Keto Egg Roll in a Bowl Recipe

Amazing Low Carb Egg Roll Without The Wrapper
I am a huge fan of egg rolls. All that flavor packed inside a perfect little wrapper…I could probably eat a hundred of them. Of course I know exactly which restaurants near me make the best egg rolls- they aren’t all created equal! But the thing about egg rolls is that they really aren’t that keto friendly. In fact, one egg roll wrapped can have around 16 grams of carbs. In just ONE wrapper. That is way, way too many. So what is a keto following, egg roll loving person to do? The answer- make egg rolls in a bowl.
While egg roll wrappers are insanely high in carbs thanks to the flour that they are made of, the rest of the stuff inside the egg roll is actually pretty carb free. You can still make an amazing egg roll meal while sticking to your low carb diet! Let me show you how I made my now famous egg roll in a bowl (and by famous, I mean I am obsessed with it and so is my family…famous in my house!).
I usually make my egg roll in a bowl with ground pork because that is how my favorite restaurant makes them. A pork egg roll is a total win in my book. I have made this recipe with ground chicken and it is definitely still good. So really whichever meat you prefer will work. You can even try ground turkey, beef or sausage- why not go a little crazy!?!

The meat is cooked with sesame oil and garlic which adds so much flavor. I think that the sesame oil is one ingredient that you really need to use. It is what makes this egg roll bowl taste like something you’d get at a restaurant. That nutty, Asian-y taste is required. Of course, you may not have sesame oil on hand so olive oil will work in a pinch. But really, invest in that bottle of sesame oil- you can thank me later.
The beauty of this recipe is that everything is cooked in one wok or large skillet. So once the meat is cooked, you toss in the shredded cabbage (I like purple cabbage just because it is so pretty!), the spiced and the soy sauce. Mix everything together then add the eggs to the same pan. Add the sriracha, chives and erythritol to the mix and you’re done! Only one pan to clean up!

If you are wondering why we add erythritol to the egg roll bowl, the answer is simple- sweet things just taste better. Erythritol adds a perfect amount of sweetness (without the carbs!) and makes the bowl perfectly salty and sweet. Many restaurants add pure sugar to their egg roll mix but of course we can’t have that! A dash of erythritol is going to take your egg roll bowl to the next level and really make it addicting.
So go ahead and give this keto egg roll in a bowl recipe a try. I know you are going to obsess over it the way I do. I just had it for dinner last night and you better believe I made enough to eat it again for lunch! Which reminds me…it’s lunch time!

Keto Egg Roll in a Bowl

Macros per serving:
• 404 Calories
• 30g of Fat
• 25g of Protein
• 6g of Net Carbs

CourseDinner, Lunch

CuisineAsian, Chinese

Servings4 servings

Prep Time5 minutes

Cook Time10 minutes

Ingredients

1pound

ground pork or chicken

1tsp

minced garlic

1bag

shredded purple cabbage(about 6 cups)

1/4cup

soy sauce

1tsp

ground ginger

1tbsp

sriracha

2

eggs

1tbsp

sesame oil

2tbsp

chopped chives

1tsp

So Nourished granular erythritol

Instructions

In a large skillet or wok, add 1 tablespoon of the sesame oil and heat over medium high heat.

Add the ground pork and cook, breaking the meat up with a spatula as it cooks to make small pieces. Cook for about 10 minutes or until the meat is no longer pink.

Add the garlic to the skillet and toss with the pork, cooking for about 30 seconds.

Add the cabbage, soy sauce and ground ginger and mix together well, blending the cabbage with the pork.

Make a well in the center of the pan, pushing the cabbage and meat to the edges.

Add the eggs to the center of the pan and use your spatula to scramble it well.

Add the sriracha, remaining sesame oil, chives and erythritol to the pan and toss everything together, mixing the cooked egg, cabbage, pork and seasonings well.

Divide between plates and serve while hot.