Low Carb Egg Roll in a Bowl: Easy One-Pan Meal (Print Version)
Quick Low Carb Egg Roll in a Bowl recipe. Enjoy all the classic flavors of an egg roll without the wrapper. A simple, healthy, and satisfying weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese American
Dietary: Gluten-Free, Dairy-Free, Diabetic-Friendly
# Ingredients:
→ Savory Foundation
01 -
1 lb ground pork (or ground chicken/turkey for a leaner option)
02 -
1 tbsp avocado oil
03 -
3 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
→ Crisp Veggie Medley
05 -
6 cups green cabbage, shredded (about 1/2 medium head)
06 -
1 cup carrots, shredded
→ Umami-Rich Sauce
07 -
1/4 cup low-sodium tamari (or soy sauce if not gluten-free)
08 -
2 tbsp rice vinegar
09 -
1 tbsp toasted sesame oil
10 -
1 tsp Sriracha (optional, for a kick)
11 -
1 tsp erythritol or monk fruit sweetener (optional, for a touch of sweetness)
12 -
1/2 tsp black pepper
13 -
1/4 tsp salt (or to taste)
→ Flavorful Finishes
14 -
1/4 cup green onions, sliced (for garnish)
15 -
1 tbsp sesame seeds (for garnish)
# Instructions:
01 -
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add 1 lb ground pork (or ground chicken/turkey) and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat. This is the savory start to your Easy Low Carb Egg Roll in a Bowl Recipe.
02 -
To the browned pork, add 3 cloves minced garlic and 1 tbsp grated fresh ginger. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning. These aromatics build the foundational flavor for your Easy Low Carb Egg Roll in a Bowl Recipe.
03 -
Stir in 6 cups shredded green cabbage and 1 cup shredded carrots. Cook for 5-7 minutes, stirring occasionally, until the cabbage has softened but still retains a slight crispness. The vibrant veggies are key to this Easy Low Carb Egg Roll in a Bowl Recipe.
04 -
While the vegetables cook, in a small bowl, whisk together 1/4 cup low-sodium tamari, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp Sriracha (optional), 1 tsp erythritol or monk fruit sweetener (optional), 1/2 tsp black pepper, and 1/4 tsp salt.
05 -
Pour the whisked sauce over the pork and vegetable mixture in the skillet. Stir well to combine all ingredients thoroughly. Let it simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce. This step brings together all the delicious elements of your Easy Low Carb Egg Roll in a Bowl Recipe.
06 -
Remove the skillet from heat. Divide the Easy Low Carb Egg Roll in a Bowl Recipe among 4 serving bowls. Garnish each bowl with 1/4 cup sliced green onions and 1 tbsp sesame seeds. Serve immediately and enjoy this quick and satisfying meal!
# Notes:
01 -
For extra texture, consider adding a handful of chopped water chestnuts or bamboo shoots along with the cabbage.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to customize your veggies! Broccoli slaw mix or chopped bell peppers also work wonderfully in this recipe.
04 -
Serve with a side of cauliflower rice or a drizzle of extra Sriracha for those who like more heat.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Spatula
03 -
Measuring cups and spoons
04 -
Cutting board
05 -
Chef's knife
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 443 kcal
Total Fat: 32 g
Total Carbohydrate: 13 g
Protein: 25 g