This Keto Egg Roll in a Bowl is an addictingly tasty one-pan dinner that can be ready in no time using your stovetop or Instant Pot! If you love egg rolls or any Chinese take out, this recipe will surely become a favorite! Made without an egg roll wrapper, this dinner is so easy, much lower in carbs, and full of flavor!
Keto egg roll in a bowl recipe
I love egg rolls. But being on a keto diet means you can’t enjoy crispy Chinese restaurant egg rolls anymore. With that said, I have a delicious alternative that has all the same delicious Asian flavors but in a healthier low carb bowl! This egg roll in a bowl alternative has become incredibly popular over the last few years and for a good reason at only 5 net carbs per serving. It is simple to make, full of flavor, and super easy to clean up since everything is cooked in ONE pan! While I call it egg roll in a bowl, some call it crack slaw.
How to make keto egg roll in a bowl
You are one pan away from a delicious dinner! I love to make this recipe ahead of time, especially when meal prepping for the week because it is easy to whip up in larger batches and freezes well.
Step 1: First, brown the ground beef, or ground pork, in a skillet with diced onions and minced garlic over medium-high heat. Drain any extra grease.
Tip: If you have a wok or stir fry pan, now is the time to put it to use.
Step 2: Shred your cabbage finely and add it to your ground meat along with ginger, beef broth, Bragg’s aminos, butter, and ginger. Simmer for 15 minutes uncovered until cabbage is wilted and tender. (You can purchase a pre-made bag of coleslaw mix from the store to save time.)
Step 3: Season the dish with salt and pepper to your liking.
Optional: Finish with a drizzle of sesame oil. You could even add sesame seeds. Serve hot!
Other low carb egg roll add-ins:
If you do not have ground beef on hand, you can always use another protein! Ground pork is full of flavor and another very popular choice. If you want to cut the fat, ground turkey or ground chicken would also be a delicious alternative. You can even use shrimp in this bowl to make some shrimp egg roll in a bowl!
I love sesame oil, especially when preparing Asian dishes. It adds an incredible amount of flavor to this recipe, so if you have some at home, don’t leave it out! Sesame oil comes in small bottles because a little goes a long way. A bottle of sesame oil usually lasts me months, so it is a great secret weapon to have on hand that is worth every penny!
Sriracha is a type of hot sauce (chili sauce) that has become super popular over the last few years. It goes incredibly well with eggs, rice, and meats making it an ideal topping for your egg roll in a bowl!
Although it is called an “egg roll” eggs are not usually IN egg rolls. They are simply used to make the wrapper. With that said, eggs are a popular ingredient for those on the keto diet AND is a staple ingredient in traditional Chinese fried rice. So if you want to pack this recipe even more filling, I recommend cracking an egg (or two) into your skillet at the very end and scramble them together with your meat and cabbage.
Rice is so common among Chinese food, so although this keto bowl is a meal in itself, if you want to stretch the recipe a bit while adding more fiber, you can always top your egg roll “filling” over a bed of steamed cauliflower rice.
How to make this using your Instant Pot:
This is a great Instant Pot meal, and by using one, you can cut your cooking time in HALF, making it a fast dinner recipe!
To make this using a pressure cooker:
Step 1: Brown your meat, onions, and garlic using the “sauté” option. This step is important as it helps develop tons of flavor!
Step 2: Add the rest of the ingredients on top before closing the lid. Cook under high pressure for 3 minutes.
Step 3: When the 3-minute cycle is complete, do a QR (quick release). Once the pin drops, remove the lid and stir. If there is still liquid in the bottom of the pot, sauté for another 2-3 minutes to allow the excess liquid to reduce.
Step 4: Serve with freshly chopped scallions and a drizzle of sesame oil over the top!
Can I make this ahead of time and freeze it?
Yes, in fact, this recipe freezes very well!
I suggest doubling or tripling the recipe and then freezing the leftovers in Tupperware containers or plastic freezer bags. It should last between 4-6 weeks properly frozen. To reheat, allow the mixture to defrost overnight in the fridge and then simply reheat the egg roll filling in a bowl using your microwave until just heated through.
More Easy Keto Ground Beef Recipes:
- Keto Beef & Broccoli Stir Fry Recipe
- Keto Ground Beef Stir Fry
- 20 Delicious Ground Beef Recipes
- Cheesy Keto Philly Cheesesteak Casserole
- Hamburger Beef Stroganoff
If you need help planning meals with tried and true keto recipes, you can access over 90 free keto meal plans in one place for inspiration.
Keto Egg Roll in a Bowl (Stove Top or Instant Pot) Recipe:
Keto Egg Roll in a Bowl (Stovetop or Instant Pot)
- 1 lb ground beef (or ground pork)
- 1/2 small onion diced
- 1 small cabbage shredded
- 3 garlic cloves minced
- 1/2 cup beef broth
- 1/3 cup Bragg's Aminos
- 3 tablespoons butter
- 3/4 tsp ground ginger
- salt and pepper to taste
- 1 tbsp Toasted Sesame Oil (optional)
- Brown ground beef in a skillet over medium-high heat with diced onions and minced garlic. Drain any excess grease.
- Add the rest of the ingredients to the mixture.
- Bring to a boil then turn down the heat to medium and simmer for 15-20 minutes or until cabbage is tender and the liquid has reduced.
- Add salt and pepper to taste. Drizzle sesame oil on top and chopped scallions. (optional)