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Egg Roll in a Bowl

Egg Roll in a Bowl

All the bold flavors of a classic egg roll made in a single skillet in 25 minutes. Keto-friendly, low-carb, and packed with protein and fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground meat pork, turkey, or beef
  • 4 cups shredded green cabbage pre-shredded bagged coleslaw mix works great
  • 1 cup carrots grated or julienned
  • 3 green onions chopped, reserve some for garnish
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced, fresh preferred over powder
  • 2 tbsp soy sauce or tamari tamari for gluten-free option
  • 1 tsp sesame oil add off heat at the end to preserve aroma
  • salt and black pepper to taste
  • red pepper flakes optional, to taste

Equipment

  • Large skillet
  • Spatula

Method
 

  1. Shred the cabbage if not using a bag, grate the carrots, mince the garlic and ginger, and chop the green onions. Have everything prepped and within reach before turning on the heat.
  2. Heat a large skillet over medium-high heat. Add ground meat and break it apart as it cooks. Brown for 5 to 7 minutes until properly caramelized. Drain excess fat if desired.
  3. Add minced garlic and ginger directly into the skillet. Stir constantly for 1 to 2 minutes until fragrant. Do not walk away as garlic burns quickly.
  4. Add shredded cabbage, carrots, and soy sauce. Stir well to combine. Cook for 5 to 7 minutes on medium-high heat, stirring frequently. Keep heat high so moisture evaporates rather than steaming the cabbage. Pull off heat while cabbage still has slight crunch.
  5. Remove from heat. Drizzle sesame oil over the top and toss to coat. Season with salt, pepper, and red pepper flakes if using. Top with reserved green onions and serve immediately.

Notes

Use the largest skillet available to prevent steaming. Add sesame oil off heat to preserve its nutty aroma. Pre-shredded coleslaw mix can replace fresh cabbage and carrots. Tamari makes this gluten-free. Leftovers taste great cold in lettuce leaves the next day. Freeze for up to 2 months, thaw overnight in fridge before reheating.