This Keto Egg Roll in a Bowl is a fun, low carb take on a classic dish everyone already knows and loves… Egg Rolls but with waaaay less work! It’s satisfying, full of flavour and is ready in just 15 minutes. The homemade Sweet and Sour Sauce is the perfect pairing and takes these Egg Roll Bowls to a whole other level. You don’t wanna skip it!
Egg Roll in a Bowl. Try saying that 10 times fast. These bowls are DEEEE-LISH and everything you love about Egg Rolls minus all the fuss. And work or time it takes to make ’em. If you’re looking for an easy dinner to make on busy weeknights, then these bowls have seriously got you covered. With only 15 minutes from start to finish, you really can’t go wrong with this comforting meal that will satisfy everyone, Keto or not. They’re packed and loaded with ground turkey, shredded coleslaw, ginger, garlic and green onions then topped with the most amazing Keto sweet and sour sauce that you, yes YOU, whipped up yourself from scratch at home. Talk about badass.
I know I’m not alone when I firmly declare that I’ve never been to a Chinese restaurant before and not ordered the egg rolls. There’s almost like an unwritten rule that the first thing that comes out of my mouth, besides “deep fried spicy seafood” is egg rolls. I just love the different fillings, the crisp outer shell and especially, being the saucy gal that I am, the sweet and sour sauce for dipping. Since starting the Keto diet a few months ago, it’s been my mission to try and re-create some much loved food items but without the high carb count. Philly Cheesesteak Casserole, anyone? And this Keto Egg Roll in a Bowl recipe is no different.
Sure, there might not be any crispy outer shell deep fried to utter perfection. But trust me, just one bite of this deconstructed egg roll and you’ll realize that you don’t need one!
WHAT YOU’LL NEED TO MAKE SWEET AND SOUR KETO EGG ROLL IN A BOWL
There are two pretty simple (and delicious!) components to this Keto Egg Roll in a Bowl recipe. The first is the actual bowls – packed with typical egg roll ingredients we’ll discuss in more detail down below. And the second is the homemade Keto friendly sweet and sour sauce that seriously sends these bowls over the top. Of course, the sauce is optional. But, didn’t you hear me when I said it send these Keto Egg Roll Bowls over the top?! I highly recommend it! 😉
- Ground Turkey: I loved this Egg Roll Bowl with ground turkey but any ground meat goes here! If you want to keep things more traditional to the classic egg roll, ground pork is a great option. Otherwise, try it with ground beef, chicken or Italian sausage for a fun variation.
- Coleslaw: Coleslaw, being a mixture of red and green cabbage and carrots, are ingredients you would typically find in egg rolls. To save on time and for convenience, we used the pre-bagged coleslaw you can find in the produce section of most grocery stores. Of course, ain’t nobody going to stop you if you want to cut up some cabbage and carrots yourself (you need 14 oz or about 8 cups in total for this recipe) but trust me when I say the pre-bagged stuff is a real time saver.
- Ginger: Adds a warm, pungent, almost spicy bite to the bowl. Fresh minced ginger works best for maximum flavour. But if all you have on hand is ground ginger, use 1 tsp instead of the 1-inch piece of fresh.
- Garlic: Balances out the ginger and brings the dish together. As I always say, everything’s better with a little bit of garlic! Again, fresh is best for maximum flavour. But if all you have on hand is garlic powder, use 1 tsp instead of the 1 clove.
- Green Onions: For freshness, extra flavour and a little bit of crunch. The white parts are sautéed with the garlic and onions to make up the base of our dish. While the green parts add a crispy garnish and vibrant pop of colour on top.
- Eggs: Whether or not egg is a traditional egg roll ingredient these days depends on who you ask. I love it in this Keto Egg Roll in a Bowl recipe for texture, extra flavour and to make it more filling and satisfying. Of course, you can always omit them if you don’t want to add them in.
- Coconut Aminos: Basically takes the place of soy sauce for Keto Dieters as it’s low in carbs. Adds a sweet and salty flavour to the dish. We use it in both the sauce that seasons the bowl as well as the sweet and sour sauce that goes on top.
- Sambal Oelek: For a spicy kick and a bit of heat. Used for the sauce that seasons the egg roll bowl ingredients. You can use sriracha instead, if you prefer.
- Rice Vinegar: Balances out the flavours of the rest of the ingredients while adding some acidity to the dish. Used for the sauce that seasons the ground turkey and other ingredients.
- Lime: For a bit of tang, zest and acidity. Fresh lime is best in this recipe. Added to the sauce that seasons the egg roll bowl ingredients.
- Sesame Oil: Adds a nutty, toasted flavour to the dish. Mostly used to sautée the meat and vegetables but a small amount is added to the sweet and sour sauce drizzle.
- Sweetener: To sweeten up the sweet and sour sauce. I used erythritol but you can use whichever sugar free sweetener you prefer. Monk fruit or stevia are always great options.
- Apple Cider Vinegar: Adds acidity and tang to the sweet and sour sauce and helps to balance out the sweetness.
- Ketchup: The bulk of the sweet and sour sauce giving it that deep red colour. When combined with the rest of the sauce ingredients, the ketchup transforms into the perfect balance of sweet and sour. If following a Keto Diet, make sure to use the sugar free version.
- Water: MIxed with the cornstarch to activate it before throwing it in the saucepan with the rest of the ingredients to thicken.
