Egg Roll in a Bowl

Get your Chinese food fix with this easy and delicious lower calorie option. Egg roll in a bowl can be made in under 20 minutes all in one pan, making clean up a breeze!



1 lb protein of choice (can substitute tofu for a vegan option)

1 package shredded coleslaw mix

1 small sweet onion, thinly sliced

1/2 cup shredded carrot

1 cup mushrooms, sliced

1 tsp garlic, minced

1 tsp ground ginger

1 green onion, thinly sliced

1/4 cup low sodium soy sauce or liquid aminos (can use coconut liquid aminos)

1 tsp toasted sesame oil (optional)

1 tbsp sesame seeds (optional)


  1. Heat skillet over medium heat, coat with cooking spray of choice, add protein of choice, onion, and garlic. Continue cooking until meat is done, onions are translucent, and garlic is fragrant.
  2. Add coleslaw mix, shredded carrots, mushrooms, ground ginger, soy sauce or aminos, and ginger. Cook until coleslaw is slightly wilted but still a little crunchy. You can cook it longer but I like for it to have a slight crunch.