Eggroll IN A Bowl
EGGROLL IN A BOWL is a easy Asian‑American recipe that serves 8. 190 calories per serving. Recipe by Janelle Rohner on YouTube.
Prep: 10 min | Cook: 10 min | Total: 35 min
Cost: $13.32 total, $1.67 per serving
Ingredients
- 3 pounds Ground Turkey (85% lean, 15% fat)
- 3 bags Coleslaw Mix (pre‑shredded cabbage & carrot blend (broccoli slaw works too))
- 3 tablespoons Low Sodium Soy Sauce (gluten‑free tamari optional)
- 1 tablespoon Sesame Oil (toasted for flavor)
- 2 teaspoons Olive Oil (for sautéing vegetables)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground Ginger (freshly grated)
- 0.5 teaspoon Crushed Red Pepper Flakes (adjust for heat)
- 1 tablespoon Sriracha (optional) (adds extra heat if desired)
- 2 cups Cooked White Rice (optional for kids) (can substitute cauliflower rice)
Instructions
Gather & Prep Ingredients
Open the three bags of coleslaw mix, mince the garlic, grate the ginger, and have all sauces measured and ready.
Time: PT5M
Sauté First Two Bags of Veggies
Heat 1 tsp olive oil in the large skillet over medium heat. Add two bags of coleslaw mix and sauté, stirring frequently, for 3‑4 minutes until they begin to soften but stay slightly crunchy.
Time: PT4M
Season the Veggies
Stir in 2 tbsp low‑sodium soy sauce, the grated ginger, minced garlic, and crushed red pepper flakes. Cook another 2 minutes, allowing the flavors to meld.
Time: PT2M
Add Final Bag of Veggies
Add the third bag of coleslaw mix, continue sautéing for 2 minutes until all the vegetables are evenly heated and slightly wilted.
Time: PT2M
Cook Ground Turkey
In the medium skillet, heat 1 tsp olive oil over medium. Add the 3 lb ground turkey, breaking it up with the spatula. Sprinkle with a pinch of salt (optional), then add 1 tbsp low‑sodium soy sauce, 1 tbsp sesame oil, the remaining ginger, garlic, and red pepper flakes. Cook 8‑10 minutes, stirring occasionally, until the turkey is fully browned with no pink.
Time: PT10M
Combine Meat & Veggies
Transfer the cooked turkey into the large skillet with the vegetables, stir to combine, and cook together for 1 minute to let the flavors marry.
Time: PT1M
Cool Slightly
Remove the pan from heat and let the mixture cool for about 5 minutes before portioning.
Time: PT5M
Portion Into Meals
Using the food scale, portion roughly 4 oz (115 g) of cooked turkey per container, then fill the rest with about 1 cup of the veggie mixture. Add a scoop of cooked white rice for any kids who prefer it.
Time: PT5M
Store
Seal the containers. Refrigerate up to 4 days or freeze for up to 2 months.
Time: PT0M
Nutrition Facts
- Calories
- 190
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Keto, Low‑Carb, Gluten‑Free (if tamari used), Dairy‑Free, Paleo‑Friendly
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Ground Turkey: ground chicken, ground beef (80% lean)
- Instead of Coleslaw Mix: shredded broccoli mix, green cabbage slaw
- Instead of Low Sodium Soy Sauce: tamari
- Instead of Sesame Oil: olive oil (less flavor)
- Instead of Olive Oil: avocado oil
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Ground Ginger: ground ginger (¼ tsp)
- Instead of Crushed Red Pepper Flakes: cayenne pepper
- Instead of Sriracha (optional): hot sauce
- Instead of Cooked White Rice (optional for kids): cauliflower rice
Equipment Needed
- Large Skillet
- Medium Skillet
- Spatula or Wooden Spoon
- Food Scale
- Measuring Spoons
- Meal Prep Containers
Critical Steps — Do Not Skip
- Ensure ground turkey reaches 165°F internal temperature.
