Egg Roll In a Bowl Recipe

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Egg roll in a bowl

Behold. The stuff of legends. This recipe has circulated around mom groups and forums across the internet. Being shared in hushed voices in low carb groups and dieting groups alike. It has been handcrafted by dieters, duplicated and adapted by the famished and fit. It is heralded for being a filling low-carb delicacy.

Though I looked for the original, I cannot seem to access it. A similar version is here and credits someone named Diana Rodbourn. This recipe has also gone under the alias “crack slaw” by “Memoirs of a fat kid.” In our house, we just call it “Egg roll bowl” It is simple, tasty, and we never have any leftovers. My version is adapted from a friend’s adapted version, which is adapted from another mom’s version.

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It tastes like the contents of an egg roll without the wrapper, it tastes like meaty coleslaw, it tastes like magical Asian flavors dancing on your tastebuds and granting wishes for your stomach.

You may substitute prepackaged coleslaw mix for a whole head of cabbage and shredded carrots. I added edamame because we always have some in the freezer. I also use apple cider vinegar, I’m actually not sure if the ‘original’ recipe called for this. My recipe below says 2 tablespoons apple cider vinegar but I would start with one and mix in according to taste. I really love the vinegar taste so I might have overdone it when writing this recipe out.

Time saving tips: I also wrote that the edamame should be cooked but I learned from a vegetarian recipe book that if you take frozen edamame and run it under warm water in a colander for 2-4 minutes, you’ll have edamame that is just as good as cooked. That’s how I do it. If you think my suggestion is weird and you simply must cook it, follow directions on the package. Another trick I use: Instead of chopping green onion, I take a pair of kitchen scissors and just cut the whole bunch together, little by little, until my dish has “enough.”

If you’re not really into ‘low carb’: While this recipe was originally shared as a low carb meal, the mighty appetite of my husband and  tiny titan of a daughter has dictated that we serve this atop carbs to spread this recipe out further among the three of us. My husband and daughter eat this dish on top of rice. I like a crunchy contrast in recipes, so I prefer to mix in crunchy chow mein noodles. If you’re going low carb, don’t add either. This recipe is so good just on its own.

Feel free to keep sharing the love. Your friends and family may thank you for it.

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Egg roll in a bowl

1 lb ground beef, turkey or pork
1-2 Tbsp Sesame oil
4 cups coleslaw mix
2 tsp Ground or grated ginger
2 tsp Minced garlic
1 chopped onion
1/4 cup Soy Sauce
2 Tbsp apple cider vinegar
1 cup shelled edamame (cooked)
2-3 chopped green onion stalks
Salt and pepper
(Optional) Chow mein noodles

1. Brown meat in the skillet
2. Add sesame oil and white onion. heat until onion is tender.
3. While meat is browning, mix soy sauce, garlic, ginger, and cider vinegar in separate bowl. (large bowl)
4. Add coleslaw mix to soy mix and stir thoroughly.
5. Add soy coleslaw mixture and cooked edamame to the frying pan. Cook for 8-10 minutes on medium or until cabbage shrinks. Stir frequently
6. Turn off heat, add green onions, salt and pepper.

For low carb, serve as is. If you’ve got hungry carb-lovers in the family, serve with rice or chow mein noodles.

Krissie Schmidt
Krissie Schmidt is a dreamer of dreams, freelance writer, and mother of three. When she's not busy saving the world from the monsters in closets or washing sippy cups, Krissie can be found questioning her choice of preset workouts while on her elliptical, cooking delicious southern fare, and unintentionally creating crafting fails. Krissie is passionate about writing and aspires to be a successful novelist.