It is 6:40 on a Tuesday, the kids are circling the kitchen, and you have exactly one skillet's worth of patience left. This low carb egg roll in a bowl is what I make on those nights. Ground pork, a bag of coleslaw mix, soy sauce, sesame oil, and a hot pan. That is the whole story.
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The trick is heat and order. Cabbage releases a lot of water, so you brown the meat first, push it aside, and let the vegetables hit a properly hot surface. Skip that and you get a soggy pile that tastes like steamed salad. Do it right and you get glossy, savory strands with crisp edges.
Everything here is one pan and about 25 minutes from fridge to table. The trade-off is that it is not a make-ahead masterpiece. It is best the minute it comes off the heat, so plan to eat when you cook.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground pork
Use 80/20 for the best browning and flavor. Ground chicken or turkey works, but add 1 tablespoon of oil since they are leaner.
1 tablespoon toasted sesame oil
Toasted, not plain, is what gives the egg roll aroma. If you only have plain sesame oil, add a few drops of toasted sesame at the end instead of cooking with it.
1 tablespoon neutral oil, such as canola or avocado
Needed because sesame oil burns at high heat. Any neutral high-smoke-point oil is fine; olive oil works but will taste fruitier.
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
Yellow onion gives the sweet base. Red onion is sharper and works if you like a little bite; green onions can stand in, but add them later so they stay bright.
3 cloves garlic, minced
Fresh garlic, minced fine so it does not burn. Jarred garlic is a fine shortcut here, use about 1 tablespoon.
1 tablespoon freshly grated ginger
Grate it on a microplane so it melts into the meat. Ground ginger is a last resort, use 1 teaspoon and expect less brightness.
6 cups (about 14 oz / 400g) coleslaw mix
Bagged coleslaw mix saves 10 minutes of shredding. If you shred your own, use half green cabbage and half carrot, and cut the strands thin so they cook fast.
3 tablespoons soy sauce or tamari
Tamari for gluten-free. Coconut aminos work for a soy-free version but are sweeter, so taste before adding more.
1 tablespoon rice vinegar
Cuts the richness. Apple cider vinegar is a fine swap; white vinegar is sharper, so use 2 teaspoons.
1/2 teaspoon freshly ground black pepper
Fresh cracked matters more than you think here. Skip pre-ground if you can.
2 large eggs, beaten
Eggs add protein and that egg roll filling feel. Skip them for a stricter low carb version, or swap in a scrambled tofu for a plant-based take.
2 green onions, sliced, plus extra sesame seeds for serving
Scallions go in at the very end so they stay green. Toasted sesame seeds are optional but make it look like you tried.
Tips & Tricks
Do not crowd the pan
Cabbage holds a lot of water. If your skillet is smaller than 12 inches, cook in two batches or the vegetables will steam instead of sear.
Drain the pork fat
Spoon off all but about 1 tablespoon of the rendered fat after browning. Leaving it all in makes the dish greasy and heavy.
Add soy sauce at the end
Soy sauce added early burns and turns bitter. Stir it in during the last minute off the heat for a cleaner flavor.
Taste before salting
Soy sauce is salty and varies by brand. Taste after stirring it in, then add salt only if it needs it.
Pro Tips
Step-by-Step Instructions
1. Heat the skillet
Set a 12-inch skillet over medium-high heat for 2 minutes, until a drop of water sizzles and skates. Add the neutral oil and swirl to coat.
2. Brown the pork
Add the ground pork and press it into a flat layer. Cook at medium-high heat (about 400F / 205C surface temperature) for 6 to 7 minutes without stirring, then break it up and cook 2 more minutes until no pink remains and the edges are golden brown.
3. Drain the fat
Tilt the pan and spoon off all but about 1 tablespoon of the rendered fat. This keeps the finished bowl from tasting greasy.
4. Soften the onion
Add the sliced onion and cook for 3 minutes, stirring, until it turns translucent and starts to brown at the edges.
