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Egg Roll in a Bowl

A quick and healthy one-skillet dish that captures the flavors of traditional egg rolls without the hassle of wrappers and deep frying, suitable for keto diets.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground meat (pork, turkey, or beef) You can swap out for a plant-based alternative.
  • 4 cups shredded green cabbage
  • 1 cup grated or julienned carrots
  • 3 green onions, chopped For garnish.
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce or tamari Use tamari for gluten-free option.
  • 1 tsp sesame oil
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional, to taste)

Method
 

Preparation
  1. Shred the green cabbage, grate or julienne the carrots, mince the garlic and ginger, and chop the green onions to have all ingredients ready for cooking.
Cooking
  1. Heat a large skillet over medium-high heat. Add the ground meat, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat if desired.
  2. Add the minced garlic and ginger into the skillet with the cooked meat. Stir frequently for 1-2 minutes until fragrant.
  3. Mix in the shredded cabbage, carrots, soy sauce, and sesame oil. Stir well to combine and cook for another 5-7 minutes until vegetables are tender but still slightly crunchy.
  4. Season with salt, pepper, and red pepper flakes if using. Toss in the chopped green onions and serve immediately.

Notes

Egg Roll in a Bowl is best served hot and can be enjoyed alone or with a side of steamed cauliflower rice. Garnish with additional green onions or sesame seeds for added flavor. To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot.