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Keto Egg Roll in a Bowl

Keto Egg Roll in a Bowl

The deconstructed, low-carb answer to your deepest takeout cravings, offering all the savory satisfaction without the carb-laden wrapper; this easy recipe is perfect for busy weeknights when you need a quick, healthy, and incredibly delicious meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Sesame oil
  • 1 pound Ground pork (or ground chicken, turkey, or beef)
  • 1 cup Shredded carrots (about 1 large carrot)
  • 1 cup Shredded coleslaw mix (green cabbage and red cabbage)
  • 4-6 ounces Shiitake mushrooms thinly sliced (about 2 cups)
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh ginger grated
  • 1/4 cup Soy sauce or tamari (for gluten-free)
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Keto-friendly sweetener (like erythritol, monk fruit, or stevia)
  • 1 teaspoon Sriracha or other hot sauce (optional, adjust to taste)
  • 1/4 cup Chopped green onions for garnish
  • 2 tablespoons Toasted sesame seeds for garnish
  • Kewpie mayonnaise optional, for garnish
  • Fried egg optional, for garnish

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it's browned and cooked through. If there's excess grease, carefully drain most of it off, leaving just a tablespoon or two in the skillet.
    1 tablespoon Sesame oil, 1 pound Ground pork
  2. Add the minced garlic and grated ginger to the skillet with the browned pork. Stir and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
    3 cloves Garlic, 1 tablespoon Fresh ginger
  3. Toss in the shredded carrots, coleslaw mix, and thinly sliced shiitake mushrooms. Cook, stirring frequently, for about 5-7 minutes, or until the vegetables are tender-crisp. You want them to be softened but still retain a slight bite.
    1 cup Shredded carrots, 1 cup Shredded coleslaw mix, 4-6 ounces Shiitake mushrooms
  4. While the vegetables are cooking, in a small bowl, whisk together the soy sauce (or tamari), rice vinegar, keto-friendly sweetener, and sriracha (if using).
    1/4 cup Soy sauce or tamari, 2 tablespoons Rice vinegar, 1 tablespoon Keto-friendly sweetener, 1 teaspoon Sriracha or other hot sauce
  5. Pour the prepared sauce over the meat and vegetable mixture in the skillet. Stir well to coat everything evenly. Let it simmer for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together beautifully.
  6. Divide the Keto Egg Roll in a Bowl among serving bowls. Garnish generously with chopped green onions and toasted sesame seeds. If desired, add any additional favorite toppings like a swirl of Kewpie mayonnaise or a perfectly fried egg for extra richness.
    1/4 cup Chopped green onions, 2 tablespoons Toasted sesame seeds, Kewpie mayonnaise, Fried egg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.