Inside Out Egg Roll (In a Bowl)

Inside-Out Egg Roll in a Bowl is a deconstructed, skillet-to-table twist on the classic Chinese-American appetizer. All the savory flavor of an egg roll—cabbage, carrots, green onions and seasoned ground meat—gets tossed together with fluffy scrambled eggs in one pan. This low-carb, grain-free dinner comes together in about 20 minutes, makes minimal dishes, and delivers big taste with every spoonful.

Why You’ll Love This Recipe

• Ready in under 30 minutes—perfect for busy weeknights
• One-pan prep means fewer dishes and easy cleanup
• Protein-packed and low in carbs—ideal for Paleo or keto lifestyles
• Customizable—swap proteins or add extra veggies to suit your taste
• Gluten-free when you use tamari or coconut aminos

Ingredients

• 1 tablespoon sesame oil
• 1 cup yellow onion, diced
• 1 pound ground pork or ground turkey
• 4 cups green cabbage, shredded
• 2 cups baby carrots, shredded
• 3 green onions, sliced (reserve some for garnish)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ cup gluten-free soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha (optional, for a touch of heat)
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the Pan
• Place a large 12-inch skillet over medium-high heat. Add 1 tablespoon sesame oil and let it heat until shimmering but not smoking.

2. Sauté Aromatics
• Add the diced yellow onion. Cook, stirring occasionally, for 3 to 4 minutes or until the onion becomes translucent and fragrant.

3. Brown the Meat
• Increase heat slightly. Add the ground pork (or turkey) in one layer. Let it sit undisturbed for 1 minute to develop some color, then break it apart with a spatula. Cook, stirring occasionally, until no pink remains, about 5 minutes total.

4. Incorporate Vegetables
• Add the shredded cabbage, shredded carrots and sliced green onions. Stir to combine.
• Sprinkle in the minced garlic and grated ginger. Sauté for 2 minutes, stirring constantly, until the garlic and ginger are fragrant but not browned.

5. Season the Mixture
• Pour in ¼ cup soy sauce (or tamari), 2 tablespoons rice vinegar and 1 teaspoon Sriracha if using. Stir thoroughly so every strand of cabbage and carrot is coated. Cook for 4 to 5 minutes, stirring occasionally, until the cabbage softens but still retains a slight crunch.

6. Scramble the Eggs
• Push the meat-vegetable mixture to one side of the skillet, creating a clear space. Reduce heat to medium. Pour the beaten eggs into the empty side. Let the eggs sit for about 20 seconds, then gently scramble with your spatula until they’re 70–80% set.

7. Finish and Season
• Fold the nearly cooked eggs into the meat-vegetable mixture. Stir to combine and cook for another minute.
• Taste and adjust seasoning with salt and pepper as needed.

8. Garnish and Serve
• Divide the inside-out egg roll mixture among bowls. Garnish with additional sliced green onions, a drizzle of extra Sriracha or a sprinkle of red pepper flakes for added heat.

Pro Tips and Variations

• Swap Proteins: Use ground chicken, beef or even crumbled tofu for a vegetarian version.
• Extra Veggies: Stir in sliced mushrooms, bell peppers or snap peas for more color and nutrients.
• Add Nuts: Top with crushed peanuts or cashews for crunch.
• Make It Vegan: Omit the ground meat and eggs; add extra shredded tofu and a splash of coconut aminos.
• Meal-Prep Mode: Double the recipe and portion into airtight containers for easy lunches.

Serving Suggestions

• Spoon over a bed of steamed rice or cauliflower rice.
• Serve alongside a crisp green salad dressed with ginger-sesame vinaigrette.
• Offer lime wedges, chili oil or hoisin sauce on the side for extra brightness and flavor.

Storage/Reheating

Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezer: Freeze in a sealed, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second bursts.

notes
• Nutrition per serving (4 servings total): approx. 280 calories, 18g fat, 10g net carbs, 22g protein.
• For a lower-sodium version, reduce soy sauce by half and add salt to taste.
• To keep the cabbage extra crisp, add half at the start and stir in the remaining half just before scrambling the eggs.

FAQs

Can I use pre-shredded cabbage and carrots?
Yes—buying pre-shredded veggies saves prep time. Just be sure to pat them dry if they’re very moist.

What can I substitute for rice vinegar?
Apple cider vinegar or white wine vinegar both work in a pinch.

Can I add a sauce to make it saucier?
Stir in 1–2 tablespoons hoisin or oyster sauce when you add the soy sauce for a richer, saucier finish.

Is this recipe kid-friendly?
Absolutely. Omit the Sriracha and red pepper flakes, and finely chop the veggies so little ones enjoy it too.

How do I prevent soggy veggies?
Cook the cabbage and carrots just until they begin to wilt; overcooking will make them soft.

Conclusion

Inside-Out Egg Roll in a Bowl delivers all the savory appeal of a fried egg roll without the deep-frying or wrappers. With a handful of simple ingredients, one skillet and fewer than 30 minutes, you’ll have a colorful, flavor-packed dinner that’s sure to become a weeknight favorite. Enjoy customizing it with your preferred proteins, veggies and seasonings to make it your own.

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