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A vibrant and hearty Keto Egg Roll in a Bowl, garnished with fresh green onions and sesame seeds.

Easy Keto Egg Roll in a Bowl: Authentic Flavor in 15 Min!

Enjoy all the savory, umami-rich flavors of a classic egg roll in a deconstructed, low-carb bowl. This quick, one-pan dish is ready in about 15 minutes, perfect for busy weeknights, and packed with high-protein satisfaction.
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Weeknight Dinner
Cuisine: Asian, Chinese
Calories: 400

Ingredients
  

  • 1 lb ground beef (85/15 recommended)
  • 1 teaspoon minced garlic
  • 14 ounces shredded cabbage or coleslaw mix
  • ¼ cup low-sodium soy sauce (or coconut aminos)
  • 1 teaspoon ground ginger
  • 1 whole egg
  • 2 teaspoons sriracha
  • 1 tablespoon sesame oil
  • 2 tablespoons sliced green onions
  • 1 tablespoon rice vinegar (secret twist for authentic flavor)
  • ½ teaspoon erythritol (or keto-friendly sweetener, secret twist for authentic flavor)

Equipment

  • Large skillet or wok

Method
 

Step 1: Brown Your Protein & Build the Base
  1. Grab a large skillet or wok and place it over medium-high heat. Add your ground beef (or ground pork/chicken) and brown the meat, breaking it up, until it's no longer pink.
  2. Once the beef is browned, drain any excess fat. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 2: Sauté Vegetables & Add the Signature Twist
  1. Add the shredded cabbage or coleslaw mix, low-sodium soy sauce (or coconut aminos), and ground ginger to the skillet. Sauté, stirring frequently, until the cabbage reaches your desired tenderness (tender-crisp is ideal). Add a little water if needed to prevent sticking.
  2. Once vegetables have softened, stir in 1 tablespoon of rice vinegar and 1/2 teaspoon of erythritol (or preferred keto-friendly sweetener). This is crucial for the authentic sweet-sour balance.
Step 3: Incorporate the Egg
  1. Create a well in the center of your skillet, pushing the meat and vegetables to the sides. Crack the whole egg directly into this well. Scramble the egg gently in the center over low heat until fully cooked through.
Step 4: Finish & Serve
  1. Once the egg is scrambled, stir it into the rest of the meat and vegetable mixture. Add 2 teaspoons of sriracha and stir to combine, adjusting the spice level to your preference.
  2. Drizzle the entire dish with 1 tablespoon of sesame oil and sprinkle generously with 2 tablespoons of sliced green onions. Taste and add additional soy sauce and sriracha if desired. Serve immediately and enjoy!

Nutrition

Calories: 400kcalCarbohydrates: 8gProtein: 32gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 75IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

This Keto Egg Roll in a Bowl is excellent for meal prepping; it keeps well in the fridge for 3-4 days and can be frozen for 2-3 months. Reheat on the stovetop with a splash of water for best texture. Don't overcrowd your pan for optimal browning, and add the secret twist ingredients (rice vinegar and erythritol) after vegetables soften to preserve their delicate flavors. For an authentic taste, use fresh aromatics.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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