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Home » All Recipes » Whole30 Recipes

Keto Egg Roll in a Bowl

Modified: Jan 18, 2021 by Monica Stevens Le · Published: Jan 18, 2021 · 36 Comments

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This keto egg roll in a bowl paired with a creamy sauce is an incredibly easy, quick and flavorful Whole30 lunch or dinner. This one bowl meal is packed full with protein and is low in carbs. The perfect addition to any meal plan!

egg roll in a bowl with sauce on top and green onions

Keto egg roll in a bowl

It shouldn’t be too much of a surprise that I’ve come out with my take on a Whole30 version of an egg roll in a bowl recipe.

Sure, there are quite a few out there, but I’ve got the one that’s going to knock your socks off… just wait and try!

As of late, I’ve really been very into one pot meals.

I mean, who doesn't want to spend less time cleaning up and more time enjoying your meal instead?

ingredients laid out to make creamy and spicy mayo sauce

Creamy, tangy & spicy mayo sauce you'll want to put on everything!

The sauce is seriously to die for. The first time I made egg roll in a bowl, the recipe was way different.

I decided to go a different direction with the sauce, simply because I thought the last sauce I created was too overpowering.

This one pairs with the flavors of the dish so perfectly and really compliment the lovely sesame, ginger, and garlic notes.

The base for the sauce is my Homemade Paleo Mayonnaise, but feel free to use a favorite store-bought mayo if you do not have an immersion blender.

ingredients needed to make keto egg roll in a bowl recipe

The perfect quick & easy 30 minute meal

I love how quickly this dish comes together.

You can serve it alongside some rice if you'd like. If I'm not doing a Whole30 or needing to keep it low carb, that's my favorite way to have it.

If you'd like to keep it low carb, I'd definitely recommend pairing it with:

  • Roasted or steamed green beans
  • Roasted broccoli or cauliflower
  • Spiralized vegetable noodles like zucchini or sweet potato
  • Fresh arugula or spring mix underneath
whole30 egg roll in a bowl with sauce on the side and green onions

How to make keto egg roll in a bowl

Heat up a large wok or skillet over medium heat for 2 minutes.

Add oils and let those heat through for another minute.

Add onions and carrots. Let cook for about 2 minutes, stirring once. Add in the coleslaw / cabbage mix and cook over medium heat until tender, stirring occasionally. This will take another 7-8 minutes.

Add in garlic cloves and salt and pepper. Cook for an additional 1 minute, giving everything a nice stir to ensure the garlic does not burn.

egg roll in a bowl being made in a large skillet

Add in ginger, coconut aminos, and rice vinegar. Cook for 1 more minute. Add in ground pork, and break into pieces with a meat mincer or wooden spoon.

Cook over medium heat until no longer pink, about 5-7 more minutes.

Stir in green onions, and cook for 2 more minutes. Taste for additional salt and pepper.

Serve warm with extra sliced green onions and drizzle with sauce. Enjoy!

egg roll in a bowl being made in a large skillet

This egg roll in a bowl is the ultimate lunch or dinner recipe and the perfect quick & easy addition to your Whole30 meal plan.

It tastes absolutely delicious reheated so feel free to pack it up and bring it in with you to work.

Let it be known though: your coworkers are going to be jealous.

You can let them have a taste, but I wouldn’t. I’m not a sharer… by choice.

Perfect for meal prep = this egg roll in a bowl recipe

This keto egg roll in a bowl isn’t just a one pot recipe, it just so happens to be a one bowl hit & quit.

Sounds dirty, huh? It isn’t. What does it actually mean? I served up a serving of this dish to my husband the other night, and he has a BIG freaking appetite folks. Trust you me.

He was all: “Wow. I don’t feel like I need any sides or anything after that. That was awesome!”

Mission accomplished.

