You are going to really like this low sodium egg roll in a bowl. This delicious and savory bowl is full of all of the essential egg roll flavors without all the sodium. All saving you time without having to fold and roll the wrappers, along with all the mess and time of frying (and fat) the rolls. It’s super quick, easy and goes great over brown rice or rice noodles.
I used to stop fairly often at the local Chinese take-out on the way home from work for dinner. Besides trying different entrees, I would almost always get a couple of egg rolls and egg drop soup. Try my Low Sodium Egg Drop Soup!
I have been definitely missing my egg rolls! I really wanted to make a low sodium egg roll recipe. And though the wrappers aren’t high in sodium, I wanted to avoid all the excess fat and mess (hassle) of deep frying. Then, I remembered seeing this type of dish all over the internet recently and I made my own version. So here we go….
Sodium in egg roll in a bowl compared to low sodium version.
|Typical sodium amount per serving
|Sodium per serving for this recipe
|Calories per serving for this recipe
Take-out egg rolls are almost invariably packed with sodium. One egg roll typically has about 550mg of sodium or about a third minimum of the sodium you should probably have for an entire day!
And incredibly…many of the “bowl” recipes are double or more sodium than that!
My low sodium egg roll in a bowl recipe has about 1/5 the sodium of take-out egg rolls. Plus, this recipe can be your entire meal! Add some brown rice or rice noodles and you have an entire low sodium meal!
Egg Roll in a Bowl Ingredients.
After you get familiar with this recipe, try different amounts of the recipe ingredients. Or go ahead and add your own favorite ingredients and play with the flavor profile!
Ground pork – I used 1 pound of uncooked, unseasoned ground pork for this recipe. You could also use low fat ground beef, fresh ground chicken, or turkey. The last two will typically be drier when cooking and watch out for any sodium water infusion!
Onion and chopped green onions – One half medium onion type of your choice. If you want more use the whole onion but 1/2 looked good to me. I recommend a small dice but not minced for this recipe since they will lose moisture when cooked. Use chopped green onions (chives) they add a pop of color and flavor as a garnish or mixed in at the end.
Prepared coleslaw mix (16oz.) – Sold as a pre-made coleslaw mix at the grocery store. Often called a tri-color mix bag, it is a perfect size and takes some of the chopping drudgery away. (My pictures may look a little skimpy with the veggies because a good portion ended up on the floor when opening my bag. I was in no mood to run out to the grocery at that time. Haha)
Sesame oil – Sesame oil will add that traditional subtle flavor to your egg roll bowl and is a must-have in this recipe! You can typically find it in the international or oils aisle.
Garlic – Garlic adds so much flavor plus, I just love garlic!
Ground ginger – I use ground ginger for the sake of convenience since I rarely use fresh ginger in my recipes. But you can always use 2 tsp. finely grated fresh ginger, it really is the most flavorful.
Reduced Sodium Worcestershire Sauce – I add this sauce (along with balsamic vinegar reduction) at the end as a finishing sauce on this dish. It is an easy, close approximation to soy sauce!
Balsamic vinegar reduction – Compliments the Worcestershire sauce to mimic soy sauce. I quite often use it by itself on rice instead of soy sauce. You can typically find it in the vinegars aisle.
Hot chili oil – Adds a nice subtle warmth to the sauce. You really should try it, like nothing I had expected and is flat out awesome! Add to taste. You can typically find it in the international aisle.
Instructions to make Low Sodium Egg Roll in a Bowl
Are you eager to taste your newest quick, favorite Asian meal? This recipe is so simple, and will come together in about 15 minutes with the vegetables to make a complete versatile dinner!
Dice the 1/2 onion and slice the green onion. You’re done cutting!
In a small bowl (bowl #1), measure and mix the sesame oil and rice vinegar.
Using another small bowl (bowl #2) mix the garlic, ground ginger, reduced sodium Worcestershire sauce, hot chili oil and balsamic vinegar reduction.
You can easily do all this when the meat is cooking to save time.
In a large nonstick skillet or wok, add the ground pork and cook, breaking into crumbles, until lightly browned about 5 minutes. Drain if required.
Push meat to the side and add onions, sesame oil and rice vinegar in the middle. Cook, stirring often, for a few more minutes until onion is tender.
Add to your pan the coleslaw and pour your second bowl of sauce on top and mix well.
Finish cooking, stirring occasionally, until the coleslaw is softened and starts to wilt and cooked through, about 5 minutes. Mix in some dark green scallions just before serving.
Taste and adjust seasoning, if desired.
How to store and reheat your leftovers.
In the Refrigerator: Once your dish has completely cooled then you can place your egg roll in a bowl in an airtight container. It will last in the fridge for up to 5 days.
Freezing – I would not freeze this or the coleslaw mix will be gross.
To Reheat – The best way to reheat this is in the microwave. Just sprinkle a little water over and a microwave cover to keep moisture in. It can be reheated right over the top of rice or noodles.
Serving ideas and condiments.
I like to serve this egg roll in a bowl over brown rice. It is also delicious over some rice noodles or mixed into an omelet.
For condiments you could use with my Low Sodium Sweet and Sour Sauce, dipping mustard and baked or fried wonton chips on the side.
A few of my other great complementary dishes to enjoy!
Please let me know how this Low Sodium Egg Roll in a Bowl turns out for you in the comments and a rating! I’m always eager for your feedback and hope my recipes turn out amazing for you. You can follow me on Facebook and Pinterest also, to hear about new recipes.
Low Sodium Egg Roll in a Bowl
- 1 lb. ground pork can substitute with ground chicken, ground beef or ground turkey breast
- 1/2 medium onion diced
- 1 16 ounce bag tri-color coleslaw mix
- 1 Tablespoon sesame oil*
- 1 Tablespoon rice vinegar* make sure it is unseasoned
- 1 Tablespoon pre-minced garlic**
- 1 teaspoon ground ginger**
- 2 Tablespoons Lea & Perrins Reduced Sodium Worcestershire Sauce**
- 1 teaspoon hot chili oil**
- 1 Tablespoon balsamic vinegar reduction**
- 2 green onions thinly sliced diagonally
- Add pepper or more hot chili oil and favorite spices to taste
- Heat a large skillet or wok over medium-high heat. Add ground pork and cook, stirring and chopping into small pieces. Cook until no longer pink, drain and return meat to skillet if needed.
- Add diced onion, sesame oil and rice vinegar to the skillet. Cook, stirring, for 4-5 minutes or until onion is tender.
- Add coleslaw bag mix, garlic, ginger, reduced sodium Worcestershire sauce, hot chili oil, balsamic vinegar reduction to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage has wilted.
- Remove pan from the heat. Stir in green onions and season with pepper or your favorite spice to taste.
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.