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Quick and Easy One-Pan Keto Egg Roll in a Bowl

A close-up overhead shot of a hearty serving of egg roll in a bowl, topped with green onions and sesame seeds.

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Make the satisfying flavors of your favorite takeout egg rolls in under 20 minutes using this simple, one-pan recipe. This deconstructed egg roll bowl is packed with protein and vegetables, making it a perfect low-carb dinner or meal prep lunch.

Ingredients

Scale
  • 1 tablespoon avocado oil
  • 1 pound ground pork (or ground turkey/chicken)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • Optional garnish: Sliced green onions, sesame seeds

Instructions

  1. Heat the avocado oil in a large skillet or wok over medium-high heat.
  2. Add the ground pork to the skillet. Break the meat apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
  3. Add the fresh ginger and minced garlic to the skillet. Cook for 1 minute until fragrant.
  4. Pour in the coleslaw mix. Stir and cook for 3 to 5 minutes until the cabbage begins to soften but still retains some crunch.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ground ginger, and black pepper.
  6. Pour the sauce mixture over the meat and vegetables in the skillet. Stir everything together well to coat. Cook for 1 to 2 minutes until the sauce has slightly thickened.
  7. Remove the skillet from the heat. Serve immediately, garnished with green onions and sesame seeds if desired.

Notes

  • For a Whole30 or Paleo option, substitute the soy sauce with coconut aminos.
  • This recipe is excellent for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.

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