Low Carb Egg Roll In a Bowl

Here’s a quick and flavorful Low-Carb Egg Roll in a Bowl recipe—no wrappers, keto-friendly, and packed with the classic flavors of an egg roll.

Ingredients (Serves 2–3)

• 1 lb (450 g) ground pork or ground chicken

• 1 small onion, chopped

• 2 cloves garlic, minced

• 4 cups (about 1 small head) shredded cabbage

• 1 medium carrot, julienned or shredded (optional for very low carb, reduce or omit)

• 2 green onions, chopped

• 3 tbsp soy sauce or coconut aminos for lower sodium

• 1 tbsp sesame oil

• 1 tsp grated fresh ginger (or ½ tsp ground ginger)

• 1/4 tsp black pepper

• 1/2 tsp red pepper flakes (optional, for spice)

• Sesame seeds, for garnish

Instructions

1. Cook the Meat

1. Heat a large skillet or wok over medium heat.

2. Add ground pork or chicken and cook until browned, breaking it apart with a spatula.

3. Remove excess fat if necessary, leaving about 1 tsp for flavor.

2. Add Aromatics

1. Add chopped onion and garlic to the skillet.

2. Sauté 2–3 minutes until fragrant and softened.

3. Stir in ginger and red pepper flakes (if using).

3. Add Vegetables

1. Add shredded cabbage (and carrots, if using).

2. Stir-fry for 5–7 minutes until cabbage is tender but still slightly crisp.

4. Season

1. Drizzle with soy sauce (or coconut aminos) and sesame oil.

2. Stir well to coat everything evenly.

3. Add chopped green onions and black pepper.

5. Serve

• Transfer to plates or bowls.

• Garnish with sesame seeds and extra green onions if desired.

Tips

• For extra flavor, add a splash of rice vinegar or a little sriracha.

• You can swap cabbage for bok choy or Napa cabbage for a slightly different texture.

• Leftovers store well in the fridge for 2–3 days—reheat in a skillet to keep veggies crisp.

If you want, I can also make a “one-pan keto egg roll bowl with cream cheese sauce” version that’s super creamy and almost like a keto egg roll casserole.