Keto egg roll in a bowl is my go-to when I want that Chinese takeout craving handled in about 12 minutes flat. All the flavor of a classic egg roll, none of the wrapper carbs, and just one pan to clean.
I started making this on the nights my husband texts “what’s for dinner” at 5:45 with zero warning. My kids call it “the crunchy pork stuff” and somehow that name stuck even though I’ve tried three times to rename it something more appetizing. My youngest picks out every piece of cabbage individually, which drives me a little crazy, but she eats the whole bowl so I’ve stopped fighting it.
In my experience, ground pork gives this the richest flavor, though I’ve swapped in ground turkey plenty of times when that’s what’s thawed. The sesame oil at the end is non negotiable in my kitchen. It’s what makes the whole bowl smell like the restaurant instead of just a stir fry.
This started as a low-carb spinoff of my classic egg roll in a bowl, and it’s the version my family asks for on repeat now.
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Ingredients for Keto Egg Roll in a Bowl
Here’s what I use, plus a few swaps that work if your fridge looks different than mine tonight. I also make a chicken egg roll in a bowl version on nights when that’s what’s thawed instead of pork.
- 1 tablespoon sesame oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 pound ground pork, lean (see notes)
- 4 cups coleslaw mix
- 1/4 cup soy sauce (coconut aminos work if you’re avoiding soy)
- 2 tablespoons chili sauce, more or less to taste
Heads up: this recipe contains soy (from the soy sauce) and sesame (from the sesame oil). Use coconut aminos and skip or sub the sesame oil if you need to avoid either.
My go to brand for coleslaw mix is whatever bag is pre-shredded at the store. It saves a solid ten minutes of prep on a weeknight. Pro tip: grate your ginger instead of mincing it if you have a microplane. It disappears into the pork instead of leaving you with random chewy bits.
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Step-by-Step Instructions
I always start this one with the pan already hot, because the onions and garlic burn fast once that oil starts shimmering.
Step 1: Add the sesame oil to a non-stick pan over medium heat. Once it’s hot, add the onions, garlic, and ginger. Stir fry for 1 to 2 minutes until fragrant. You’ll know it’s ready when the kitchen starts smelling like a restaurant.
Step 2: Add the ground pork and break it apart with a wooden spoon. Cook for 4 to 5 minutes, until no longer pink. Push the pork to one side of the pan and add the coleslaw mix. Stir until everything is combined.
Step 3: Pour in the soy sauce and chili sauce. Cook for another 5 minutes, until the cabbage has softened and turned a deeper green.
Step 4: Remove the pan from the heat and serve in bowls right away, while it’s still steaming.
Common mistake I made early on: crowding the pan with cold pork straight from the fridge. Let it sit out for 10 minutes first so it cooks evenly instead of steaming in one spot.
Keto Egg Roll in a Bowl
Ingredients
Equipment
Method
- Add the sesame oil to a non-stick pan over medium heat. Once hot, add the onions, garlic, and ginger, and stir fry for 1 to 2 minutes until fragrant.
- Add the ground pork and break it apart with a wooden spoon. Cook for 4 to 5 minutes, until no longer pink. Push the pork to one side, add the coleslaw mix, and stir until combined.Let the pork sit out for 10 minutes before cooking so it cooks evenly instead of steaming in one spot.
- Pour in the soy sauce and chili sauce. Cook for another 5 minutes, until the vegetables are tender.
- Remove the pan from the heat and serve in bowls.
Nutrition
Notes
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What to Serve With Keto Egg Roll in a Bowl
This bowl is rich and savory on its own, so I like to round it out with something fresh or crunchy on the side. Whatever else is on the table, this keto egg roll in a bowl is always the star.
- Cauliflower fried rice: Adds bulk and soaks up any extra sauce in the bowl without adding real carbs.
- Cucumber salad: A cold, vinegary cucumber salad cuts through the richness of the pork and sesame oil.
- Steamed edamame: An easy plant-based protein boost that keeps things light next to the meat.
- Miso soup: A warm, savory starter that fits the same Asian-inspired flavor profile.
Storage & Serving Tips
This keeps beautifully in the fridge for up to 5 days in an airtight container, which makes it one of my favorite recipes to double for meal prep. For longer storage, freeze it in a sealed container for up to 6 months.
To reheat, microwave in 30-second bursts until warm, or warm it in a non-stick pan over medium heat for a few minutes. Either way works, though the pan gives you back a little of that fresh-cooked texture.
This recipe is easy to make your own. Swap the pork for ground chicken or turkey, use broccoli slaw instead of coleslaw mix, or wrap the whole thing in a low-carb tortilla for an egg roll burrito.
My Go-To Sauces for Keto Egg Roll in a Bowl
The bold, savory flavor of this bowl pairs well with sauces that bring either heat or a little sweetness to balance it out. These are the ones I reach for most in my own kitchen.
- Sriracha: My go-to when I want heat without any extra effort, just a squeeze right over the top.
- Spicy mayo: I stir together mayo and hot sauce for a creamy, dairy-free drizzle that cuts through the richness.
- Keto yum yum sauce: This is the one I pull out when I’m craving that hibachi-style flavor at home.
- Low-carb hoisin: Adds sweetness and depth without knocking me out of ketosis.
- Chili garlic sauce: A little goes a long way here. I add it a teaspoon at a time until it’s spicy enough for me.
Conclusion
I make this keto egg roll in a bowl more nights than I’d like to admit, and it never feels like a chore. One pan, twelve minutes, and my family actually asks for seconds. And if turkey’s more your speed, my turkey egg roll bowl comes together just as fast. If you try it, I’d love to know which sauce you end up drizzling on top.
