Egg Roll in a Bowl

Easy Low Carb Egg Roll in a Bowl combines all the flavors of egg rolls without the carbohydrates from the egg roll wrapper or the fat from deep frying. This high-protein dish is paleo and keto diet-friendly. You will be surprised at how awesome this tastes and how unbelievably simple it is.

This easy low-carb recipe can be made in fifteen minutes or less. To keep with the low-carb theme, serve with broccoli or cauliflower rice. If carbs are not an issue, serve with gyoza or bacon-wrapped water chestnuts.

Enjoy all the delicious flavors of your favorite egg rolls without the guilt with this healthy, low-carb egg roll-in-a-bowl recipe. Packed with vegetables and protein, this dish is a tasty and satisfying option for any meal.

Ingredients Needed

This dish comes together quickly and easily, so have everything chopped and ready to go!

• Meat: I like to use mild pork sausage because it is so flavorful, but you substitute ground beef, ground pork, ground turkey, and even ground chicken.
• Vegetables: onions, garlic, cabbage, carrots, and green onions
• Spices: ginger, kosher salt, freshly ground black pepper
• The rest of the cast: sesame oil, rice vinegar, soy sauce (preferably low sodium)

How To Make Egg Roll in a Bowl

This is the nutshell version; see the recipe card below for a full list of ingredients and instructions.

First, add 1/2 tablespoon sesame oil to a large skillet or pan over medium heat. Cook the pork sausage until about halfway browned, breaking it up into small pieces with a spatula. Add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic and ginger. Cook for 1-2 minutes while stirring constantly. Remove from the skillet and plate.

Add a tablespoon of sesame oil to the skillet over medium heat. Add the cabbage and cook until slightly wilted. Stir in the rice wine vinegar and low-sodium soy sauce. Add everything back to the skillet and heat for several minutes. Season with salt and black pepper to taste. For best results, serve promptly with sriracha sauce and red pepper flakes.

Preparation Tips

• Use lightly seasoned pork sausage. We love Bob Evans Naturally.
• Cut your carrots and onions thin. Finely shred your cabbage so it cooks quickly and evenly.
• Garnish the dish with green onions or sesame seeds. 
• This dish is best served immediately while the vegetables are still slightly crisp-tender and the pork is warm.

Storage and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.

Although this recipe is best enjoyed promptly, leftovers freeze well. To freeze, first cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

Serving Suggestions

This is a hearty, delicious meal by itself, but if you want to stretch it a little further or have big eaters, serve it with egg drop soup, wonton soup, or chicken ramen.

You can also serve it with cilantro lime rice, cauliflower rice, ramen noodles, or lo mein noodles. Roasted broccoli or stir-fried green beans helps balance the meal and the flavors.

Frequently Asked Questions

More Cabbage Recipes

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Cabbage Roll Soup

Colcannon – Cabbage and Potatoes

Stuffed Cabbage Rolls

Stir Fry Cabbage

Cabbage Steaks

Egg Roll Bowl

This low-carb pork egg roll bowl has all the best parts of an egg roll without the added guilt of deep frying! Tender veggies are tossed with seasoned pork sausage or ground pork.

4.98 from 67 votes

Print Pin Rate

Course: main meal pork

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 433kcal

Author: Beth Pierce

Ingredients

• 1 ½ tablespoons sesame oil
• 1 lb ground pork or bulk pork sausage see notes
• 1 medium sweet onion chopped
• 2 cloves garlic minced
• 1 tablespoon fresh ginger or ginger paste
• 1 medium head green cabbage finely shredded
• 2 carrots cut into thin matchsticks
• 1 tablespoon rice vinegar
• 1 tablespoon low sodium soy sauce
• Kosher salt and fresh ground black pepper to taste
• 2 green onions sliced

Instructions

• Add 1/2 tablespoon sesame oil to a large skillet or wok over medium heat. Cook the pork sausage until about halfway browned. Add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic and ginger.  Cook for 1-2 minutes while stirring constantly. Remove from the skillet and plate.
• Add 1 tablespoon of sesame oil to the skillet over medium heat. Add the cabbage and the carrots. cook until just starting to wilt, about 8 minutes.  Stir the cabbage mixture several times.
• Stir in the rice vinegar and low-sodium soy sauce. Add the sausage mixture back to the skillet. Season with salt and pepper to taste. Stir and heat for 1-2 minutes.  Garnish with sliced green onions.  Serve immediately.

Video

Notes

• Use lightly seasoned pork sausage. We love Bob Evans Naturally.
• Cut your carrots and onions thin. Finely shred your cabbage so it cooks quickly and evenly.
• Garnish the dish with green onions or sesame seeds. 
• This dish is best served immediately while the vegetables are still slightly crisp-tender and the pork is warm.

Nutrition

Calories: 433kcal | Carbohydrates: 20g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 272mg | Potassium: 893mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5386IU | Vitamin C: 89mg | Calcium: 132mg | Iron: 2mg

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