Eggroll in a bowl

I love chinese takeout but it’s not always the healthiest option. This eggroll in a bowl is a low fat way to enjoy your favorite Chinese takeout without the guilt. It has the flavors of an eggroll, without the deep fried wrapper. This light, quick, one pan meal is one that you will want to try. It is great as a light but filling meal on its own, or as a side with any kind of protein. Enjoy!


  • 1 14 oz bag coleslaw mix (cabbage and carrots)
  • 1 1/2 tsp minced ginger
  • 1 1/2 tsp minced garlic
  • 1/2 cup finely chopped green onion
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp hoisin sauce
  • 2 tsp rice wine vinegar
  • 1 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp crushed cashews
  • 2 tbsp chopped cilantro


  • Pour sesame oil into a large skillet over medium heat
  • Saute ginger and garlic until soft, about 3 minutes
  • Add package of coleslaw mix and stir
  • Once cabbage starts to soften (3-5 minutes) add soy sauce, hoisin sauce, rice wine vinegar, sugar, salt and pepper
  • Let cook for another 8-10 minutes, until everything is combined and softened but not mushy
  • Remove from heat and add green onions. Stir to combine
  • Top with crushed cashews and cilantro
  • Enjoy!

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