This Keto Egg Roll in a Bowl is our family’s answer to busy nights! It’s ready in minutes, packs in a ton of flavor, and it’s good for you, too! These egg roll bowls are healthier than take out and have all the same flavors.
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My husband loooooves Asian food.
It’s probably the hardest part about sticking to a low carb diet for him.
Well…that and cookies. The man REALLY likes cookies too. 😉 Luckily, our keto peanut butter cookies keep him pretty happy.
You definitely CAN eat at Asian restaurants and stay low carb, but it’s trickier than most restaurants, in my opinion. So, we skip the take out and we make this keto egg roll in a bowl recipe instead! Another favorite is our keto chicken stir fry.
You’ve probably seen various versions of this floating around the internet. It’s one of the more popular keto recipes, with people following low carb and with people just looking for a quick, healthy meal.
We often make this sausage egg roll in a bowl, but this chicken version is my personal favorite. It’s hard to go wrong with chicken – everyone loves it!
What Is Egg Roll In A Bowl?
It’s pretty much just a deconstructed egg roll. In a bowl! That means all your favorite egg roll ingredients without the wrapper or the carbs.
I think I might enjoy keto egg rolls more than just regular egg rolls. Sure, the crispy fried wrapper is great but you can make a meal out of an egg roll bowl and customize it just the way you like!
I’ve added soy sauce and ginger as well as a sesame oil topping for even more Asian inspired flavor. You’re going to love this keto deconstructed egg roll in a bowl recipe!
Ingredient Notes:
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Chicken – We’re using ground chicken today, but beef, sausage, or ground pork work well too! You can even use shredded chicken.
Coleslaw Mix – Keep things simple with this recipe and just pick up a bag of coleslaw mix from the store. No need to shred your own cabbage and carrots, but you’re welcome to do so!
Eggs – Believe it or not, most egg roll recipes don’t actually contain any eggs. But that’s okay, because this keto egg roll recipe doesn’t actually contain any rolls. We’re really switching it up!
Seasoning – We love adding in lots of great Asian flavors to this dish, and you’ll get all that with some ginger, soy sauce, garlic, sesame oil, and green onion. Oh, and we usually serve it with a drizzle of sriracha!
- This is a 15 minute dinner – so fast!
- Easy to customize by swapping out the ground chicken for whatever protein you like best.
- This easily satisfies that Asian food craving, which can be tricky on low carb since it’s often full of sugary sauces.
How To Make Keto Egg Roll Bowl:
- Chicken – Start by browning some ground chicken with a little oil in either a large skillet or a wok until it has cooked through and crumbled.
- Coleslaw Mix – When the chicken has cooked through you can add in the bag of coleslaw mix along with the garlic, ginger, and soy sauce. These will add the perfect Asian inspired flavors to this keto egg roll in a bowl recipe! Cook for another 5 minutes while stirring or until the cabbage has softened.
- Eggs – True story: Egg rolls are named egg rolls because of the wrapper – not because there are eggs in the filling! So, the eggs here aren’t super traditional, but it’s a nice way to up the protein and stretch this dish even further. Push the cabbage aside to make some room in your skillet and then crack a couple of eggs and scramble them up before mixing with the cabbage and chicken!
- Finish – I like to give this a little taste and make sure the seasoning is where I want it before stirring in some green onions and drizzling it with a little sesame oil. A dash or two of more of soy sauce really amps up the flavor and, if you like it spicy, drizzle on a little sriracha or stir in some sambal oelek. A bit of fish sauce amps up the flavor too and gives it a deeper savory vibe. This dish is ready in just 15 minutes and it’s a real crowd pleaser around here! Serve it up with a side of my cauliflower chicken fried rice.
If you choose to use a wok for this recipe and you’re looking for a good one, this is the wok that we use! See the FAQs below for more info on whether or not you should use a wok.
Substitutions & Variations:
I’ve used some pretty standard egg roll ingredients in this recipe but you’re welcome to customize it and make it your own! And since we’re serving it in a bowl you have more options than you might if it were wrapped.
Try some of these different ingredients/toppings:
- Protein: I used chicken but I also love ground sausage, pork, turkey, and beef! Shredded chicken works too. If you’re going meatless you can use tofu or a plant based ground meat!
- Veggies: The coleslaw mix is a pretty standard egg roll ingredient but you can also use bell peppers, mushrooms, onion, broccoli, bok choy, and more!
- Sauces: Soy sauce is my go to but hot sauce, Srichacha sauce, chili sauce, low carb teriyaki, fish sauce, low carb Hoisin, and many more will only add more flavor! Coconut aminos are a good replacement for the soy sauce.
- Toppings: Toasted sesame seeds are a great topping that add a bit of crunch and a toasty, nutty flavor. Chopped peanuts are another great topping!
Meal Prep:
This recipe is easy to meal prep and it reheats very quickly in the microwave!
Make a single or double batch and portion it out into your favorite meal prep containers. We love these.
Store in the fridge for up to 5 days and reheat in the microwave for 2-3 minutes.
FAQs:
You can keep this keto egg roll recipe stored in the refrigerator for about 3 to 4 days in an airtight container!
When making egg roll in a bowl, you can use either a skillet or a wok. If you have a wok, it will work great as the large size and high edges make it easy to stir the mixture together as it cooks.
We’re adding scrambled eggs to our egg roll bowls. Traditionally, the only egg found in an egg roll is in the wrapper, but we like the extra boost of protein a couple of eggs adds.
