Absolutely! “Egg Roll in a Bowl” is a deconstructed, low-carb, keto-friendly version of an egg roll—no wrapper needed. Here’s a simple and delicious recipe:
Egg Roll in a Bowl Recipe
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 1 lb (450 g) ground pork or ground chicken/turkey
- 1 small onion, diced
- 3–4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 small head of cabbage (about 4 cups shredded)
- 2 medium carrots, julienned or shredded (optional)
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional)
- ½ teaspoon black pepper
- 2 green onions, sliced for garnish
- Optional toppings: sesame seeds, sriracha, chili flakes
Instructions
- Cook the meat:
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces. Drain excess fat if needed. - Add aromatics:
Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and the onion is translucent. - Cook the vegetables:
Add shredded cabbage and carrots. Stir well to combine. Cook 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. - Season:
Stir in soy sauce, sesame oil, rice vinegar, and black pepper. Mix thoroughly so everything is coated. Cook another 1–2 minutes to let flavors meld. - Serve:
Divide into bowls and garnish with sliced green onions, sesame seeds, or a drizzle of sriracha for some heat.
💡 Tips:
- You can swap ground pork for chicken, turkey, or even beef.
- For extra flavor, add a splash of fish sauce (1–2 tsp).
- If you like it crunchier, add cabbage toward the end so it retains more texture.
If you want, I can also give you a super quick 10-minute version that’s perfect for busy weeknights. It’s even faster than this one. Do you want me to do that?
