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Keto Egg Rolls In A Bowl

Egg roll bowl made with seasoned ground meat and sautéed cabbage, topped with sesame seeds and served in a light blue bowl.
This keto egg roll in a bowl is a fast, one-skillet meal inspired by familiar asian recipes, made without wrappers or frying. It works as a practical low-carb dinner that comes together quickly using simple ingredients and seasoning. Ideal for busy nights, this dish fits easily into a rotation of quick dinner meals that feel satisfying and repeatable.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients

  • 1¼ pounds spicy bulk pork sausage
  • ¼ cup water
  • 3 cups green cabbage shredded
  • 1 medium carrot shredded
  • ½ teaspoon garlic powder
  • 2 tablespoons toasted sesame oil
  • ½ tablespoon fresh ginger finely minced
  • 2 tablespoons green onions chopped
  • 1 tablespoon rice vinegar
  • 2 tablespoons tamari or coconut aminos
  • Sea salt and pepper to taste
  • 1 tablespoon toasted sesame seeds

Instructions

  • Heat a large high-sided skillet over medium-high heat. Add the pork sausage and cook, breaking it into small pieces as it browns, until fully cooked and no longer pink. This should take about 5 to 6 minutes. Carefully drain off excess grease and return the skillet to the heat.
  • Pour the water into the skillet and use a spatula to scrape up any browned bits from the bottom of the pan. Lower the heat to medium, then add the shredded cabbage, shredded carrot, garlic powder, toasted sesame oil, minced ginger, and green onions.
  • Season lightly with sea salt and black pepper. Cook, stirring often, until the cabbage softens and wilts and the carrot becomes tender, about 4 to 5 minutes.
  • Add the rice vinegar and tamari (or coconut aminos) to the skillet and stir well to coat everything evenly. Continue cooking for 1 to 2 minutes, until the mixture is heated through and well combined.
  • Remove from heat and transfer to a serving bowl. Garnish with toasted sesame seeds if desired and serve immediately.

Notes

  • Draining excess grease after cooking the sausage prevents the dish from becoming overly oily.
  • Shred the cabbage and carrot thinly so they cook quickly and evenly.
  • Adjust coconut aminos and vinegar slightly to taste, depending on how savory or tangy you prefer the dish.
  • This recipe works well for meal prep and reheats best in a skillet rather than the microwave.
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