Are you loving the fact that this is a one pan meal? This is the perfect recipe in order to save time in the kitchen and spend more time enjoying it in your belly. Yep, yep!

keto egg roll in a bowl with a fork inside

More easy keto recipes you'll love:

Whole30 Drunken Zucchini Noodles

Keto Mozzarella Stuffed Meatballs

Whole30 Beef and Bacon Breakfast Bowl

Easy Buffalo Chicken Meatballs

10 Minute Whole30 Curry

keto egg roll in a bowl with a fork inside

Keto Egg Roll in a Bowl

Monica Stevens Le
This keto egg roll in a bowl paired with a creamy sauce is an incredibly easy, quick and flavorful Whole30 lunch or dinner. This one bowl meal is packed full with protein and is low in carbs. The perfect addition to any meal plan!
4.95 from 17 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Asian
Servings 6 servings
Calories 450 kcal

Ingredients
  

The Bowl

  • 1 ½ tablespoons avocado oil
  • 1 ½ tablespoons toasted sesame oil
  • 1 ½ cups yellow onion thinly sliced
  • 1 cup carrots chopped
  • 6 cups coleslaw mix packed, see notes
  • 6 garlic cloves minced
  • ½ teaspoon kosher salt plus more, to taste
  • ¼ teaspoon black pepper plus more, to taste
  • 1 ½ tablespoons minced ginger see notes
  • ¼ cup coconut aminos
  • 1 ½ tablespoons rice vinegar
  • 1 pound organic ground pork or chicken
  • ¼ cup sliced green onions plus more, for garnish

Creamy Sauce

  • ½ cup Homemade Paleo Mayonnaise
  • 2-3 tablespoons hot sauce see notes
  • ½ fresh lime juiced, see notes
  • ½ tablespoon minced ginger
  • 1 tablespoon coconut aminos
  • 1 ½ teaspoons toasted sesame oil

Instructions
 

Egg Roll in a Bowl

  • Heat up a large wok or skillet over medium heat for 2 minutes. Add oils and let those heat through for another minute.
  • Add onions and carrots. Let cook for about 2 minutes, stirring once. Add in the coleslaw / cabbage mix and cook over medium heat until tender, stirring occasionally. This will take another 7-8 minutes.
  • Add in garlic cloves and salt and pepper. Cook for an additional 1 minute, giving everything a nice stir to ensure the garlic does not burn.
  • Add in ginger, coconut aminos, and rice vinegar. Cook for 1 more minute. Add in ground pork, and break into pieces with a meat mincer or wooden spoon. Cook over medium heat until no longer pink, about 5-7 more minutes.
  • Stir in green onions, and cook for 2 more minutes. Taste for additional salt and pepper.
  • Serve warm with extra sliced green onions and drizzle with sauce. Enjoy!

Sauce

  • Mix together all of the ingredients in a small bowl until smooth throughout. Taste for additional hot sauce and acid.
  • Season with salt and pepper.
  • It will keep for about 1 week in an airtight container in the refrigerator. Store separately from egg roll in a bowl.

Notes

  • You can use (1) fresh cabbage or use a coleslaw mix (green cabbage, red cabbage, and carrot.) Just make sure you have about 6 cups total!
  • I like to buy already minced ginger. It comes in a small glass jar and makes prep much easier. Just look in the Asian food section of your grocery store.
  • You can use your favorite hot sauce in this recipe. I love Frank's Red Hot and Sriracha. Use 2-3 tablespoons, depending on spice preference.
  • Start with juicing ½ of a lime. Taste it, and you can add the other half if you'd like more acid.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 18gFat: 36gSaturated Fat: 8gCholesterol: 54mgSodium: 769mgPotassium: 481mgFiber: 3gSugar: 5gCalcium: 60mg
Keyword low carb, paleo dinner, whole30 asian
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.95 from 17 votes (10 ratings without comment)

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  1. Vivian Yu says

    September 18, 2021 at 12:02 pm

    Delicious recipe - I particularly loved the cashew sauce in the original. Any chance you could post a link to the original sauce used? I'm not a huge fan of mayo so would love to be able to enjoy this with the cashew sauce again.

    Thanks! <35 stars

    Reply
  2. Tina says

    April 22, 2021 at 10:08 am

    I lovedddd the cashew sauce part of the recipe...any chance you could share that as I would like to make it that way again? TIA!!5 stars

    Reply
  3. cait says

    February 16, 2021 at 9:09 am

    hi! i see comments about cashew sauce. where is that? thank you!

    Reply
    • Monica Stevens Le says

      February 16, 2021 at 1:21 pm

      Hi there, I re-did the recipe and changed the sauce 😉

      Reply
  4. Mary Ann Seaman says

    February 11, 2021 at 6:51 am

    This was amazing. So easy to make and my very fussy husband was making a lot of yummy sounds. Thank you for making a fussy man happy.5 stars

    Reply
  5. Leona says

    January 26, 2021 at 5:02 pm

    I love bowl recipes and this one was AHmazing!!!!5 stars

    Reply
  6. Sara says

    January 26, 2021 at 12:09 pm

    This one pot meal came together quickly and was delicious! There's some chopping and prep to do ahead of time but I find that enjoyable and a bit therapeutic after a day at work 🙂 My partner, kids and I really enjoyed this meal. My kids had it served over rice, which they mixed all together and loved. I put mine over arugula. I kept the sauce on the mild side but the ginger gave it a nice zip. I will be making this again!5 stars

    Reply
  7. Dani says

    June 26, 2020 at 12:52 pm

    Can you provide a weight for the amount of the cabbage used? Looking forward to make this for my Whole30 breakfast this weekend.

    Reply
    • Monica Stevens Le says

      June 26, 2020 at 1:05 pm

      Hi, good question, and I am not totally sure 🙁 I would grab 1 large head of cabbage or 2 very small!

      Reply
  8. Lauren Lott says

    November 03, 2019 at 4:16 pm

    The easiest, fastest, and most filling recipe! We have this at least once a month at my house! I alternate between ground chicken and ground turkey and use coconut aminos instead of soy sauce. I like to add in fresh herbs like basil or cilantro too to mix things up! Hands down of my faves!5 stars

    Reply
  9. Lynn Smith says

    April 10, 2019 at 7:47 pm

    Question- This is my 2rd time making this recipe and both times I have wondered how and in what pan do you fit that much cabbage in!? This first time we made it, we only found room for 1.5 heads in our very biggest pan and this time I used one small head and still had to cook the meat separately due to space in the pan and then I mixed it all together at the end.

    Reply
    • The Movement Menu says

      April 12, 2019 at 8:45 pm

      So interesting! I must have used really small heads of cabbage... I did it in a big wok!

      Reply
  10. Maddie says

    December 18, 2018 at 5:12 pm

    Omg I just made this and it’s a new favorite! With OR without the sauce 🙂 I have a family member with a nut allergy and they still loved the meal. Definitely going to become a regular dinner for me

    Reply
    • The Movement Menu says

      December 19, 2018 at 12:39 pm

      Maddie, that makes me oh so happy to hear. It's a staple in our kitchen as well... that sauce 🙂

      Reply
  11. Katie says

    December 12, 2018 at 4:29 pm

    This dish was delicious. The sauce didn’t take long to make and definitely added substantial flavor. I added riced cauliflower, just cuz. The whole meal came together in no time, so thank you for a healthy and quick weeknight dinner option!

    Reply
    • The Movement Menu says

      December 13, 2018 at 2:44 pm

      ANYTIME. Here for you with anything you may need! 🙂 Happy you enjoyed it!

      Reply
  12. megan claire says

    April 18, 2018 at 2:47 pm

    So good! Featured this recipe on my latest weekly meal plan. Check it out!

    Reply
  13. Alli says

    February 19, 2018 at 4:59 pm

    Just made this and it was a huge hit! I had over cauliflower rice and my husband and kids had over brown rice. My 9 year old son even had a 2nd helping!

    Reply
    • The Movement Menu says

      February 19, 2018 at 9:06 pm

      That makes me so happy to hear. I'm glad the whole family enjoyed it!!! 🙂

      Reply
  14. Amy says

    January 30, 2018 at 7:24 am

    I made this for dinner two nights ago and it was amazing! So much flavor and that sauce was the perfect addition to the meal! I served it over cauliflower rice and topped it with some avocado and it was great, I will definitely be making this again.

    Also we ate the leftovers the next night and they were just as good (if not better) than the first night!

    Reply
    • The Movement Menu says

      January 30, 2018 at 1:23 pm

      This sounds like the perfect meal! When leftovers turn out tasting better than the fresh dish, it's such a surprise. Love it!

      Reply
  15. Justin says

    January 12, 2018 at 2:03 pm

    Hi, this looks AMAZING. I'm really allergic to cashews though...what would you recommend for a substitute? Thanks! Justin

    Reply
    • The Movement Menu says

      January 13, 2018 at 10:51 am

      Hi there. You can use almond or peanut butter in the sauce instead!

      Reply
  16. Steph says

    October 09, 2017 at 10:58 pm

    This was SO good. Best egg roll in a bowl recipe; the cashew sauce is truly what makes this amazing. I subbed half of my ground pork for ground beef as I had already thawed out the meat for a different recipe (Asian crack slaw), but saw this recipe shared on a group page and decided to give it a try. It was good but I could see how using just ground sausage would make this even better. I also used some chopped celery and pre shredded broccoli slaw I had purchased in addition to the cabbage, onions and carrots. I topped with green onions and a few toasted sesame seeds. So good!!

    Reply
    • The Movement Menu says

      October 10, 2017 at 7:41 am

      I absolutely LOVE the substitutions you made... that sounds like it would be even more delicious than the original. Thanks so much for the comment, Steph. I'm so glad you enjoyed it 🙂

      Reply
  17. Sara says

    September 20, 2017 at 5:27 pm

    This looks great! In step 3, you say to "add the ginger, garlic, coconut aminos, and rice vinegar." How much coconut aminos goes into the cabbage mix? I only see it on the ingredient list for the sauce. Thanks!

    Reply
    • The Movement Menu says

      September 24, 2017 at 2:07 pm

      Hi there, sorry about that!! I revised the recipe - thank you for letting me know!

      Reply
  18. Shauna says

    August 19, 2017 at 7:14 pm

    This was delicious; husband loved it too! I ended up only using one head of cabbage though - couldn't fit all of it in my wok!

    Reply
    • The Movement Menu says

      August 20, 2017 at 11:09 pm

      Haha, I love it. We have a HUGE wok, just ridiculousness. I'm happy to hear you both enjoyed! 🙂

      Reply
  19. Christine says

    July 31, 2017 at 12:42 am

    I'm a huge fan of egg rolls and would definitely love to eat a whole bowl - Delicious!

    Reply
    • The Movement Menu says

      August 01, 2017 at 10:43 am

      Thank you so much!

      Reply
  20. Rebecca Swanner | Let's Eat Cake says

    July 30, 2017 at 12:13 pm

    Yes. All the yes. I'm grain-free at the moment and this crazy good!

    Reply
    • The Movement Menu says

      July 30, 2017 at 8:21 pm

      I'm so happy to hear that... ! Please enjoy 🙂

      Reply
      • Courtney says

        February 28, 2021 at 3:18 pm

        Absolutely loved it! The sauce is my favorite! Even my picky non veggie eating teenager enjoyed it!5 stars

        Reply
  21. Bahl says

    July 27, 2017 at 2:02 am

    a very innovative recipe. I am surely trying this out.

    Reply
    • The Movement Menu says

      July 30, 2017 at 8:21 pm

      Please do!

      Reply

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