Keto

Serving

Keto Quick & easy

Egg Roll Bowl

Name: Egg Roll Bowl
Total time: 20 min
Yield: 3 servings
Cuisine: Keto
Ingredients: 1 lb ground pork; 4 cups green cabbage (shredded); 2 cloves garlic (minced); 1 tbsp fresh ginger (grated); 3 tbsp coconut aminos; 1 tbsp sesame oil; 2 green onions (sliced); 1 tbsp avocado oil; salt and pepper

All the savory flavors of an egg roll in a low-carb bowl — ground pork, cabbage, ginger, and sesame.

20 minutes

Serves 3

Dinner

9 min prep

15 min cook

Contains common allergens

Egg Sesame Soy Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Brown the ground pork in a large skillet over medium-high heat, breaking it up as it cooks, about 6 to 7 minutes.
2
Add the garlic and ginger and cook for 1 minute until fragrant.
3
Stir in the coleslaw mix and cook, tossing frequently, until the cabbage wilts and softens but still has some bite, 4 to 5 minutes.
4
Pour in the soy sauce and sesame oil and toss to coat everything evenly.
5
Cook for another minute so the flavors combine.
6
Top with sliced green onions and a drizzle of sriracha before serving.

Egg Roll Bowl — plated and served — Serving moment. How Egg Roll Bowl looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 60

Kid-friendly 35

Weeknight-easy 86

Budget-friendly 86

Great leftovers 50

Pantry-friendly 51

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

295

Calories

32 g

Protein

5 g

Carbs

16 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

The egg roll bowl is a late 2010s social media phenomenon that became one of the breakout dishes of the keto movement — it captures every filling element of a restaurant egg roll without the fried wrapper, and it is ready in under 20 minutes. It draws on American Chinese takeout flavor profiles: ground pork, cabbage, soy sauce, ginger, and sesame oil, all cooked quickly together in a single pan. What makes it compelling is that stripping out the wrapper does not feel like a subtraction — the filling, which is already the best part, becomes the entire dish.

Listahan note

This version builds the dish in layers in a single skillet — browning the pork first, then wilting the cabbage in the rendered fat — so each component has its own texture rather than steaming together into a uniform mass.

Technique cues

Brown the ground pork in a dry skillet without stirring for the first 2-3 minutes so it develops caramelized bits that form the flavor base of the entire dish.
Add the cabbage in two batches rather than all at once — the first batch wilts and creates room for the second, which retains slightly more texture.
Drizzle the sesame oil at the very end after the heat is off; it is an aromatic oil that loses its signature flavor when cooked, so it belongs as a finishing element.

Kitchen flow

Parallel prep: Shred the cabbage and measure the sauce ingredients while the pork browns in the pan; both are done by the time the pork is ready.
Make-ahead: Cook the entire batch and refrigerate; the flavors intensify overnight and it reheats in 3 minutes in a hot skillet.
Leftover move: Spoon cold leftovers over shredded lettuce for a fast room-temperature lunch bowl that requires no reheating.
Cleanup rhythm: One skillet, one cutting board, one knife — deglaze the skillet with a splash of water after serving to prevent the soy-based sauce from sticking and burning.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

ground pork

protein base

Purpose: Ground pork renders enough fat to cook the cabbage in without added oil and delivers the authentic egg roll filling flavor that ground chicken or beef cannot quite replicate.

Handling: Use 80/20 ground pork; break into small crumbles with a wooden spoon as it browns to maximize surface area for caramelization.

Adaptation: Ground turkey or chicken works for a leaner version; add a teaspoon of sesame oil to compensate for less rendered fat.

green cabbage

vegetable base

Purpose: Shredded cabbage cooks in minutes in the hot pan and provides the crunchy-to-tender texture contrast that makes the bowl satisfying rather than one-dimensional.

Handling: Shred finely on a mandoline or with a sharp knife; finely shredded cabbage wilts more evenly and quicker than chunky cuts.

Adaptation: A bag of pre-shredded coleslaw mix (cabbage and carrot) is an ideal weeknight shortcut with no quality loss.

ginger

aromatic

Purpose: Fresh ginger grated directly into the pan delivers a bright, warming heat that defines the egg roll flavor profile and cannot be replicated by dried ginger powder.

Handling: Grate on a microplane or fine grater directly into the hot pan after browning the pork; it blooms in the residual fat in about 30 seconds.

Adaptation: A tablespoon of ginger paste from a tube is a convenient equivalent with minimal difference in finished flavor.

coconut aminos

sauce and seasoning

Purpose: It provides the soy-sauce character that ties the dish to its egg roll origins without the gluten or excess sodium of conventional soy sauce.

Handling: Add after the cabbage has partially wilted so it does not steam out before the vegetables are cooked.

Adaptation: Tamari (gluten-free soy sauce) at a slightly reduced quantity delivers a stronger, saltier result.

sesame oil

finishing aromatic

Purpose: The toasted sesame fragrance is the defining aromatic note of the dish and instantly communicates the egg roll flavor to anyone eating it.

Handling: Drizzle over the finished bowl off heat; do not add during cooking.

Adaptation: Toasted sesame seeds stirred in at the end add a similar aromatic quality with a pleasant texture addition.

Technique notes

The dish is ready when the cabbage still has the faintest crunch at the center of each shred; overcooking makes it watery and collapses the textural contrast.
Sriracha or chili garlic sauce added at the table allows heat-sensitive family members to customize their own bowl without adjusting the base recipe.
For a more filling bowl, top with a fried egg; the runny yolk acts as an additional richness layer that blends the flavors together beautifully.

Ingredient swaps

Gluten-free direction: Use coconut aminos or certified gluten-free tamari and verify that the ground pork sausage seasoning contains no wheat fillers.
Lower-fat direction: Use ground turkey breast and add a teaspoon of avocado oil to the dry pan to compensate; drain any excess liquid that accumulates during turkey cooking.
Weeknight shortcut: Use pre-shredded bagged coleslaw mix and bottled ginger-sesame dressing as the sauce; total cook time drops under 15 minutes.

Serve alongside

Steamed edamame with sea salt
Cucumber and sesame salad
Miso soup without noodles
Hot green tea
Sparkling water with a splash of rice vinegar and cucumber

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container for up to 4 days; the cabbage softens further but the flavors develop and deepen.
Reheat in a skillet over medium heat for 3-4 minutes rather than the microwave to restore some of the texture and caramelization.

Equipment

Large (12-inch) skillet or wok for high-heat cooking without crowding
Microplane or fine grater for fresh ginger
Wooden spoon or spatula for breaking up pork as it browns

Make this household-aware

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