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.
Maddie says
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
Maddie, that makes me oh so happy to hear. It's a staple in our kitchen as well... that sauce 🙂
Katie says
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!
ANYTIME. Here for you with anything you may need! 🙂 Happy you enjoyed it!
megan claire says
So good! Featured this recipe on my latest weekly meal plan. Check it out!
Alli says
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!
That makes me so happy to hear. I'm glad the whole family enjoyed it!!! 🙂
Amy says
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!
This sounds like the perfect meal! When leftovers turn out tasting better than the fresh dish, it's such a surprise. Love it!
Justin says
Hi, this looks AMAZING. I'm really allergic to cashews though...what would you recommend for a substitute? Thanks! Justin
Hi there. You can use almond or peanut butter in the sauce instead!
Steph says
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!!
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 🙂
Sara says
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!
Hi there, sorry about that!! I revised the recipe - thank you for letting me know!
Shauna says
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!
Haha, I love it. We have a HUGE wok, just ridiculousness. I'm happy to hear you both enjoyed! 🙂
Christine says
I'm a huge fan of egg rolls and would definitely love to eat a whole bowl - Delicious!
Thank you so much!
Rebecca Swanner | Let's Eat Cake says
Yes. All the yes. I'm grain-free at the moment and this crazy good!
I'm so happy to hear that... ! Please enjoy 🙂
Courtney says
Absolutely loved it! The sauce is my favorite! Even my picky non veggie eating teenager enjoyed it!
Bahl says
a very innovative recipe. I am surely trying this out.
Please do!