- Do not overcook the coleslaw mix; keep it slightly crunchy for texture.
- Use low‑sodium soy sauce to control overall salt level.
Chef Tips from the Video
- Add a drizzle of sriracha at the end for an extra kick.
- If you prefer a crispier texture, finish the veggies in a hot wok for 30 seconds.
- Use pre‑shredded coleslaw mix to save prep time.
Troubleshooting
Veggies become watery.
Sauté the coleslaw over medium‑high heat without covering; add a pinch of salt to draw out excess moisture and cook it off.
Turkey stays pink or undercooked.
Break the meat into smaller pieces and cook a few minutes longer; use a meat thermometer to ensure 165°F.
Dish is too salty.
Use less soy sauce next time or switch to a lower‑sodium brand; add a splash of water to balance.
Storage
Refrigerator: Up to 4 days in airtight containers.
Freezer: Up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Portion and label meals before refrigerating to streamline weekday lunches.
- Cool the cooked mixture completely before sealing containers to prevent soggy lids.
Frequently Asked Questions
What is the cultural significance and origin story of Egg Roll in a Bowl in Asian‑American cuisine?
Egg Roll in a Bowl is a modern, low‑carb reinterpretation of the classic Chinese egg roll, popularized in American keto circles as a quick, wrapper‑free alternative that captures the same sweet‑savory, ginger‑garlic flavor profile.
How does Egg Roll in a Bowl fit into the broader keto diet tradition within Asian‑American cooking?
It replaces the high‑carb wrapper with shredded cabbage and carrots, providing the same crunchy texture while keeping net carbs low, making it a staple for keto‑focused fans of Asian flavors.
What traditional ingredients are used in authentic Asian egg rolls versus the keto version shown by Janelle Rohner?
Traditional egg rolls use wheat flour wrappers, pork or shrimp, bean sprouts, and a sweet soy glaze. Janelle’s keto version swaps the wrapper for coleslaw mix, uses ground turkey for lean protein, and relies on low‑sodium soy sauce, ginger, and garlic for flavor.
What regional variations of egg roll‑style dishes exist in Chinese cuisine?
In Southern China, egg rolls often contain pork and bamboo shoots; in Cantonese cuisine, they may be deep‑fried with a crispy skin. In the U.S., the “egg roll in a bowl” trend emerged as a low‑carb, skillet‑only adaptation.
What occasions or celebrations is Egg Roll in a Bowl traditionally associated with in Asian‑American households?
While not tied to a specific holiday, it’s commonly served at casual family dinners, potlucks, and meal‑prep weeks because it’s quick, budget‑friendly, and can be made in large batches.
What are the most common mistakes to avoid when making Egg Roll in a Bowl at home?
Overcooking the shredded vegetables makes them soggy, undercooking the turkey leaves a pink center, and adding too much soy sauce can make the dish overly salty. Follow the timing cues and taste as you go.
Why does Janelle Rohner’s recipe use low‑sodium soy sauce and sesame oil instead of regular soy sauce?
Low‑sodium soy sauce keeps the overall salt level in check for a keto diet, while sesame oil adds a distinct nutty aroma that mimics the flavor depth of traditional egg roll sauces without extra carbs.
Can I make Egg Roll in a Bowl ahead of time and how should I store it?
Yes. Portion the cooked turkey and veggie mixture into airtight containers. Refrigerate for up to four days or freeze for up to two months. Reheat in the microwave or a skillet until steaming hot.
What texture and appearance should I look for to know Egg Roll in a Bowl is done?
The vegetables should be brightened, still slightly crunchy (al dente), and the turkey should be fully browned with no pink. The dish should have a glossy sheen from the soy‑ginger sauce.
What does the YouTube channel Janelle Rohner specialize in?
Janelle Rohner’s channel focuses on easy, budget‑friendly keto and low‑carb meals, offering quick‑prep recipes that are family‑approved and suitable for meal‑prepping.
Last updated: September 1, 2026
