Easy Keto Egg Roll in a Bowl Recipe Ready in 20 Minutes for Quick Healthy Meals

One hectic Thursday evening, I was staring into the fridge, trying to figure out what to make that was quick, satisfying, and keto-friendly. I’d been craving the flavors of egg rolls but without the deep-fried wrapper and carbs that come with them. After a little improvisation and a few tweaks, I landed on this easy keto egg roll in a bowl recipe that’s ready in just 20 minutes. It’s become my secret weapon for busy nights when I want something hearty, packed with flavor, and guilt-free.

What makes this recipe stand out is how it captures the essence of classic egg rolls—savory pork, crunchy cabbage, and that perfect ginger-garlic punch—but tossed together in a skillet without the fuss of rolling or frying. I’ve made it more times than I can count, and every time, my family asks for seconds. Plus, it’s a one-pan wonder, which means less cleanup. Trust me, this easy keto egg roll in a bowl is about to become your weeknight hero.

Why You’ll Love This Recipe

This keto egg roll in a bowl has completely changed my approach to quick, healthy meals. Here’s why I keep coming back to it:

• Ready in 20 minutes — No marathon cooking sessions here. I whip this up faster than it takes to order takeout, and it’s way better for you.
• Keto and low-carb friendly — Perfect for anyone watching carbs but craving bold Asian-inspired flavors. It fits seamlessly into my keto meal plan.
• One-pan cleanup — I’m serious. Everything cooks in one skillet, so no piles of dishes afterward. Bonus points for busy weeknights.
• Flexible and customizable — Add shrimp, swap pork for chicken, or toss in extra veggies. I’ve even made a spicy version with Sriracha that’s a total game-changer.
• Family-approved — From picky kids to carb-loving adults, this dish wins over everyone. It’s like eating your favorite takeout without the guilt or mystery ingredients.

Real talk: this recipe is my go-to when I want dinner to be fuss-free, flavorful, and genuinely satisfying. If you’re juggling work, family, or just life in general, this easy keto egg roll in a bowl recipe is exactly what you need.

Ingredients You’ll Need

Here’s the best part: this recipe calls for simple ingredients you probably already have in your kitchen. I’m particular about a few key items, and I’ll tell you why.

• Ground pork (1 pound / 450g) — This gives the dish its rich, savory backbone. You can swap for ground chicken or turkey if you prefer leaner meat.
• Green cabbage (1 medium head, shredded / about 6 cups) — Crunchy, fresh, and low-carb. It’s the “wrapper” without the carbs. Napa cabbage works too if you want a milder flavor.
• Sesame oil (2 tablespoons / 30ml) — This adds authentic Asian aroma and flavor. Don’t substitute with other oils—it’s worth having on hand for recipes like this.
• Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is non-negotiable. It gives that punch that jarred garlic just can’t match.
• Fresh ginger (1 tablespoon, minced) — Adds brightness and zing. I keep a small knob in the freezer, so it’s always ready to go.
• Coconut aminos (¼ cup / 60ml) — A lower-sodium, soy-free alternative to soy sauce that’s perfect for keto and paleo diets. You can use tamari if you want gluten-free soy sauce.
• Green onions (3 stalks, sliced) — For freshness and a mild oniony crunch right at the end.
• Red pepper flakes (½ teaspoon, optional) — Adds heat if you like a little kick. I usually add it but leave it out for the kids.
• Salt and pepper — To taste. I usually start with ½ teaspoon salt and adjust at the end.

Optional add-ins I love:

• Sliced mushrooms — Sauté with the pork for added earthiness.
• Shredded carrots — For a touch of sweetness and color.
• Sriracha or chili garlic sauce — For a spicy finish.

Quick note: If you want to make this meal extra convenient, chop the cabbage ahead of time or grab pre-shredded from the store. Just be sure to drain any excess moisture before cooking.

Equipment Needed

You don’t need fancy gadgets for this recipe. Here’s what I actually use in my kitchen:

• Large skillet or wok — I prefer a 12-inch stainless steel skillet for even cooking and enough space to toss everything. If you don’t have a wok, a big non-stick skillet works too.
• Sharp chef’s knife — For chopping garlic, ginger, and cabbage. A dull knife will just slow you down and frustrate you.
• Cutting board — Any size that gives you room to chop comfortably.
• Spoon or spatula — For stirring and breaking up the pork as it cooks.
• Measuring spoons and cups — To get the coconut aminos and spices just right.

