25-Minute Keto Egg Roll in a Bowl – Insanely Delicious!

Oh my gosh, you have no idea how excited I am to share this keto egg roll in a bowl recipe with you! It’s my go-to for those nights when I’m craving takeout but don’t want to blow my carb count. This dish has all the bold, savory flavors of your favorite egg roll—minus the wrapper, of course—and comes together in just 25 minutes. Seriously, one pan, minimal chopping, and boom: dinner’s done. The coleslaw mix is my little shortcut for texture, and trust me, with that garlic-ginger punch and juicy ground pork? You won’t miss the carbs one bit. Plus, it’s crazy versatile—swap the protein, tweak the heat, or pile it on cauliflower rice. My kids even love it (though I leave the red pepper flakes out of theirs).

Why You’ll Love This Keto Egg Roll in a Bowl

This dish is a total game-changer, and here’s why:

• It’s ready in 25 minutes—perfect for busy weeknights.
• Completely low-carb and keto-friendly, so you can indulge guilt-free.
• Just one pan to clean up—hello, easy cleanup!
• Totally customizable—swap proteins or adjust the spice level to your taste.
• No wrappers needed, so it’s gluten-free and hassle-free.

Ingredients for Keto Egg Roll in a Bowl

Here’s everything you’ll need to whip up this flavor-packed bowl. I’ve made this so many times I could shop for these ingredients in my sleep! Pro tip: measure everything before you start cooking—it all comes together fast once that skillet gets hot.

• 1 lb ground pork (go for 80/20—the fat adds so much flavor)
• 1 tbsp sesame oil (the toasted kind is my secret weapon)
• 1 tbsp fresh ginger, minced (trust me, fresh beats powdered here)
• 2 cloves garlic, minced (more if you’re like me and love extra punch)
• 1/2 cup diced onion (yellow or white both work great)

14 oz coleslaw mix (the pre-shredded kind is a total timesaver)

• 2 tbsp soy sauce (or coconut aminos if you’re avoiding gluten)
• 1 tbsp rice vinegar (that tang makes all the difference)
• 1/2 tsp red pepper flakes (optional, but I love the kick!)
• 2 green onions, sliced (for that fresh finish)

How to Make Keto Egg Roll in a Bowl

Alright, let’s get cooking! This is one of those recipes where everything happens fast, so have your ingredients prepped and ready to go. I’ll walk you through each step—just follow along, and you’ll have a sizzling, savory bowl in no time.

Step 1: Brown the Pork

First, grab your largest skillet—I like using my trusty cast-iron for this—and crank the heat to medium-high. Add that glorious sesame oil (you’ll smell the nutty aroma right away!) and plop in the ground pork. Now, here’s my trick: use a sturdy wooden spoon to really break up the meat into small, bite-sized crumbles as it cooks. You want it browned and juicy, with no pink spots left, which should take about 5 minutes. Don’t rush this step—those crispy little edges add so much texture!

Step 2: Sauté Aromatics

Once the pork’s looking good, push it to one side of the skillet (no need to dirty another pan!) and toss in the ginger, garlic, and onion. Ahhh—that sizzle! Stir everything together and let it cook for about 2 minutes, just until the onions turn translucent and the garlic smells irresistible. Careful not to let the garlic burn, though—it can go from golden to bitter in seconds.

Step 3: Add Coleslaw Mix

Now, dump in that bag of coleslaw mix. It’ll look like a mountain at first, but don’t worry—it wilts down fast. Keep stirring everything together, letting the cabbage soften but still stay a little crisp. About 3 minutes does the trick for me. This is when the magic starts happening—all those flavors mingling!

Step 4: Season and Finish

Time for the grand finale! Pour in the soy sauce and rice vinegar, giving everything a good toss to coat. If you’re adding red pepper flakes, sprinkle them in now (I always taste a bite first to gauge the heat). Let it all simmer together for another minute, then kill the heat. Scatter those bright green onion slices on top, and boom—you’ve just made restaurant-worthy egg roll filling without the carbs. Serve it piping hot and watch it disappear!

Tips for the Best Keto Egg Roll in a Bowl

Want to take your bowl from good to oh-my-gosh amazing? These little tricks make all the difference:

• Toast those sesame seeds! Toss a tablespoon in a dry skillet for 1-2 minutes until golden—they’ll add crazy crunch.
• Fresh ginger is non-negotiable. That zingy bite? Powder just can’t compete. (Peel it with a spoon—game changer!)
• Taste as you spice. Start with 1/4 tsp red pepper flakes if you’re sensitive—you can always add more.
• Let it sit 5 minutes before serving. The flavors meld beautifully, making every bite more delicious.

Ingredient Substitutions and Variations

One of the best things about this keto egg roll in a bowl? It’s totally customizable! Here are my favorite swaps and tweaks to make it your own:

• Swap the protein: Not a pork fan? Ground turkey, chicken, or even 85% lean beef work beautifully. For a plant-based twist, try crumbled tofu or tempeh.
• Switch up the slaw: Broccoli slaw or shredded Brussels sprouts are fantastic alternatives to coleslaw mix—they add extra nutrients and a fun texture.
• Go dairy-free: This recipe is already dairy-free, but if you’re avoiding soy, use coconut aminos instead of soy sauce.
• Add veggies: Toss in some sliced mushrooms, zucchini, or bell peppers for extra color and crunch.

Serving Suggestions for Keto Egg Roll in a Bowl

Now, let’s talk about how to serve this beauty! My favorite way? Piled high on a bed of cauliflower rice—it soaks up all those delicious juices. For extra creaminess, add avocado slices or a dollop of spicy mayo. Skip the carb-heavy sides (we’re keeping it keto, remember?) and maybe sprinkle on extra green onions for a pop of color. Sometimes I’ll even throw in a handful of crushed pork rinds for an irresistible crunch. Trust me, once you start experimenting, you’ll find your perfect combo!

Storing and Reheating

Here’s the good news—this keto egg roll in a bowl tastes even better the next day! Just stash leftovers in an airtight container (I swear by my glass ones) and they’ll keep for 3 days in the fridge. When you’re ready to eat, skip the microwave—it turns everything mushy. Instead, toss it back in a hot skillet for a few minutes until it’s sizzling again. The cabbage stays crisp, the pork gets those delicious crispy bits back, and honestly? It’s like magic. If you’re meal prepping, this is one recipe that actually holds up!

Nutrition Information

Let’s talk numbers—because who doesn’t love guilt-free deliciousness? One serving (about 1/4 of the recipe) comes in at roughly 320 calories with 22g fat, 24g protein, and just 5g net carbs (8g total minus 3g fiber). These are estimates, of course—your exact macros will vary slightly depending on your pork’s fat content and any tweaks you make. But hey, when something this tasty fits your keto macros so perfectly? That’s what I call a win-win situation!

FAQ About Keto Egg Roll in a Bowl

Can I use beef instead of pork? Absolutely! Ground beef works great—just go for 85% lean to keep it juicy. It adds a slightly richer flavor that’s delicious with the garlic and ginger.

Is this dish spicy? It’s as spicy as you want it to be! The red pepper flakes are optional, so start with 1/4 tsp if you’re sensitive to heat. You can always add more after tasting.

Can I meal prep this keto egg roll in a bowl? Yes, it’s perfect for meal prep! It stores beautifully in the fridge for up to 3 days. Just reheat it in a skillet to keep the texture crisp.

Try this recipe and tag us—we’d love to see your creations!

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