MORE LOW CARB ASIAN RECIPES!
- Keto Asian Chicken Lettuce Wraps: My kiddos love these!
- Cauliflower Rice Stir Fry: Simple, flavorful, and made with cauliflower rice.
- Low Carb Chicken Stir Fry: Made with an easy homemade low carb teriyaki sauce!
- Szechuan Green Beans: These green beans are made with a flavorful homemade Asian sauce!
- Low Carb Kung Pao Chicken: Looks amazing!
- Keto Stir Fry: Made with beef!
Keto Egg Roll in a Bowl
Ingredients
- 1 pound ground chicken
- 2 teaspoons oil
- 16 ounces coleslaw mix
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 3 large eggs
- 1/4 cup chopped green onions
- 1 tablespoon sesame oil
- sriracha for serving
Instructions
- Heat a large skillet or wok over medium heat. Heat 1 teaspoon of oil in the skillet and then add the chicken, crumbling the meat as it cooks.
- When the chicken is cooked through, add the coleslaw, garlic, ginger, and soy sauce to the skillet. Cook, stirring often, for 5 minutes to soften the cabbage.
- Press the cabbage mixture over to the side of the skillet and add the remaining teaspoon of oil to the empty portion of the skillet. Crack in the eggs. Scramble the eggs until cooked through. Stir the eggs into the cabbage mixture.
- Stir in the green onions and drizzle with the sesame oil.
- Serve with a drizzle of sriracha, if desired.
T says
So good!!
Debie Coleman says
An approximate size amount on all recipes would make things so much easier because 1 serving is way to vague.
Karly Campbell says
Hi Debie! We include the number of servings as well, so for this recipe the serving size is 1/4 of the full recipe. 🙂
Lauren says
This recipe is delicious! I’ve made it a few times. Tonight I used ground Turkey and I added a little lime juice and swerve to make it a tad sweet and OMG amazing!!! Thank you for posting this recipe!
Karly Campbell says
Sounds delicious, Lauren!
Carol Hopf says
Can this be made ahead and frozen?
Karly Campbell says
Hi Carol!
This can be made ahead, but I’m not sure how well it would freeze.
Carol Hopf says
I froze it and took on our cross country RV trip. It came out fine. The slaw may not have been as crunchy, but still tasted great.
Karly Campbell says
Awesome! Thanks for sharing, Carol!
Jan Cook says
It says serving size is “1”. “1” what? Cup?
Karly Campbell says
Hi Jan! The recipe serves 4, so the nutrition info is based on 1/4 of the recipe. I didn’t measure it by volume.
Ginger says
Made this tonight and it was so good! We all loved it. Thanks for the recipe Karly.
Karly Campbell says
Thanks, Ginger!
Bonnie says
Made this for the first time tonight! I added some Chinese five spice and it really kicked up the flavour a notch!
Karly Campbell says
Sounds like a great addition!
Liz says
How much is one serving? I couldn’t find that info anywhere
Karly Campbell says
Hi Liz. It’s 1/4 of the recipe.
Becky says
I’ve made ERIAB probably 30 times. Yours is the best I’ve ever tried!! I will be using your recipe for the next 30 times!
Karly Campbell says
Thanks, Becky! That’s great to hear!
Kimberly Hurley says
Hey Karly,
This looks amazing! I was wondering if this would freeze well? I am wanting to divide it into individual portions for lunch at work.
Karly Campbell says
Hey! I personally don’t love this reheated, but I know most people do. My husband would probably eat it cold from the fridge, he likes the leftovers so much. 😉 So, my guess is that it would freeze just fine but I can’t say for sure.
America G. says
Just made this with ground beef (what I had in fridge) and, man, it’s delicious! Would love to incorporate some peanut taste to it! Next time!
Karly Campbell says
I think adding a little peanut butter would be amazing! 🙂
Megan O'Toole says
My husband and I really enjoyed this! A little different than the keto I’ve been serving for what is now over a year! Don’t overlook the sesame and sriracha for finishing – -both a must to take it to the level this quick meal deserves.
Karly Campbell says
Thanks, Megan!
Gloria says
We made this recipe twice in one week! This is awesome. First time I followed the recipe as written except I didn’t have green onions or sesame oil. It was fabulous! Second time, we used ground pork instead of the chicken, and this time I had the green onion and the sesame oil. Still fabulous! Will probably add mushrooms next time. I have already told a dozen people about it. Easy, quick preparation, and it makes plenty. This one is a keeper.
Karly Campbell says
Thanks, Gloria! Glad you gave it a try! 🙂
Liz says
Karly, this recipe sounds awesome. I’m going to use ground pork as a lot of egg rolls have either pork or shrimp in them. Also I found Nasoya Vegan Wonton Wraps. They’re 11 carbs for three wraps. Thought I would shred them and bake them up to add a crunchy texture.
Karly Campbell says
Great find! I didn’t realize those wraps were on the lower side of carbs. 🙂
Kimberly Thacker says
This was delicious! Added a few mushrooms, low carb and I love them. Thanks so much for the great recipe!
Lan says
Hi Karley
Sorry, just woke up from nap. My brain not fully engaged yet looking at Fat instead of Carbs. Apologies!!
Thanks Lan
Lan says
Hi Karley
Carbs 21g Fiber 3g You have net carbs @ 6g! How did you get 6 net carbs? I come up with 19 net carbs, what am I doing wrong?
Thanks Lan