I love Chinese food, especially egg rolls! Egg rolls you say? Yes, this recipe is inspired by the ever so famous egg roll. Introducing Egg Roll in a Bowl a la Judy.
This recipe is the perfect solution for losing weight with the 17 Day Diet or any low carb/low fat way of eating!
Who needs all that yummy goodness deep fried (no joke, I typed “friend” instead of “fried” at first), when you’re trying to lose weight?
I’m all about cutting corners and cutting calories so this dish is a family favorite of mine!
Plus, it will give you the yummy flavors of an egg roll without having to eat a greasy, deep-fried roll. Talk about a WIN-WIN!
This Egg Roll in a Bowl a la Judy was created by community member, Judy H. Since then, it’s been a blog favorite!
This particular recipe is Judy’s take on the popular Egg Roll in a Bowl recipe that all of the members of my private Facebook Community are raving about!
When you’re craving deep fried egg rolls, turn to this Egg Roll in a Bowl a la Judy recipe instead!
Ingredients for Egg Roll in a Bowl a la Judy
The full ingredient for this recipe are toward the end of this post, but I want to highlight a few ingredients with special notes.
One of the main ingredients in this dish is coleslaw mix – the kind that comes prepackaged with shredded cabbage (usually a few different varieties) and shredded carrots.
This recipe calls for two pounds (usually the mix comes in a one-pound bag). Now, if you plan on feeding an army or want a lot of leftovers for the week, go ahead and use the full two pounds.
However, if you want to feed a few people dinner or have leftovers for lunch, a one-pound bag of mix is perfect.
If you prefer to buy heads of cabbage and shred yourself, by all means, do the extra work!
If you decide to use all two pounds of coleslaw mix, make sure you have a large enough skillet to cook it all. If you don’t have a large enough pan, the cabbage mixture will cook down, so add a bag at a time, and you may have enough room.
Another option is to keep your extra bag of coleslaw mixture on hand to “refresh” your leftovers if you prefer to have a crispy salad type of leftover dish for lunch.
Low Sodium Soy Sauce
Soy sauce is also an ingredient in this dish that I want to share a few thoughts about. When trying to lose weight with a low carb diet, it’s always best to keep your sodium intake at a healthy level.
When choosing a soy sauce, make sure it’s low sodium (it might say “lite” on the bottle).
If you want a healthier alternative to soy sauce, check out Braggs Liquid Aminos. This is what we use in my household. It contains naturally occurring sodium so the company doesn’t add extra table salt to their soy sauce alternative.
This recipe calls for a 1/4 to a 1/2 cup, to taste. I would start with a 1/4 cup and go from there. You can always add more, but you can’t take it out.
More Low Carb Stir Fry Recipes
If you’re looking for more quick healthy dinner recipes, give these stir fry recipes a try:
- Chicken and Asparagus Stir Fry
- Tofu and Broccoli Stir Fry
- Low Carb Ground Turkey & Broccoli Bowls
- Beef Steak Stir Fry with Peppers
- Chicken Cabbage & Broccoli Stir Fry
- Beef and Broccoli Stir Fry
Other Low Carb Asian-Inspired Recipes
If you enjoy dishes that are Asian-inspired and love this Egg Roll in a Bowl a la Judy, you might enjoy a few of these other low carb dishes:
- Ground Turkey Asian Lettuce Wraps
- Cool Chicken Lettuce Wraps
- Bang Bang Chicken Kebabs
- Faux Fried Rice (Cauliflower)
- Grilled Lemon Sriracha Shrimp
Here’s Judy’s version of the popular low-carb dish without all the carbs and grease! If you make this recipe, please come back to review the recipe card below.
If you’re on social media, make sure you tag me @17ddblog so I can see your pretty creation!
- 1 Tablespoon sesame oil (may use Olive Oil)
- 1 pound ground chicken (may use turkey for C1, or beef or pork for C2 )
- 2 bags 1-pound cole slaw mix (cabbage/carrot mix) (a total of 2 pounds)
- 2 red onions chopped
- 10 cloves fresh garlic, minced
- 1-3 teaspoons ground ginger, to taste
- red pepper flakes (optional)
- 1/4 to 1/2 cup low-sodium light soy, to taste
- salt and pepper to taste
- 1/4 cup chicken broth or water
- 2-3 green onion stalks finely chopped (optional for garnish)
- On medium heat, heat oil and brown meat in large frying pan until fully cooked.
- Increase heat to medium high and add chopped onions and slightly brown.
- In a small bowl, mix garlic, ginger, soy sauce and add to pan.
- Immediately add cabbage/carrots mix and cook through until cabbage is semi-wilted, but still have a crunch to them.
- Add chicken broth or water as needed if mixture is too dry.
- Salt and pepper to taste.
- Garnish with chopped green onion and serve.
Approved all cycles.
If you're on Cycle 2 or 3, experiment using other types of protein such as beef or pork.
If you're on Cycle 2 or 3, you may serve with brown rice. Also, feel free to adjust spices to your liking.
I’ve been loving the 17 Day Diet since 2011. I love sharing my favorite healthy recipes and meal plans to keep you motivated and on the right path to success!
When I’m not hanging out here, I enjoy quick trips to the Oregon Coast, designing my jewelry line and watching Outlander!
Are you new to the 17 Day Diet? Check out my latest book, Fast Track Your Weight Loss With The 17 Day Diet on Amazon! (aff link)