Inside Out Egg Roll; AKA Egg Roll in a Bowl

Inside Out Egg Roll; AKA Egg Roll in a Bowl

Asian health food? Yes Please!

The first time I made this I used ground beef because I already had a bunch all cooked up in the fridge, it had a bit more of a chow mein taste to it, still really good, but not full on egg roll. So the second time that I threw this together as a lunch to send to work with my husband, I used chicken. I stole a few bites and O.M.G! So good! The sesame oil really gives it a kick and brings out the Asian flavor so I wouldn’t make this until you’ve been able to stop at the grocery store to grab some.

If you follow Trim Healthy Mama, you may have run across a recipe called Egg Roll in a Bowl, I wanted to make this the other night, but when I went looking for it, I couldn’t find it! Ugh, so frustrating. Well, I’m a pretty good cook, so I decided to just throw something together. This is my take on Egg Roll in a Bowl…

Inside Out Egg Roll (This would be considered a THM S)


1tbls Butter

1lb Chicken, pork, ground beef, or ground turkey 

2 cloves garlic, minced

1 Medium Onion Chopped Small

1-2 Small Carrots Julienned (If you’re following THM, consider removing this, as this creates a slight imbalance)

2-3 Stalks of Celery Sliced Thin

4-8 Cups of Cabbage Chopped (Depending on how many you’re trying to feed, you can add more or less cabbage to stretch this recipe a little further. Also, cabbage cooks down to about half it’s size, so keep that in mind when deciding how much to add.)

1/2-1tsp Sesame Seed Oil (you can substitute Braggs Liquid Aminos or soy sauce, but the sesame oil really brings out the Asian flavor)

1/2 Cup Green Onions Chopped (optional)

Salt, Pepper, and Onion Powder to tatse

1) Cook meat in a tablespoon of butter, season with a dash of salt, pepper, and onion salt. Cook until done; remove from pan leaving all the drippings.

2) Add garlic, onions, carrots, and celery and cook until softened. Add your chosen meat back into the skillet and season with seasame oil. *Sesame oil is very strong stuff, so use sparingly! Start with 1/2 teaspoon for a large batch, taste it, maybe add a bit of salt a pepper, tatse it again and then decide if you need to, add more.

3) Add cabbage and green onion in a layer on top of the other ingredients, add 1/4-1/2 cup of water and cover. Let the cabbage steam for about 5 minutes, then you can mix it in with the rest of the ingredients and continue letting it cook until soft.

4) Tatse….Mmmmm! Add a bit more seasonings if necessary. I added a dash of braggs liquid aminos to help bring out the Asian flavors even more, but this stuff is g-o-o-d!

I love this recipe because it’s super simple, fast, and puts a different spin on “health” food. Sometimes I get so stuck in a rut with my normal American flavorings and Midwestern dishes that it’s nice to mix it up a bit! This really hit the spot when I was craving Chinese food the other day and helped me stay on track with my Trim Healthy Mama eating.

Happy Cooking Mama’s!


PS) I am a throw together cook; most nights I literally just throw a bunch of stuff in a pan, so if you have any questions or need more exact measurements…Don’t ask me! Ha ha just kidding, feel free to ask in the comments below and I’ll do my best to answer!

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