This Keto Egg Roll in a Bowl Recipe features all the bold flavors of egg rolls in a low-carb, high-protein dish! Cooked on my flat top grill, this recipe lets you embrace your inner hibachi chef with a filling meal that’s every bit as economical as it is family-friendly! If you don’t have a flat top grill (often called a griddle), don’t worry, you can easily make this dish on your stovetop. You can also invest in a griddle for your stove top that gives you expanded cooking surface, perfect for cooking for a crowd and making dishes like this keto egg roll in a bowl or pancakes for the family!
Why You’ll Love This Keto Egg Roll in a Bowl Recipe
This dish is one of my all time favorites for feeding a crowd on a budget while keeping it low carb! With just a few simple Asian staple ingredients and a bag of coleslaw mix, you can make restaurant worthy dishes in only 30 minutes! I love to turn my favorite takeout options into better-for-you meals like my shrimp cauliflower fried rice and this keto egg roll in a bowl! I find with just a few simple swaps, it’s easy to replicate all the tastes and textures I love in homemade dishes, and this recipe is one of my all-time faves.
- Quick - With hacks like using bagged coleslaw mix and pre-shredded carrots and cooking the ingredients on the grill, the entire recipe comes together in minutes with minimal prep time.
- Flavorful - Asian seasonings such as soy sauce, ginger, and Chinese 5 spice create a savory, tangy, umami taste no one can resist.
- Family-Friendly - Budget-friendly, high-protein, and nutrient-rich, this homemade egg roll in a bowl is picky-eater-approved and easy to double or even triple for a hungry crowd. My 9 year old loves this recipe so it’s kid tested and approved!
Recipe Ingredients
- Oil - Make sure to use a high-heat oil such as avocado oil or coconut oil.
- Ground Beef - I recommend using lean ground beef, 90% or leaner, to prevent your bowls from becoming soggy.
- Seasonings - Salt, pepper, and Chinese Five Spice seasoning create a savory taste with lots of depth.
- Veggies - Onion, shredded carrots, and coleslaw mix replicate the filling of classic egg rolls and add lots of volume and nutrients to this recipe. Buy organic whenever possible!
- Low-Sodium Soy Sauce or Coconut Aminos (if gluten free use Tamari or Coconut Aminos) - Enhances the salty, umami taste. If you need to keep this recipe gluten-free, feel free to use coconut aminos or tamari instead.
- Sesame Oil - This adds a delicious nutty taste. Use a light hand, because a little goes a long way!
- Brown Sugar - Adds just a touch of sweetness for a well-rounded flavor. Substitute coconut sugar, or use Lankanto Golden Sugar if you’re following a strict keto diet.
- Japanese BBQ Sauce like Bachan’s- as a finishing drizzle (if you are strict keto skip this part or look for a sugar free Japanese BBQ sauce).
- Sriracha - Melinda’s Sriracha is my favorite clean ingredient Sriracha
How to Make an Easy Egg Roll in a Bowl on the Grill
** Full printable instructions at the recipe card at the end
- Set all three burners of the your flat top grill to 400 degrees Fahrenheit. If you do not have a flat top, you can use a stove top but use for a very large pan.
- Add the oil to the cooking surface, and spread it around with your griddle spatula
- Place the meat on the cooktop. Then, add the salt, pepper, and Chinese five-spice blend.
- Cook until the beef is no longer pink and has reached an internal temperature of 160 degrees Fahrenheit when measured with a meat thermometer.
- On another section of the flattop, add the onions and shredded carrots. Sauté to soften.
- Next, add the coleslaw to a third section of the griddle, and sauté until it begins to cook down. Add the ginger, soy sauce, sesame oil, and brown sugar to the coleslaw mix, tossing to combine.
- Combine all the ingredients, and continue to cook until the cabbage and carrots cook down with the beef mix.
- Serve in a large bowl topped with sesame seeds and green onions with Sriracha and an additional Japanese BBQ sauce (like Bachan’s) as a finishing glaze! if you are strict keto, skip the Bachan’s or look for a sugar free Japanese bbq sauce.
Variations
One of my favorite things about this easy egg roll in a bowl recipe is how versatile it can be! Experiment with different ingredients and flavor combinations to make it your own. However, if you’re looking for inspiration, some tasty variations include:
- Veggies - Add frozen peas, corn, mushrooms, bell pepper, or water chestnuts for even more bulk, nutrients, and fiber.
- Protein - Swap out the beef with ground pork, ground chicken, or ground turkey if preferred. For a vegetarian option, try using tofu or tempeh instead.
- Carbs - If you don’t need this recipe to be keto, you can serve it with rice or rice noodles. Or, use cauliflower rice to keep it low-carb.
Frequently Asked Questions
Does this egg roll in a bowl recipe have egg rolls in it? No! The dish is inspired by egg roll filling and is made with the meat and veggie mixture you find in most egg roll recipes.
How should I serve keto egg roll in a bowl with coleslaw mix? I love to serve this recipe on its own in a bowl or plate. Top it with sesame seeds and green onion. Then, add a finishing sauce like Sriracha or BBQ sauce, and it’s ready to go! Of course, for an even more filling option, you can also add sides like cauliflower rice, edamame, or cucumber salad.
How long do leftovers last? Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat the mixture in the microwave, a skillet over medium heat on the stove, or over medium heat on your flattop griddle. Just be careful not to let it burn!
Can I make this recipe on my stovetop in a skillet? You can easily make this recipe on your stove top. You will need a very large pan, and if you don’t have a large pan, you can use two pans and then combine the veggies and meat at the end in a large bowl for serving.
More Asian-Inspired Recipes
Print
Egg Roll in a Bowl Recipe
Skip the takeout options, and make this keto egg roll in a bowl recipe on your flattop grill for a veggie-packed meal full of savory flavor!
Course Main Course
Cuisine American, Asian
Keyword best egg roll in a bowl recipe, easy egg roll in a bowl, egg roll in a bowl, egg roll in a bowl keto, egg roll in a bowl recipe, egg roll in a bowl with coleslaw mix
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 406kcal
- 1 Tablespoon high heat oil such as avocado oil or coconut oil
- 1 pound ground beef or ground pork, chicken, turkey
- 1 teaspoon Chinese Five Spice Seasoning optional but adds great flavor!
- ½ teaspoon sea salt or to taste
- ½ teaspoon pepper
- ½ large onion diced
- 1 8 ounce bag shredded carrots
- 4 garlic cloves minced
- 1 16 ounce bag coleslaw mix
- 1 Tablespoon fresh ground ginger
- ¼ cup low sodium soy sauce coconut aminos OR tamari (in case you are Gluten free)
- 2 teaspoons sesame oil
- ½ teaspoon brown sugar coconut sugar or Lankanto Golden Sugar Substitute (for strict keto dieters)
Garnish:
- Chopped green onions thinly sliced
- Sesame seeds
Set all three burners of the LoCo Flattop Griddle to 400 degrees.
Next, add the oil to the cooking surface and spread it around with your griddle spatula.
1 Tablespoon high heat oil such as avocado oil or coconut oil
Add the meat to the cooktop and then add the salt, pepper and chinese five spice to the meat and let the meat cook through (ground beef needs an internal temp of 160 to be considered done).
1 pound ground beef, 1 teaspoon Chinese Five Spice Seasoning, ½ teaspoon sea salt, ½ teaspoon pepper
Next, in another section of the flattop, add the onions, shredded carrots, and garlic, and let them sauté for 5 minutes.
½ large onion, 1 8 ounce bag shredded carrots, 4 garlic cloves
Finally, on remaining surface of the griddle, add the coleslaw and sauté it until it starts to cook down. To the cabbage mix, add the ginger, soy sauce, sesame oil and brown sugar and combine on the all the ingredients.
1 16 ounce bag coleslaw mix, 1 Tablespoon fresh ground ginger, ¼ cup low sodium soy sauce, 2 teaspoons sesame oil, ½ teaspoon brown sugar
Continue sautéeing the carrots, cabbage and beef on the griddle- once the cabbage and carrots have cooked down, mix with the beef.
Serve in a bowl and garnish with sesame seeds and finely chopped green onion. This dish is great served with Sriracha and additional Japanese BBQ Sauce (like Bachan’s) as a finishing glaze.
Chopped green onions, Sesame seeds
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat the mixture in the microwave, a skillet over medium heat on the stove, or over medium heat on your flattop griddle. Just be careful not to let it burn!
Serving: 1serving | Calories: 406kcal | Carbohydrates: 15g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1001mg | Potassium: 760mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9585IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 3mg
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