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Enjoy everything you love about a traditional egg roll without any of the guilt when you make this Egg Roll in a Bowl Recipe. Lots of hearty meat and flavorful vegetables make this one unforgettable meal that is keto friendly and so delicious.
I don’t know about you, but I can seriously eat a couple of egg rolls. Of course that isn’t very healthy so I decided to figure out how to make this work in an easy low carb recipe.
Not only is this Egg Roll in a Bowl Recipe so easy but it really tastes just like an egg roll! You don’t miss the egg roll wrapper at all because there are tons of other yummy ingredients to enjoy.
Table of Contents
Why is this Keto and Low Carb?
If you are doing keto or low carb, this is a great recipe to try. I love when I can take something I really love and modify it so I can enjoy it without feeling bad.
Since you are essentially taking everything inside of an egg roll and just eating that, it is low carb. The traditional egg roll wrapper that is used has all the carbs and by omitting that, it is now keto and low carb.
We made our egg roll in a bowl with ground turkey and it was amazing. No one even said anything about missing a traditional egg roll so I would consider that a win.
Ingredients
- Ground Pork
- Onion
- Chicken Broth
- Minced Garlic
- Sesame Oil
- Rice Vinegar
- Ground Ginger
- Low-Sodium Soy Sauce
- Hoisin Sauce
- Coleslaw Mix
- Shredded Carrots
- Green Onions
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change Meat – Feel free to change the meat to what you prefer. You can make it with ground beef or ground chicken for a delicious variations.
- Coconut Aminos – Substitute the soy sauce for coconut aminos for a low calorie option.
- Seasoning – You can easily add in other types of seasoning to make this your own. We have added in red pepper flakes for an extra kick of flavor. Use Fresh ginger instead of ground ginger; the options are endless.
- Toppings – When serving drizzle with sriracha sauce, sesame seeds and more for a family favorite meal.
- Vegetarian – You can easily make this dish vegetarian by replacing the meat with more vegetables. Add in shredded cabbage, broccoli slaw and cauliflower rice for delicious taste.
Step by Step Instructions
Step 1 – In a skillet over medium-high heat, brown the ground pork. Drain any excess fat and set aside.
Step 2 – In the crockpot, add the finely chopped onion, minced garlic, sesame oil, and ground ginger. Add the browned ground pork to the crockpot mixture.
Step 3 – Pour in the chicken broth, rice vinegar, soy sauce, and hoisin sauce. Stir to combine.
Step 4 – Top with coleslaw mix and shredded carrots, but do not stir these in yet. Cover and cook on low for 2-3 hours.
- Step 5 – After cooking, stir the coleslaw and carrots into the pork mixture until well combined.
- Step 6 – Garnish with sliced green onions before serving and enjoy!
Recipe Tips
- Ground Beef – We recommend cooking the ground beef in a large skillet before adding to the slow cooker.
- Adding the Cabbage and Carrots – You want to layer the carrots and coleslaw mix and heat with the meat mixture in the crock pot. But do not stir together until after cooking.
- Serving – Stir Fry Fried Rice to serve with this dish for a complete meal idea.
Frequently Asked Questions
Store the leftovers in an airtight container for up to 4 days in the refrigerator. This is a great recipe to meal prep with for a quick lunch throughout the week.
Yes, you can freeze egg roll in a bowl. Place the leftovers in a freezer safe container and store in the freezer for up to 3 months.
Allow the egg roll in a bowl to thaw overnight in the fridge. Then reheat the leftovers in the microwave in 30 second intervals until heated.
More Easy Low Carb Recipes
- Crock pot Low Carb Pizza Casserole Recipe
- Easy Low Carb Taco Casserole Recipe
- Slow Cooker Cabbage Rolls
We love hearing from you. If you make this Crockpot Egg Roll in a Bowl, make sure to leave us a star review.
Crock Pot Egg Roll in a Bowl
Ingredients
- 1 pound ground pork
- 1 medium onion finely chopped
- 2/3 cup chicken broth
- 2 teaspoons minced garlic
- 2 tablespoons sesame oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 bag Coleslaw Mix (16 ounces)
- 3/4 cup shredded carrots
- 3-4 green onions sliced for garnish
Instructions
- In a skillet over medium-high heat, brown the ground pork. Drain any excess fat and set aside.
- In the crockpot, add the finely chopped onion, minced garlic, sesame oil, and ground ginger.
- Add the browned ground pork to the crockpot mixture.
- Pour in the chicken broth, rice vinegar, soy sauce, and hoisin sauce. Stir to combine.
- Top with coleslaw mix and shredded carrots, but do not stir these in yet.
- Cover and cook on low for 2-3 hours.
- After cooking, stir the coleslaw and carrots into the pork mixture until well combined.
- Garnish with sliced green onions before serving and enjoy!
When I make this with shrimp, I use precooked and thawed shrimp. I just mix it with the filling. Most of the time this is a lunch for the week so the shrimp stays separate and is packed separately. It’s really good. Any combination of meat or just the beans is really good. Super easy and cheap lunch that I look forward to!
If you use shrimp, I would only cook the shrimp in the crock pot for 30-60 minutes on high until it’s cooked through. Thank you!
This looks amazing, but it is not low carb. 22 carbs is not low. I love some of your low carb recipes, but can’t try this one. Thanks for all the recipes and I love when you’re online. You both are so much fun.
You had mentioned in your post about using shrimp instead of ground turkey. Would you still cook for the initial three hours if using shrimp since shrimp tends to cook faster? Thanks in advance!! 🙂