Easy Low Carb Egg Roll in a Bowl combines all the flavors of egg rolls without the carbohydrates from the wrapper or the fat from deep-frying. This high-protein dish is paleo and keto-diet-friendly. You will be surprised at how awesome this tastes and how unbelievably simple it is.
This easy low-carb recipe can be made in fifteen minutes or less. To keep with the low-carb theme, serve with broccoli or cauliflower rice. If carbs are not an issue, serve with gyoza or bacon-wrapped water chestnuts.
Ingredients Needed
This dish comes together quickly and easily, so have everything chopped and ready to go!
- Meat: I like to use mild pork sausage because it is so flavorful, but you can substitute ground beef, ground pork, ground turkey, or even ground chicken.
- Vegetables: onions, garlic, cabbage, carrots, and green onions
- Spices: ginger, kosher salt, freshly ground black pepper
- The rest of the cast: sesame oil, rice vinegar, soy sauce (preferably low sodium)
How To Make Egg Roll in a Bowl
This is the nutshell version; see the recipe card below for a complete list of ingredients and instructions.
- Cook the pork sausage until it is about halfway browned. Add the onion and cook until the sausage browns and the onion softens
- Reduce the heat to low and add the garlic and ginger. Cook for 1 minute, then transfer the mixture to a plate.
- Add the cabbage and cook until slightly wilted. Stir in the rice wine vinegar and low-sodium soy sauce.
- Add everything back to the skillet and heat for several minutes. Season with salt and black pepper to taste.
Preparation Tips
- Use lightly seasoned pork sausage. We love Bob Evans Naturally.
- Cut your carrots and onions thinly. Finely shred the cabbage so it cooks quickly and evenly.
- Garnish the dish with green onions or sesame seeds.
- This dish is best served immediately while the vegetables are still slightly crisp-tender and the pork is warm.
Serving Suggestions
This is a hearty, delicious meal on its own, but if you want to stretch it a little further or have big eaters, serve it with egg drop soup, wonton soup, or chicken ramen.
You can also serve it with cilantro lime rice, cauliflower rice, ramen noodles, or lo mein noodles. Roasted broccoli or stir-fried green beans help balance the meal and the flavors.
More Cabbage Recipes
Egg Roll Bowl
Ingredients
- 1 ½ tablespoons sesame oil
- 1 lb ground pork or bulk pork sausage see notes
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger or ginger paste
- 1 medium head green cabbage finely shredded
- 2 carrots cut into thin matchsticks
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- Kosher salt and fresh ground black pepper to taste
- 2 green onions sliced
Instructions
- Add 1/2 tablespoon sesame oil to a large skillet or wok over medium heat. Cook the pork sausage until about halfway browned. Add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic and ginger. Cook for 1-2 minutes while stirring constantly. Remove from the skillet and plate.
- Add 1 tablespoon of sesame oil to the skillet over medium heat. Add the cabbage and the carrots. cook until just starting to wilt, about 8 minutes. Stir the cabbage mixture several times.
- Stir in the rice vinegar and low-sodium soy sauce. Add the sausage mixture back to the skillet. Season with salt and pepper to taste. Stir and heat for 1-2 minutes. Garnish with sliced green onions. Serve immediately.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
- Although this recipe is best enjoyed promptly, leftovers freeze well. To freeze, first cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave on reduced power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Alisha
Love Asian food, can’t wait to try this one.
stephanie
This is a great idea, much healthier.
Ruth
Did not find the recipe for the Chinese 5. To get 5 stars, I need the whole recipe. TIA
Beth Pierce
Ruth the whole recipe is down at the bottom of the post. There is also a “Jump to Recipe” button at the top. The five spice is noted in the recipe ingredients and in the instructions.
Sara Welch
Not only does this look easy, but delicious too! Looking forward to making this with dinner tonight! Delish!
Wendy Polisi
This looks really delicious. I have always hated trying to gnaw through the skin of an egg roll.
Erin
So vibrant, healthy and yummy!
Kimberly
Ah nice, I get to enjoy the flavor of egg rolls without all the carbs – I look forward to trying this!
Annie
This is one of my favorite dishes!
Amanda
This looks like so much fun!
Ken Stapleton
The measurement for the Chinese five spice is incomplete. Are talking tsp, TBS, or…? Since you suggest caution for this ingredient, I don’t want to get it wrong.
Beth Pierce
Good afternoon. Sorry about the delay. I had to pick the kids up from school and run some errands. Thanks for the heads up. It is teaspoon. 1/8-1/4 teaspoon Chinese Five Spice. I myself would probably go 1/2 teaspoon but I love a ton flavor!
Natalie
Hi,
Is it GROUND pork?
Thank you,
Natalie
Beth Pierce
You can use ground pork or ground pork sausage (that does not have heavy seasonings like fennel).
Dee
clearly states “1/8–1/4 teaspoon Chinese five spice”??