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Egg Roll in a Bowl

This creative & healthy dish has been internet-famous for years and there’s different interpretations. My version of “Egg Roll in a Bowl” uses lots of ginger, garlic, cilantro and fresh lime. It’s packed with flavour, protein, fibre, is gluten-free and can be made vegetarian or vegan.

Egg Roll in a Bowl Recipe Healthy Self Halifax Nutritionist

One batch makes several servings, so it’s perfect for dinner and lunches.


  • 1 lb any lean ground protein; I used turkey

  • 3 TBSP olive oil

  • 1 large sweet onion

  • 1 1/2 C raw carrots, shredded or blitzed in a food processor

  • 1/3 C chopped ginger (this would be a lot for some, so feel free to use less…or more!)

  • 5 cloves chopped garlic (again, adjust to your liking)

  • 1/4 C veg or chicken broth

  • 4 - 6 C finely chopped green or purple cabbage

  • 3 TBSP soy sauce, Bragg’s or coconut aminos

  • 2 tsp apple cider vinegar

  • 1/2 tsp sea salt (adjust to taste)

  • fresh black pepper

  • 1-2 tsp sesame oil

  • fresh lime juice, squeezed

  • 1-2 C fresh, chopped cilantro

  • 1 bunch of green onions, chopped.


  • Heat a large skillet to med and add the olive oil and ground protein. Sauté for 5 mins. Then add the chopped onion. Sauté for another 5 mins.

  • Add the ginger, garlic, and shredded carrots. Stir everything sporadically for another 5. Add the sea salt and black pepper.

  • Add the broth, soy sauce, vinegar and cabbage.

  • Cover with a lid for 5 mins and turn the heat down to low. Remove the lid for the last 5 - 10 mins to evaporate any excess liquid.

  • Turn off the heat but leave the pan on the element. Add the cilantro, the green onion and fresh lime.

  • Optional: add to steamed brown rice.

Enjoy! ❤️


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