{KETO} Egg Roll in a Bowl
Keto Egg Roll in a Bowl is a one-pan dinner made in 15 minutes and is packed with protein and flavor. Made with either ground pork or beef, this Keto recipe tastes just like an Asian egg roll but without the egg roll wrapper.
KETO EGG ROLL IN A BOWL
As I have voiced recently, all my loved ones around me have been doing the Keto diet. I have heard, researched, and cooked all things Keto for the last couple of years. I feel like my life revolves around Keto.
In fact, I joked that any time someone says the word “Keto” around me they have to put a dollar in the swear jar.
If you don’t know what a swear jar is, you’ll probably never waited tables in college.
This Egg Roll in a Bowl is not only Keto but is also a regular dish that I make for the family whether or not they are on the Keto diet.
WHY IS THIS KETO OR LOW-CARB?
Don’t be scared if you aren’t on the Keto diet. The Keto diet is a very low-carb diet which makes this recipe perfect with a net carb of 3 grams.
WHAT IS IN EGG ROLL IN A BOWL?
Egg rolls have ground pork (or beef), cabbage, ginger, garlic, soy sauce, and sesame oil in them. We added some sriracha and green onions to the top for flavor.
DOES AN EGG ROLL HAVE AN EGG IN IT?
A traditional egg roll does not have egg in it but gets its name from the egg in the egg roll wrapper that wraps it all up. We add an egg at the end of cooking this Egg Roll in the Bowl because we love the flavor and extra protein it gives.
If you are doing the Keto diet, eggs are your best friend and are a great addition to this Asian Egg Roll in a Bowl.
WHAT KIND OF MEAT DO I USE?
You can use either pork or beef in this recipe. When eating Keto, it’s really important to have high quality meat that has healthy fat in it.
Grass-fed, organic meat is:
- lower in calories
- contains healthy fats and is high in omega 3s
- supports normal blood sugar levels
WHAT TO EAT WITH EGG ROLL IN A BOWL?
To be honest, usually nothing. It’s a meal all in one!
KETO/ LOW CARB RECIPES
Good Keto recipes are hard to find so when you find a recipe like this, you’ll add it to your keeper file.
OTHER KETO RECIPES:
- Keto Biscuits
- Pizza Chaffle
- Keto Chicken Parmesan
- Baked Stuffed Avocado
- Mississippi Pot Roast
- Proscuitto Egg and Sausage Cups
- Keto Meatballs
- Cinnamon Keto Pork Rinds
- Keto Chicken Pot Pie
- Lasagna in a Bowl
- Keto Korean Short Ribs
- Egg Drop Soup
- Keto Lava Cake
- Warm Bacon Cheese Dip
- Keto Seven Layer Dip
- Stuffed Mushrooms
- Cheesy Broccoli and Bacon Chicken
- Cloud Bread
- Keto Carrot Cake Cheesecake
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
Egg Roll in a Bowl
Ingredients
- 1 lb ground beef or pork
- 1 teaspoon minced garlic
- 14 ounces shredded cabbage or coleslaw mix
- 1/4 cup low-sodium soy sauce, or liquid aminos
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 whole egg
- 1 tablespoon sesame oil
- 2 tablespoons sliced green onions
Instructions
- In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.
- Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
- Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.
Video
Notes
So very good! My family loved this recipe – we will definitely make this again! Thank you for the recipe!
You are welcome!
This is so good, my kids even love it and they turn their noses up at everything that isn’t mac & cheese or chicken nuggets. It is also super easy to split in half to make a vegan version for my husband and regular for everyone else. Just skip the egg, divide in two, then add tofu to one half and the meat to the other half. I love that I don’t have to cook two separate meals to accommodate different diets which is the bane of my daily cooking. 😉
Always a win when the kids will eat it too!
I was looking online for keto recipes to use up fridge contents and ran across this. I used 1 lb ground chicken, 1 10 oz bag shredded brussel sprouts, and didn’t have sesame oil so drizzled with tahini and sambal oelek. Flipping amazing! Can’t wait to try as written. I could eat this every day.
Yes, try it as written someday. You’ll love it.
I really enjoyed this! It was affordable and easy to put together!!! And the leftovers are great too!
Thank you. We just made it this week!
I’ve made this with ground chicken too, its such a delicious versatile recipe!
Great idea!
Hi can this be cooked and frozen???
Yes!
I was wondering the same!
Trying to rate a 5…but I can’t seem to click it – OMG – I NEVER post anything – but this was frickin’ amazing! I followed the recipe EXACTLY and wow – even my picky son ate it all and said “you need to make this again”. I baked some wonton wrappers so the rest of the family would have some “crunch” and yes…will DEFINITELY make again!!!!
Yay!! win for everyone.
I liked this. *But* pork I used had added salt already. Recipe with soy sauce as made was pretty salty. I used an extra 6 oz of sauteed cabbage to cut the salt. Then…very palatable. Ate with egg-wraps (no carb). Spouse liked it and it satisfied his Chinese food craving.
Yeah I always use low sodium soy sauce
Loved the addition of the egg, it really improved both the taste and the texture of the finished product. I did make one change to the recipe out of necessity – I realized after I had started cooking that there was no sesame oil in the house, so I added a few spoonfuls of hoisin sauce instead. I think the basic recipe is so good that it can be tweaked in a number of ways.
Thank you for saying that!
This was too salty for me. I will just use less liquid aminos next time.
Make sure your meat isn’t salty.
