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keto egg roll in a bowl with a fork inside

Keto Egg Roll in a Bowl

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!
Course Main Course
Cuisine American, Asian
Keyword low carb, paleo dinner, whole30 asian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 450kcal


The Bowl

  • 1 1/2 tablespoons avocado oil
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/2 cups yellow onion thinly sliced
  • 1 cup carrots chopped
  • 6 cups coleslaw mix packed, see notes
  • 6 garlic cloves minced
  • 1/2 teaspoon kosher salt plus more, to taste
  • 1/4 teaspoon black pepper plus more, to taste
  • 1 1/2 tablespoons minced ginger see notes
  • 1/4 cup coconut aminos
  • 1 1/2 tablespoons rice vinegar
  • 1 pound organic ground pork or chicken
  • 1/4 cup sliced green onions plus more, for garnish

Creamy Sauce


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!


  • 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.


  • 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 1/2 of a lime. Taste it, and you can add the other half if you'd like more acid.


Calories: 450kcal | Carbohydrates: 15g | Protein: 18g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 769mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Calcium: 60mg