Low Carb Keto Egg Roll in a Bowl
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My Keto Egg Roll in a Bowl is made with ground meat, coleslaw mix, bok choy, and a whole bunch of Asian sauces, oils, and seasonings! It’s flavorful, satisfying, and low-carb. Ditch the egg roll wrapper and enjoy all of the fillings without any of the guilt. Best of all, not only is egg roll in a bowl keto, but it’s also downright delicious!
Keto Egg Roll in a Bowl
I know I’m the Slow Roasted Italian, but I also have a real thing for Asian food!
Between Mongolian beef, orange chicken, spring rolls, and pork fried rice, I’ve got everything you could find at your favorite Asian restaurant… and more!!
This keto egg roll in a bowl recipe is one of my latest Asian-inspired creations.
I basically took all of the yummy fillings you would find in an egg roll, took away the wrapper, and sautéed it all together in a skillet.
So yes, this egg roll in a bowl is keto, but it’s totally bursting with savory goodness!! It is totally PACKED with flavor.
It boasts a slight kick thanks to the Sriracha but is otherwise more on the earthy and salty side.
I also make my egg roll in a bowl with coleslaw mix to save time. Serve it for an easy weeknight dinner (it’s ready in just 20 minutes) or for a satisfying lunch.
You’re going to love it, even if you aren’t counting carbs!
Ingredient Notes and Substitutions
- Ground Beef – You can really use any type of ground meat — like pork, chicken, or turkey. I used beef as it’s my favorite… and what I had on hand!
- Coleslaw Mix – So much easier than shredding all of those vegetables yourself!
- Veggies – For even more veggies goodness, I also add some baby bok choy and matchstick carrots to the coleslaw mix.
- Garlic & Ginger Paste – Totally packed with Asian flavors, add a healthy dose of both garlic paste and ginger paste. Both add so much to the overall taste of this dish!
- Sauces & Oil – You’ll need reduced-sodium soy sauce (make sure to use reduced sodium so it’s not too salty), hoisin sauce, sesame oil, rice vinegar, and some Sriracha for serving.
- Seasonings & Seeds – I add salt and pepper to taste, plus some chopped scallions and sesame seeds as a garnish.
Tips and Tricks to Make the Perfect Egg Roll in a Bowl with Coleslaw Mix
- Use lean ground meat!
I’m a firm believer that anyone who likes Asian-inspired cuisine will love this egg roll in a bowl recipe — it’s incredibly filling and tasty!
But if you are following a keto diet, you’re going to want to opt for leaner blends of beef or even leaner ground meat like turkey or chicken to keep your ratios where you want them
- Brown the meat first for the best flavor.
No matter which meat you go for, make sure to take the time to brown it on its own in the skillet first.
This will give it a chance to cook up nicely in its own juices, and it allows you to drain out any extra grease before incorporating the garlic, ginger, and vegetables.
This way, you don’t end up with a soggy or greasy mess!
- Get creative with your vegetables.
I love making egg roll in a bowl with coleslaw mix, carrots, and baby bok choy — but definitely feel free to omit anything you don’t like and replace it with something else.
Mushrooms, bell peppers, and broccoli are all great options, and are all low in carbs. Or, totally load up on the veggies and include them all!
- Adjust the sauces, oils, and seasonings to taste.
Most of the flavor in your keto egg roll in a bowl comes from the soy sauce, hoisin, sesame oil, and rice vinegar.
Taste before serving. You may need to add more soy sauce for saltiness, hoisin for sweetness, or vinegar for an extra tang.
Play around with it until you get the flavor you’re looking for!
Prep Ahead
- Chop bok choy and scallions
- Measure out sauces and oil
Kitchen Tools You Will Need
- Cutting Board – A big solid cutting board makes prepping a breeze. I use mine daily, so it’s worth the investment to get a good quality one.
- Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Serving Suggestions
Serve your healthy egg roll in a bowl immediately when it’s nice and hot.
It’s filling and hearty enough to be a full meal on its own, thanks to the ground meat and all of those vegetables!
If you aren’t keto, pair it with a side of Asian Sesame Scallion Rice. And if you are watching your carb intake, this cauliflower rice would make an excellent side.
Or, this fresh and bright homemade coleslaw.
Storing and Reheating
Once your leftovers are cooled completely, you can store them in an airtight container in the fridge for up to 3 days.
Keto egg roll in a bowl reheats super well — I love eating it for lunch the next day. I usually heat it up in a skillet, or if I’m in a rush I’ll use my microwave.
Egg Roll in a Bowl Keto FAQ
Yes! Traditional egg rolls feature a carb-heavy wrapper that I don’t include in my healthy egg roll in a bowl recipe, making it low-carb and keto-friendly.
I also use low-carb veggies, so most of the carb count comes from the sauces and oil — but even that is minimal!
You can get creative! As mentioned egg roll in a bowl with coleslaw mix would go great with your grain of choice and a fresh side salad.
Or, serve it up with some zoodles for a more unique low-carb option.
If you want an added kick, definitely feel free to add a little more Sriracha — or you can incorporate some crushed red pepper flakes to your keto egg roll in a bowl while it cooks.
Add small amounts as you go and continue to adjust until you get your desired spice level.
Enjoy!
With love, from our simple kitchen to yours.
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Low Carb Keto Egg Roll In A Bowl
Equipment
Ingredients
- 1 pound ground beef, or pork, chicken, or turkey
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 16 ounces coleslaw mix
- 1 baby bok choy, chopped
- 1/2 cup matchstick carrots
- 1/3 cup reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 scallions, chopped
- salt, to taste
- black pepper, to taste
- sriracha, for serving
- sesame seeds, for serving
Instructions
- Add the ground meat to a large deep skillet and brown for 5 minutes over medium heat, stirring frequently.
- Drain any excess grease and add the garlic and ginger paste and cook for 1 minute stirring constantly.
- Add the coleslaw mix, chopped bok choy, carrots, soy sauce, hoisin sauce, sesame oil, and vinegar.
- Cook for another 10 to 15 minutes until the cold slaw is soft. Add scallions and season with salt and pepper to taste.
- Transfer to serving bowls and drizzle with sriracha and sesame seeds if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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