Egg Roll in a Bowl Keto Recipe

Prepare your taste buds for a flavorful journey with this delightful Egg Roll in a Bowl, specially crafted for your keto lifestyle! If you’re a fan of traditional egg rolls but want to skip the carbs, this recipe is the perfect solution. Bursting with savoury goodness and vibrant vegetables, this keto-friendly version captures all the essence of classic egg rolls without compromising your dietary goals. With a quick and easy preparation, this Egg Roll in a Bowl promises a satisfying and wholesome meal that will keep you coming back for more!



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Egg Roll in a Bowl Keto

Egg Roll in a Bowl is a recipe that has all the flavor of the original, but is low-carb, Keto, Whole30, and Paleo. Healthy seasoned ground turkey along with shredded cabbage, carrots, and Asian flavors come together in one pot for a delicious, deconstructed egg roll.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal



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Ingredients

  • 2 Tbsp. olive oil divided
  • 1 lb. ground turkey or beef, 93/7
  • 1 ½ cups sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp. ginger paste or minced ginger
  • 3 cloves garlic crushed
  • ¼ cup chicken broth regular sodium
  • 5 cups shredded cabbage cut into ¼-inch shreds
  • 2 Tbsp. soy sauce Tamari or coconut aminos, gluten-free*
  • 2 tsp. rice wine vinegar or apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional

Instructions

  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
  3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
  5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.

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Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: This is the perfect make-ahead dish, the flavor marries as it sits, so you can make it a couple of days in advance.
  • To Store: Egg roll in a bowl can be refrigerated for up to 3 to 5 days.
  • To Freeze: I would not recommend freezing this recipe.  Excess water will accumulate after thawing and make the cabbage mushy.
  • To Reheat: Reheat leftovers in a bowl in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but the texture will be soggier.

Nutrition Facts

Egg Roll in a Bowl (Keto)

Amount Per Serving

Calories 315Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 83mg28%

Sodium 824mg36%

Potassium 616mg18%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 24g48%

Vitamin A 5515IU110%

Vitamin C 40.1mg49%

Calcium 87mg9%

Iron 2.1mg12%



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