How To Make Egg Roll In A Bowl


Egg rolls are delicious. They’re crispy, packed full of flavor, and easy to eat, but they are far from being keto-friendly. At first, I thought it would be impossible to emulate an egg roll on keto.


16 ounce ground pork

2 tablespoon avocado oil

1 tablespoon sesame oil

1/4 cup soy sauce, or liquid aminos

2 clove garlic, minced

1 teaspoon ground ginger

1/2 medium onion, thinly sliced

24 ounce green cabbage, thinly sliced

1 tablespoon white wine vinegar

salt and pepper to taste

2 stalks green onion




1. Gather and prep all ingredients. Make sure to slice the cabbage and onion very thin as it will cook more evenly and give a better overall texture in the final dish.


2. In a pan over medium to medium-high heat, saute the ground pork in half of the avocado oil until cooked through and browned well.


3. Add the sesame oil, soy sauce, garlic, ground ginger, and onion, then cook for a few minutes more until the onions are translucent.4. Finally, add the cabbage, white wine vinegar, and remaining avocado oil into the pan. Continue cooking until the cabbage is tender, stirring frequently to incorporate the flavors of the pork into the cabbage.

5. Taste and season with salt and pepper if desired. Slice green onion and serve over the top!

Makes a total of 4 servings of Keto Egg Roll in a Bowl/Crack Slaw. Each serving comes out to be 462 calories, 34.3g fat, 8.8g net carbs, and 32.9g protein.


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