A fun way to enjoy Asian flavors without the carbs, this Low Carb Egg Roll Bowl is packed with authentic flavors and protein.
Egg Roll Bowl Recipe
For most of my elementary school years, we lived in China and travelled all around Asia.
I love authentic Asian food and cannot stand bad Asian take-out. There’s often too much sauce, too much fried stuff, and not enough flavor. This homemade egg roll in a bowl recipe avoids those trappings, serving up a deliciously seasoned, fresh and healthy meal that you can feel good about indulging in.
This recipe makes enough for 6 servings, making it perfect for “plan overs.” Serve it with cauliflower rice to stretch it even further.
For my low carb friends, one serving of this Low Carb Egg Roll Buddha Bowl comes out to less than 6g net carbs.
Egg Roll Bowl Ingredients
- 1¼ lb. spicy pork sausage
- ¼ cup water
- 3 cups green cabbage, shredded
- 1 medium carrot, shredded
- 4 cloves garlic, minced
- 2 Tablespoon toasted sesame oil
- ½ Tablespoon fresh ginger, finely minced
- 1 Tablespoon rice vinegar
- 2 Tablespoon tamari* (soy-free soya sauce)
- 2 Tablespoon green onions, chopped, optional garnish
- 1 Tablespoon toasted sesame seeds, optional garnish
Tip: use powdered ginger and garlic powder, if desired.
*Can use coconut aminos in place of the tamari.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Sharp kitchen knife
- Frying pan
- Cutting board
- Wooden spoon
How to Make an Egg Roll Bowl
Place a large skillet over medium 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.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Add shredded cabbage, carrots, garlic, sesame oil and ginger.
Cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
Add rice vinegar and tamari 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 chopped green onions and toasted sesame seeds.
Prep time: 15 minutes
Cook time: 10-15 minutes
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This low carb egg roll in a bowl is a fresh and flavorful meal that tastes better than take-out and helps you stick to your low carb goals!