All the flavor of an egg roll in a bowl with only 6g net carbs, no wrappers, no deep frying. ♡
This keto egg roll in a bowl delivers the exact flavor of a takeout egg roll but in a high fat, low carb skillet with only 6g net carbs per serving. Crunchy cabbage, savory ground pork, and a zippy garlic ginger soy sauce that tastes like classic Chinese takeout. For more ideas, see our Keto Cauliflower Mac And Cheese.
20 minutes from start to finish and even pickier eaters fight over seconds. Let’s make it together.
Ingredients
Keto Egg Roll in a Bowl
- 1 lb ground pork, 80/20
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small green cabbage, thinly shredded (about 6 cups)
- 1/4 cup tamari, or coconut aminos
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes, optional
- 1 tbsp toasted sesame oil
- 3 green onions, sliced
- 1 tbsp sesame seeds, toasted
- salt and pepper, to taste
How to Make Keto Egg Roll in a Bowl
- **Brown.** Cook ground pork with diced onion in a large skillet over medium high heat for 6 to 8 minutes, breaking it up.
- **Season.** Add garlic, ginger, and red pepper flakes. Cook 1 minute until fragrant.
- **Sauce.** Stir in tamari and rice vinegar. Simmer 1 minute.
- **Cabbage.** Add shredded cabbage in batches. Toss and cook 3 to 4 minutes until just wilted but still has bite.
- **Finish.** Turn off heat. Stir in toasted sesame oil.
- **Serve.** Top with green onions and toasted sesame seeds. Serve warm.
Why This Recipe Works
Using ground pork gives you the fat content that keto requires while delivering the same flavor profile as an egg roll filling. At 32 grams fat, 28 grams protein, and 6 grams net carbs per serving, this low carb egg roll bowl is a macro win. Ground chicken or turkey works but you lose the characteristic pork flavor.
Shredding the cabbage thin (or using coleslaw mix) is the move that makes this feel like a real egg roll. The fine shreds cook quickly and keep their crunch, which is exactly what the egg roll wrapper filling does. Thick cabbage chunks stay crunchy for too long and taste like coleslaw.
Coconut aminos or tamari keeps this keto friendly. Regular soy sauce has gluten but almost no carbs, so tamari is the clean swap. Coconut aminos tastes slightly sweeter, so cut back any added sweetener if using it. A splash of toasted sesame oil added off heat is the flavor finisher that makes this ketogenic stir fry taste like restaurant food. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.
Tips
- Use 80/20 ground pork for ideal keto fat macros. Leaner pork lacks richness.
- Shred cabbage thin or use coleslaw mix. Thick chunks stay too crunchy.
- Store leftovers in the fridge for up to 4 days. Flavor gets better overnight.
- Reheat in a skillet over medium heat. Microwave works but wilts the cabbage.
- Add sesame oil off the heat. High heat destroys its flavor.
- Use coconut aminos for a gluten free, slightly sweeter version.
Variations
- Swap ground pork for ground beef, chicken, or turkey.
- Add cooked shrimp or tofu for a surf and turf version.
- Stir in sriracha or chili garlic sauce for spicy egg roll bowl.
- Add shredded carrots (small amount) for a more authentic egg roll taste. Watch carb count.
- Serve over cauliflower rice for a heartier bowl.
- Top with a fried egg for a breakfast style egg roll bowl.
Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.
Common Mistakes to Avoid
- Using lean ground pork: 85/15 or fattier is ideal. Lean pork lacks the richness keto requires.
- Over cooking cabbage: Cabbage needs only 3 to 4 minutes to wilt. Longer and it turns soggy.
- Adding sesame oil while cooking: Sesame oil is a finishing oil. High heat burns off its flavor.
- Using regular soy sauce with sugar: Some soy sauces have added sugar. Read labels or use tamari or coconut aminos.
Keto Egg Roll in a Bowl
Ingredients
Method
- **Brown.** Cook ground pork with diced onion in a large skillet over medium high heat for 6 to 8 minutes, breaking it up.
- **Season.** Add garlic, ginger, and red pepper flakes. Cook 1 minute until fragrant.
- **Sauce.** Stir in tamari and rice vinegar. Simmer 1 minute.
- **Cabbage.** Add shredded cabbage in batches. Toss and cook 3 to 4 minutes until just wilted but still has bite.
- **Finish.** Turn off heat. Stir in toasted sesame oil.
- **Serve.** Top with green onions and toasted sesame seeds. Serve warm.
Notes
Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.
