Egg Roll in a Bowl (One-Skillet, Keto)
A deconstructed egg roll served as a skillet meal, packed with bold flavors and textures, all in one pan for easy cleanup. It's low-carb and keto-friendly, perfect for a quick weeknight dinner.
Ingredients
For the Base
- 1 lb ground meat (pork, turkey, or beef) Choose based on your fat preference.
- 4 cups shredded green cabbage About 1 small head.
- 1 cup grated or julienned carrots About 1 large carrot.
- 3 pieces green onions, chopped
For the Aromatics & Sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced Use 1/4 tsp ground ginger if fresh is not available.
- 2 tbsp soy sauce or tamari Tamari is gluten-free.
- 1 tsp sesame oil A little goes a long way.
For Seasoning
- to taste salt
- to taste black pepper
- optional red pepper flakes, to taste
Instructions
Preparation
- Prep everything first: shred the cabbage, grate the carrots, mince the garlic and ginger, and chop the green onions.
Cooking
- Heat a large skillet over medium-high heat. Add the ground meat and break it up with a spatula. Cook for 5–7 minutes until browned and cooked through. Drain any excess fat if desired.
- Add the minced garlic and ginger to the skillet. Stir frequently for 1–2 minutes until fragrant.
- Add shredded cabbage, carrots, soy sauce, and sesame oil. Stir well to combine and cook for another 5–7 minutes until the vegetables are tender but still slightly crunchy.
- Season with salt, pepper, and optional red pepper flakes. Toss in the chopped green onions and serve immediately.
Notes
Serve straight from the skillet. Consider adding a drizzle of sesame oil or sesame seeds for extra aroma. You can also substitute the vegetables for different textures.