Egg Roll in a Bowl (Keto Friendly)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This Egg Roll in a Bowl only takes 20 minutes to make and is an easy keto friendly, gluten free, low carb, fast dinner recipe that is loaded with all of the flavours of an egg roll.

Bowls are in and for good reason. They’re an easy way to get in your protein and veggies in a totally instagrammable meal. This recipe was inspired by one of my favourite Chinese food take-out staples, the egg roll. Crunchy, meaty, and umami-rich, I cannot NOT get an egg roll when I order in, but I also get that it’s not the most nutritionally balanced option on the menu…

Why This Recipe Works

Enter my egg roll in a bowl. This recipe is keto friendly and gluten free, made with tons of veggies and flavourful ground pork.

It’s super quick and easy to throw together as well as it only takes a total of 20 minutes to make from start to finish.

This recipe of egg roll in a bowl combines all of the usual suspects in an egg roll but without the deep-fried wrapper. It’s basically a stir-fry without the noodles or rice so it keeps it super protein rich and fibre packed. It’s also really flavourful thanks to the ginger, garlic, and sesame oil.

Key ingredients

Sauce Ingredients – You’ll need sodium gluten free tamari, rice wine vinegar, and sesame oil and then arrowroot flour to thicken the sauce that you’ll use for the egg roll in a bowl.

Ground Pork – You can use extra lean or full fat pork for this recipe! Just make sure when you are cooking it, to drain any extra liquids in the pan.

Vegetables – We use a mix of broccoli slaw, shredded cabbage, cremini mushrooms, and bean spouts.

How to Make This Recipe

Step 1: Mix together the tamari, vinegar, sesame oil and arrowroot flour and set aside.

Step 2: In a large skillet, heat the olive oil over medium high heat and add the pork. Cook until browned.

Step 3: add in the ginger and garlic for 30 seconds.

Step 4: Add the broccoli slaw, cabbage, and mushrooms and stir until cooked down.

Step 5: Stir in the reserved sauce and bean sprouts and toss. Season with salt and pepper to taste.

Step 6: Once combined, divide into four bowls and top with sesame seeds and sriracha, to taste.

Expert Tips

I use cabbage, mushrooms, broccoli slaw and bean sprouts in my egg roll in a bowl, but you can totally switch up the veggies to use whatever you have on hand.

I also like ground pork which is a bit more traditional, but you could easily swap in turkey, chicken, beef, or even soy ground meat.

If you like heat, you can add sriracha on top. If you’re not a fan of heat, you can use hoisin sauce instead.

Recipe FAQs

More Recipes You May Like

Want more easy keto recipes? Here are a couple of mine that you might like!

• FLAX FOCACCIA (NO FLOUR OR YEAST FREE BREAD)
• PIZZA EGG MUFFINS
• KETO PEPPERONI PIZZA BAGEL BITES
• BREAKFAST KETO BAGELS WITH EGGS

Now I want to know, have you made my keto egg roll in a bowl?

Keto Egg Roll in a Bowl

This Egg Roll in a Bowl is an easy keto friendly, gluten free, low carb, fast dinner recipe that is loaded with all of the flavours of an egg roll.

5 from 5 votes

Print Pin Rate

CourseDinner

CuisineAsian

Prep Time5 minutes minutes

Cook Time15 minutes minutes

Total Time20 minutes minutes

Servings4 people

Calories370kcal

AuthorAbbey Sharp

Ingredients

Sauce:

• ▢ 1/4 cup reduced sodium gluten free tamari
• ▢ 1 tsp rice wine vinegar
• ▢ 1/2 tsp sesame oil
• ▢ 1/2 tsp arrowroot flour

Egg Roll Bowl:

• ▢ 1 tbsp olive oil
• ▢ 1 lb ground pork extra lean or full fat
• ▢ 2 tbsp minced ginger
• ▢ 3 large cloves garlic minced
• ▢ 1 bag broccoli slaw about 1 1/2 cups
• ▢ 4 cups shredded green/red cabbage
• ▢ 8 oz cremini mushrooms thinly sliced
• ▢ 2 cups bean sprouts
• ▢ Salt and pepper to taste
• ▢ 3 tbsp green onions sliced
• ▢ Toasted sesame seeds for garnish
• ▢ Sriracha to taste

Instructions

• Mix together the tamari, vinegar, sesame oil and arrowroot flour and set aside.
• In a large skillet, heat the olive oil over medium high heat and add the pork. Cook until browned, then add in the ginger and garlic for 30 seconds.
• Add the broccoli slaw, cabbage, and mushrooms and stir until cooked down.
• Stir in the reserved sauce and bean sprouts and toss. Season with salt and pepper to taste.
• Divide into four bowls and top with sesame seeds and sriracha, to taste.

Notes

I use cabbage, mushrooms, broccoli slaw and bean sprouts in my egg roll in a bowl, but you can totally switch up the veggies to use whatever you have on hand.

I also like ground pork which is a bit more traditional, but you could easily swap in turkey, chicken, beef, or even soy ground meat.

If you like heat, you can add sriracha on top. If you’re not a fan of heat, you can use hoisin sauce instead.

Nutrition

Calories370kcalCarbohydrates13gProtein25gFat25gSaturated Fat9gCholesterol82mgSodium925mgPotassium843mgFiber3gSugar6gVitamin A113IUVitamin C35mgCalcium71mgIron2mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

What are some of your favourite Chinese take out staples?

Leave me a comment below with your thoughts!

Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.