You know those nights when you’re craving takeout but don’t want to undo all your keto progress? That’s exactly how my love affair with this keto egg roll in a bowl began – born from sheer desperation on a busy weeknight when my stomach was growling louder than my willpower. I’ll never forget the first time I threw this together, skeptically eyeing that bag of coleslaw mix in my fridge. Fifteen minutes later? Magic happened. All the punchy flavors of your favorite egg roll filling, minus the carb-heavy wrapper, sizzling in one glorious skillet. Now it’s my go-to when I need something fast, satisfying, and packed with that irresistible Asian takeout vibe. The best part? My kids gobble it up without even realizing they’re eating cabbage!
Why You'll Love This Keto Egg Roll in a Bowl
Trust me, this dish is a game-changer. Here's why it's about to become your new favorite:
- Quick & Easy: Ready in under 25 minutes – perfect for those "what's for dinner?" panic moments.
- Low-Carb Heaven: All the flavors of an egg roll without the carb-loaded wrapper. Keto-friendly and guilt-free!
- Flavor Explosion: Ginger, garlic, soy sauce, and a hint of heat from Sriracha? Yes, please!
- Family-Friendly: Even picky eaters love it. Sneak in those veggies without a fight!
- One-Pan Wonder: Minimal cleanup means more time to relax (or binge your favorite show).
Seriously, this dish checks all the boxes. It's the kind of meal you'll make again and again – and still get excited about every time.
Ingredients for Keto Egg Roll in a Bowl
Let’s keep it simple – you probably have most of these ingredients in your kitchen already! Here’s what you’ll need:
- 1 lb ground pork (or swap for ground chicken or turkey if you prefer)
- 1 tbsp sesame oil – that nutty aroma is key to the flavor!
- 1 tbsp ginger, minced (fresh is best, but 1 tsp ground ginger works too)
- 3 cloves garlic, minced – because garlic makes everything better
- 1/2 cup green onions, sliced – save some for garnish!
- 4 cups coleslaw mix (shredded cabbage and carrots – grab a bag to save time)
- 2 tbsp soy sauce (or coconut aminos for a soy-free version)
- 1 tbsp rice vinegar – adds that tangy punch
- 1/2 tsp red pepper flakes – adjust to your spice tolerance
- 1 tsp Sriracha (optional, but highly recommended for a kick!)
That’s it! Simple, fresh, and ready to transform into something magical.
How to Make Keto Egg Roll in a Bowl
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped before you turn on the stove – trust me, I learned this the hard way when I burned my garlic trying to mince it mid-cook! Here’s exactly how I make it:
- Heat your skillet: Grab your biggest frying pan (I use my trusty cast iron) and warm the sesame oil over medium heat. You’ll know it’s ready when the oil shimmers slightly – about 30 seconds.
- Brown the pork: Add your ground pork and break it apart with a wooden spoon. Cook for 5-6 minutes until no pink remains, stirring occasionally. Drain any excess grease if needed.
- Build flavors: Push the pork to one side and add ginger, garlic, and most of those gorgeous green onions (save some for garnish!). Stir constantly for about 1 minute – just until you smell that amazing aroma!
- Bring it all together: Dump in your coleslaw mix, soy sauce, rice vinegar, and red pepper flakes. Stir everything like crazy for 3-5 minutes until the cabbage wilts but still has a bit of crunch.
- Finish strong: Taste and adjust seasoning – sometimes I add an extra splash of soy sauce at this point. Drizzle with Sriracha if you’re feeling spicy!
See? So easy! The whole process takes less time than waiting for takeout to arrive. Just be careful not to overcook the cabbage – you want it tender-crisp, not mushy.
Tips for Perfect Keto Egg Roll in a Bowl
After making this dish more times than I can count (my family won’t let me stop!), I’ve picked up some game-changing tricks:
- Fresh is best: That jar of minced garlic? Toss it. Fresh garlic and ginger make all the difference in flavor. Keep roots in the freezer – they grate easier and last forever!
- Prep first, cook second: Have everything chopped and measured before heating the pan. Things move fast once you start cooking.
- Mind the cabbage: Stop cooking when the cabbage is just wilted but still has some crunch – it keeps getting softer as it sits.
- Spice to taste: Start with half the red pepper flakes if you’re sensitive to heat. You can always add more at the end.
- Get creative: Stir in a handful of bean sprouts or water chestnuts in the last minute for extra texture.
