Looking for a low-carb yet flavorful dish that doesn’t skimp on taste? This keto egg roll in a bowl is your answer — a quick stir-fry that brings together vibrant Asian flavors and juicy ground pork in just 18 minutes. It’s the kind of recipe that satisfies cravings without the guilt, clocking in at only 2 grams of net carbs per serving. Whether you’re strict keto or just looking for an easy, healthy weeknight dinner, this egg roll in a bowl delivers big flavor with minimal effort.
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- Cuisine: Asian-inspired
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick to make with only 18 minutes needed from start to finish.
- Low-carb option with vibrant flavors for those watching their carbs.
- Uses simple ingredients found in most kitchens.
I love using sesame oil for authentic flavor, and tamari keeps it gluten-free and keto-approved!
Ingredients
- 1 tablespoon sesame oil: Provides a nutty base for stir-frying. Olive oil can be used as a substitute.
- 1/2 large onion, chopped: Adds sweetness and complexity.
- 2 cloves garlic, minced: Enhances aroma and flavor.
- 1/2 inch ginger, minced: Offers a warm, spicy kick. Ground ginger can be used if fresh is unavailable.
- 1 pound ground pork (lean): Main protein source, lean pork is preferable but turkey or chicken can be substituted.
- 4 cups coleslaw mix: Provides a crunchy texture and color.
- 1/4 cup soy sauce: Infuses umami flavors. Use tamari for gluten-free.
- 2 tablespoons chili sauce: Adds heat. Sambal oelek or sriracha works well here.
How to Make It
Step 1:
In a non-stick pan, heat sesame oil over medium. Once shimmering, add chopped onion, minced garlic, and ginger. Stir-fry for 1-2 minutes until fragrant. This blend sets the aromatic foundation for your dish.
Step 2:
Add ground pork to the pan, using a wooden spoon to break it apart. Cook for 4-5 minutes until there’s no pink left, ensuring even cooking across all the meat.
Step 3:
Slide the pork to one side. Introduce the coleslaw mix, allowing it to heat through, then stir everything together. This ensures even distribution of heat and flavors.
Step 4:
Pour soy sauce and chili sauce over the mixture. Stir well and cook for an additional 5 minutes until the vegetables achieve your desired tenderness and absorb the sauces well.
Step 5:
Remove from heat and transfer to serving bowls, highlighting the dish’s attractiveness and ready-to-eat appeal.
Recipe FAQs
Can I use a different type of meat?
Yes, ground turkey, chicken, or even beef work well as substitutes. Adjust cooking time slightly as needed based on the meat’s cooking characteristic.
What if I don’t have coleslaw mix?
No worries, simply use thinly sliced cabbage and carrots as a homemade alternative. This allows you control over freshness and texture.
How can I make this spicier?
Add an extra tablespoon of chili sauce or sprinkle in red pepper flakes for more heat. Adjust according to your preference.
This keto egg roll in a bowl proves that low-carb eating doesn’t mean sacrificing flavor or satisfaction. In just 18 minutes, you’ve got a restaurant-quality Asian stir-fry that fits perfectly into your keto lifestyle. It’s quick enough for busy weeknights, impressive enough for meal prep, and flexible enough to customize based on what you have on hand. Make this recipe once and it’ll become a regular rotation in your kitchen — your taste buds and your macros will thank you.
If you love this quick keto meal, you’ll also enjoy our easy ground beef and cabbage skillet — another low-carb Asian-inspired dish that comes together just as fast.
Keto Egg Roll In A Bowl Recipe | Low-Carb Stir-Fry
Ingredients
- 1 tablespoon sesame oil: Provides a nutty base for stir-frying. Olive oil can be used as a substitute.
- 1/2 large onion chopped: Adds sweetness and complexity.
- 2 cloves garlic minced: Enhances aroma and flavor.
- 1/2 inch ginger minced: Offers a warm, spicy kick. Ground ginger can be used if fresh is unavailable.
- 1 pound ground pork lean: Main protein source, lean pork is preferable but turkey or chicken can be substituted.
- 4 cups coleslaw mix: Provides a crunchy texture and color.
- 1/4 cup soy sauce: Infuses umami flavors. Use tamari for gluten-free.
- 2 tablespoons chili sauce: Adds heat. Sambal oelek or sriracha works well here.
Instructions
- Step 1: In a non-stick pan, heat sesame oil over medium. Once shimmering, add chopped onion, minced garlic, and ginger. Stir-fry for 1-2 minutes until fragrant. This blend sets the aromatic foundation for your dish.
- Step 2: Cook the Pork- Add ground pork to the pan, using a wooden spoon to break it apart. Cook for 4-5 minutes until there’s no pink left, ensuring even cooking across all the meat.
- Step 3: Combine and Add Vegetables- Slide the pork to one side. Introduce the coleslaw mix, allowing it to heat through, then stir everything together. This ensures even distribution of heat and flavors.
- Step 4: Finish with Sauces- Pour soy sauce and chili sauce over the mixture. Stir well and cook for an additional 5 minutes until the vegetables achieve your desired tenderness and absorb the sauces well.
- Step 5: Serve Warm- Remove from heat and transfer to serving bowls, highlighting the dish’s attractiveness and ready-to-eat appeal.