Love it, used a broccoli slaw, but it was so salty, it was burning my mouth, from the comments, just seems like me, I’ve never been too big on slat. I drizzled hoisin sauce over, but still. Waiting for a second opinion before I decide if it’s just me.Â
How much salt did you add?
How long can you keep leftovers of this and does it still taste good after 2 days. Or would it need to be made fresh each meal?
It will keep in the fridge for a few days. I like think it is even better heated up than the first time around. When I make it I do a big batch and eat it for lunch for several days afterward.
I made this using low sodium soy sauce like the recipe recommended and instead of using  plain garlic, i used  spicy asian chilli garlic paste and it was good. For those of you saying it was too salty, mine wasnt in fact i think it needed a little salt lol , so i dont know what you guys did wrong .Â
I agree. They probably didn’t use low sodium or used a salty sausage or beef.
We keep in the fridge for a couple of days.
I am not seeing the Chart that shows the Carb count, Caloric count or Proteins. Does anyone have this?
It’s at the bottom of the recipe!
Made this tonight. Loved it! I didn’t have the sriracha and didn’t add an egg but I did add a package of bean sprouts, just because I missed eating them.
Great addition!
What is one serving size
1/4 of the skillet is one serving.
I am confused about the calories. Maybe I am using the wrong sausage. The 16 ounce package I used had over 1600 calories total. Dividing that by four servings is far more than the 223 calories listed here, not even including all the other ingredients. Even 16 ounces of lean beef is 800 calories. Adding the egg, sesame oil and cabbage takes that above 223 as well.
The recipe is delicious though, just make sure you figure out your own nutritional information if that is important to you.
Yes, so I used Butcher Box beef which is 960 for 16 ounces. The brands you use make all the difference in calories!
That is still 240 calories, if you divide the servings into four, not counting all other ingredients.
I used Nutrifox to calculate the info. It’s a possibility that it’s not correct?
Susie, Thanks for your dedication to finding the truth. I contacted Nutrifox and there was a bug in the plugin. I used MyFitnessPal and calculated the info and it’s corrected and 331 per serving.
My mom and I are ADDICTED to this recipe! The egg addition is amazing. We use lettuce boats to make wraps, but this recipe can be used in so many ways. Everyone is right, this is incredibly versatile and delicious in every way! Saw something about wonton wraps, and I definitely want to give that a go! Easy to reheat, and still tasty for a couple days after it’s made. Honestly can’t give this enough props/kudos. I’m drooling just from thinking about it for dinner tonight! This is definitely our household low-carb go-to! Great job Christie!
Thanks! It was all my husband but we love this too!
High in carbs
Uh, there’s only about 5 net carbs in a serving, I hardly think that qualifies as “high in carbs”
Thanks girl!
This is literally our favorite low-carb day recipe. Definitely agree with you, lol.
How do you figure?
Love this recipe! The only thing I thought it needed was a little bit of sweetness so I added 1 Splenda packet to the finished recipe and it was just the perfect amount for me! Yum!!Â
Glad you liked it!
Bought enough ingredients for 2 batches. Â Made 1, had it for lunch with hubby – so good I made the 2nd batch to share with some family members and to have enough to take for lunch this week. Â This is delicious- needed to add nothing else. Â Used ground turkey. Thank you for this recipe.Â
Oh that’s so good to hear Brenda.
I found this recipe when we gave up carbs for Lent. I made it once and was immediately told by my husband I needed to have made a double batch. We made this recipe several times during Lent and continue to make it to this day. We LOVE it!
So glad you love it!
How is this Keto friendly with Sugar in it ?
Is it keto friendly?
This is keto perfect!!
This looks delicious (and easy)!  I’m thinking of making it (adjusted to serve 12) for a make ahead recipe for my next book club meeting later this month. Would welcome  suggestions from anyone re what else to serve with this! Thank you!!
Sorry. Not sure where you saw sugar but there’s no sugar in this recipe.
What sugar????
Have you tried making this in an instant pot?
I haven’t but if you do it on sautee mode it’s the same as in a skillet.
I forgot to put the egg in mine, but I still loved this. I’m new to the keto diet, but I can say I didn’t eat this good even before I started. This is not lacking for flavor! I even added sesame seeds to top mine for some extra texture.
Bragg’s liquid aminos taste great!
Yes, I second that.
Can wait to try this. I have never used sriracha. Do you use the hot chili kind or the sriracha oil?
Also, what brand of liquid aminos would you suggest.
Thank you. 🙂
This sounds so good! A healthy egg roll! I wonder if it would be possible to wrap it in an egg roll wrapper and bake them. I do not have to follow a specific diet but love this recipe. I was just wondering if it would be possible to bake the ingredients in a wrapper. Thank you!
This was soooooo good. Super quick to make and my family devoured it in less than 10 minutes. I used two eggs instead of one and liquid aminos instead of soy sauce. Super yummy.Â
This sounds delicious. As someone with Celiac who misses egg rolls, this sounds like the perfect solution (with GF soy sauce, of course). Can’t wait to try it. Thanks!
How long can you keep leftovers of this and does it still taste good after 2 days. Or would it need to be made fresh each meal?
this is one of most interesting recipe and such an easy and delicious dish….Thanks for sharing….!
Thank you Samantha!
Something must have recently changed on your print side, as when I print one of your recipes now the letters come out in a strange looking font. I have seen this happen on other blogs in the past, but yours just started when I printed this recipe. I have printed many of you recipes over the years with no issues except for recently.Â
Oh no! What browser are you using? You might need to clear the cache. What is happening?
This was such an easy and delicious recipe! My husband and I really enjoyed it
So glad you enjoyed it!