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Low Carb Egg Roll Bowl

Low Carb Egg Roll Bowl

Your new go-to for a quick, healthy, and incredibly satisfying meal that captures all the delicious flavors of your favorite takeout without the carbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon sesame oil
  • 1 pound ground turkey or ground pork
  • 1 cup chopped yellow onion (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups coleslaw mix (or shredded cabbage and carrots)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (optional, for heat)
  • 1 teaspoon sweetener (erythritol, xylitol, or your preferred low-carb sweetener)
  • Optional garnishes: chopped green onions, sesame seeds, extra sriracha

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 turkey (or pork) and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon sesame oil, 1 pound ground turkey or ground pork
  2. Add the chopped yellow onion, minced garlic, and grated ginger to the skillet with the browned meat. Cook for 2-3 minutes, stirring frequently, until the onions are softened and fragrant.
    1 cup chopped yellow onion, 2 cloves garlic, minced, 1 tablespoon grated fresh ginger
  3. Stir in the coleslaw mix (or shredded cabbage and carrots) into the skillet. In a separate small bowl, whisk together the soy sauce (or tamari), rice vinegar, sriracha (if using), and sweetener until well combined. Pour this sauce over the meat and cabbage mixture.
    4 cups coleslaw mix, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sriracha, 1 teaspoon sweetener
  4. Stir everything together to ensure the sauce evenly coats the ingredients. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp and the sauce has thickened slightly.
  5. Taste and adjust seasonings if needed. Serve the Low Carb Egg Roll Bowl hot, garnished with chopped green onions, sesame seeds, and a drizzle of extra sriracha for those who like it spicier.
    Optional garnishes: chopped green onions, sesame seeds, extra sriracha

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.