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egg roll in a bowl
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5 from 1 vote

Egg Roll in a Bowl

This healthy Egg Roll in a Bowl is made in one skillet and loaded with ground chicken, veggies, and a spicy avocado mayo dressing. It’s low-carb, keto-friendly, and just as crave-worthy as a classic egg roll!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dinner
Cuisine: Asian
Keyword: Deconstructed Egg Roll, Egg Roll in a Bowl, Egg Roll Keto
Servings: 2 people
Author: Silvia Dunnirvine


  • 1 lb ground chicken
  • 2 tbsp olive oil divided
  • salt and pepper to taste
  • 2 cups green cabbage shredded
  • 2 cups purple cabbage shredded
  • 1 cup orange bell pepper sliced thinly
  • 1 cup brussels sprouts shaved, chopped
  • 1/4 cup green onions sliced thinly
  • 2 tbsp soy sauce
  • 1 tsp ginger paste

Sauce (optional)

  • 1 tbsp avocado mayo *program approved Primal Kitchen brand
  • 2-3 tsp tabasco sauce
  • 1/2 lemon juice
  • 1/2 tsp ginger paste
  • salt and pepper


  • Heat 1 tbsp olive oil to a wok or large cast iron skillet. Add ground chicken and sauté oh high heat, breaking up the chunks until fully cooked 10-12 minutes. Season with salt and pepper. Transfer to a plate.
  • To the wok add remaining 1 tbsp olive oil along with green and purple cabbage, bell pepper and shaved brussels. Stir in soy sauce and 1 tsp ginger paste. If you like add a few thin slices of ginger for extra flavor. Sauté until veggies start to soften 9-10 minutes.
  • Meanwhile stir in sauce ingredients. Transfer to a small jar.
  • Transfer chicken back to the wok and toss with the stir fried veggies.
  • Serve egg roll in a bowl with green onion sliced and top with avocado mayo hot sauce.


Calories: 562kcal | Carbohydrates: 25g | Protein: 46g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 1357mg | Potassium: 1969mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3863IU | Vitamin C: 229mg | Calcium: 126mg | Iron: 5mg