Egg Roll in a Bowl Recipe

Make an egg roll in a bowl dinner! It’s low carb and is great for making on a ketogenic diet.

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Egg Roll in a Bowl

Servings 5

Ingredients

• ▢ 1 pound ground pork
• ▢ 1 tablespoons olive oil
• ▢ 1 brown onion finely diced (about ¾ cup)
• ▢ 1 teaspoon fresh ginger grated
• ▢ ¾ cup carrot garted or matchsticks
• ▢ 6 garlic cloves about 1 tablespoon minced
• ▢ ¼ cup soy sauce
• ▢ 1 tablespoon garlic chili paste or Sriracha hot sauce can add extra tbsp if you like spicy
• ▢ 2 tablespoon rice wine vinegar
• ▢ 2 teaspoons sesame oil
• ▢ 3 cups green cabbage shredded
• ▢ 1 ½ cup purple cabbage red cabbage, shredded
• ▢ 5-6 green onion stalks sliced
• ▢ 1 cup mung beans rinsed and dried
• ▢ Salt to taste
• ▢ Black pepper to taste

Instructions

• In a large skillet over medium high heat, add the olive oil and saute onion until softened (5 minutes). Add in garlic, ginger and saute further for 30 seconds.
• Add meat and cook until no longer pink. Stir in chili paste, sesame oil, soy sauce, and rice wine vinegar.
• Carefully top with shredded cabbage, carrot and stir to combine. Let simmer for 3-4 minutes and add mung beans last.
• Stir in 2-3 tablespoons sliced green onions (optional or you can just leave them for garnish) and remove from heat. Serve with more green onions.

Notes

Flavor – garlicky and well seasoned with a touch of heat from garlic chili paste.

I like to simmer the cabbage for just a couple of minutes until it starts to soften but still has a little crunch to it. Same with mung beans. These will go in at the very last minute. 

Serve with sesame seeds, green onions. Any leftovers can be stored in the fridge for up to 4 days.