Keto Egg Roll in a Bowl (Crack Slaw)

All the flavors of your favorite take-out egg roll, made keto. Take the pork, the veggies, and the delicious sauce.  Leave the gluten and carbs.  Bonus: this Keto Egg Roll in a Bowl recipe is made in one pan and in less than 30 min.  Total weeknight hero.

Low carb egg roll in a bowl recipe in a white bowl on a white background

Keto Egg Roll in a Bowl

This recipe is a winner in so many ways.  Call it “crack slaw” or “eggroll in a bowl” — either way, you’ll love it.

It’s low carb, packed with veggies, easy to make for dinner, and so full of flavor.

Ingredients for Keto Egg Roll in a Bowl

Here’s what you need for the recipe.

  • Ground pork.  
  • Fresh garlic. Crush the cloves with the side of your knife, or easier still, use a microplane to grate them into a paste.
  • Fresh ginger.  Scrape the peel off with a knife or even the back of a spoon.  You can mince it with a knife if you feel confident in your skills — but it’s just as easy to grate it with a microplane.
  • Shredded cabbage or cabbage slaw mix.  Crunchy and full of nutrients.
  • Soy sauce, gluten-free tamari, or coconut aminos.  Whatever works for you and your diet.
  • Rice vinegar. Double-check the nutrition facts on this one.  Make sure you’re not using “Seasoned” rice vinegar, which usually contains sugar.
  • Other veggie options: Green onions, carrots, even broccoli.
  • Sesame oil.
  • Sriracha sauce, or your favorite hot sauce

How to make Keto Egg Roll in a Bowl

  • Gather your ingredients and let’s get started.  Start off by browning ground pork in a large skillet over medium heat.  Add the onions, garlic, and fresh ginger and cook until softened and translucent.  Add soy sauce, sesame oil, sriracha, and rice vinegar to season.  Taste, and season with salt and pepper if needed.
  • Then, add the thinly sliced cabbage and carrots (if using).  Add a bit of water or stock, and toss to coat.  Let the cabbage cook for about 3-5 minutes — or until it’s as soft as you like.
  • Garnish with green onions and sesame seeds, and dig in.

Common Substitutions for Egg Roll in a Bowl

Egg Roll in a Bowl is so easy to make, tastes delicious, and works for so many diets.  Here are some common substitutions.

  • Keto: Double check that your rice vinegar and hot sauce is unsweetened.
  • Paleo: Use coconut aminos instead of soy sauce.
  • Whole 30: Use coconut aminos and an approved sriracha sauce.
  • Gluten Free: Substitute gluten-free tamari for the soy sauce.

Serve keto egg roll in a bowl with cauliflower rice, and you’ve got a whole meal.

close up of crack slaw recipe in a white bowl

Meal Prep Egg Roll in a Bowl

Keto Egg Roll in a Bowl is a perfect for meal prep, too. This recipe makes 4 servings. If you need more, feel free to make a double batch. I love knowing I have leftovers waiting for me in the fridge.

Egg Roll in a Bowl reheats well — and even taste great cold.  Make a double batch and take it to work or school for packed lunch.

Variations on Egg Roll in a Bowl

  • Save time by swapping the shredded cabbage and carrots for already-prepared cabbage slaw mix from the grocery.
  • Use broccoli slaw mix instead of the regular cabbage mix. We’ve made it both ways and loved it!
  • Swap the ground pork sausage for ground beef or ground turkey. Keto Egg Roll in a Bowl is a super versatile recipe, so fell free to make it your own.
  • Try grilled shrimp!  Grill or saute shrimp until pink and no longer translucent. Add the shrimp to the veggies at the end, after they have finished cooking.
  • Add a creamy sauce.  Put this recipe over the top by adding a creamy Sriracha mayo at the table!

Trust me, you’ll want to add this recipe to your weekly rotation.  It’s:

  • Fresh
  • Flavorful
  • Crunchy
  • Savory
  • Easy to make
  • and Perfect for Meal Prep


Keto Egg Roll in a Bowl

Keto Egg Roll in a Bowl

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy one-pan Keto Egg Roll in a Bowl recipe is delicious and low-carb.  Packed with veggies and flavor, this recipe will quickly become one of your weeknight favorites!

