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Delicious low-carb Egg Roll In A Bowl with ground pork, cabbage, and soy sauce.

Simple Crunchy Low Carb Egg Roll In A Bowl

This recipe transforms the savory, aromatic filling of a traditional egg roll into a lightning-fast, one-pan meal. By using high heat and strategic saucing, it delivers maximum flavor and satisfying crunch while remaining inherently low-carb and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Neutral Oil e.g., avocado or canola
  • 1 pound Ground Pork or ground chicken/turkey
  • 3 cloves Garlic, freshly minced
  • 1 tablespoon Fresh Ginger, freshly minced
  • 16 ounces Coleslaw Mix pre-shredded cabbage and carrots
  • 1/4 cup Soy Sauce or Tamari/Coconut Aminos for gluten-free
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Toasted Sesame Oil
  • 1/4 teaspoon White Pepper optional
  • 2 Scallions, chopped for garnish
  • 1/4 cup Fresh Cilantro, chopped for garnish

Equipment

  • Large Skillet or Wok (essential for high-heat searing)
  • Spatula or wooden spoon
  • Measuring spoons and cups
  • Cutting board
  • Chef's knife
  • Colander (optional, for draining grease)

Method
 

  1. Heat a large skillet or wok over medium-high heat and add the neutral oil. Once the oil is shimmering, add the ground pork.
  2. Allow the pork to sear without stirring for the first two minutes to develop a deep brown crust, which adds immense flavor. Then, break up the pork and continue cooking until fully browned and no pink remains. Drain off any excess grease, leaving 1-2 tablespoons in the pan for flavor.
  3. Reduce the heat slightly to medium. Push the cooked pork to one side and add the minced garlic and ginger to the cleared space. Sauté for 60 to 90 seconds until they are fragrant, being careful not to burn them. Stir the aromatics into the pork.
  4. Turn the heat back up to medium-high. Add the entire bag of coleslaw mix. Stir the mixture continuously for 3 to 5 minutes, until the cabbage is softened slightly and becomes tender-crisp, retaining a good bite.
  5. Pour in the soy sauce, rice vinegar, and white pepper. Stir quickly to coat all ingredients evenly. Remove the pan from the heat immediately to prevent the cabbage from overcooking.
  6. Stir in the toasted sesame oil right before serving, as its flavor is best when not subjected to direct heat.
  7. Serve immediately, garnished generously with fresh scallions and cilantro. Optional toppings include chili crisp, Sriracha, or toasted sesame seeds.

Notes

This dish scales up easily, but if doubling the recipe, use two separate pans to ensure high-heat searing and prevent the ingredients from steaming. For a deeper umami flavor, add 1 tablespoon of oyster sauce or a dash of fish sauce alongside the soy sauce. For a low-carb crunch, serve over cauliflower rice or top with crushed pork rinds. Leftovers store beautifully in an airtight container in the fridge for up to 3 days.