One-Pan Egg Rolls in a Bowl

Most egg rolls we eat today don’t contain any egg at all — they’re wrapped in rice paper. This keto-friendly dish with about 3 net carbs per serving puts the egg back in for extra protein and great flavor!

All the other essential ingredients of this Chinese-American classic are here, including hearty meat, garlic, cabbage and green onions. A bit of sriracha is added for extra zest, but can be omitted if that’s a little too much heat for your taste.


1 lb          Pork or beef, ground

1 tsp        Garlic, minced

14 oz       Cabbage, shredded; or coleslaw mix

1/4 cup   Low-sodium soy sauce or coconut aminos

1 tsp        Ginger, ground

1               Egg

2 tsp       Siracha

1 tbs        Sesame oil

2 tbs       Green onions, slices


  1. In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it’s excessively moist.
  2. Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if you need more liquid to cook the coleslaw down.
  3. Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
  4. Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.