Keto Egg Roll In A Bowl

This keto egg roll in a bowl recipe combines fresh Asian flavors with juicy ground pork for an aromatic and delicious dish. It’s so quick and easy to make! 2 grams net carbs. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 245kcal

Author Arman Liew

Ingredients

1 tablespoon sesame oil
1/2 large onion chopped
2 cloves garlic minced
1/2 inch ginger minced
1 pound ground pork lean * See notes
4 cups coleslaw mix
1/4 cup soy sauce
2 tablespoons chili sauce ** See notes

Instructions

In a non-stick pan, add the sesame oil and place it over medium heat. Once hot, add the onions, garlic, and ginger, and stir fry for 1-2 minutes, until fragrant.
Add the ground pork and break it apart with a wooden spoon. Cook for 4-5 minutes, until no longer pink. Push the pork to one side and add the coleslaw mix and add the coleslaw mix. Stir until everything is combined. Add the soy sauce and chili sauce and cook for a further 5 minutes, until the vegetables are tender.
Remove the pan from the heat and serve in bowls.

Video

Notes

* Lean ground pork. You can also use ground chicken, ground beef, or ground turkey.

** Add more or less to taste.

TO STORE: Leftovers can be stored in the freezer, covered, for up to 1 week.

TO FREEZE: Place the deconstructed egg rolls in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either microwave the egg roll bowls for 30-second spurts until warm or in a non-stick pan.

Nutrition