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A top-down photograph of a deconstructed High Protein Egg Roll in a Bowl served in a matte black ceramic bowl. The base layer consists of finely crumbled, browned ground pork, glistening with a light soy-based sauce and mixed with green and purple cabbage, orange carrot shreds, small broccoli florets, and diagonally sliced scallions.

High Protein Egg Roll in a Bowl: The Ultimate 15-Minute Low-Carb Dinner

This ultra-savory High Protein Egg Roll in a Bowl packs all the legendary flavors of your favorite takeout appetizer into a nutritious, one-pan skillet meal featuring glistening ground pork and crisp, colorful cabbage.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground pork Produces rich, savory crumbles
  • 1 tbsp toasted sesame oil Provides an indispensable earthy nuttiness
  • 3 cloves fresh garlic Minced finely
  • 1 tbsp fresh ginger Grated finely
  • 3 cups green cabbage Thinly sliced into ribbons
  • 2 cups purple cabbage Thinly sliced for vibrant color
  • 1 cup shredded carrots Fine shreds for gentle sweetness
  • 1 cup small broccoli florets Cut into tiny bite-sized pieces
  • 3 tbsp low-sodium soy sauce Creates a deep, savory glaze
  • 1 tbsp rice vinegar Adds a splash of bright acidity
  • 1/2 cup green onions Sliced carefully on a sharp diagonal
  • 1/2 tsp sea salt Draws out natural veggie juices
  • 1/4 tsp black pepper Enhances pork savory profile

Equipment

  • 1 Large Cast Iron Skillet or Wok Distributes intense heat evenly for perfect searing.
  • 1 Chef's knife Essential for slicing vegetables uniformly.

Instructions
 

Preparation and Cooking
  1. Place your large skillet over medium-high heat and pour in the toasted sesame oil. Add the ground pork, break it into fine crumbles, season with salt and pepper, and cook for 6-8 minutes until a deep golden-brown crust forms.
  2. Lower heat to medium, create a well in the center, and add minced garlic and grated ginger. Let them sizzle for 30-45 seconds until fragrant, then stir rapidly into the pork.
  3. Add the thinly sliced green and purple cabbage, shredded carrots, and small broccoli florets to the skillet. Use tongs to lift and toss the vegetables with the pork for 3-4 minutes until the cabbage wilts slightly but stays crisp.
  4. Drizzle low-sodium soy sauce and rice vinegar over the mix. Stir continuously for 1-2 minutes until everything is glistening, remove from heat, transfer to a bowl, and garnish with diagonally sliced green onions.

Notes

Keep the Pan Screaming Hot: Cooking over medium-high heat prevents vegetables from steaming and becoming soggy.
Cut Your Broccoli Extremely Small: Ensure florets are tiny so they cook at the exact same rate as the cabbage ribbons.
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