Optional but helpful:

• Garlic press — Saves time but mincing works just as well.
• Box grater — If you want to shred your own carrots or ginger quickly.

How to Make It: Step-by-Step

Alright, let’s make this easy keto egg roll in a bowl! I’m walking you through exactly how I do it, including the little tricks that make it perfect every time.

Step 1: Prep Your Ingredients (5 minutes)

Start by shredding the cabbage and slicing the green onions. Mince your garlic and ginger. Having everything ready before you heat the pan makes the cooking process smooth and stress-free.

Step 2: Cook the Pork (5-6 minutes)

Heat 1 tablespoon of sesame oil in your skillet over medium-high heat. Add the ground pork, breaking it up with your spoon or spatula as it cooks. Season with a pinch of salt and pepper. Cook until the pork is browned and cooked through, about 5-6 minutes. Drain any excess fat if there’s a lot.

Step 3: Sauté Aromatics (2 minutes)

Add the remaining tablespoon of sesame oil to the skillet with the pork. Toss in the minced garlic and ginger, stirring constantly to avoid burning. Cook for about 1-2 minutes until fragrant. This step unlocks the flavor powerhouse of the dish.

Step 4: Add Cabbage and Sauce (5-6 minutes)

Stir in the shredded cabbage, tossing it with the pork and aromatics. Pour in the coconut aminos and sprinkle in the red pepper flakes if using. Stir well to combine. Cook for another 5-6 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch. You want it tender, not mushy.

Step 5: Finish with Green Onions and Taste (1-2 minutes)

Turn off the heat and stir in the sliced green onions. Taste and adjust seasoning with more salt, pepper, or coconut aminos if needed. Serve immediately for the best texture.

Total Time: About 20 minutes

This recipe moves fast once you get going, making it perfect for busy weeknights or quick lunches.

Expert Tips & Tricks

Here’s everything I’ve learned from making this keto egg roll in a bowl dozens of times. These tips will save you from my early kitchen mishaps:

• Don’t overcook the cabbage: It should be tender-crisp, not soggy. Keep an eye on it and stir often.
• Use fresh ginger and garlic: They make all the difference. I keep frozen ginger chunks handy and grate them directly into the pan.
• Save some green onions for garnish: Adds a fresh pop right before serving.
• Control the salt: Coconut aminos are lower sodium than soy sauce, so taste before adding extra salt.
• For extra richness: Add a teaspoon of toasted sesame seeds or a drizzle of chili oil at the end.

Common mistakes:

• Burnt garlic or ginger: Cook these on medium heat and stir quickly to avoid bitterness.
• Watery dish: Be sure to drain excess moisture from pre-shredded cabbage or pat it dry with a towel.
• Flavor too mild: Don’t be shy with coconut aminos or add a splash of fish sauce for umami boost.

Want to take your weeknight dinners further? This recipe pairs perfectly with the crockpot kielbasa and green beans for a no-fuss combo, or try it alongside a creamy cream cheese alfredo bowties with ground beef for a hearty twist.

Variations & Substitutions

Once you’ve mastered the base recipe, here are some ways to mix it up. I’ve tried all of these and they work great:

• Chicken or Turkey Version — Swap ground pork for ground chicken or turkey for a lighter protein.
• Shrimp Egg Roll Bowl — Add peeled shrimp in step 4, cooking until pink and opaque. Toss with cabbage and sauce.
• Veggie-Loaded — Add shredded carrots, sliced bell peppers, or even snap peas for extra crunch and color.
• Spicy Kick — Stir in 1-2 tablespoons of Sriracha or chili garlic sauce at the end for serious heat.
• Gluten-Free — Coconut aminos are naturally gluten-free. Just double-check the label if you’re buying a specific brand.
• Make It Vegan — Use crumbled tofu or tempeh instead of pork, and swap coconut aminos for tamari. Sauté until golden.

