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A bowl of salad, with Egg

Keto Egg Roll in a Bowl

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!
Egg roll filling in a black bowl.

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. 😉 

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! 

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!

close up of egg roll filling in a black bowl

How to make: 

This recipe comes together super quickly! 

Start by browning some ground chicken and then stir in a package of coleslaw mix.

You’ll want to season this up with garlic, ginger, and soy sauce.

Cook this for just a few minutes to soften up the cabbage and then push it all off to the side and crack in a few 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. 

egg roll filling with scrambled eggs in skillet

Scramble the eggs and then stir everything back together. 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. 

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A bit of fish sauce amps up the flavor too and gives it a deeper savory vibe. So good, if you have fish sauce on hand.

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.

A close up of a bowl of egg roll filling

More low carb Asian recipes: 

Keto Lettuce Wraps: My kiddos love these!

Low Carb Stir Fry: Made with chicken!

Low Carb Kung Pao Chicken: Looks amazing!

Keto Stir Fry: Made with beef!
egg roll in a bowl

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A bowl of salad, with Egg

Keto Egg Roll in a Bowl

This egg roll in a bowl recipe comes together in just 15 minutes and has all of the flavors of Asian take out. My whole family loves this recipe and I love how healthy and easy it is to throw together on busy nights.

Yield 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the green onions and drizzle with the sesame oil.
  5. Serve with a drizzle of sriracha, if desired.

Notes

You may swap ground sausage or ground beef for the chicken, if desired.

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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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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27 thoughts on “Keto Egg Roll in a Bowl”

    1. Karly Campbell

      Hi Carol!

      This can be made ahead, but I’m not sure how well it would freeze.

      1. Carol Hopf

        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.

    1. Karly Campbell

      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.

  1. Made this for the first time tonight! I added some Chinese five spice and it really kicked up the flavour a notch!

  2. 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!

  3. Kimberly Hurley

    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.

    1. Karly Campbell

      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.

  4. America G.

    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!

  5. Megan O'Toole

    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.

  6. 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.

  7. 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.

    1. Karly Campbell

      Great find! I didn’t realize those wraps were on the lower side of carbs. 🙂

  8. Kimberly Thacker

    This was delicious! Added a few mushrooms, low carb and I love them. Thanks so much for the great recipe!

  9. Hi Karley
    Sorry, just woke up from nap. My brain not fully engaged yet looking at Fat instead of Carbs. Apologies!!
    Thanks Lan

  10. 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

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