Chicken Egg Roll in a Bowl (Easy 20-Minute Low-Carb Dinner)

All the cozy, savory flavor of a classic egg roll, scooped into a bowl and ready in about twenty minutes.

If you have ever stood at a takeout counter wishing you could eat just the savory, garlicky inside of an egg roll without the deep-fried wrapper, this is the dinner for you. It takes everything you love about that crispy appetizer, the tender chicken, the heap of cabbage, the warm hit of garlic and sesame, and turns it into a quick skillet meal you can make on a busy weeknight. No rolling, no frying, no fuss. Just one pan and a few pantry basics.

I keep coming back to this recipe because it hits a sweet spot that most fast dinners miss. It is genuinely light and packed with vegetables, yet it still feels like comfort food. It is high in protein, naturally low in carbs, and it happens to be both gluten-free and dairy-free without any special swaps. Cabbage does most of the heavy lifting, so it stays easy on the grocery budget too. Make it once and I suspect it will earn a permanent spot in your weeknight rotation.

Why You'll Love This Recipe

One pan, about 20 minutes. Everything cooks in a single skillet, so cleanup is quick and dinner is on the table fast.
High protein, low carb. Lean chicken and a pile of veggies keep it filling without weighing you down.
Naturally gluten-free and dairy-free. No substitutions needed, which makes it easy to share with friends who avoid those.
Budget-friendly. It leans heavily on cabbage and a handful of everyday staples, so it stretches your grocery dollars.
Tastes like takeout, lighter. Think of it as fried rice without the rice, with that same craveable garlic-and-sesame flavor.
Great for meal prep. It reheats beautifully, so a double batch covers lunches for days.

Ingredients

Cabbage (2 1/2 cups, chopped): The backbone of the dish; it softens as it cooks while keeping a little bite. Swap: a bag of pre-shredded coleslaw mix saves chopping, or use napa cabbage for something more tender.
Carrots (2/3 cup, grated): Adds gentle sweetness and color. Swap: a handful of matchstick carrots works just as well, or skip them if you want it even lower in carbs.
Chicken breast (8 oz, ground or chopped): Lean protein that soaks up the garlic and tamari. Swap: ground chicken, ground turkey, or ground pork all work; chicken thighs add extra juiciness.
Tamari (1 Tbsp): Brings the savory, salty depth that makes it taste like takeout. Swap: coconut aminos for a paleo or soy-free version, or regular soy sauce if gluten is not a concern.
Cauliflower (1 cup, chopped): An easy way to sneak in more veg and bulk up the bowl. Swap: broccoli florets, or simply leave it out and add more cabbage.
Olive oil (2 Tbsp): For sauteing everything to golden tenderness. Swap: avocado oil for high heat, or a splash of toasted sesame oil for extra nuttiness.
Toasted sesame seeds (3 Tbsp): A finishing touch that adds crunch and that classic aroma. Swap: toast raw sesame seeds in a dry pan for a couple of minutes, or use a sprinkle of furikake.
Garlic (3 cloves, minced): The flavor engine of the whole dish; do not skimp. Swap: about 3/4 teaspoon garlic powder in a pinch, though fresh is much better.
Scallions (2, chopped): A fresh, mild onion bite to finish. Swap: chives or a few thin slices of red onion.
Turmeric and crushed red pepper flakes (optional): A little warmth and color, plus a touch of heat if you like it spicy. Swap: a pinch of ground ginger or a drizzle of sriracha at the end.

How to Make Chicken Egg Roll in a Bowl

Prep everything first. Chop the cabbage and cauliflower, grate the carrots, mince the garlic, slice the scallions, and cut the chicken into small pieces if you are not using ground. This dish moves quickly once the pan is hot, so having it all ready makes the cooking effortless.
Start the garlic and chicken. Heat the olive oil in a large skillet over medium-high heat. Add two of the minced garlic cloves and let them sizzle for about 30 seconds, just until fragrant. Add the chicken and the cauliflower and saute for 4 to 5 minutes, until the chicken is nearly cooked through.
Add the rest and steam. Stir in the cabbage, carrots, the remaining garlic clove, and the tamari. Cover with a lid and cook for another 4 to 5 minutes, until the cabbage has wilted and the chicken is fully done. If you like, sprinkle in a little turmeric and a pinch of crushed red pepper flakes for warmth and heat.
Finish and serve. Spoon into bowls and top generously with toasted sesame seeds and chopped scallions. Serve hot.

How to Serve It

Straight from the bowl. It is a complete meal on its own; grab chopsticks or a fork and dig in.
Over a grain. Spoon it over rice, quinoa, or cauliflower rice to make it stretch further for hungrier eaters.
With a fried or jammy egg on top. The runny yolk turns it into something extra satisfying.
Alongside a simple soup. A light miso or broth-based soup makes it feel like a full takeout spread.
Drizzled with sauce. A little sriracha, chili crisp, or a swirl of sesame oil right before serving takes it up a notch.

Variations and Swaps

Make it paleo. Use coconut aminos in place of tamari and you are set.
Make it vegetarian. Skip the chicken and add a scrambled egg, some crumbled tofu, or both for protein.
Make it vegan. Use crumbled firm tofu instead of chicken and coconut aminos instead of tamari.
Add more heat. Stir in fresh ginger, a spoonful of chili crisp, or extra red pepper flakes.
Bulk it up. Toss in mushrooms, bell peppers, snap peas, or edamame for more texture and color.
Change the protein. Ground pork or turkey both work beautifully and cook in the same amount of time.

Storage and Meal Prep

This dish is a meal-prep favorite because it holds up so well. Let any leftovers cool, then store them in an airtight container in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through; a quick splash of tamari or water helps loosen it back up. For lunches, portion it into individual containers and keep the sesame seeds in a small separate bag so they stay crunchy until you are ready to eat. I do not recommend freezing it, since cabbage tends to turn watery once thawed, but honestly it rarely lasts long enough to find out.

Frequently Asked Questions

Can I use a coleslaw mix instead of chopping cabbage? Absolutely. A bag of pre-shredded coleslaw mix (cabbage and carrots together) is a great shortcut and works as a one-for-one stand-in for the cabbage and carrots in this recipe. It cuts your prep time down to almost nothing.

Is this recipe keto-friendly? It is very low in carbs and works well for most lower-carb eating plans. If you are tracking strictly, you can lighten the carb count further by reducing the carrots and cauliflower, or leaving the carrots out altogether.

Can I make it ahead of time? Yes. It reheats well and actually tastes great the next day once the flavors have had time to mingle. Cook it fully, cool it, and store it in the fridge; just add the fresh scallions and sesame seeds when you serve so they stay bright and crisp.

What can I use instead of tamari? Coconut aminos make a great soy-free, paleo-friendly swap, and regular soy sauce works fine if you are not avoiding gluten. Both bring that savory, salty depth the dish relies on.

Recipe Card

Chicken Egg Roll in a Bowl

A quick, one-pan low-carb dinner that tastes like the savory inside of an egg roll, no wrapper required.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Low-Carb, Asian-inspired
Servings: 2

Ingredients

2 1/2 cups cabbage, chopped
2/3 cup carrots, grated
8 oz chicken breast, ground or chopped
1 Tbsp tamari sauce
1 cup cauliflower, chopped
2 Tbsp olive oil
3 Tbsp toasted sesame seeds
3 garlic cloves, minced
2 scallions, chopped
Optional: turmeric and crushed red pepper flakes

Instructions

Chop all the vegetables and the chicken (if you are not using ground chicken).
Heat the olive oil in a large pan over medium-high heat. Saute 2 of the garlic cloves for about 30 seconds, then add the chicken and cauliflower. Saute for 4 to 5 minutes, until the chicken is almost cooked.
Stir in the cabbage, carrots, tamari, and the remaining garlic clove. Cover with a lid and cook for 4 to 5 more minutes, until the chicken is done. Add turmeric and crushed red pepper flakes here if using.
Serve topped with toasted sesame seeds and chopped scallions.

Notes

Swap in a bag of coleslaw mix for the cabbage and carrots to save prep time.
Use coconut aminos in place of tamari for a paleo or soy-free version.
Leftovers keep in the fridge for 3 to 4 days and reheat well.

Approximate Nutrition (per serving, makes 2 servings)

Calories: 474
Total Fat: 24g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 19g
Cholesterol: 96mg
Sodium: 647mg
Carbohydrates: 25g
Fiber: 9g
Sugar: 9g
Protein: 43g