Ever get that intense craving for a crispy, savory egg roll, but the thought of carbs and deep-frying holds you back? Enter the game-changer: Egg Roll in a Bowl! We’ve deconstructed the classic takeout favorite, ditching the wrapper to create a flavor-packed, one-pan wonder that’s sizzling and ready in under 30 minutes. It’s loaded with juicy ground beef, crisp-tender cabbage, and an umami-rich sauce that will have you forgetting all about the wrapper. This is the weeknight dinner hero you’ve been waiting for—effortlessly delicious and perfectly keto-friendly.
Ingredients
• 1 lb / 450g ground beef (80/20 or 85/15)
• 1 tbsp / 15ml avocado oil
• 4 cloves garlic, minced
• 1 tbsp / 6g fresh ginger, grated
• 4 cups / 400g shredded coleslaw mix
• ¼ cup / 60ml coconut aminos (or tamari/low-sodium soy sauce)
• 2 tsp / 10ml toasted sesame oil
• 1 tsp / 6g sea salt
• ¼ tsp / 1g black pepper
• ¼ cup / 25g sliced green onions, for garnish
Instructions
1. Sauté Aromatics: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30-60 seconds until fragrant. Watch closely to prevent burning.
2. Brown the Beef: Add the ground beef to the skillet. Use a spatula to break it apart and cook for 8-10 minutes, or until fully browned. Drain off any excess grease if desired.
3. Wilt the Slaw: Reduce the heat to medium. Add the shredded coleslaw mix and pour in the coconut aminos. Stir to combine and cook for 5-7 minutes, until the cabbage has softened to your desired tenderness.
4. Season and Finish: Remove the skillet from the heat. Season with the sea salt and black pepper, then drizzle with the toasted sesame oil. Stir everything together until well combined.
5. Serve and Garnish: Divide into bowls and serve immediately, topped with a generous sprinkle of fresh sliced green onions.
Nutritional Information
• Serving Size: 1 serving (recipe makes 3)
• Calories: 653 kcal
• Protein: 53g
• Fat: 41g
• Net Carbohydrates: 9g
Pro Tips
• For the best texture, don’t overcook the cabbage. Keep it slightly crisp-tender for a satisfying crunch that mimics a real egg roll.
• Swap the protein to fit your preference. Ground pork is a classic choice, but ground turkey or chicken also work beautifully.
• Add a kick of heat with 1-2 teaspoons of sriracha or a pinch of red pepper flakes mixed in with the coconut aminos.
• For easy meal prep, cook the recipe as directed but store the green onions and sesame oil separately. Add them just before serving to keep the flavors fresh and vibrant.
FAQ
Q: Is this egg roll in a bowl recipe keto friendly
A: Yes, this recipe is perfectly keto-friendly. With only 9g of net carbohydrates per serving, it’s an excellent choice for anyone following a low-carb or ketogenic diet.
Q: Can I use a different protein besides ground beef
A: Absolutely. The recipe works beautifully with other ground meats. Ground pork is a classic choice for egg rolls, but ground turkey or chicken are also fantastic, leaner options.
Q: What can I use as a substitute for coconut aminos
A: If you don’t have coconut aminos, you can easily substitute it with an equal amount of tamari for a gluten-free option or low-sodium soy sauce.
Q: How do I meal prep this recipe for the week
A: This recipe is great for meal prep. Simply cook as directed and portion it into airtight containers. To maintain the best flavor and texture, store the sliced green onions and toasted sesame oil separately and add them just before serving.
