Oh my gosh, you have to try this low carb egg roll in a bowl recipe! It’s my absolute go-to when I’m craving takeout but want to keep things light and healthy. All those amazing Asian flavors – savory pork, crunchy cabbage, that perfect gingery kick – wrapped up in one pan and ready in under 25 minutes. I first made this during a crazy busy week when my son had back-to-back soccer games, and now it’s in our regular dinner rotation. The best part? No wrapper means all the deliciousness of an egg roll with none of the guilt. Trust me, once you try this version, you might never go back to the deep-fried original!
Why You’ll Love This Low Carb Egg Roll in a Bowl Recipe
Oh, where do I even start with why this recipe is magic? First off, it’s ready faster than you can say “takeout delivery” – we’re talking 25 minutes from fridge to table. One pan means less cleanup (hallelujah!), and those bold Asian flavors will make you forget all about carb-heavy egg rolls. Here’s why it’s become my weeknight hero:
- Crazy quick: Perfect for those “I forgot to plan dinner” emergencies (we’ve all been there)
- One-pan wonder: More time eating, less time scrubbing pans
- Low-carb dream: At just 8g net carbs per serving, it fits perfectly into weight loss or keto plans
- Flavor bomb: That combo of sesame oil, ginger, and garlic? Absolute perfection
- Takeout vibes: Satisfies those egg roll cravings without the deep-fried guilt
Seriously, this dish checks all the boxes – easy, healthy, and packed with flavor. My family goes wild for it every time!
Ingredients for Low Carb Egg Roll in a Bowl
Okay, let’s gather our goodies! Here’s everything you’ll need to make this flavor-packed bowl happen. I love how simple the ingredient list is – most of this stuff you probably already have in your pantry. The coleslaw mix is my secret shortcut – no chopping mountains of cabbage!
For the Bowl
- 1 lb ground pork (trust me, pork gives the best flavor here)
- 1 tbsp olive oil (or avocado oil works great too)
- 1 small onion, diced (about 1 cup – I like yellow for sweetness)
- 3 cloves garlic, minced (more if you’re a garlic lover like me!)
- 14 oz coleslaw mix (that’s one standard bag – so easy!)
- 2 tbsp soy sauce (or coconut aminos if you’re avoiding gluten)
- 1 tsp ginger, grated (fresh is best, but 1/4 tsp ground works in a pinch)
- 1 tbsp sesame oil (this is the flavor MVP – don’t skip it!)
- 1 tsp rice vinegar (that little tang makes all the difference)
- Salt and pepper to taste (I do about 1/2 tsp salt, 1/4 tsp pepper)
For Garnish
- Green onions, sliced (for that fresh crunch)
- Sesame seeds (because everything’s better with a little sprinkle)
Ingredient Notes and Substitutions
Don’t stress if you’re missing something – this recipe is super flexible! Ground turkey or chicken work great if you’re not into pork. No coleslaw mix? Just shred some cabbage and carrots. Out of rice vinegar? A splash of apple cider vinegar will do in a pinch. And if you want to kick up the heat, throw in some red pepper flakes or sriracha when you add the soy sauce. The beauty of this dish is how easily you can make it your own!
How to Make Low Carb Egg Roll in a Bowl
Alright, let’s get cooking! This low carb egg roll in a bowl comes together so fast you’ll barely have time to set the table. I’ve made this dozens of times, and here’s my foolproof method for getting that perfect balance of crispy pork and tender cabbage every single time.
- Brown that pork: Heat your olive oil in a large skillet over medium-high heat. Add the ground pork and break it up with a wooden spoon. Cook for about 5 minutes until it’s nicely browned and no pink remains. Don’t stir too much – letting it sit for a minute gives those delicious crispy bits!
- Onion and garlic magic: Toss in your diced onion and minced garlic. Oh, that smell is heavenly! Cook for 2-3 minutes until the onion turns translucent and the garlic is fragrant (but not burnt – watch it carefully!).
- Cabbage time: Now dump in your coleslaw mix, soy sauce, ginger, sesame oil, and rice vinegar. Stir everything together like you’re tossing a salad. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch. Taste and add salt and pepper as needed.
- Finishing touches: Kill the heat and sprinkle with sliced green onions and sesame seeds. I always add extra sesame seeds because, well, why not? Serve it up hot and watch it disappear!
See? Told you it was easy! This is one of those protein-packed meals that tastes like you spent hours in the kitchen, but we’ll keep our little secret.
Tips for Perfect Low Carb Egg Roll in a Bowl
Here are my tried-and-true tricks for making this dish shine:
- Want crispier pork? After browning, push it to one side of the pan and let it sit for a minute before stirring.
- Love spice? Add a pinch of red pepper flakes with the ginger, or drizzle with sriracha at the end.
- Short on time? Use pre-minced garlic and ginger from the jar. I won’t tell!
- For extra umami, splash in an extra teaspoon of soy sauce right before serving.
- If your cabbage seems dry, add a tablespoon of water or broth to help it soften.
The beauty of this recipe is how forgiving it is – play around and make it your own!
Serving Suggestions for Low Carb Egg Roll in a Bowl
Oh, let me tell you how I love to serve this dish – it’s all about making it feel like a complete meal while keeping things fresh and fun! My go-to is spooning it over a bed of cauliflower rice to soak up all those delicious juices (so good you won’t miss the real rice). On busy nights, I’ll just pile it in bowls with extra green onions and a generous sprinkle of sesame seeds – that crunch is everything! If I’m feeling fancy, I’ll whip up some quick pickled cucumbers or serve it with steamed broccoli. Honestly though? It’s so flavorful it stands perfectly on its own too!
Storage and Reheating Instructions
Oh, you’ll want to save every last bite of this low carb egg roll in a bowl! Let it cool completely (I know, the smell makes this hard), then pop it in an airtight container. It keeps beautifully in the fridge for up to 3 days. When you’re ready to eat, my favorite way to reheat is in a skillet over medium heat – just splash in a teaspoon of water to keep it moist. In a pinch, the microwave works too (about 1 minute, stir, then another 30 seconds). Pro tip: The flavors actually get better overnight as everything marries together – if it lasts that long!
Low Carb Egg Roll in a Bowl Variations
One of my favorite things about this recipe is how easily you can mix it up! Swap out the pork for ground turkey or chicken if you prefer lighter meats. Want more veggies? Toss in some sliced mushrooms or bell peppers with the onions. If you’re feeling adventurous, try shredded Brussels sprouts instead of coleslaw mix for an extra nutritious twist. The base is so versatile – make it your own!
Nutritional Information
Just a quick heads up – these numbers are estimates and can change based on your ingredients. Different brands and how much you pile on your plate will affect the final count. Always check your specific products if you’re tracking closely. That said, this dish packs great protein while keeping carbs in check – win-win!
Frequently Asked Questions
Can I use ground turkey instead of pork?
Absolutely! Ground turkey works great in this low carb egg roll in a bowl recipe. I’ve made it with both and honestly love both versions. The turkey gives a lighter flavor, while the pork has that classic egg roll richness. Just be sure to add an extra teaspoon of sesame oil if using turkey – it helps make up for the pork’s natural fattiness. Chicken works too if that’s what you have on hand!
Is this recipe gluten-free?
It can be! Just swap the soy sauce for tamari or coconut aminos (my personal fave). I’ve made it both ways when cooking for gluten-free friends, and honestly couldn’t tell the difference in taste. The rest of the ingredients are naturally gluten-free, so that one simple swap makes this dish perfect for anyone avoiding gluten. Bonus – coconut aminos add this lovely subtle sweetness that’s just divine!
How keto-friendly is this egg roll in a bowl?
This dish is a total keto dream! At just 8g net carbs per serving, it fits perfectly into a low-carb lifestyle. The combination of healthy fats from the pork and sesame oil with the fiber-rich cabbage makes it super satisfying too. I’ve served this to my keto friends multiple times, and it’s always a hit. If you’re tracking closely, you could even reduce the onion slightly to shave off another carb or two.
Can I make this vegetarian?
You bet! Just swap the ground pork for crumbled firm tofu or your favorite meat substitute. I’ve used both Beyond Meat crumbles and chopped mushrooms with fantastic results. The key is to really amp up the seasonings – maybe an extra teaspoon of ginger and garlic to make up for the missing meat flavor. And don’t skimp on that sesame oil – it’s what gives the dish its signature Asian flair!
How spicy is this recipe?
As written, it’s pretty mild – just enough ginger to give it warmth without actual heat. But oh boy, is it easy to spice up! My husband loves when I add a teaspoon of sriracha with the soy sauce, or sprinkle in some red pepper flakes with the ginger. Start with just a pinch if you’re sensitive to heat, then taste and adjust. The beauty of this dish is how easily you can customize it to your taste buds!
Low Carb Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook until browned, breaking it apart with a wooden spoon.
- Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until softened.
- Stir in coleslaw mix, soy sauce, grated ginger, sesame oil, and rice vinegar. Cook for 5-7 minutes until the cabbage is tender.
- Season with salt and pepper to taste. Garnish with sliced green onions and sesame seeds before serving.
Nutrition
Notes
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