If you’re looking for a low-carb dish that’s sure to satisfy your Chinese food cravings then this Low-Carb Inside Out Egg Roll is a must-try! This healthy egg roll in a bowl is loaded with juicy and flavorful ground pork, nutritious and crunchy fresh vegetables, protein-packed mung beans, with an addictive garlicky flavor and kick of heat.
This recipe is an adaption of my Ground Beef And Cabbage recipe that became very popular and many readers love this!
We love Egg Roll In A Bowl - it is so versatile and any ground meat or vegetarian meat tastes delicious in this recipe!
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
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My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
Ground pork - Ground chicken, ground turkey, or lean ground beef can also be used. You could also turn this dish into a vegetarian or vegan meal by using a plant-based protein as a substitute for the ground pork. Finely chopped tofu or tempeh crumbles (especially this, so good!) are good options too.
Sesame oil - I’ve used the toasted variety of this oil for a deeper flavor but regular sesame oil could also be used.
Onion - Finely diced brown onion. Scallions can also be used.
Ginger - Freshly grated. You can also use ground ginger (about 1 teaspoon).
Carrot - Garted or cut into matchsticks. Red bell pepper or mushrooms can be used instead.
Garlic - Freshly minced garlic cloves provide the best flavor.
Soy sauce - low sodium gluten-free soy sauce is what I used, but you can try with coconut aminos too.
Garlic chili paste - Sriracha hot sauce is a good alternative.
Cabbage, shredded - I’ve used a combination of green cabbage and purple cabbage (red cabbage) for this recipe. Feel free to adjust the ratio or use one type of cabbage only. A bag of coleslaw mix is also a convenient option.
Green onion - Only use the stalks, sliced.
Beans - My favorite choice of bean sprouts for this keto egg roll bowl is mung beans. Make sure to rinse and dry them before combining them with the other ingredients. You could also omit them and increase the cabbage and other veggies or add other ingredients such as water chestnuts.
In a large skillet over medium-high heat, saute onion until softened (5 minutes). Add in garlic, and ginger and saute further for 30 seconds.
Add meat and cook until no longer pink. Sir in chili paste, soy sauce, rice wine vinegar.
Carefully top with shredded cabbage, and carrot and stir to combine.
Let simmer for 3-4 minutes and add mung beans last. Stir in 2-3 tablespoons sliced green onions (optional or you can just leave them for garnish) and remove from heat.
Serve with more green onions, sesame seeds, cilantro, more chili paste and a side portion of rice.
- If you don’t need this dish to be low carb, you can add cooked rice (brown or white) or noodles to the egg roll bowl. Use rice noodles for a gluten-free meal.
- Bulk up this egg roll bowl recipe with a serving of cauliflower rice.
- I prefer to simmer the fresh cabbage for only a few minutes so that it’s soft but still has some crunch. The same applies to the mung beans, which I only add in at the last minute.
- Toasted sesame oil is intended for finishing a dish with flavor instead of being used as a cooking oil. You could sautee the veggies using olive oil instead and add some sesame oil towards the end of the cooking time if you like. Many just use it from the start of the cooking process.
I haven’t added any special dressing to these delicious egg rolls, except drizzling this with more garlic chili paste or sriracha on top. A drizzle of chipotle mayo would be extremely delicious.
Freezing And Storing Instructions
Although i recommend eating thsi egg roll in a bowl recipe right away it is also delicious on the next day.
Store this egg roll dish in an airtight container in the fridge for 3-4 days tops. Reheat the skillet over medium-low heat for a couple of minutes. Add more soy sauce or broth to make it more sauce-y like.
I haven't tried freezing this yet.
A classic egg roll typically consists of meat (usually pork, chicken, or shrimp), cabbage, onion, carrots, and beans. Despite the name, egg rolls don’t actually contain any eggs!
Absolutely! You can reheat leftover egg roll stir fry in the microwave or on the stovetop over medium heat.
What makes egg rolls high in carbs are the egg roll wrappers which contain about 57.5 grams of net carbs (total carbs minus fiber) per 100-gram serving! For anyone trying to reduce their carb intake or follow a ketogenic diet, traditional egg rolls are not a great option for a low-carb meal.
No, not really. While the egg roll filling is nutritious, egg rolls are traditionally deep fried in oil. The combination of the deep frying and the dough-like wrapper makes a traditional egg roll more of an unhealthy indulgence than a nutritious option for a healthy dinner, and that isn’t even counting the dipping sauce served alongside egg rolls!
Gluten Free Asian Recipes
If you like these types of recipes, gluten-free Asian noodles, or any Asian style recipes be sure to try these readers' favorites too!
Easy Ground Meat Recipes
ALL DINNER recipes.
I hope you'll enjoy this inside out egg roll recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Low-Carb Inside Out Egg Roll
- 1 pound ground pork
- 2 tablespoons sesame oil toasted
- 1 brown onion finely diced (about ¾ cup)
- 1 teaspoon fresh ginger grated
- ¾ cup carrot garted or matchsticks
- 6 garlic cloves about 1 tablespoon minced
- ¼ cup low sodium gluten free soy sauce
- 2 tablespoon garlic chili paste or Sriracha hot sauce
- 2 tablespoon rice wine vinegar
- 3 cups green cabbage shredded
- 1 ½ cup purple cabbage red cabbage, shredded
- 6-8 green onion stalks sliced
- 1 cup mung beans rinsed and dried
- Salt to taste
- Black pepper to taste
- In a large skillet over medium-high heat, saute onion until softened (5 minutes). Add in garlic, ginger and saute further for 30 seconds.
- Add meat and cook until no longer pink. Sir in chili paste, soy sauce, rice wine vinegar. Carefully top with shredded cabbage, carrot and stir to combine. Let simmer for 3-4 minutes and add mung beans last. Stir in 2-3 tablespoons sliced green onions (optional or you can just leave them for garnish) and remove from heat. Serve with more green onions, sesame seeds, cilantro, more chili paste and a side portion of rice.