Go Back
Keto Egg Roll in a Bowl

Keto Egg Roll in a Bowl

Keto egg roll in a bowl with 6g net carbs. All the flavor of takeout egg rolls in a 20 minute skillet dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. **Brown.** Cook ground pork with diced onion in a large skillet over medium high heat for 6 to 8 minutes, breaking it up.
  2. **Season.** Add garlic, ginger, and red pepper flakes. Cook 1 minute until fragrant.
  3. **Sauce.** Stir in tamari and rice vinegar. Simmer 1 minute.
  4. **Cabbage.** Add shredded cabbage in batches. Toss and cook 3 to 4 minutes until just wilted but still has bite.
  5. **Finish.** Turn off heat. Stir in toasted sesame oil.
  6. **Serve.** Top with green onions and toasted sesame seeds. Serve warm.

Notes

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.