Keto/Low-Carb Egg Roll In A Bowl Recipe
If you don’t know much about Asian cuisine, chances are you know what egg rolls are. With many variations, they are universally known to be a staple in Asian cuisine and are often served as an appetizer at restaurants. There’s so many ways to make them and not one egg rolls taste like the next one. Trust me, I’ve tried countless in my lifetime.😊
If you’re like me, you’re going to miss egg rolls being on a keto and low-carb diet. I tried my very best to make it as keto and low carb as can be without compromising much of the taste. I believe in enjoying the foods you eat and knew there had to be solutions to all my Asian cravings while living the keto/low-carb lifestyle. I couldn’t take all the recipes just being the same things over and over (lots of cheese and dairy). This problem had to be solved and now my sister and I are embarking on making our favorite Asian dishes as keto/low-carb friendly as we can without sacrificing the authentic flavors.
This is the first of many recipes we will share and it’s full of flavor with crunchy veggies to satisfy any egg roll lover! We love to douse this with sriracha sauce or our homemade chili oil to give it that added kick. This is a must-try for anyone who wants to change it up from time to time adding an Asian flare to your diet! Pin it, save it, email it, share it with an egg roll lover – you’re not going to be let down! Enjoy!
Fat: 31 g
Protein: 20 g
Carbs: 5.8 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Skill Level: Easy
Egg Roll In A Bowl Ingredients:
2 tbsp avocado oil
2 tbsp garlic minced
I lb of meat (ground pork, ground beef or ground chicken)
1 cup red cabbage (shredded)
1 cup green cabbage (shredded)
1/3 cup carrots (cut into match sticks)
1/2 of a white onion (sliced)
¼ cup of green onions (julienne)
Oyster Sauce Options:
–Gluten Free Lee Kum Kee Oyster Sauce (Green Label)
Option 1 (My preferred option & what I used in my YouTube tutorial ): This sauce contains 5 grams of carbs per one tablespoon. The ingredients contain cornstarch, sugar and thickening agents but does taste the best with this recipe. The 5 grams of carbs are spread throughout the 4 servings and accounted for in the macros above. It tastes the best and much easier to make than the homemade oyster sauce option below. You can decide if you want to go this route as this will not be 100% keto but will still be very low-carb for a full meal and you can fit it in your macros of the most common recommended 20 grams of net carbs. (It’s about $3-5 at grocery stores, so this price is quite expensive but if you do not have any access to grocery stores with Asian aisles or Asian grocery stores, ordering it on Amazon may be your best option.)
-Keto Homemade Oyster Sauce Recipe (Steps are below steps for Egg Roll In A Bowl )
Option 2: This is a homemade sauce that has been altered to meet die-heart Keto dieters out there. It’s a good substitute for those who are not wanting option 1. There is stevia in the Keto maple syrup so if you are sensitive to it you may taste a little after taste.
Egg Roll In A Bowl Steps:
1. Add avocado oil to a large nonstick pan over medium heat.
2. Let oil heat up for one minute then add in minced garlic.Sauté garlic for 30 seconds.
3. Add in meat.
4. Add a pinch of salt and pepper.
5. Sauté until meat is no longer pink and fully cooked.
6.Once the meat is cooked, add all the vegetables (red & green cabbage, carrots, white onions) except green onions into the pan. Fold all vegetables in.
7.Add oyster sauce, fish sauce, liquid aminos and fold mixture all together. Fold for 2-3 minutes for crunchy vegetables, 4-5 minutes for soft vegetables
8. Add in green onions and fold in for 30 seconds to one minute.
9. Sprinkle sesame seeds on top and fold into to the mixture.
10. Adjust with salt and pepper to your taste. Enjoy!
Homemade Oyster Sauce Ingredients:
1 (8 oz.) can of oyster, with liquid
½ cup of water
3 tablespoons of coconut aminos
1 tablespoon of Bragg’s liquid aminos
2 tablespoons of Keto maple syrup
Salt to taste
Keto Homemade Oyster Sauce Steps:
1. Drain oysters from the can and reserve the liquid
2. Dice the oysters into small pieces
3. Add diced oysters into small saucepan with reserved liquid
4. Bring saucepan to a boil and shimmer for 13-15 minutes with a lid on top
5. After 10 minutes, push the mixture through a shifter into another saucepan
6. Add in maple syrup, Bragg’s liquid aminos, coconut aminos and salt to taste to sauce and put over low heat. Bring to boil and let it shimmer for another 7 minutes.
7. Let sauce cool down as you will see it will start to thicken
*I suggest you add a ½ tablespoon to the Egg Roll In A Bowl recipe and adjust it to taste if you need more. It has a different taste than the one I used in my tutorial and should be added in according to taste.
I’d love to hearing from you so please feel free to drop a comment below!
With Love + Gratitude,