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.

Course Dinner

Cuisine Asian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 370kcal

Author Abbey 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