Egg Roll in a Bowl is a staple for many on the keto diet ... but while it's low carb, it's also a great meal that the whole family will love!
This low carb egg roll in a bowl recipe is my version of a general idea that’s SUPER popular among low carbbers, for good reason - this deconstructed egg roll is a family favorite, full stop.
Also known as “crack slaw”, this dish takes flavors of a traditional egg roll - minus the fried wrapper - and stir fries it up into an easy meal for the entire family.
Because it’s and easy recipe that works up so quickly AND reheats well, it’s great for meal prep and busy weeknights.
With veggies, meat, and sauce all together in one pot - and bowl - this easy egg roll bowl is not only the main event for a meal, it can be the *only* event - it really doesn’t even need a side dish!
If this is a new recipe for you, you should definitely give it a try - I’m sure it’ll quickly become a new favorite, and make it into regular dinner rotation!
Note: I've now posted a version of this recipe that I tweaked to be better as a camping recipe: Campfire Egg Roll in a Bowl!
Nutritional Information
As-is, this healthy egg roll bowl is not only low carb, it can fit into most meal plans.
It’s a healthy dinner in general, keto friendly (8 net carbs for a generous serving!), and is easily made gluten-free. The only thing you really need to do is use a gluten free soy sauce!
There’s a fair amount of protein (30 grams), and can be relatively low fat, depending on the ground meat you use.
It’s also easily adapted to suit various tastes at one meal, just by adjusting the toppings. Make it as spicy as you want, add some extra crunch - whatever you feel like!
Egg Roll In a Bowl Ingredients
This recipe uses super simple ingredients to replicate a classic egg roll filling, all of which can be found at any grocery store.
Ground Meat
We tend to use ground chicken or ground turkey for this recipe, but really, any lean meat will work. Ground pork, ground beef, even venison.
Veggies
While many egg roll in a bowl recipes start out with a bag of coleslaw mix, I prefer to just chop a head of cabbage up into small pieces.
In addition to the cabbage, you’ll need:
Onion
Carrot
Green onions
Fresh ginger paste
Garlic cloves
Sauce Ingredients
Finally, there’s the ingredients you’ll use to bring the flavor of egg rolls to the dish.
You can use any soy sauce you want. Because there’s a fair amount of it, I recommend using a low sodium soy sauce, so you have a bit more control of the saltiness.
If you need a gluten-free soy sauce, you can also use liquid aminos / coconut aminos.
Aside from soy sauce, you’ll need:
Rice Vinegar
Sesame oil (or Toasted sesame oil)
Red Pepper Flakes, optional
Sesame Seeds
Salt and pepper, to taste
Optional Ingredients
I like to look at this recipe as a great base - both for flavour, and nutritional content.
You can really customize this to your tastes, by adding any number of other ingredients. Some ideas:
- Scramble up a couple of eggs and add them just before serving.
- Stir some chili paste in just before serving.
- Toss some un-sauced broccoli slaw in with the cabbage, to sneak some more veggies in there.
- If you’re not as strict on your carb count, you can toss some sliced water chestnuts or bamboo shoots in at the same time as the cabbage.
- If you’re not watching carbs or gluten, you can deep fry - or air fry - a cut up egg roll wrapper to make wonton strips as a topping.
How to Make Egg Roll in a Bowl
Full recipe is in the recipe card at the end of this post, here’s a pictorial walk through.
Before cooking, prepare your ingredients:
Whisk together soy sauce, rice vinegar, and sesame oil, set aside.
Peel and chop the onion. Peel and either grate or julienne the carrot, and slice the green onions thinly on a diagonal. Set aside.
Trim the cabbage if necessary, Slice into bite sized squares, or ¼-1/2 inch slices.
Turn burner down to medium heat, add chopped onions, ginger puree, garlic, cook until onion is soft and translucent.
Add soy sauce mixture and green onions to the pan, stir well to combine and cook for another 2 minutes.
Give it a good stir and serve hot.
Garnish
At the very least, I recommend serving this sprinkled with Sesame Seeds and additional green onions, but there’s a lot of room for customization here.
We will usually drizzle Sriracha sauce over it, sometimes we’ll spoon a small amount of Sambal Oelek on it.
Spicy mayo - or Dynamite Sauce - is another great option. See my Sushi Sauces post on Celebration Generation for the recipe. (Note: the other sauce recipes there are not keto friendly!)
Both are great options that bring so much flavor to the dish.
For those who aren’t on a keto diet, you can also serve with a bit of hoisin sauce, sweet and sour sauce, plum sauce, or your favourite egg roll dipping sauce. (Most are quite high in carbs, though!)
Leftovers
Leftovers can be cooled to room temperature and stored in an airtight container in the fridge for 3-4 days or so.
This recipe reheats well!
More Asian & Asian Fusion Keto Recipes
Craving Chinese food take out, a Vietnamese dish, or sushi? Try some of these low carb recipes, full of delicious Asian flavors!
Keto Gyoza [Potstickers]
Singapore Mai Fan Style Zoodles
Low Carb Sesame Chicken
Keto Pad Thai
Low Carb Shanghai Noodles
Easy Keto Ramen Noodles
Egg Roll Soup Mix
Keto Fried Cauliflower Rice
Easy Keto Stir Fry
Cauliflower Keto Sushi Rice
Low Carb Vietnamese Noodle Salad
Keto Orange Chicken
Sugar Free Furikake Seasoning
... but wait, there's more! Be sure to check out our Low Carb Asian Inspired Recipes section, as well as our International Keto Recipes section for even more options!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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Easy Egg Roll in a Bowl [Keto & Gluten Free]
Equipment
- Large pot
Ingredients
- ⅓ cup Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame oil
- 1 small Onion
- 1 Large carrot
- 4 Green onions
- 1 Green Cabbage
- 1 tablespoon Sesame Oil
- 2 lb Ground Chicken
- 2-3 tablespoon ginger paste
- 4 Garlic cloves
- Salt and Pepper to taste
- Sriracha optional
- Pepper flakes optional
- Sesame seeds
- Green onions
Instructions
- Before cooking, prepare your ingredients:
- Whisk together soy sauce, rice vinegar, and sesame oil, set aside.
- Peel and chop the onion. Peel and either grate or julienne the carrot, and slice the green onions thinly on a diagonal. Set aside.
- Trim the cabbage if necessary, Slice into bite sized squares, or ¼-1/2 inch slices.
- In a LARGE pan, season the ground meat with a little salt and pepper, cook in sesame oil until browned. Add chopped onions, ginger puree, garlic, cook until onion is soft and translucent.
- Add the cabbage and carrots to the pan, continue cooking until cabbage softens. Add soy sauce mixture and green onions to the pan, stir well to combine and cook for another 2 minutes.
- Taste, season with additional salt and pepper, to taste. If you’d like a bit of heat, add some Sriracha and/or pepper flakes, to taste.
- Serve hot, sprinkled with sesame seeds and additional green onions, if you like.
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