Egg Roll in a Bowl
All the savory filling of a pork egg roll — ginger, garlic, cabbage and tamari — stir-fried in one pan and finished with a drizzle of sriracha mayo.
Nutrition per serving
about 1½ cups- Net carbs
- 7.4g
- Calories
- 519kcal
- Protein
- 34g
- Fat
- 39g
- Total carbs
- 12 g
- Fiber
- 3.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp egg roll bowl: Chopped shrimp instead of pork for a lighter bowl that cooks in about 10 minutes.
- Start with the aromatics: heat the avocado and sesame oils, sizzle the garlic, ginger and green onion whites for 1 minute, then stir-fry the cabbage and carrot with the sauce. Add the shrimp for the last 2–3 minutes, just until pink and opaque (145°F/63°C).
Spicy kimchi: Half the cabbage is replaced with chopped kimchi, which adds heat, tang and depth to the pork.
- Leave the sweetener out of the sauce. Stir the kimchi and its juice into the pan for the last 2 minutes of cooking so it heats through but keeps some crunch, and taste before adding extra tamari — kimchi is salty.
- Stir-fry
- Sriracha mayo & garnish
- Nice to have (optional)
- Stir-fry
- Sriracha mayo & garnish
- Also add
- Nice to have (optional)
- Stir-fry
-
1 tsp granulated keto sweetenerleave out - Sriracha mayo & garnish
- Also add
- Nice to have (optional)
Estimated cost $10.01 for 4 servings ($2.50 each) · how we estimate
Instructions
-
Stir the mayonnaise and sriracha together and set aside. In another small bowl, whisk the tamari, rice vinegar and sweetener.
-
Heat a large skillet or wok over medium-high heat. Add the pork and cook, breaking it up, until browned and no longer pink (160°F/71°C), 7–8 minutes. Spoon off excess fat.
-
Push the pork aside, add the sesame oil, garlic, ginger and green onion whites to the empty space and let them sizzle for 1 minute until fragrant.
-
Add the cabbage and carrot, pour the tamari mixture over and stir-fry 4–6 minutes, tossing often, until the cabbage is wilted but still has a little crunch.
-
Season with the pepper, then taste and add a splash more tamari if it needs salt. Divide among bowls and top with the green onion greens, a drizzle of sriracha mayo and sesame seeds.
Tips for success
-
Pull the pan off the heat while the cabbage still has some bite — that crunch is what makes it taste like egg roll filling rather than braised cabbage. - Ground chicken, turkey or beef all work. With lean meat, add 1 tablespoon avocado oil in step 2 so nothing sticks.
- Make the drizzle with homemade mayo, and pick the sriracha with the least sugar you can find — or use a few dashes of plain hot sauce instead.
Nice to have, not needed
- A bag of coleslaw mix saves all the chopping — a sharp knife and half a cabbage do the same job.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Stir-fry in a hot skillet 2–3 minutes or microwave 1½ minutes; add the sriracha mayo after reheating.
Prep tip: Pull meal-prep portions off the heat a minute early so the cabbage still has some crunch after reheating.
Refrigerate up to 4 days, keeping the sriracha mayo separate. Reheat in a skillet over medium-high heat.
Variations
2 variations, each with its own ingredients and macrosShrimp egg roll bowl
ProteinChopped shrimp instead of pork for a lighter bowl that cooks in about 10 minutes.
- ground pork → shrimp
- + 1 tbsp avocado oil
6.7 g net · 300 kcal · 32 g protein · 16 g fat · ≈$4.08 per serving (−0.7 g net carbs vs the original)
Spicy kimchi
FlavorHalf the cabbage is replaced with chopped kimchi, which adds heat, tang and depth to the pork.
- shredded green cabbage (or a 14 oz bag coleslaw mix) → shredded green cabbage
- + 1½ cups kimchi
- no granulated keto sweetener
6.2 g net · 515 kcal · 34 g protein · 39 g fat · ≈$3.23 per serving (−1.2 g net carbs vs the original)
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