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High Protein Egg Roll In A Bowl

High Protein Egg Roll In A Bowl (30-Minute Keto Dinner)

A quick, satisfying, and deconstructed version of a classic egg roll, packed with lean ground meat, savory aromatics, and crisp cabbage, all tossed in a flavorful ginger-sesame sauce. This recipe is naturally low-carb and high in protein.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Chinese, Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Protein Base
  • 1 tablespoon Neutral cooking oil (such as avocado or grapeseed)
  • 1 pound Lean ground meat (pork, chicken, or turkey)
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Aromatics and Vegetables
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, minced
  • 1 bag Shredded coleslaw mix (green cabbage and carrots) 16 ounces
  • 1/2 cup Green onions, sliced Divided; 1/4 cup for cooking, 1/4 cup for garnish
For the Sauce
  • 1/4 cup Low-sodium soy sauce (or Tamari/Coconut Aminos)
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Brown sugar or honey Optional, use a zero-carb sweetener for keto
  • 1/2 teaspoon Sriracha or chili garlic sauce Optional, adjust to taste for heat
Garnish and Serving (Optional)
  • Toasted sesame seeds
  • Additional Sriracha

Equipment

  • Large skillet or wok
  • Small Mixing Bowl

Method
 

Step 1: Prep and Sauce Preparation
  1. Mince the garlic and ginger. Slice the green onions, keeping the two portions separate (1/4 cup for cooking, 1/4 cup for garnishing).
  2. In a small bowl, whisk together all the sauce ingredients: the soy sauce (or alternative), toasted sesame oil, rice vinegar, brown sugar (or sweetener, if using), and sriracha (if using). Set the sauce aside.
Step 2: Cook the Protein Base
  1. Heat the neutral cooking oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground meat and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  2. Cook the meat, breaking it up with a spoon, until it is fully browned (about 6 to 8 minutes). If using ground pork or a fattier meat, carefully drain any excess grease from the pan.
Step 3: Sauté Aromatics and Vegetables
  1. Reduce the heat to medium. Push the cooked meat to one side of the pan and add the minced garlic and ginger to the cleared area. Sauté for about 60 seconds until very fragrant, then stir everything together.
  2. Add the entire bag (16 ounces) of shredded coleslaw mix and the first portion (1/4 cup) of sliced green onions to the pan. Increase the heat back to medium-high and stir everything thoroughly.
  3. Sauté the vegetables for 4 to 6 minutes, stirring frequently, until the cabbage has softened slightly but still retains a pleasant crunch.
Step 4: Finish and Serve
  1. Pour the prepared sauce mixture evenly over the meat and vegetable mixture. Toss vigorously for 1 to 2 minutes until the sauce has coated all ingredients and heated through. Taste and adjust seasoning as desired.
  2. Divide the egg roll mixture into individual serving bowls. Garnish generously with the remaining sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.

Notes

Tip: For an extra low-carb meal, skip the optional brown sugar/honey.
Make it spicy: Increase the amount of Sriracha or chili garlic sauce in the sauce mixture.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.