Egg Roll in a Bowl: Easy and Low-Carb



  • 16 ounces ground turkey (or pork, chicken, or tofu for vegetarian)


  • 8 ounces cremini mushrooms
  • 3 cloves garlic
  • 1 small bunch green onions
  • 1 (12-ounce) bag broccoli coleslaw
  • 1 cup grated carrots


  • 3 tablespoons low-sodium soy sauce (or coconut aminos for paleo/keto)
  • 1 teaspoon cornstarch (or arrowroot starch for paleo/keto)
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili paste
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground black pepper


  1. Marinate the meat: In a bowl, whisk together 1 tablespoon soy sauce and cornstarch. Add the meat, break it apart, and stir to coat. Marinate for 10 minutes.
  2. Prepare the vegetables: Chop the mushrooms, mince the garlic, and slice the green onions.
  3. Cook the meat: Heat a wok or large skillet over high heat. Add the oil and the marinated meat. Cook until no longer pink, about 5 minutes.
  4. Add the vegetables:

    Add the green onions, mushrooms, broccoli coleslaw, and carrots to the meat. Stir-fry for 2 minutes, until the vegetables soften.
  5. Make the sauce: Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining soy sauce. Stir to combine.
  6. Serve:

    Scoop the mixture into bowls and serve over rice, quinoa, or cauliflower rice. Garnish with additional green onions.


  • Vegetarian: Swap the meat for crumbled extra-firm tofu.
  • Paleo/Keto: Use coconut aminos instead of soy sauce and arrowroot starch instead of cornstarch. Serve over cauliflower rice.
  • Gluten-free: Use tamari or coconut aminos instead of soy sauce.

  • Add some crunch: Top with chopped peanuts, crispy chow mein noodles, or sesame sticks.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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