Hey y'all! If you're craving all the irresistible flavors of your favorite Chinese takeout but without the carbs or hassle, this Egg Roll in a Bowl (One-Skillet, Keto) is about to become your go-to meal. Packed with savory ground pork, crispy tender cabbage, and a punchy, garlicky sauce, this recipe delivers all the satisfaction of an egg roll minus the wrapper. It's easy, quick, and sure to please a crowd or make busy weeknights a breeze. Let's get cooking!
Why You'll Love This
- Quick to make in just 25 minutes—perfect for busy evenings.
- Low-carb, keto-friendly, and gluten-free for guilt-free enjoyment.
- Bursting with classic Asian flavors without deep frying.
- Only one skillet needed, which means minimal cleanup.
- Customizable for different protein or veggie preferences.
Ingredients
- 1 lb ground pork (or chicken/turkey)
- 2 tablespoon avocado oil (or olive oil)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
- 3 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- 2 green onions, thinly sliced (plus extra for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Optional: Sriracha or chili flakes, to taste
Directions
Step 1: Brown the Pork
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the ground pork, breaking it up with a spatula, and cook until it's browned and mostly cooked through, about 4-5 minutes.
Step 2: Add Aromatics
Stir in the diced onion, minced garlic, and grated ginger. Cook for another 2-3 minutes, allowing the onion to soften and the aromatics to become fragrant.
Step 3: Cook the Veggies
Add the coleslaw mix, soy sauce, rice vinegar, sesame oil, and black pepper. Stir well to combine, then sauté for 4-5 minutes, or until the cabbage is tender but still slightly crisp.
Step 4: Finish & Garnish
Toss in the sliced green onions, stirring to combine. Taste and adjust seasoning as needed. Serve hot, garnished with extra green onions, sesame seeds, and a drizzle of Sriracha if desired.
Notes
- For extra flavor, deglaze the pan with a splash of chicken broth after browning the pork.
- Don’t overcook the cabbage – it’s best slightly crisp for texture and freshness.
- A mix of pork and ground beef creates a richer, more complex flavor.
Variations
- Vegetarian: Use crumbled tofu and mushrooms instead of ground meat.
- Spicy: Stir in sliced jalapeños or add extra Sriracha to turn up the heat.
- Chicken or Turkey: Swap the ground pork for leaner ground poultry for a lighter option.
Required Equipment
- Large skillet
- Spatula
- Cutting board and knife
- Measuring spoons
Storage Instructions
Let the Egg Roll in a Bowl cool, then transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the skillet over medium heat for 2-3 minutes, or microwave portions for 60-90 seconds until warmed through. Not recommended for freezing, as cabbage can become mushy.
Suggested Pairings & Serving Recommendations
- Serve over cauliflower rice for a more filling keto meal.
- Pair with a side of steamed or roasted broccoli.
- Top with a fried egg for extra richness and protein.
Pro Tips
- Use pre-shredded coleslaw mix to minimize prep time and cleanup.
- Add the sesame oil at the end for maximum aromatic flavor.
- Sauté over medium-high heat to get a slight char and deeper savory taste.
FAQ
- Can I use pre-shredded cabbage?
- Absolutely! Pre-shredded coleslaw mix works perfectly and saves time.
- Is this recipe spicy?
- Not by default, but you can easily add heat with Sriracha or chili flakes.
- Can I double the recipe for meal prep?
- Yes—just make sure to use a very large skillet or cook in two batches so the veggies stay crisp.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients
- 1 lb ground pork
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ onion, thinly sliced
- 4 cups coleslaw mix or shredded green cabbage
- 2 tablespoons soy sauce (or coconut aminos for keto)
- 1 tablespoon rice vinegar
- ½ teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
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1Heat sesame oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart with a spatula until browned and cooked through, about 5-6 minutes.
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2Add minced garlic, grated ginger, and sliced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion is softened.
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3Stir in coleslaw mix or shredded cabbage. Cook for 4-5 minutes, stirring occasionally, until the cabbage begins to soften.
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4Add soy sauce, rice vinegar, and black pepper. Mix well and cook for another 2 minutes until everything is heated through.
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5Remove from heat. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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