When you’re craving some Chinese takeout but at limited by diet restrictions, or just plain love cooking up something new at home, our keto egg roll bowl fills that void in your life. Steaming hot and packed with flavor, you may not want traditional egg rolls anymore. And just like takeout, it’s just as good straight from the fridge at 2am. This version uses ground sausage, but feel free to substitute strips of beef, chicken, or even tiny shrimp to satisfy your taste buds.
Keto Egg Roll Bowl
Keto Egg Roll Bowl Ingredients
1¼ lb. spicy bulk pork sausage
¼ cup water
3 cups green cabbage, shredded
1 medium carrot, shredded
½ teaspoon garlic powder
2 Tablespoons toasted sesame oil
½ Tablespoons fresh ginger, finely minced
2 Tablespoons green onions, chopped
1 Tablespoon rice vinegar
2 Tablespoons coconut aminos (soy-free and wheat-free soy sauce substitute)
Sea salt and black pepper, to taste
Optional garnish:
1 T. toasted sesame seeds
Keto Egg Roll Bowl Directions
- Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner to prevent flare ups.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes. Season with salt and pepper if desired.
- Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Keto Egg Roll Bowl
