Ground pork, cabbage, and sesame flavors without the wrapper.
All the Egg-Roll Goodness, No Wrapper
A speedy, low‑carb skillet that turns ground pork, shredded cabbage, and sesame‑soy aromatics into a satisfying, protein‑forward weeknight bowl.
Think of this as the essence of an egg roll collapsed into a single pan: the browned, slightly caramelized pork, crisp‑tender shreds of cabbage, and a hit of ginger‑garlic brightness all coated in savory tamari and a whisper of toasted sesame oil. Skillet cooking at medium‑high heat builds that slightly charred, meaty depth while keeping the cabbage lively — it’s the contrast that makes every bite sing.
A few technique choices make the difference. Thinly shredding about 6 cups of cabbage and grating fresh ginger keeps the texture light and the flavor even; separate the green onion whites from the greens so the whites can soften with the pork and the greens stay fresh as a final garnish. Use avocado oil to get the pan hot without smoking, then add a splash of sesame oil at the end for that toasty finish. Pushing the pork to one side and scrambling a couple of eggs in the empty space gives you silky curds folded through the meat for extra protein and homey richness.
This is a great make‑ahead dinner: it reheats beautifully in a skillet (or microwave in a pinch), and leftovers are perfect over cauliflower rice or scooped into lettuce cups for a low‑carb lunch. Finish with sliced green onions and a scattering of sesame seeds — a little acid from rice vinegar or a lime wedge brightens the whole dish.
Fast, unfussy, and deeply satisfying, this egg roll bowl is the kind of recipe that solves the weeknight dinner problem: big flavor, minimal fuss, and just the right mix of crunch and comfort to keep you coming back for more.
Ingredients
How to Make Keto Egg Roll Bowl
- Thinly shred the cabbage (about 6 cups), peel and grate the ginger, mince the garlic, slice the green onions (separate whites and greens), and beat the eggs lightly in a small bowl.
- Heat a large 12-inch skillet or wok over medium-high heat and add the avocado oil. Add the ground pork and break it up with a spatula; cook until browned and mostly cooked through, 6–8 minutes.
- Stir in the grated ginger, minced garlic, and the white parts of the green onions; cook 1 minute until aromatic. Add tamari, fish sauce, red pepper flakes, and half the sesame oil; stir to combine and let the liquid reduce slightly, 1–2 minutes.
- Push the pork to one side of the pan and drizzle a little avocado oil into the empty space; pour in the beaten eggs and scramble quickly until just set, then mix the eggs into the pork.
- Add the shredded cabbage and rice vinegar to the pan, toss to combine, and cook, stirring frequently, until the cabbage is wilted but still has a little bite, 4–6 minutes. If pan looks dry, add 1–2 tablespoons water or low-sodium chicken broth.
- Turn off the heat and stir in the remaining toasted sesame oil, sesame seeds, and most of the sliced green onion greens. Taste and adjust seasoning with salt, pepper, or an extra splash of tamari if needed.
- Serve hot, topped with the remaining green onions and an extra sprinkle of sesame seeds. Leftovers keep well refrigerated for 3–4 days and reheat gently in a skillet.
Recipe Card
Keto Egg Roll Bowl
Ground pork, cabbage, and sesame flavors without the wrapper.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Thinly shred the cabbage (about 6 cups), peel and grate the ginger, mince the garlic, slice the green onions (separate whites and greens), and beat the eggs lightly in a small bowl.
- Heat a large 12-inch skillet or wok over medium-high heat and add the avocado oil. Add the ground pork and break it up with a spatula; cook until browned and mostly cooked through, 6–8 minutes.
- Stir in the grated ginger, minced garlic, and the white parts of the green onions; cook 1 minute until aromatic. Add tamari, fish sauce, red pepper flakes, and half the sesame oil; stir to combine and let the liquid reduce slightly, 1–2 minutes.
- Push the pork to one side of the pan and drizzle a little avocado oil into the empty space; pour in the beaten eggs and scramble quickly until just set, then mix the eggs into the pork.
- Add the shredded cabbage and rice vinegar to the pan, toss to combine, and cook, stirring frequently, until the cabbage is wilted but still has a little bite, 4–6 minutes. If pan looks dry, add 1–2 tablespoons water or low-sodium chicken broth.
- Turn off the heat and stir in the remaining toasted sesame oil, sesame seeds, and most of the sliced green onion greens. Taste and adjust seasoning with salt, pepper, or an extra splash of tamari if needed.
- Serve hot, topped with the remaining green onions and an extra sprinkle of sesame seeds. Leftovers keep well refrigerated for 3–4 days and reheat gently in a skillet.
Nutrition
- Carbohydrates
- 11
- Saturated Fat
- 11
- Sodium
- 950
- Fiber
- 4
- Unsaturated Fat
- 33
- Protein
- 31
- Fat
- 44
- Cholesterol
- 190
- Trans Fat
- 0
- Calories
- 567
- Sugar
- 4