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Egg Roll in a Bowl

You get all of the savory Asian flavors and veggies in a typical egg roll, but without the fried outer shell. This is a great low carb, veggie packed dish that satisfies your Chinese takeout cravings!
Course Main Course, Side Dish
Cuisine Chinese
Keyword egg roll, egg roll in a bowl, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 180kcal
Author Brittany Liberatore

Ingredients

  • 1 Tbs Olive Oil
  • 1/2 Red Onion thinly sliced
  • 2 Carrots peeled & shredded (about 1 cup)
  • 2 Celery Stalks chopped
  • 4 cups Shredded Cabbage about 1 pound
  • 1 cup Sliced Mushrooms
  • 2 Tbs Soy Sauce or Coconut Aminos
  • Salt & Pepper to taste
  • 1 tsp Sesame Oil
  • Chopped Green Onions & Sesame Seeds for garnish

Instructions

  • Heat the olive oil a large skillet over medium-high heat and sauté the onion, carrots and celery until they start to soften, about 5 minutes.
  • Add in the shredded cabbage, mushrooms, soy sauce salt and pepper, along with a splash of water to help prevent sticking. The water should immediately sizzle when you add it to the pan, which helps create steam.
  • Cover the skillet and lower the heat. Continue cooking until the vegetables are tender, about 10 to 15 minutes depending on how crunchy or soft you want the vegetables to be. Stir in the sesame oil as soon as the vegetables are tender.
  • Season with additional salt and pepper, if desired, then serve warm with a topping of green onions and sesame seeds.

Notes

Pro Tip: Easily make this a full meal by adding protein like eggs (fried or scrambled), chunks of chicken breast or tofu, or ground turkey!