Egg Roll Bowl

This low-carb pork egg roll bowl has all the best parts of an egg roll without the added guilt of deep frying! Tender veggies are tossed with seasoned pork sausage or ground pork.

Course main meal pork

Cuisine Asian

Keyword egg roll in a bowl keto, egg roll in a bowl recipe, how to make egg roll in a bowl, keto egg roll in a bowl, what to serve with egg roll in a bowl

Prep Time 15

Cook Time 15

Servings servings

Calories 433kcal

Author Beth Pierce

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