This Keto Egg Roll in a Bowl is our family’s answer to take-out! It’s ready in minutes, packs in a ton of flavor, and it’s good for you, too!
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.
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!
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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!
Asian Flavors – 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 some 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:
- 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.
You can keep this keto egg roll recipe stored in the refrigerator for about 3 to 4 days in an airtight container!
That’s a good question! You can definitely use a wok if you prefer, but most home stoves don’t get hot enough to really make good use of a wok. It needs hot, high flames around the sloped sides to cook properly. So if you have an electric stove or flat induction stove, I’d definitely stick with a large skillet to ensure it cooks evenly.
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!
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- 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
- 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.
You may swap ground sausage or ground beef for the chicken, if desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 261mgSodium: 622mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gSugar Alcohols: 0gProtein: 34g
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