5. Bloom garlic and ginger
Stir in the garlic and ginger and cook for 45 seconds, just until fragrant. Do not let them brown or they will turn bitter.
6. Wilt the cabbage
Add the coleslaw mix and black pepper. Toss and cook for 4 to 5 minutes, until the cabbage is wilted but still has a slight snap and the pan looks glossy, not watery.
7. Scramble the eggs
Push the mixture to the sides of the pan, pour the beaten eggs into the center, and let them set for 30 seconds. Scramble them into soft curds, about 1 minute, then fold everything together.
8. Finish and serve
Turn off the heat. Stir in the soy sauce, rice vinegar, and sesame oil. Taste, add salt only if needed, then scatter green onions and sesame seeds over the top and serve hot.
Delicious Variations
Chicken Egg Roll Bowl
Swap the pork for ground chicken and add 1 extra tablespoon of oil. It is leaner and lighter, but you lose some of the pork richness.
Spicy Chili Version
Add 1 tablespoon of chili garlic sauce with the soy sauce and top with sliced fresh chiles. Great if you like heat, but start small because it builds.
Shrimp Egg Roll Bowl
Use 1 lb of chopped raw shrimp instead of pork and cook just 3 minutes until pink and opaque. Faster, but it does not get those crispy browned bits.
How to Store Low Carb Egg Roll in a Bowl
Refrigerator
Store in an airtight container for up to 3 days. The cabbage releases liquid as it sits, so drain any pooled juices before reheating.
Freezer
Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating; the texture will be softer but still good.
Reheating
Reheat in a skillet over medium heat for 3 to 4 minutes, stirring, until steaming hot. The microwave works in a pinch, about 90 seconds, but the cabbage gets softer.
Frequently Asked Questions
Q: Can I meal prep this for the week?
Yes, it holds up for about 3 days in the refrigerator, though the cabbage softens each day. Cook it slightly less than you normally would, drain any liquid before storing, and reheat in a skillet rather than the microwave for the best texture.
Tonight, pull out your biggest skillet, get it properly hot, and let the pork brown before anything else goes in. That one habit fixes most of what goes wrong with this dish. Keep it small, keep it going.
Low Carb Egg Roll in a Bowl
Low carb egg roll in a bowl turns ground pork and cabbage into a savory 25-minute skillet dinner with all the takeout flavor and none of the wrapper.
🧂 Ingredients
- 1 lb (450g) ground pork
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil, such as canola or avocado
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 6 cups (about 14 oz / 400g) coleslaw mix
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 2 green onions, sliced, plus extra sesame seeds for serving
📋 Instructions
- 1Heat the skillet — Set a 12-inch skillet over medium-high heat for 2 minutes, until a drop of water sizzles and skates. Add the neutral oil and swirl to coat.
- 2Brown the pork — Add the ground pork and press it into a flat layer. Cook at medium-high heat (about 400F / 205C surface temperature) for 6 to 7 minutes without stirring, then break it up and cook 2 more minutes until no pink remains and the edges are golden brown.
- 3Drain the fat — Tilt the pan and spoon off all but about 1 tablespoon of the rendered fat. This keeps the finished bowl from tasting greasy.
- 4Soften the onion — Add the sliced onion and cook for 3 minutes, stirring, until it turns translucent and starts to brown at the edges.
- 5Bloom garlic and ginger — Stir in the garlic and ginger and cook for 45 seconds, just until fragrant. Do not let them brown or they will turn bitter.
- 6Wilt the cabbage — Add the coleslaw mix and black pepper. Toss and cook for 4 to 5 minutes, until the cabbage is wilted but still has a slight snap and the pan looks glossy, not watery.
- 7Scramble the eggs — Push the mixture to the sides of the pan, pour the beaten eggs into the center, and let them set for 30 seconds. Scramble them into soft curds, about 1 minute, then fold everything together.
- 8Finish and serve — Turn off the heat. Stir in the soy sauce, rice vinegar, and sesame oil. Taste, add salt only if needed, then scatter green onions and sesame seeds over the top and serve hot.