Ingredients

  • 1 lb ground pork
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or tamari
  • 1 tbsp Sriracha, or to taste
  • 2 tsp rice vinegar
  • 1 small cabbage, shredded
  • 1 medium carrot, shredded
  • 1/3 cup broth or water
  • salt and pepper, to taste
  • 2-3 green onion, chopped
  • 2 tsp sesame seeds

Instructions

  1. Heat a large skillet over medium heat. Add olive oil and ground pork. Cook the pork until browned and cooked through.
  2. Add the onions, garlic, and ginger to the pan. Stir well, and cook until softened and translucent, about 5 minutes.
  3. Add sesame oil, soy sauce, Sriracha, and rice vinegar, and stir well.
  4. Add cabbage and carrot, and broth. Stir to coat. Cook, stirring regularly, for 5 minutes, until slightly softened.  If you'd like more tender cabbage, cook 5 minutes more. 
  5. Garnish with green onions and sesame seeds.
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 380
The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.
Keto Egg Roll in a Bowl

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37 thoughts on “Keto Egg Roll in a Bowl (Crack Slaw)”

  1. Made this tonight and it was delicious!
    I subbed dried ginger for fresh and added a tsp if Chinese 5 Spice
    So good! Thanks for the recipe

      • I’ve made this a few times now. I use both regular ground pork and hot Italian pork. I also add a few teaspoons of chili garlic sauce along with the other spices. We like all things spicy so I also finely mince a jalapeno pepper to saute along with the onions and garlic. We love this stuff! Thanks for the recipe!

  2. I made this today! Very delish! I added a bit of Splenda for a Yoshidas taste! My himusbad loves it! I too will get some Chinese 5 Spice.

  3. I don’t eat pork not for any reason other than I can’t get it past my nose since I was a kid! Made this in two versions tonight, chicken & pork (son & hubby eat pork)! They loved it & so did I! Chicken version leftovers will be for lunch Monday (if they survive son’s refrigerator raid after work tonight!) Thank you for the recipe!

  4. Just made this for lunch. I was hoping to keep leftovers for later but my fam decided it was so delish that they would finish it of for me! I guess this will have to become a regular dish. Thanks for also suggesting ‘alternates’ so I could use what I had on hand!

  5. question what is the serving size that you are calculating the calories for? Just want to make sure I am fitting it properly into my macros.

    Thanks!

    • Hey there,
      I calculated one serving as 1/6th of the recipe. Sorry, I don’t have a “cup” measurement…Next time we make this for dinner I’ll measure 🙂

  6. Okay… So, I am NOT the best cook and this is so easy to make. delicious and filling. I am new to the keto thing and this made it an easy dinner.

    Thank you for the less-talented cooks like me!

  7. I googled the nutritional facts. Attaching them for anyone who would like them.

    Calories: 268
    Calories from fat: 162
    Fat: 18
    Saturated fat: 6
    Cholesterol: 54
    Sodium: 628
    Potassium: 508
    Carbs: 10
    Dietary fiber: 4
    Protein: 15

    It said 5 sugars but everything I used did not have sugar in it

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  9. This was great! Pretty much made as is except I added some broccoli that was partially steamed. I didn’t have the sriracha sauce so I added 1/2 tsp of red pepper flakes. Husband really liked it too! This is a keeper for us. Thanks for posting.

    • I made this last night and it was actually really good. My husband even said he’d have it again. Only downfall like with any Chinese food…. I was starving a couple hours later. I’ll have to try adding the broccoli next time for more substance.

  10. This was very delicious. I made this with sherry vinegar because couldn’t find the rice vinegar. I used a slaw mix that had julienned kale in it. Added, bean sprouts, peas and some minced cilantro/coriander. Forgot to add the broth, but it was plenty saucy. Came together fairly quickly.

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