Today we are bringing you this fabulous eggroll in a bowl weight watchers recipe that combines all of your favorite eggroll flavors in a bowl to make a deconstructed egg roll. In just 15 minutes!
You'll love our WW egg roll in a bowl!
When we set out to create this recipe, we were determined to keep it within the specs of numerous eating plans. Not only is this WW friendly (just 6 WW points per serving!), but it's also macro friendly, Whole30, paleo, low carb, and gluten-free too with simple swaps.
- It takes just 15-minutes to make a super healthy and filling dinner.
- It's easy to adapt or change up to fit your personal tastes by adding in nuts, mushrooms, or snow peas.
- Works well with both ground chicken, ground turkey, beef or ground pork.
- Get the flavors of takeout but make it cheaper and healthier at home
- Great for weekly meal prep lunches!
What you'll need
- sesame oil - this is essential to the flavor, do not leave it out!
- ground chicken or turkey (we used 93%/7%). 99%/1% should work too!
- 1 bag pre-shredded cabbage blend with carrots- buying a bag of cabbage mix is quickest but you can slice cabbage if preferred. Carrots are optional.
- fresh ginger - we love to buy the Dorot frozen minced ginger cubes
- garlic - either the Dorot frozen minced garlic cubes or freshly minced
- soy sauce or Coconut Aminos - soy is most common but coconut aminos is gluten free and tastes just like soy sauce
- green onions
- Sriracha sauce (optional) - mix it with a little mayo (regular or light) to create a spicy mayo sauce
Kitchen tools
You'll want to use a non-stick skillet since there's very little oil in this recipe and you don't want it to stick to the pan.
Diet swaps
- low carb/keto- you can increase fats by using a higher fat ground meat. 3.9 net carbs per serving, plus 12.7g of fat and a whopping 21.4g of protein.
- gluten free- Be sure to use coconut aminos or wheat free tamari sauce instead of soy sauce
- paleo/Whole30- Use coconut aminos instead of soy sauce
How to make deconstructed egg roll bowls
Step 1: Cook the ground chicken (or turkey) over medium-high heat in a large skillet for about 5-6 minutes, until it's cooked through.
Step 2. Add the bag of shredded cabbage mix, garlic, ginger, and soy sauce or coconut aminos. Sauté the mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
Step 3: Mix in the green onions and add a little extra as a garnish on the top if desired. Serve warm and enjoy!
Optional: Drizzle with a little sriracha sauce (optional) or make a quick chili sauce by combining a touch of mayo with sriracha to taste to increase the heat factor of this dish.
Recipe notes
- Prepare all the ingredients before heating the pan or wok. When making a stir-fry, things move quickly. Have everything cut and measured before you start. This step only takes about 5 minutes, especially if you purchase the bag of cabbage.
- Be sure to use a non-stick skillet so the food doesn't stick to the pan.
- We prefer to use lean ground chicken or turkey with a little fat in it since it adds more flavor, but if you use very low-fat meat you might need to increase the seasoning to taste a bit.
- While keeping the fat down it might be tempting to skip the sesame oil, a little goes a LONG way and it truly adds so much flavor it's a must-include item.
Storing leftovers
- Fridge: Simply store any leftovers you aren't planning on freezing in an airtight container in the fridge for up to 4-5 days.
- Freeze: Once your dish has cooled, you can freeze leftovers for up to 3 months stored in an air tight container or freezer bag.
Serve with
Our favorite side would be a simple cold cucumber salad, fresh fruit, brown rice, cauliflower rice or, our 52 calorie low carb egg drop soup.
More healthy WW recipes
- Instant Pot Egg Drop Soup
- Cauliflower "Fried" Rice
- Chicken Noodle Soup with Zoodles
- Vegan Ratatouille
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Recipe
Weight Watchers Egg Roll in a Bowl
Ingredients
- 1 lb ground chicken or ground turkey 454 g
- 1 tablespoon sesame oil 14 g
- 1 9 oz bag shredded cabbage with carrots (or 5 cups shredded cabbage) (255 g)
- 2 teaspoon minced ginger 8 g Dorot frozen cubes or fresh
- 2 teaspoon minced garlic 10 g Dorot frozen cubes or fresh
- 2 tablespoon soy sauce tamari, or coconut aminos (32 g)
- ¼ cup sliced green onions (13 g)
- Garnish ideas - Sriracha sauce spicy mayo, more green onions, sesame seeds
Instructions
- In a non-stick pan, heat the sesame oil and cook the ground chicken or turkey over medium-high heat until cooked through. This took about 5-6 mins. Drain any remaining liquid or grease from the pan.
- Add the bag of shredded cabbage mix, garlic, ginger, and coconut aminos (or soy sauce).
- Sauté the meat and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender.
- Mix in the green onions and use the green onions as a garnish on the top, if desired.
- Drizzle with a little sriracha sauce to increase the heat factor.
Notes
- Feel free to kick up the heat with hot sauce like sriracha.
- To make the spicy mayo shown in the photos combine mayo or light mayo to taste with sriracha sauce.
- Use a non-stick skillet or the mix might stick to your pan.
- We prefer to use ground chicken or turkey with a little fat (93%/7%) in it since it adds more flavor, but if you use very low-fat meat you might need to increase the seasoning to taste a bit.
- While keeping the fat down it might be tempting to skip the sesame oil, a little goes a LONG way and it truly adds so much flavor it's a must include item.
- The macros are just for the recipe itself and do not include the optional toppings.
Nutrition
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Toni says
I make this frequently but bulk up the fiber & protein with a couple easy additions: shrimp, broccoli slaw & garnish with a few chopped peanuts.
The recipe is good as it is, I just figured I would share. My husband & son are more full with my additions. No benefit to a healthy meal if it means you’re hungry 2 hours later 🙂
Laura Tope says
This was a hit at our house! Perfect texture - exactly like an eggroll innards. I used ground chicken for the first time and was pleased with the results! I did miss the oil a bit, I think I needed a better quality sesame oil, because I couldn't really taste it at all and I know what that flavor should taste like.
Overall, a winner of a dish!
Shelby says
I’m not sure what I did wrong but it had no flavour. I used beef instead of chicken but I can’t see that affecting the seasoning. I had to add a lot more garlic, ginger and soy 🙁
Laura says
The Pic at the top shows rice vinegar, but the recipe doesn't mention it. Should I use it or not?
WholeLottaYum says
Thank you Laura! Actually, the recipe does NOT include rice vinegar. I usually test 2-3 recipes at a time and that rice vinegar accidentally got added to the ingredient display but it's not in this recipe. You of course could add a splash if you have it 🙂 I'll redo that photo next time I make it!
Ebb says
What was the rice vinegar for?