I’m always looking for ways to make satisfying dishes that omit carbs while still bringing on flavor. I’ve been eyeing “egg roll in a bowl” recipes appearing on my social media channels and finally decided to make my own healthy version to find out what the fuss was all about.

Perfect for Make-Ahead Meals

Let me tell you, you need to try this recipe! Not only does it make a huge batch, the prep is quick and everything comes easily together in a large wok. If you don’t have a wok, it’s worth investing in one for this recipe. Check out this wok that’s similar to the one I’m using.

This recipe falls nicely into one of my Sunday-prep-for-the-week dishes, where we’ll have it handy to quickly warm up for lunch, dinner or even a snack. This recipe reheats exceptionally well in the microwave and still retains a crunchy bite.

No Carbs, Low Fat and Loaded with Veggies

I’ve been experimenting on this quick-and-easy dish over the past few months. While I wouldn’t say this tastes exactly like an egg roll, I’d say if you’re looking for low-fat, carb-free, veggie-dense meal, it’s surprisingly delicious. The crispness of the cabbage and other vegetables is immensely satisfying!  Plus, you can add in variations to make this recipe your own.

This recipe is low fat as I use chicken or vegetable broth to cook the cabbage and veggies on high heat. The sesame oil is added in as a flavor enhancer along with the soy sauce, rice vinegar and sriracha.

My favorite ingredient to add in texture is mung bean sprouts. If you can’t find in your grocery store, use broccoli slaw instead or just use more cabbage with some zucchini matchsticks or shredded carrots for color.

Types of Cabbage to Use

I make this recipe with either traditional green or Napa cabbage and both work well. Green cabbage is usually more readily available and prep is super easy. Napa, which requires separating the white stem portion from the leafy sections, cooks up a bit quicker and imparts a more Asian flavor.

When buying the cabbage, keep this in mind:

• Look for a small green cabbage; however, finding smaller ones can be hard to come buy, so you’ll likely use about half of a large head. Green cabbage lasts a long time so wrap up well and save for another batch to make in a week or so.
• Napa cabbages are generally quite large. I usually will use about two-thirds and will use what’s remaining in a stir fry or simply sauté or oven roast for veggie side.

I wouldn’t recommend using prepared shredded cabbage coleslaw bags as they’ll overcook quickly resulting in a mushy concoction especially when reheating.

Keep Frozen Ginger Cubes on Hand

During the pandemic when I couldn’t always find fresh ingredients, I started to use Dorot Gardens flash-frozen, crushed ginger cubes. I find them at my local supermarket and Trader Joe’s. I highly recommend keeping a stash in your freezer to conveniently have ginger always on hand. In fact, I now use the garlic cubes in this dish, too, since it makes prep a cinch without compromising flavor.

Toppings and Mix-Ins

This is a recipe you can dress up with a bit of this and that for color, crunch and flavor. I change out what I’ll add as a topping or mix-ins to my bowl depending on my mood and what I have on hand. Here are some suggestions:  

Extra Spice Always Nice

• Siracha drizzle makes a spicy, pretty drizzle.
• Sweet and sour sauce is often used with eggrolls, so a little goes a long way in this dish.
• Chinese hot mustard adds extra heat for those who crave it in Asian foods.

Use Veggies for Toppings

• Spring onions and fresh herbs like basil (try Thai!) or chives make a great flavor topping. 
• Diced English cucumber provides a refreshing bite.  
• Chopped or pickled radish adds great flavor and crispiness.
• Chopped water chestnuts go well with Asian-inspired dishes for extra crunchiness. 

Protein and Nuts  

• Eggs can be prepared in a variety of ways to complement this dish from soft poached, over easy, chopped hard boiled or even scrambled.
• Try frozen shelled edamame tossed in at the end (try a handful or two) or sprinkled over individual bowls; I use Seapoint Farms.
• Chopped cashews or peanuts make a pleasing garnish similar to pad Thai.

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