Egg Roll In A Bowl

The first time I made this, my husband actually asked where the egg roll wrappers were. That satisfied silence when someone realizes they can have all the comfort without the carbs is pretty unbeatable. Now it is in our weekly rotation because sometimes you just need those crunchy, savory flavors without the fuss of rolling anything.

My friend Sarah came over for lunch last month and watched me throw this together. She kept saying there is no way this will taste like an egg roll but then went back for seconds and texted me that night asking for the recipe. That is usually my sign that something is worth keeping around.

Ingredients

• Ground pork: The higher fat content here really matters because it carries all those Asian flavors better than turkey or chicken would
• Coleslaw mix: This shortcut is a game changer because the cabbage and carrots are already shredded in the perfect thin strips
• Fresh ginger: Do not use the powdered stuff here, fresh ginger has that bright zing that wakes up the whole dish
• Sesame oil: A little goes a long way, so measure carefully because this is where all that nutty richness comes from
• Soy sauce or tamari: This provides the deep umami base that makes everything taste restaurant quality

Instructions

Brown the pork:

Crank your skillet to medium high and break up the meat with your spatula until it is nice and browned, about 5 or 6 minutes. You want those crispy edges on the pork because that texture is everything.

Add the aromatics:

Toss in your onion, garlic, and fresh ginger and let everything cook for 2 minutes. The smell that hits your kitchen at this point will absolutely make your stomach growl.

Throw in the veggies:

Dump that coleslaw mix right in and stir it around for 4 or 5 minutes. You want the cabbage to soften just a little but still keep that satisfying crunch when you bite down.

Make the sauce:

Whisk together your soy sauce, rice vinegar, sesame oil, and both peppers in a small bowl. Pour this over your skillet and toss everything until it is all coated and glossy.

Finish and serve:

Taste it and add more pepper if you like heat, then sprinkle with green onions and sesame seeds. I always drizzle a little sriracha on top because that kick at the end makes it perfect.

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This became my go to when I started keto because it hits all those salty, crunchy cravings without derailing my whole day. My kids actually request this over takeout now, which feels like a huge parenting win.

Making It Your Own

I have tried ground turkey and chicken when I want something lighter, and honestly both work beautifully. The pork does have more flavor, but if you are watching your saturated fat, the turkey version is still incredibly satisfying.

Vegetable Swaps That Work

Sometimes I throw in sliced bell peppers or mushrooms when I need to use up produce from the fridge. Just add them a few minutes before the coleslaw so they have time to soften up properly.

Serving Ideas

This is hearty enough to stand alone, but if you are feeding a crowd or want more bulk, cauliflower rice is the perfect partner. It soaks up all that extra sauce at the bottom of the bowl.

• Top with a fried egg for breakfast the next morning
• Keep the sriracha on the table so everyone can add their own heat level
• Make a double batch because the leftovers are even better

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This is one of those recipes that proves you do not need carbs or complicated techniques to make something crave worthy. Just throw it all in a skillet and let those simple ingredients do the work.

Recipe Q&A

→ What makes this dish keto-friendly?

By removing the traditional egg roll wrapper and replacing it with shredded cabbage and carrots, this dish dramatically reduces the carbohydrate content while maintaining all the classic flavors. A serving contains just 7 grams of carbohydrates, making it perfect for keto and low-carb lifestyles.

→ Can I use ground turkey or chicken instead of pork?

Absolutely. Ground turkey or chicken works beautifully as a lighter alternative. The cooking time remains the same, and the vegetables and sauce will provide plenty of flavor. Just keep in mind that the pork version has slightly more richness and depth of flavor.

→ How do I make this dish paleo?

Simply substitute coconut aminos for the soy sauce. Coconut aminos provide a similar salty, umami flavor without the soy. Everything else in the dish is naturally paleo-friendly, including the sesame oil, fresh ginger, garlic, and vegetables.

→ Can I meal prep this for the week?

This dish meal preps wonderfully. Store it in airtight containers in the refrigerator for up to 4-5 days. The flavors actually develop and improve over time. Reheat gently in the microwave or in a skillet over medium heat, adding a splash of water or additional soy sauce if needed to freshen it up.

→ What can I serve this with?

While this is completely satisfying on its own, you can serve it over cauliflower rice for a more substantial meal. It also pairs well with steamed broccoli or Asian-inspired cucumber salad. If you're not strictly low-carb, regular steamed rice works too.