low calorie & carb egg roll in a bowl
a quick, easy, and ridiculously flavorful one-pan meal that captures everything you love about an egg roll without the carbs. this community-tested version isn’t just keto-friendly, it’s crave-worthy. ready in about 20 minutes, packed with protein and loaded with veggies, this is what “fast food” should taste like.
Equipment
- Large Skillet or Wok: This is the most important piece. A 12-inch skillet is a good minimum size to avoid overcrowding the ingredients, especially the bulky coleslaw mix. A wok is even better because its high, sloped sides make stir-frying easier and contain everything neatly.
- Spatula or Wooden Spoon: You'll need a sturdy utensil for breaking up the ground meat and stirring everything together. A heat-resistant spatula or a classic wooden spoon works perfectly.
- Cutting Board and Knife: For prepping the fresh aromatics like onion, garlic, and ginger.
- Small Bowl: For whisking the sauce ingredients together before adding them to the pan. This ensures the flavors are evenly distributed.
Ingredients
For the Bowl:
- 1 tbsp Sesame Oil or avocado oil
- 1 lb Ground Pork Turkey, or Chicken
- 1/2 cup Yellow Onion diced
- 1 tbsp Fresh Ginger minced
- 3-4 cloves Fresh Garlic minced (about 1 tbsp)
- 1 14-16 oz bag Coleslaw Mix (or broccoli slaw)
- 1/2 cup Green Onions sliced (whites and greens separated)
For the "Level-Up" Sauce:
- 1/4 cup Low-Sodium Soy Sauce or Tamari/Coconut Aminos
- 1 tbsp Toasted Sesame Oil
- 1 tsp Rice Vinegar
- 1-2 tsp Sriracha or Chili Garlic Paste optional, for heat
Optional Garnishes & Add-ins:
- 1 tbsp Sesame Seeds
- Crispy Chow Mein Noodles or Wonton Strips for crunch
- 1 8 oz can Sliced Water Chestnuts, drained
- 4-8 oz Sliced Mushrooms cremini or shiitake
- 2 Eggs for scrambling or frying
Instructions
- Prepare the Sauce: In a small bowl, whisk together all sauce ingredients: soy sauce, toasted sesame oil, rice vinegar, and sriracha (if using). Set aside.
- Brown the Protein: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, crumbling, until browned. Drain any excess grease and remove the meat from the skillet with a slotted spoon.
- Sauté Aromatics: In the same skillet, add the diced onion and the white parts of the green onions (and mushrooms, if using). Sauté for 3-4 minutes until softened.
- Add Garlic & Ginger: Add the minced fresh garlic and ginger to the skillet and cook for 1 minute more until fragrant, stirring constantly.
- Wilt the Cabbage: Add the entire bag of coleslaw mix to the skillet. Stir-fry for 3-5 minutes, allowing it to cook down but still retain some crunch. If the pan seems dry, add a tablespoon of water or broth to help it steam.
- Combine & Sauce: Return the cooked meat to the skillet. If using water chestnuts, add them now. Pour the prepared sauce over everything and stir to combine. Cook for 1-2 minutes until everything is heated through.
- Serve: Portion into bowls. Garnish generously with the green parts of the green onions, sesame seeds, and crispy chow mein noodles (if desired).
Notes
Protein Variations: For the most authentic flavor, use ground pork. For a leaner, low-calorie option, use 93/7 ground turkey or chicken. You can also use shrimp (cook first, set aside, and add back at the end).
How to Add Egg: To add egg, push the mixture to one side of the pan after the cabbage has wilted. Crack 2 eggs into the empty side and scramble. Mix into the dish once cooked. Alternatively, top each bowl with a fried egg.
Make it Gluten-Free: Use Tamari instead of soy sauce.
Make it Soy-Free/Paleo: Use coconut aminos instead of soy sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture is best when fresh; the cabbage will soften upon reheating.
For a Fuller Meal: Serve over cauliflower rice to keep it low-carb, or over white/brown rice for a heartier meal.
Helpful but Not Required
- Garlic Press/Ginger Grater: These tools can speed up the prep work for your fresh aromatics, but a knife will do the job just fine.
- Slotted Spoon: This is very useful for removing the cooked meat from the skillet while leaving the rendered fat behind, which you can then drain.
- Measuring Cups and Spoons: For accurately measuring the sauce ingredients and vegetables.
Tried this recipe?Let us know how it was!