- Cornstarch (not pictured): Used to thicken the sweet and sour sauce as it simmers on the stove. Mixed with water before adding to the sauce to thicken. PRO TIP: Make sure it’s completely dissolved in the water before adding it to the saucepan.
- Salt/Pepper: As always for extra seasoning and flavour. Keep in mind that the coconut aminos is already fairly salty when deciding how much extra salt you want to add.
HOW TO MAKE KETO EGG ROLL IN A BOWL (KEY TIPS)
- Use the pre-bagged already prepared coleslaw you can easily find in the produce section of any grocery store. Either the 14 or 16 oz bag is the perfect amount for this recipe and the time it’ll save you from having to chop the cabbage or carrots yourself is unbeatable.
- Add the eggs into the skillet to scramble before adding any sauce. The sauce is watery and you’ll have a hard time making a well to scramble the eggs in if you add it into the skillet first.
- Cook off some of the sauce before serving. I’m not talking about the sweet and sour sauce drizzle that goes on top. I’m talking about the sauce we created to season the actual ingredients in the dish. Like I said, it’ll be quite watery when you first pour it in. But after simmering for a few minutes, it’ll boil down and reduce.
- Don’t skip the sweet and sour sauce! Not only will you feel super badass for being able to whip up such a delicious tasting version of sweet and sour sauce yourself from scratch at home, but it seriously takes these bowls to a whole other level. EXTRA TIP: The purpose of the cornstarch in this recipe is to thicken the sweet and sour sauce. Without it, the sauce is thin and watery. So, be patient with it. The sauce will begin to thicken as it’s simmering on the stove after you add the cornstarch (see the recipe card down below for the proper way to do this). And will continue to thicken as it cools, once removed from the heat.
FREQUENTLY ASKED QUESTIONS
Leftover egg roll bowls should be stored in an airtight container and kept in the fridge. They’ll be good for up to five days. When ready to eat again, simply reheat in a microwave or skillet. PRO TIP: To freshen the leftovers up a bit, crack an extra egg or two in the skillet as it’s reheating.
Traditionally, no, egg rolls don’t have any actual egg in the filling. The name ‘egg’ roll comes from the egg in the wrapper. Since it adds texture, flavour and some extra protein here making this Keto Egg Roll in a Bowl even more filling and delicious, I love adding them in!
The nutrition information is only an estimate and is calculated using Nutritionix. One serving (the recipe makes two servings) of this Keto Egg Roll in a Bowl recipe is only 4 net carbs. That’s with all the sweet and sour sauce divided amongst the two servings.
For the Keto Egg Roll Bowls
- 1 pound Ground Turkey
- 1 clove Garlic, minced
- 1-inch piece Ginger, minced
- 2 Eggs
- 1 (14 oz.) bag Coleslaw Mix
- 1/2 bunch Green Onions, chopped, white and green parts separate
- 1/4 cup Coconut Aminos
- 1 tbsp Sesame Oil, divided
- 1 tbsp Rice Vinegar
- 2 tsp Sambal Oelek
- Juice of 1 Lime
- Salt and Pepper, to taste
For the Keto Sweet and Sour Sauce
- 1/4 cup Sugar Free Sweetener (I used Erythritol)
- 1/4 cup Apple Cider Vinegar
- 3 tbsp Sugar Free Ketchup
- 3 tbsp Water
- 1 tbsp Coconut Aminos
- 1/2 tsp Sesame Oil
- 1 tsp Cornstarch
- In a small bowl, whisk together the 1/4 cup coconut aminos, rice vinegar, sambal oelek and juice of 1 lime. Set aside until ready to use.
- In a large nonstick skillet, add half the sesame oil. Once hot, add the ground turkey and cook until browned, stirring occasionally and breaking up with the back of a spatula. Drain and set aside.
- In the same skillet, add the rest of the sesame oil. Then add the ginger, garlic and white parts of the green onions. Sautée until fragrant, about a minute.
- Add the coleslaw and cook until soft and tender, about 5-7 minutes more.
- Add the cooked ground turkey back into the skillet and season with salt and pepper.
- Using your spatula, make a well in the center of the ground turkey mixture in the skillet. Beat the eggs in a bowl and slowly pour them in. Allow them to sit, undisturbed, a couple minutes, until they begin to firm up. Then scramble and mix them in with the rest of the ingredients.
- Pour the coconut amino sauce mixture in and stir to coat. The sauce will be watery at first so cook a few minutes (while you're making the sweet and sour sauce) to reduce some of the liquid.
- For the Keto Sweet and Sour Sauce: Add the cornstarch and water to a small bowl or ramekin and mix with a fork until well combined. Add all the remaining ingredients to a saucepan and place over medium heat. Bring to a bowl, stirring frequently. Slowly pour in the cornstarch mixture and reduce the heat to medium low. Simmer for 5-10 minutes or until the sauce thickens. Remove from the heat and allow to cool slightly before using (it will thicken more as it cools).
- To Assemble: Divide the ground turkey and cabbage mixture amongst two large bowls. Top with the chopped green onion tops and as much of the sweet and sour sauce as you want!* Serve hot & enjoy!
I used all the sweet and sour sauce for these two portions. However, some may find that's too much. Just use what you want and use the rest for dipping or drizzling throughout the week if you have any leftover!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 976Total Fat: 59gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 431mgSodium: 1518mgCarbohydrates: 46gNet Carbohydrates: 4gFiber: 2gSugar: 40gProtein: 64g
Nutrition is only an estimate and calculated using Nutritionix.
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