Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
Easy Low Carb Egg Roll Bowl
If you need an easy weeknight dinner or your just craving the taste of Chinese take-out, this is the recipe you looking for.
It is great for the Keto diet, and everyone will love it whether they have gone Keto or not.
You can call it a wrapper-less egg roll or crack slaw - feel free to call it whatever you want - this LCHF Keto Egg Roll in a Bowl is a quick one-pan meal the whole family will love.
Gather Your Ingredients - Mainly the Spices.
I always tell you that you should do this even when there only 3 ingredients, but his time it is a little more important.
This recipe has 13 different ingredients, and you don't want to forget any because they all contribute a little something to the final flavor.
I put them all in a row, and still almost forgot the erythritol.
It's not too likely that you are going to forget the cabbage or the meat but if you leave out the rice vinegar or the ginger it won't have that Chinese take-out flavor.
A Little About Measuring Spices
If you follow this precisely you will make a delicious Take-0ut flavored dish.
If your a beginning cook it is a good idea to measure until you get comfortable.
But if your confident in the kitchen, and you know what you like, most of the measurements are more like suggestions.
How Spicy do you like it?
I tried to make this recipe not too spicy - but what most people would consider spicy enough.
It calls for a tablespoon of Sriracha.
If you don't like spicy food you might want to leave that out.
If you use fresh ginger, that can get pretty spicy too.
Healthy Tasty Oil
You may notice that the recipe call for coconut oil at the beginning, and then only adding the sesame oil at the end after the cooking is complete.
Coconut oil is a stable, saturated fat that does not oxidize at high temperatures. This means that it will not create harmful compounds.
It also has a taste that is complementary wit Chinese food, so it works well with spices and even other oils - like sesame oil.
Sesame oil - on the other hand - will oxidize quicker at high temps.
It is better used as a flavoring or finishing oil. This way you get all of the flavor .
Sesame oil is also more expensive.
If you follow this recipe and use all dried spices it will be quick and delicious.
But if you have the time to chop and mince them, using fresh spices is worth it.
Sautéing the minced garlic onions and ginger together will fill your kitchen with the most pleasing fragrance.
And you will end up with a fresher deeper taste in the final dish.
Soy Sauce, Coconut Aminos or Liquid Aminos?
You may be wondering why some of the nuevo Chinese recipes call for "aminos" in the place of soy sauce.
So what the difference?
They both have a sort of salty Chinese-y taste.
The difference is that aminos are gluten free and have only have 30% as much sodium as soy sauce.
You can use what ever meat you want.
Taste-wise, using a different meat will make this dish taste a little different, but most of the flavor comes from the soy sauce, garlic and ginger.
I used ground pork for the recipe - and that is what the nutrition info was figured on.
If you can't get ground pork, ground beef or ground turkey will work just fine.
You have something else in the fridge that you need to use - use that.
When I make this I use whatever leftover meat we have in the fridge.
Any meat - probably even sausage - would work.
If we have left over "Char-Sui" BBQ Pork that is the BEST....
Tip to Make it Really Easy
I know there are lots of you who don't want to spend tons of time for meal prep - You just want to get dinner made.
Even though this recipe has 13 ingredients you can make it start to finish in less than 30 minutes.
Start at the top and use dried spices, pre-shredded cabbage (coleslaw mix).
How to Store
If you have leftovers, or you want to pre-make and store this for lunches or a microwave and eat dinner, this is a great recipe.
In a sealed container it will keep in the fridge for up to a week, and it reheats nicely in the microwave.
Egg Roll in a Bowl
Egg Roll in a Bowl
- 1 lb. Ground Pork or other meat of your choice (I use leftovers for this)
- 2 tbsp. Coconut Oil or Butter
- ½ cup Minced onions or 1 tbsp onion powder or dried onion.
- 2 tsp. Garlic Powder or 3 Cloves Garlic, minced.
- 1 tsp. Ground Ginger or 2 tbsp. fresh ginger peeled, & minced
- 1 tbsp. Sriracha or Garlic Chili Sauce (to taste)
- 14 oz Shredded Cabbage (14.5 oz. bag coleslaw mix) or ½ head of Cabbage, shredded
- 1 tbsp. Rice Vinegar
- 3 tbsp. Soy Sauce or Coconut Aminos
- 2 tbsp. Erythritol
- 1 tbsp. Sesame Seeds * Optional Black or White
- Salt & Pepper *Optional to taste
- 1 bunch Green Onions * Optional garnish
- If you are using ground pork turkey or beef, brown it in a large skillet or wok. Drain it and set it aside. Use the same skillet for the next step.
- Add Coconut oil to the skillet or wok over medium high heat. If you are using fresh onions garlic and/or ginger, add them now. Sauté them until they are soft and fragrant.
- Add whatever meat you using and the Sriracha. Stir it all together. (if you are using all dried spices, it will be only meat that you are adding)
- Turn the heat down to medium and add the cabbage (coleslaw mix), and stir well. Let it cook - stir occasionally - until the cabbage is soft and tender. The cabbage will shrink as the water cooks out of it.
- Once the cabbage is cooked, add any dried spices (garlic, ginger, onion), rice vinegar, soy sauce, erythritol, sesame seeds, sesame oil, and salt and pepper to taste. Stir well.
- Turn heat to low and allow to simmer for a 3-5 minutes so the flavors can blend.
- Garnish with green onions and serve.
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The nutrition calculations are provided as a courtesy. We do our best to make them accurate but if they don't look correct to you feel free to calculate them for yourself.