I hope you’re hungry, because this Keto 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
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. 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.
Soy Sauce and 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 did allergy testing for my daughter and the doctor had us do an elimination diet. When we eliminated gluten, he told us we couldn’t use soy sauce! You learn something new every day. Coconut aminos taste better than soy sauce anyway, without the gluten.
Keto Egg Roll in a Bowl Recipe
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!
Egg Roll in a Bowl
- 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
- 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!
Don’t add the sesame oil too soon; it has a low smoke point.