I hope you’re hungry, because this Keto Low Carb Egg Roll in a Bowl is filling and oh so satisfying. Don’t you love it when low carb dinners turn out to be perfect?
Keto Egg Roll in a Bowl Recipe
What do you miss when you think about how you ate before? I don’t miss the health problems, and I don’t miss the extra weight, but sometimes I miss those foods that I binged on when I was in one of those “moods”. Egg rolls were a go to in my house, and the folks at the Asian restaurant up the road knew me by name.
I couldn’t live like that anymore, obviously, so when I made the leap to a low carb diet, I gave up a lot. Well I should say I thought I did, but the truth is I had to find the things I love that are naturally low carb.
Now that I’ve been living a low carb life for a little while, I feel comfortable adding versions of these foods back in. I didn’t do it right away because I felt like they may be a trigger for me to binge. I am finding that many of the foods I love and have found a way to keep them low carb or that are naturally low carb are plentiful.
Can I have soy sauce on Keto?
You’ll notice there’s no soy sauce in this recipe. That’s because we avoid gluten while following Keto. I didn’t even know soy sauce had gluten in it until I started eating low carb. You learn something new every day. Coconut aminos taste better than soy sauce anyway, without the gluten.
Also referred to as Keto Crack Slaw, this recipe is simple and tasty – two of my favorite qualities in a recipe! You get all the flavor of egg rolls, without all the carbs. Low carb versions of my favorite recipes sometimes taste better than the original, this is one of those times!
Variations of this recipe
Have fun with this simple stir fry and make it your own with a few different twists.
Change out the meat. I use sausage in this recipe but you can easily replace the sausage with chicken, beef, shrimp or pork.
Add more veggies. If you are wanting more veggies you can totally add more low carb veggies.
Keto Egg Roll in a Bowl Ingredients
- Spicy bulk pork sausage
- Water
- Green cabbage
- Carrot
- Garlic powder
- Sesame oil
- Green onions
- Rice vinegar
- Coconut aminos (or soy sauce if you are not low carb)
- Black pepper
- Salt
- Sesame seeds
How to Make Keto Egg Roll in a Bowl
Heat a large, high-sided skillet over medium-high heat.
Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
Add rice vinegar, sesame oil, and coconut aminos. Stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl.
Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Easy Dinner Recipes
- Chicken Cordon Bleu Casserole
- Low Carb Cabbage Rolls
- Sheet Pan Chicken Fajitas
- Jalapeno Popper Chicken
- Buffalo Chicken Soup
- Garlic Ginger Chicken
Egg Roll in a Bowl
Ingredients
- 1¼ pound spicy bulk pork sausage
- ¼ cup water
- 3 cups green cabbage shredded
- 1 medium carrot shredded
- ½ teaspoon garlic powder
- 2 Tablespoon toasted sesame oil
- ½ Tablespoon fresh ginger finely minced
- 2 Tablespoon green onions chopped
- 1 Tablespoon rice vinegar
- 2 Tablespoon coconut aminos or tamari
- black pepper to taste
- Sea salt to taste
- 1 tablespoon toasted sesame seeds optional
Instructions
- Heat a large, high-sided skillet over medium-high heat.
- Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- Add rice vinegar, sesame oil, and coconut aminos. Stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Notes
Don’t add the sesame oil too soon; it has a low smoke point.
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