Easy Keto Egg Roll In A Bowl
If you like stir-fry recipes then this will be sure winner, in fact low carb egg roll in a bowl is a wildly popular recipe on Pinterest. This egg roll in a bowl recipe is keto approved, low carb and paleo made in a skillet loaded with asian flavours without you needing to get too many special ingredients. From start to finish you can have this healthy, low-carb, quick and easy meal ready in under 30 minutes. And this is a family friendly recipe…
Egg roll in a bowl, is just a deconstructed version of classic Chinese egg rolls, where you ditch all the extra carb and yet retain its original ethos. It is popular recipe in the keto community, but you don’t need be following keto to enjoy this delicious recipe. In case you are considering a low carb diet lifestyle, then start here with our free 21-day low carb diet plan.
While you can surely use store bought sausages, but I would recommend try homemade sausages. As you’ll see in my homemade sausage recipe that it is quite easy to make, and you can control the flavor and what goes into it and cut out the unnecessary sugars and preservatives you might find in a store bought sausage pack ;).
If you have a back for deconstructing food recipes, then you’ll have great fun with this recipe because it is very difficult to go wrong with it. You’ll be amazed with this dish, it will please your senses and will remind you enjoying egg rolls during old days when carbs din’t scare you at all.
Egg Roll in a Bowl can be easily made to comply with the Whole30 meal program, as well as being gluten-free, paleo, and of course Keto and low carb. This is also a diabetic friendly recipe, and thyroid friendly recipe.
This quick and easy savory meal is done in 30 minutes from start to finish. 30 minutes! Sometimes even less if you are a master at chopping and prepping. That’s it! And it tastes far better than take-out from your favorite Chinese food restaurant. Save yourself carbs and cash!
The flavors in this one are on point, and it couldn’t be easier to throw together for a quick dinner. The only problem here is everyone fighting over the leftovers! Or, no leftovers at all. It’s that good, quite possibly addicting.
- Instead of chopping your own veggies, you can buy a bag of coleslaw mix and use it.
- You can use chorizos, ground chicken, turkey, ground beef pretty much any kind of meat you can use.
- If you are using some other ground meat then consider seasoning the meat with everything bagel seasoning.
- For my vegan friends you can use crumbled tofu instead, I am not sure how it will turn out but someone of you can figure out a vegan version please do share in comments.
Can You Make Ahead?
I won’t recommend making them ahead, as stir-fry recipes work best when served right from skillet to plate. But this dish makes delicious leftovers and reheats well, the only thing is you will lose a bit of crunch. This is a great meal prep recipe! Prep on Sunday and enjoy throughout the week as a salad, side or snack. Make a double batch!
Related: 5 Fail-Proof Tips Getting Started With The Keto Diet
If you like the texture and flavors of this recipe then you must try out some of these recipes with similar texture but uniquely scrumptious taste – keto chili-blackbean pork and cabbage stir fry, keto smoky cheeseburger salad.
- 1 and 1/4 lb. spicy bulk pork sausage
- 1/4 cup water
- 3 cups green cabbage, shredded
- 1 medium carrot, shredded
- 1/2 tsp. garlic powder
- 2 tbsp. toasted sesame oil
- 1/2 tbsp. fresh ginger, finely minced
- 2 tbsp. green onions, chopped
- 1 tbsp. rice vinegar
- 2 tbsp. coconut aminos or tamari
- Sea salt and black pepper, to taste
- 1 tbsp. toasted sesame seeds
- Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returing to burner.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrots softens, approximately 4-5 minutes.
- Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
You can replace sausages with other ground meat like chicken, turkey, beef.
Serve with additional soy sauce for an extra savory meal.
Replace soy sauce with coconut aminos in order to comply with the Whole30 food program and also for a gluten free dish.
Shrimp also goes great in this recipe! Saute the shrimp in olive oil first (cook until shrimp are pink-this takes only a few minutes), remove from the pan and add them back in at the very end.
You can use prepackaged coleslaw mix if you do not like chopping veggies.
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Amount Per Serving: Calories: 206Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 707mgCarbohydrates: 9gFiber: 3gSugar: 6gProtein: 8g
In case you did not like my recipe above, I’m listing some other variations of this recipe from other food bloggers…
Egg roll in a bowl from – PaleoRunningMomma
Egg roll in a bowl from – savvymamalifestyle
Egg roll in a bowl from – evolvingtable
Egg roll in a bowl from – pipandebby
Egg roll in a bowl from – barefeetinthekitchen