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Easy Egg Roll in a Bowl (Low-Carb Recipe)

Easy Egg Roll in a Bowl (Low-Carb Recipe)

This low-carb egg roll bowl recreates the delicious flavors of traditional Chinese egg rolls without the carbs, using a deconstructed approach with savory ground pork, crisp vegetables, and aromatic seasonings. The recipe is keto and paleo-friendly and comes together in under 20 minutes, making it perfect for quick weeknight dinners or meal prep. It's incredibly versatile and can be customized with different proteins and vegetables to suit various dietary preferences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp. vegetable oil
  • 1 garlic clove, finely chopped
  • 1 tbsp. finely chopped peeled ginger
  • 1 lb. ground pork
  • 1 tbsp. toasted sesame oil
  • 1/4 head of green cabbage, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 c. shredded carrot
  • 1/4 c. reduced-sodium soy sauce
  • 1 tbsp. sriracha
  • Kosher salt
  • 1 scallion, thinly sliced
  • 1 tbsp. toasted sesame seeds

Equipment

  • large skillet
  • wooden spoon
  • Mandoline slicer (optional)

Method
 

Instructions
  1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  2. Add pork and cook, breaking up meat into small pieces with a wooden spoon, until browned in parts and cooked through, 8 to 10 minutes.
  3. Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot then stir to combine with meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5 to 8 minutes; season with salt.
  4. Divide pork mixture among bowls. Top with scallions and sesame seeds.

Notes

Toast sesame seeds before using for enhanced flavor. Use tamari instead of soy sauce for gluten-free version. Don't overcrowd the skillet - cook in batches if doubling recipe. Vegetables taste even better the next day for meal prep.