For a comforting low-carb meal with a similar vibe, you might want to check out this creamy slow cooker beef and noodles recipe. It’s a great companion dish or alternative when you want something warm and cozy.

Serving & Storage

How to Serve: I love serving this keto egg roll in a bowl straight from the skillet, topped with extra green onions and a sprinkle of toasted sesame seeds. It pairs beautifully with a crisp side salad or steamed broccoli for a complete low-carb meal.

For a fun twist, set up a toppings bar with sliced avocado, pickled ginger, and a drizzle of spicy mayo or Sriracha mayo for customization.

Storage Instructions:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The cabbage will soften more but still tastes great.
• Reheating: Warm gently in a skillet over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems dry. Avoid microwaving if you can, but if you must, heat in short bursts with a lid on to trap moisture.
• Freezing: I don’t recommend freezing this dish because the cabbage gets mushy and watery when thawed.

Meal Prep Tip: Make the pork and aromatics mixture ahead and store separately from the cabbage. Combine and cook the cabbage fresh when ready to serve. This keeps the texture perfect.

Nutrition Information

I’m not a nutritionist, but here’s the rough breakdown based on 4 servings:

Calories	320
Protein	25g
Carbohydrates	8g
Fiber	3g
Fat	20g
Saturated Fat	6g
Sodium	600mg

What’s good here? You’re getting a solid dose of protein and fiber, with low net carbs thanks to the cabbage. The fat comes mostly from the pork and sesame oil, making it filling and keto-compliant.

Keep in mind, sodium can add up depending on the coconut aminos brand, so taste as you go if you’re watching your salt.

Final Thoughts

So that’s my beloved easy keto egg roll in a bowl recipe! I’ve probably talked your ear off by now, but when you make a dish this often, you learn all the tricks and little tweaks that make it shine.

This recipe has been my quick fix for busy nights when I want something healthy, tasty, and no-fuss. It’s saved me from takeout more times than I can count, and it makes my whole family happy without the carb crash later.

Make it your own—add different proteins, extra veggies, or spice it up however you like. The best recipes are the ones you customize to fit your taste and lifestyle.

If you make this easy keto egg roll in a bowl, drop a comment and let me know how it turned out! I love hearing your kitchen wins and am here to help if you hit any bumps.

Happy cooking! I hope your kitchen smells half as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use ground beef instead of ground pork?

A: Absolutely! Ground beef works just as well and gives a slightly different flavor profile. I’d recommend using 80/20 beef for good fat content so the dish stays juicy. Adjust seasonings to taste.

Q: What if I don’t have coconut aminos—can I use soy sauce?

A: Yes, regular soy sauce or tamari can be substituted. Keep in mind soy sauce is saltier, so reduce added salt accordingly. Coconut aminos have a milder, slightly sweeter flavor that’s great for keto and paleo diets.

Q: Is there a way to make this recipe vegetarian or vegan?

A: Definitely! Crumbled firm tofu or tempeh are great plant-based swaps for the pork. Sauté them until golden, then proceed with the recipe. Use tamari or coconut aminos and add mushrooms or other veggies for extra umami. Nutritional yeast can add a cheesy depth.

Q: How long does the leftover egg roll in a bowl last in the fridge?

A: Stored in an airtight container, it stays good for up to 4 days. Reheat gently to keep the cabbage from getting too soft. It’s a perfect make-ahead lunch or dinner.

Q: Can I add more vegetables to this recipe?

A: Yes! I often toss in shredded carrots, sliced bell peppers, or snap peas. Just add them when you add the cabbage and cook until tender-crisp. It’s a great way to boost nutrition and color.

Q: My dish turned out watery—what did I do wrong?

A: The most common cause is excess moisture from the cabbage. If using pre-shredded cabbage, pat it dry with paper towels before cooking. Also, cook uncovered to let steam escape. Drain excess liquid if needed. This keeps the dish from becoming soggy.

Q: Can I double this recipe for meal prep?

A: For sure! Double all ingredients and use your largest skillet or wok. You might need to cook in batches or use two pans to avoid overcrowding. Store pork mixture and cabbage separately for best texture when reheating.

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