Little tweaks make this dish truly restaurant-worthy every time!
Ingredient Notes and Substitutions
Let’s talk ingredients! Here’s why each one matters, plus easy swaps if you’re missing something or need to tweak for dietary needs:
- Ground pork: It’s flavorful and perfect for this dish, but ground chicken, turkey, or even beef work great too. For a vegetarian twist, crumbled tofu or tempeh is fantastic.
- Sesame oil: That nutty flavor is essential, but if you’re out, use avocado oil and add a sprinkle of sesame seeds for extra crunch.
- Soy sauce: Swap for coconut aminos if you’re avoiding soy or need a gluten-free option. It’s slightly sweeter but still delicious.
- Coleslaw mix: No pre-shredded cabbage? No problem! Just thinly slice a small head of cabbage and toss in a handful of shredded carrots for color and crunch.
- Spices: Don’t have fresh ginger? Use 1 tsp ground ginger instead. Out of red pepper flakes? A dash of cayenne or even a pinch of chili powder will do the trick.
The beauty of this dish is how flexible it is – make it your own!
Serving Suggestions for Keto Egg Roll in a Bowl
This dish is fantastic all on its own, but here are my favorite ways to serve it up:
- Pile it over cauliflower rice to soak up all those delicious juices
- Top with extra green onions and a sprinkle of sesame seeds for crunch
- Add a fried egg on top for extra protein (my husband’s favorite!)
- Serve with crisp lettuce leaves for DIY "egg roll" wraps
However you dish it up, it’s guaranteed to disappear fast!
Storing and Reheating Keto Egg Roll in a Bowl
Leftovers? Lucky you! This dish actually tastes amazing the next day – the flavors get even better as they mingle. Just pop it in an airtight container in the fridge for up to 3 days. When reheating, I love using the skillet for best texture – just a quick toss over medium heat until warmed through. The microwave works too (about 1-2 minutes), but stir halfway to keep it from getting soggy. Pro tip: If it seems dry, add a splash of water or extra soy sauce to revive those delicious juices!
Nutritional Information for Keto Egg Roll in a Bowl
Here’s the breakdown per generous 1-cup serving (makes about 4 servings total):
- Calories: 320
- Fat: 22g (7g saturated)
- Carbs: 8g
- Fiber: 3g
- Net Carbs: 5g
- Protein: 24g
*Nutritional values are estimates and may vary based on specific ingredients and brands used. Always check your own product labels for most accurate calculations!
Frequently Asked Questions About Keto Egg Roll in a Bowl
I get questions about this dish all the time – here are the answers to the ones that pop up most often:
Can I use chicken instead of pork?
Absolutely! Ground chicken works beautifully – it’s actually my go-to when I want something lighter. Turkey and beef are great options too. Just keep an eye on cooking times as leaner meats may cook faster.
Is this recipe gluten-free?
Almost! Just swap the soy sauce for tamari or coconut aminos (my personal favorite) and you’re good to go. I’ve served it this way to gluten-free friends and no one could tell the difference.
How spicy is this dish?
As spicy as you want! Start with half the red pepper flakes if you’re sensitive to heat – you can always add more at the end. The Sriracha is totally optional (but highly recommended for heat lovers).
Can I meal prep this?
Yes! It keeps beautifully in the fridge for 3 days. The flavors actually improve as they sit. I often double the recipe for easy lunches – just reheat in a skillet for best texture.
What if I don’t have coleslaw mix?
No worries! Just shred half a small cabbage and toss in a handful of matchstick carrots. The texture might be slightly different, but the flavor will still be amazing.
For more delicious recipes, check out our Pinterest page!
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“25-Minute Keto Egg Roll Bowl That Will Shock Your Tastebuds”
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A quick and easy low-carb version of egg rolls without the wrapper. Packed with flavor and ready in minutes.
Ingredients
- 1 lb ground pork
- 1 tbsp sesame oil
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1/2 cup green onions, sliced
- 4 cups coleslaw mix
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes
- 1 tsp Sriracha (optional)
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add ground pork and cook until browned, breaking it apart as it cooks.
- Stir in ginger, garlic, and green onions. Cook for 1 minute.
- Add coleslaw mix, soy sauce, rice vinegar, and red pepper flakes. Stir well.
- Cook for 3-5 minutes until cabbage softens.
- Optional: Drizzle with Sriracha before serving.
Notes
- Use coconut aminos for a soy-free option.
- Add shredded carrots for extra crunch.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg