Keto Egg Roll in a Bowl

Keto Egg Roll in a Bowl takes the filling of an egg roll, browned ground pork with cabbage, garlic, ginger and soy sauce, and cooks it in one large skillet with no wrapper. It is low in carbs, with 8g per serving, and it is ready in 25 minutes. The cabbage stays a little crunchy, the pork is savory and the ginger and garlic give it a fragrant lift, and the sauce is soy sauce brightened with rice vinegar. The recipe makes 4 servings.

Save this recipe for later:

It works for a quick keto dinner or as a cabbage bowl recipe to cook ahead. One large skillet does all the work, and the sauce is ready as soon as the cabbage softens. The flavors settle overnight, so leftovers taste as good the next day, and the dish makes a good lunch or a late snack.

What Goes in the Skillet

Full amounts are in the recipe card at the bottom. These are the ingredients that shape the dish.

• Ground pork (1 pound): the savory base. Ground chicken works in its place.
• Sesame oil and olive oil (1 tablespoon each): they add richness, and the sesame oil gives the dish its distinct flavor.
• Coleslaw mix (4 cups): shredded cabbage and carrots, which keeps the chopping to a minimum and adds crunch and texture to the bowl.
• Green onions (3), garlic (3 cloves) and ginger (1 tablespoon): the aromatics. Mince the garlic and ginger and chop the onions before you start.
• Soy sauce (1/4 cup): the seasoning. Coconut aminos replaces it for a soy-free version. It has a similar flavor and is lower in sodium.
• Rice vinegar (1 tablespoon): a splash of tang that balances the rich meat.
• Sriracha (1 teaspoon, optional): adds heat if you want it.
• Sesame seeds: an optional garnish for crunch.

Cooking It in Order

The dish cooks fast, so have everything chopped before the pan gets hot. Prep takes 10 minutes. Chop the green onions and mince the garlic and ginger first, and the rest of the cooking goes smoothly, especially on a busy day. A sharp knife and a reliable cutting board make this part quick.

Heat the sesame oil and olive oil in a large skillet over medium heat. When the oils shimmer, add the ground pork and break it apart with a spatula so it browns evenly. This takes about 5 to 7 minutes, and the pork is done when it is no longer pink. If you have a wok, it also works, and it gives the dish a more authentic stir-fry flavor.

Stir in the garlic and ginger and cook for 1 to 2 minutes until fragrant. Add the coleslaw mix, stir to combine and cook for 3 to 5 minutes, until the cabbage is tender but still has a bit of crunch.

Pour in the soy sauce and rice vinegar, plus the sriracha if you are using it. Stir well and cook for another 2 to 3 minutes so the flavors come together. Season with salt and pepper to taste, then take the pan off the heat and top with the green onions and sesame seeds. Enjoy the keto stir fry while it is hot.

If you do not have a large skillet, a medium frying pan works, but you may need to cook in batches. The more room the food has, the better it fries.

Tips for a Better Bowl

Small choices decide how this bowl turns out.

• Use fresh ingredients. Crisp cabbage and fresh garlic and ginger make a noticeable difference.
• Adjust the heat. Sriracha is the easy choice, and other hot sauces or red pepper flakes work too. Add them to your own taste, a little at a time.
• Cook the vegetables just until tender. The cabbage should keep a bit of crunch, and the colors and textures come together in the last few minutes.
• Choose a sturdy spatula. A flat edge helps you break up the meat and scrape the bottom of the pan so nothing sticks.

You can get more out of this dish by cooking the pork until it browns well, since that is where the flavor comes from.

Ways to Change It

The base recipe is flexible, so it is easy to adjust to what you have on hand.

• Proteins: ground turkey, chicken or beef each give the dish a different flavor. For a vegetarian version, use tofu or tempeh, and press the tofu first to remove excess moisture.
• Vegetables: the coleslaw mix is the base, and extra vegetables only add to it. Sliced bell peppers or mushrooms add color and crunch. Zucchini or snap peas are other options.
• Crunch: the recipe card suggests topping the bowl with chopped almonds or peanuts.
• Different flavor: swapping the pork for ground turkey or beef gives a different flavor profile and texture.

What to Serve With It

The bowl is a full meal on its own, but a few low-carb sides turn it into a bigger plate.

• Cauliflower rice: a low-carb stand-in for rice that soaks up the sauce. Sauté it in a little olive oil and season with salt and pepper.
• Zucchini noodles: sauté spiralized zucchini for a few minutes until tender.
• Cucumber salad: a simple side. Toss sliced cucumbers with rice vinegar, sesame oil and sesame seeds. It adds a crisp contrast to the warm keto stir fry.
• Avocado slices: creamy and rich, with a little salt and lime juice.
• Drinks: sparkling water with a slice of lemon or lime for a zesty twist, or a warm ginger or peppermint tea to finish the meal.

Time and Nutrition

Prep takes 10 minutes and cooking takes 15, for 25 minutes in total. The recipe makes 4 servings, and a serving is one portion of the bowl. Each serving has about 320 calories, 22g of fat (6g saturated), 8g of carbohydrates, 3g of fiber, 3g of sugar, 24g of protein and 800mg of sodium.

FAQ

Can this be made ahead?

Yes. Cook it in advance and keep it in the refrigerator for up to 3 days. Reheat it in a skillet or the microwave. The flavors deepen after a day in the fridge.

What can replace soy sauce?

Coconut aminos is the soy-free option and has a similar flavor. Tamari works for a gluten-free version, and a splash of fish sauce adds more savory depth.

How should leftovers be stored?

Let the dish cool completely, then store it in an airtight container in the refrigerator so condensation does not build up. Reheat on the stove or in the microwave until warmed through.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us