An egg roll in a bowl is a much easier way to enjoy all the delicious flavors of the Asian treat without the work of assembling and frying. Without the deep-fried shell, it’s much healthier too.
This egg roll in a bowl makes a great meal prep lunch. It’s easy to divide into individual portions and is a healthy, filling option for a meal. It’s gluten-free, keto-friendly, and makes a flavor-packed Whole30 meal. The only ingredient you should be mindful of is the soy sauce. Be sure to choose a gluten-free soy sauce, or replace it with coconut aminos or tamari.
What is inside of a traditional egg roll?
Egg rolls in Chinese restaurants usually contain cabbage and pork. They are wrapped in a thin sheet of dough, which is deep-fried in oil. Believe it or not, egg rolls don’t traditionally have an egg in them. The name comes from the egg in the wrapper.
My version of a deconstructed egg roll eliminates the flour shell and the hot oil. Don’t worry about rolling each individual egg roll when you can put it all in a bowl!
Is an egg roll in a bowl healthy?
A traditional deep-fried egg roll isn’t very healthy, but this low carb version certainly is! The meat in the egg roll is pork, which is a high-protein food. Other nutrients in pork include:
- Vitamin B6
- Vitamin B12
- Potassium
- Iron
- Magnesium
- Zinc
- Selenium
Plus, my egg roll in a bowl has plenty of healthy veggies like cabbage and carrots. And a soft boiled egg gives it another healthy dose of protein.
This dish is a great mix of low carb and high protein, with good quality fats. You can make this dish with beef or chicken if you prefer.
How do you cook a ramen style egg?
Ramen eggs are soft boiled to perfection. Follow these easy directions for soft boiled eggs. You’ll need one egg for each serving of egg roll in a bowl. This recipe is intended to serve four.
- Boil salted water and add eggs. Make sure the eggs are completely covered by the water.
- Reduce the heat to medium and cook the eggs for six minutes. It’s important to set a timer to get the cook time exactly right because it’s the key to creating the perfect texture. Six minutes will result in a set white with a runny yolk.
- Remove the eggs from the boiling water and immerse them into an ice bath for at least one minute.
If you are planning this meal in advance, you will have time to make a true ramen style egg. This means marinating the egg in a mixture of soy sauce and mirin. Peel the eggs and let them soak in the marinade for anywhere from two to 24 hours.
Storing and Freezing Instructions
This egg roll in a bowl recipe is basically just the filling for an egg roll. As a result, it is easy to meal prep and freeze egg roll filling.
This recipe makes four servings. Divide everything into your four meal prep bowls and you will have a week of healthy lunches. To freeze it, divide the egg roll filling into individual portions and freeze for up to three months.
Other Healthy Asian Recipes
Egg Roll in a Bowl
An egg roll in a bowl is a much easier way to enjoy all the delicious flavors of the Asian treat without the work of assembling and frying. Without the deep-fried shell, it’s much healthier too.
Ingredients
- 1 lbs ground pork
- 2 cloves garlic
- 1 lbs cabbage
- 2-3 carrots
- 1 Tbsp sesame oil
- 1/2 Tbsp ginger paste
- 1/2 tsp fennel seeds
- 1 tsp all-spice
- 2-3 Tbsp soy sauce
- 3 scallions
- 2 Tbsp sesame seeds
- 4 eggs
Instructions
Wash and thinly slice cabbage. Peel and julienne carrots. Peel and finely chop garlic.
Bring water to a boil in a pot and prepare an ice bath so you can cook and shock your eggs later.
Preheat a large pan or wok over medium heat.
Add sesame oil and once hot, add chopped garlic, ginger paste, and fennel and stir fry until fragrant.
Add ground pork, and all-spice, and stir fry until brown (about 10 minutes).
While stir-frying the ground pork, take 10 seconds to add 4 fridge-cold large eggs to boiling water and cook for 6 minutes. (Set a timer!). Then remove eggs and place in the ice bath for at least 1 minute. You will achieve soft ramen-style eggs with this method.
Once the pork is brown, add sliced cabbage and julienned carrot. Add soy sauce, and stir fry for a few minutes until vegetables reach your desired crunchiness or softness.
Serve everything in a big bowl and bring to the table with eggs or prepare 4 meal prep containers by adding egg roll in a bowl, brown rice, and ramen eggs. This will last in the fridge for up to 4 days.
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Rosalind T Grimm says
I made this today and it is delicious. But I am not sure how to serve it — do I reheat everything, including the ramen egg?
Lorena says
You can eat it cold or reheat it. My husband eats all his meal prep always cold. I always reheat in a pan, including the ramen egg. It does cook through while reheating but it doesn’t overcook.