Keto Egg Roll In A Bowl 10 Minutes

Looking for more Asian-inspired keto recipes? Try my keto stir fry, keto beef and broccoli, and keto pad Thai next. Whenever I visit a Chinese restaurant, I always scan the appetizer list for egg rolls. Traditional egg rolls are usually deep-fried and calorie-laden. While delicious, I’m of the opinion that the filling is the best part. So, I came up with a keto version that cuts right to the chase.

Why I love this recipe

Ready in 10 minutes. Including prep time. WAY healthier than takeout. Not only is it low-carb, but it’s packed with protein and fiber. Versatile. It’s satisfying enough on its own, but when I want the true fakeout experience, I’ll serve it with cauliflower fried rice. Great leftovers and meal prep. I’ve never had much luck reheating leftover egg rolls because the wrapper never crisps up properly. Without wrappers, you won’t have that problem.

Ingredients needed

Sesame oil. An extremely flavorful oil that works well in Asian-inspired recipes. A little goes a very long way! Garlic, onion, and ginger. Adds extra flavor and key ingredients in egg rolls. Ground pork. Traditional egg rolls use ground pork, but you can also use ground beef, ground chicken, or ground turkey. I used lean ground pork, but the higher-fat cuts will be more flavorful, albeit a little more fatty. Coleslaw mix. Cabbage and carrot are two key ingredients in an egg roll, so skip the hassle of grating and chopping and use coleslaw mix. You get the added bonus of TWO kinds of cabbage (purple and green!). Soy sauce. Use gluten-free coconut aminos or low-sodium soy sauce if needed. Chili sauce. I used sambal oelek because I like the heat, but if you don’t want it to taste overly spicy, use Sriracha or sweet chili sauce.

How to make keto egg roll in a bowl

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Made this dish this evening and it really hit the spot. The recipe is super simple and easy to put together, and it consists of many ingredients we usually have on hand. I’d rather make this dish than most of the fare we order from our favorite local Chinese place!” – Shane Step 1- Cook the aromatics. Add sesame oil to a non-stick pan over medium heat. Once hot, add the onions, garlic, and ginger, and stir fry for 1-2 minutes, until fragrant. Step 2- Cook the pork. Add the ground pork and break it apart with a wooden spoon. Cook for 4-5 minutes or until no longer pink. Step 3- Cook the veggies. Push the pork to one side and add the bag of coleslaw mix. Stir to combine, then add the soy and chili sauce. Cook for 5 minutes or until the vegetables are tender.

Arman’s recipe tips

Wait for the skillet to get hot. Since everything cooks fast, getting enough browning on the meat can be tricky, so it’s good to add everything to a hot pan. Add a splash of chicken broth. When I tested this recipe, sometimes the meat got slightly dry before the veggies were done cooking. If this happens, add a splash of broth to keep the meat moist, and you’ll be good to go! Garnish the egg roll bowls with toasted sesame seeds, green onions, and spicy mayo.

Storage instructions

To store: Leftovers can be stored in the freezer, covered in an airtight container, for up to one week.

Swap the protein. Replace the ground pork with other ground meat, like ground sausage, ground beef, ground chicken, or ground turkey. Use different veggies. Swap the cabbage slaw for broccoli slaw or kale slaw, or add bean shoots, sliced bell peppers, or zucchini noodles. Add sauces. For a sweet and salty flavor, add fish sauce and keto brown sugar. Just go easy on the fish sauce… that stuff is potent!

To freeze: Place leftovers in an airtight container and store them in the freezer for up to six months. Reheating: Microwave the egg roll bowls for 30-second intervals until warm or in a large skillet over medium heat.