This inside-out egg roll bowl is my go-to when dinner needs to be fast, flavorful, and just a little fun. Think of it as the rebel cousin of the classic egg roll—no wrapper, no deep frying, but all the savory goodness you crave. We’re talking ground meat sizzling with garlic and ginger, tangled up with shredded cabbage, and kissed by sesame oil and soy sauce. It’s like a stir-fry with a personality. One you can whip up in under 30 minutes, and guess what? Even your picky eaters won’t protest—mine didn’t, and that’s saying something. If you’ve got a soft spot for healthy easy recipes that don’t taste like cardboard, this one’s a keeper. Perfect for keto easy recipes fans, meal preppers, and folks who love their ninja creami recipes healthy and quick. No fuss, no weird ingredients—just a hot skillet, a few pantry staples, and your favorite ground protein. Ready to shake up your dinner routine?

1) Key Takeaways
2) Easy Inside Out Egg Roll in a Bowl Recipe
3) Ingredients for Inside Out Egg Roll in a Bowl
4) How to Make Inside Out Egg Roll in a Bowl
5) Tips for Making Inside Out Egg Roll in a Bowl
6) Making Inside Out Egg Roll in a Bowl Ahead of Time
7) Storing Leftover Inside Out Egg Roll in a Bowl
8) Try these Dinners next!
9) Inside Out Egg Roll in a Bowl
10) Nutrition

1) Key Takeaways

Skip the egg roll wrappers and keep the flavor with this easy dinner idea
Perfect for low-carb, keto, and healthy weeknight meals
Done in under 30 minutes, perfect for those chaotic evenings
Flexible protein choices make it ideal for picky eaters or last-minute changes

2) Easy Inside Out Egg Roll in a Bowl Recipe

I always thought egg rolls were only for takeout nights until I met this recipe. It changed my dinner routine forever. This dish has the flavor of your favorite Chinese takeout without the deep frying or the mess. Just a hot skillet and a little chopping stand between you and a fast, satisfying meal.

What makes this so great for busy evenings? Everything comes together in one pan, and it’s loaded with protein and veggies. Plus, it’s packed with that umami punch we all secretly crave midweek. It’s honestly one of those easy recipes for dinner that you’ll end up repeating without getting bored.

Even better? This egg roll bowl fits into low-carb and keto easy recipes without tasting like “diet food.” It’s just good food. Real food. You’ll find it satisfying and surprisingly easy to prep ahead, making it a strong contender for anyone who lives for healthy easy recipes but still wants to eat well.

3) Ingredients for Inside Out Egg Roll in a Bowl

Ground Pork: I like ground pork for this because it brings out that classic egg roll taste. But don’t stress—ground turkey or beef works too. I’ve even used ground chicken on a whim, and it totally held up.

Sesame Oil: A little goes a long way. It’s rich, nutty, and makes everything taste a bit more like it came from a good takeout spot. Don’t skip it if you want that authentic hit of flavor.

Avocado Oil: This one helps everything cook evenly, especially when you’re using leaner meat. If you’ve got vegetable oil, that works too. I just prefer avocado for its mild taste.

Onion: Dice it fine so it melts into the base. It adds just the right sweetness and heft. You’ll notice the difference if you leave it out—and not in a good way.

Garlic: Fresh is best, and three cloves do the trick. If garlic is your love language, feel free to go wild here. I always do.

Ginger: Fresh grated ginger adds a zing that bottled stuff just can’t match. I keep a knob in my freezer, grate it straight in, and call it good.

Soy Sauce: Salty, savory, and the backbone of this whole thing. You can sub in coconut aminos if you’re going low-sodium or paleo. Either way, you need something salty to pull it together.

Coleslaw Mix: Yes, from the bag. Shredded cabbage and carrots save time and cut clean-up. Win-win. If you want to shred your own, be my guest—but I’ve never looked back since discovering this shortcut.

Rice Vinegar: Just a splash gives it balance. It’s what keeps this bowl from tasting too heavy or one-note.

Sriracha: Optional, but recommended. Adds a kick without overpowering. You can skip it for kids or spice-haters, but if you’re like me, you’ll reach for it every time.

Green Onions: These little guys bring freshness right at the end. Don’t underestimate their crunch and bite—they finish the dish off perfectly.

Sesame Seeds: Sprinkle them on at the end for that final touch of texture and flavor. Aesthetics matter too, even on a Tuesday night.

4) How to Make Inside Out Egg Roll in a Bowl

Step 1. Heat both oils in a large skillet over medium heat. Get it hot enough so the onions sizzle the second they hit the pan.

Step 2. Add the diced onion. Stir it until soft and golden. This is where the flavor builds, so don’t rush it.

Step 3. Toss in the garlic and ginger. Stir it all around and breathe deep—it smells like dinner now.

Step 4. Add the ground pork. Break it up as it browns. You want it cooked through, golden, and in small crumbles. Stir often.

Step 5. Pour in the soy sauce. Then add the coleslaw mix. Stir well so every shred gets coated and softened just right.

Step 6. Add rice vinegar and sriracha if you like heat. Let everything simmer a few more minutes to let the flavors really settle in.

Step 7. Kill the heat. Top with sliced green onions and a good shake of sesame seeds. Serve right away or store it for later.

5) Tips for Making Inside Out Egg Roll in a Bowl

This recipe moves fast, so get your chopping done before the skillet comes out. Trust me—it makes the process smoother.

If you’re making it for meal prep, cook the cabbage a bit less. That way it doesn’t get too soft when you reheat it later. Texture matters, even on the go.

Trying to stretch it for more servings? Add some rice or noodles underneath. It bulks things up without taking away from the easy recipes for dinner spirit that makes this so great.

6) Making Inside Out Egg Roll in a Bowl Ahead of Time

This dish holds up well in the fridge. I’ve made it Sunday night and eaten it Wednesday with no complaints. In fact, I swear it tastes even better after the flavors hang out a while.

If you’re planning to prep it for the week, skip the green onions and sesame seeds until right before you eat. They keep their crunch better that way. Trust me, I’ve tested.

It’s one of those easy ninja creami recipes healthy enough to bring for lunch and still crave again at dinner. Pack it in a microwave-safe container and call it done.

7) Storing Leftover Inside Out Egg Roll in a Bowl

Let it cool completely, then spoon it into an airtight container. You’ll get about three to four servings from one batch, depending on how hungry you are.

Store in the fridge for up to four days. I wouldn’t push it longer—cabbage gets sad past that point.

Reheat it in a skillet if you want to keep the texture, or microwave it if you’re short on time. Either way, it stays one of those healthy easy recipes that doesn’t feel like leftovers.

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9) Inside Out Egg Roll in a Bowl