Craving the crispy crunch of takeout egg rolls without the carb-heavy wrapper? Dive into this irresistible Keto Egg Roll in a Bowl recipe! Juicy ground pork sizzles with ginger, garlic, and onion, then gets tossed with vibrant, tender-crisp cabbage slaw.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

• 1 tbsp avocado oil or olive oil
• 1 lb (450g) ground pork
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 14 oz (400g) coleslaw mix (shredded cabbage + carrots)
• ¼ cup coconut aminos (or tamari/low-sodium soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp crushed red pepper flakes (optional)
• Sea salt and black pepper to taste
• 2 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Sear the Pork:
   Heat avocado oil in a large skillet or wok over medium-high heat. Add ground pork and cook for 5–6 minutes, breaking it into crumbles, until browned. Transfer pork to a plate and set aside. Drain excess fat if desired (leave ~1 tbsp).
2. Sauté Aromatics:
   Add diced onion to the skillet. Cook for 3 minutes, stirring occasionally, until softened. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
3. Wilt the Slaw:
   Stir in the coleslaw mix. Cook for 5–7 minutes, stirring frequently, until cabbage is tender-crisp.
4. Combine & Season:
   Return the cooked pork to the skillet. Add coconut aminos, rice vinegar, sesame oil, red pepper flakes (if using), salt, and pepper. Toss everything together and cook for 2 more minutes.
5. Garnish & Serve:
   Remove from heat. Top with sliced green onions and sesame seeds. Serve immediately.