside Out Egg Roll in a Bowl

By: Ashley McCrary
4.80 from 5 votes
An easy, 20-minute inside out egg-roll-in-a-bowl recipe that takes all the best ingredients and flavors from standard egg rolls, without all the carbs or deep-fried shell.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 19 minutes
Servings: 6 servings

Ingredients  

  • 1 ½ lbs ground pork or ground turkey/chicken
  • 16 oz bagged coleslaw
  • ½ cup carrot matchsticks
  • ½ cup chopped red cabbage
  • 2 tsp sesame seed oil
  • 1 tsp rice vinegar
  • 1/3 cup coconut aminos*
  • ¼ tsp ground ginger
  • ½ tsp onion powder
  • ½ sweet onion sliced
  • 2 tsp minced garlic
  • salt and pepper to taste
  • green onions for garnish

Bang Bang Sauce

  • 1/2 cup mayo or sub Greek or DF yogurt
  • 1 1/2 tsp coconut aminos
  • 1/2 tsp garlic powder
  • 1-2 tbsp sriracha sauce depending on spice level
  • salt and pepper to taste

Instructions 

  • 1. Heat skillet over medium heat with 2 tsp sesame seed oil. Add in the garlic and onions. Cook for 2-3 minutes. Add in the ground sausage and Brown for 5 minutes. Drain off excess grease.
  • 2. Add the bagged coleslaw, carrots, red cabbage, onion powder, and ginger. Stir mixing all vegetables and sausage together. Cook for 5 minutes.
  • 3. Add the rice vinegar and coconut aminos to the sausage mixture. Mix together and cook over low heat for 10 mins or until veggies are soft. I still like a crunch, so I only cook down for about 8 minutes.

Notes

Mac’s Pro Tips

  • Sub soy sauce for coconut aminos if not Whole30 or gluten-free
  • If you want, add extra veggies like broccoli, bell peppers, sliced mushrooms, or whatever else you can think of! 
  • You can use fresh garlic and ginger, or swap for dried versions. Keep in mind that you will use less if using dried versions. 
  • If you want a spicier dish, add more sriracha to the bang bang sauce. If you prefer a milder spice, use less. 

Serving Tips

  • Serve this inside out egg roll recipe in a big bowl. Drizzle with bang bang sauce and chopped green onions.

Storage Tips

  • Leftovers: Store leftovers in an airtight container and eat within 3-4 days. Store leftover sauce separately. Reheat in a skillet over medium heat and serve with the sauce and green onions. 
  • Make Ahead: This is an easy dish to make ahead and store in individual containers for meal prep, or for dinner later. Simply reheat in the microwave or stovetop and serve with the sauce and garnish. 

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 12g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 483mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2200IU | Vitamin C: 78mg | Calcium: 72mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating




10 Comments

  1. 5 stars
    Super yummy! I used vegetarian meat and a head of cabbage I wanted to use up. We went back for seconds. Seasoning is spot on.

  2. 5 stars
    Love this recipe so much. It’s become a go-to for quick suppers. I love that it uses bagged coleslaw. It makes it even easier with less chopping.

  3. 5 stars
    Delicious! The sauce is the perfect addition to the delicious egg roll in a bowl meal! My husband loved it and that’s the best compliment!

  4. 4 stars
    I’ve made this twice, at least I think this is the same recipe I made the first time. It one new entries to my normal rotation. I have 2 suggestions – you go back and forth between calling the meat ground pork or sausage. I don’t think breakfast sausage would be good with these seasonings, so I only use ground pork. Haven’t tried it yet with ground beef, turkey or chicken. I also used Tamari instead of the Coconut Aminos.

    I have not made the Bang Bang Sauce, but may try that next time, too. It took me way more than 5 minutes to prep to mince the garlic, slice the onions, slice the scallions and grate fresh ginger. I also didn’t add the ground ginger or onion powder since I used fresh ginger and it already calls for sliced sweet onions.