Keto Egg Roll Bowl (Printable)
Ground pork, crisp cabbage, and Asian flavors come together in a quick low-carb bowl.
# What You'll Need:
→ Meats
01 - 1 lb ground pork
→ Vegetables
02 - 1 small onion, diced
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup shredded carrots
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Sauces & Seasonings
08 - 3 tbsp soy sauce
09 - 1 tbsp sesame oil
10 - 1 tsp rice vinegar
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp red pepper flakes
13 - Salt, to taste
→ Garnish
14 - 1 tbsp sesame seeds
15 - Extra sliced green onions
# Directions:
01 - Heat a large skillet or wok over medium-high heat. Add ground pork and cook until browned and cooked through, breaking it apart with a spatula, about 5 minutes.
02 - Add diced onion, garlic, and ginger to the pan. Sauté for 2 minutes until fragrant.
03 - Stir in cabbage and carrots. Cook, stirring frequently, until vegetables are just tender, about 4 to 5 minutes.
04 - Pour in soy sauce, sesame oil, rice vinegar, black pepper, and red pepper flakes. Toss well to combine and heat through, about 2 minutes.
05 - Stir in green onions and cook for 1 more minute. Taste and adjust salt if needed.
06 - Serve hot in bowls, garnished with sesame seeds and extra sliced green onions.
# Expert Tips:
01 -
- It delivers every satisfying crunch and savory punch of an egg roll without the carbs or the frying mess
- The whole thing comes together in one pan, meaning less cleanup than a traditional takeout order
02 -
- Overcooking the cabbage turns this into a sad soggy pile instead of the fresh crunchy bowl it should be
- Sesame oil goes in at the end, not the beginning, because high heat destroys its delicate toasted flavor
03 -
- Slice your cabbage as thin as you can because thick ribbons take longer to soften and throw off the whole timing
- Prep every single ingredient before turning on the stove because this moves fast once it starts