Low Carb Egg Roll in a Bowl
If you're craving the savory, satisfying flavors of an egg roll but want to skip the carbs and the deep-frying, this Low Carb Egg Roll in a Bowl is the perfect solution! This quick and easy recipe transforms classic egg roll ingredients into a vibrant, one-pan dish that's brimming with bold flavors and nutrient-packed veggies. Ground pork is seasoned with garlic, ginger, soy sauce, and a hint of sesame oil, then stir-fried with crunchy shredded cabbage and carrots for a low-carb, high-protein meal that's ready in just 30 minutes. Customize it with your favorite hot sauce for an extra kick, and enjoy all the magic of your favorite takeout appetizer in a healthier, fuss-free format. Perfect for meal prep or a busy weeknight dinner, this gluten-free and keto-friendly recipe is sure to become a regular in your dinner rotation!
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 4 green onions, thinly sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sriracha or hot sauce (optional)
Instructions
In a large skillet or wok, heat the olive oil over medium-high heat.
Add the minced garlic and ginger to the skillet, stirring frequently for about 1 minute until fragrant.
Add the ground pork to the skillet and cook for 5-7 minutes, breaking it apart as it cooks, until it is browned and cooked through.
Stir in the soy sauce (or tamari), rice vinegar, and sesame oil into the pork mixture. Cook for another 2 minutes, allowing the flavors to meld.
Add the shredded cabbage and carrots to the skillet, cooking for 3-4 minutes until the vegetables are just tender but still crisp.
Stir in the green onions, and season the mixture with salt and black pepper. Taste and adjust seasoning as needed.
If desired, add sriracha or another hot sauce for some heat, stirring to combine evenly.
Serve the egg roll in a bowl warm, garnishing with additional green onions if desired.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4881 mg | 212% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 21.4 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
