Print

Quick & Easy One-Skillet Keto Egg Roll in a Bowl

A close-up of a white bowl filled with savory egg roll in a bowl mixture, topped generously with chopped green onions and sesame seeds.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this deconstructed egg roll for a fast, low-carb dinner. This one-pan meal uses ground meat and coleslaw mix to deliver classic egg roll flavor in under 20 minutes.

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 pound ground pork or ground turkey
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can water chestnuts, drained and chopped
  • 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • 1/2 teaspoon ground black pepper
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Heat the sesame oil in a large skillet or wok over medium-high heat.
  2. Add the ground pork or turkey to the skillet. Break the meat apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
  3. Add the ground ginger and minced garlic to the skillet. Cook for 1 minute until fragrant.
  4. Stir in the chopped water chestnuts.
  5. Add the entire bag of coleslaw mix to the skillet. Cook, stirring occasionally, until the cabbage wilts down, about 5 minutes.
  6. Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to coat all the ingredients with the sauce.
  7. Cook for 2 more minutes, allowing the sauce to reduce slightly. Season with black pepper.
  8. Remove the skillet from the heat. Divide the egg roll in a bowl mixture into serving bowls.
  9. Garnish each serving with sliced green onions and sesame seeds before you serve.

Notes

  • For a Whole30 Egg Roll Bowl, substitute the soy sauce with coconut aminos.
  • If you prefer a richer flavor, use ground pork. For a higher protein option, use ground chicken or turkey.
  • This recipe works well for meal prep bowls; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition