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!
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?
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.
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
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.
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!
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!
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
Keto Egg Roll in a Bowl
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.
Vivian Yu says
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! <3
Tina says
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!!
cait says
hi! i see comments about cashew sauce. where is that? thank you!
Hi there, I re-did the recipe and changed the sauce 😉
Mary Ann Seaman says
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.
Leona says
I love bowl recipes and this one was AHmazing!!!!
Sara says
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!
Dani says
Can you provide a weight for the amount of the cabbage used? Looking forward to make this for my Whole30 breakfast this weekend.
Hi, good question, and I am not totally sure 🙁 I would grab 1 large head of cabbage or 2 very small!
Lauren Lott says
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!
Lynn Smith says
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.
So interesting! I must have used really small heads of cabbage... I did it in a big wok!