These Keto Egg Rolls are laid out as Keto Egg Rolls in a Bowl. It is a super easy way to get egg roll flavor without the carbs.
We absolutlely love Chinese food in our home! Unfortunately, we have found that most dishes at that you can get from a Chinese restaurant are packed with hidden carbs and sugars.
It is crazy how much is covered with corn starch and has added sugar. Easy dishes like beef and broccoli are full of carbs. You can read about our experience and make try our beef and broccoli recipe here.
This egg roll dish is a super yummy with the combining of fresh garlic and ginger flavors.
We have decided to recreate as many Chinese Food take out food at home with these Keto recipes:
You can layer these Keto egg rolls over KETO Fried Rice.
How Many Net Carbs in low carb egg roll?
This Keto Egg Roll in a Bowl has 6 carbs per serving and 2 grams of fiber. The net carbs are 4 grams per serving.
Keto Egg Roll Recipe
Ingredients
- 1¼ lb. pork sausage, spicy
- ¼ cup water
- 3 cups green cabbage, shredded
- 1 medium carrot, shredded
- 1 tsp garlic, grated or pressed
- 2 Tbsp toasted sesame oil
- ½ Tbsp fresh ginger, finely minced
- 2 Tbsp green onions, chopped
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce
- Sea salt and black pepper, to taste
- 1 Tbsp sesame seeds
Ingredient Swaps
You can use ground pork or ground chicken instead of the spicy sausage in this dish.
If you do not have fresh garlic or ginger, you can use garlic powder or ground ginger instead.
Tools & Supplies
Microplane – this is what I use to grate the ginger and the garlic.
Mandolin– I use this to shred the cabbage for the egg rolls. You can also use a sharp knife.
Wok or High Sided Skillet – This is my favorite Wok that I have been using for years! It is made by green pan has a non-stick ceramic coating. It is safe cookware that doesn’t contain any toxic chemicals or persistent pollutants and is easy to use.
Thermolon ceramic non-stick is manufactured without PFAS, PFOA, lead, and cadmium. The coating won’t blister, peel or release any harmful fumes, even if you accidentally overheat your pan.
It is coated with our most advanced grade of Thermolon, this ceramic non-stick is reinforced with minerals and is metal utensil safe.
The durable hard anodized exterior is designed for maximum strength and scratch resistance and has excellent heat conduction for even cooking results.
Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!
How to Make Keto Egg Rolls in a Bowl?
To prepare the dish, get the ingredients together before cooking. Open the sausage link and remove the meat and toss the casing.
Slice the green onions, grate the ginger and garlic, and shed the cabbage.
Start by heating a large high-sided skillet or wok 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. This will save your pan.
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.
Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
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 Rolls
Ingredients
- 1¼ lb. pork sausage spicy
- ¼ cup water
- 3 cups cabbage shredded
- 1 carrot shredded
- ½ tsp garlic powder
- 2 Tbsp sesame oil
- ½ Tbsp ginger fresh, finely minced
- 2 Tbsp green onions chopped
- 1 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp salt to taste
- 1/4 tsp pepper
- 1 Tbsp sesame seeds
Instructions
- To prepare the dish, get the ingredients together before cooking. Open the sausage link and remove the meat and toss the casing.
- Slice the green onions, grate the ginger and garlic, and shed the cabbage.
- Start by heating a large high-sided skillet or wok 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. This will save your pan.
- 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.
- Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- 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.
This is such a great lunch recipe!