Keto Egg Roll in a Bowl with Pork and Cabbage

Why You’ll Love This Recipe

• All the flavor of a takeout egg roll, minus the wrapper and carbs.
• Weeknight friendly: one pan, under 30 minutes.
• Big ginger-garlic punch with a glossy coconut aminos glaze.
• Flexible: scale it up for meal prep or tweak the spice level to taste.

Grocery List

• Produce: Green or Napa cabbage, carrots (small amount), garlic, fresh ginger, scallions, optional lime and cilantro.
• Dairy: None.
• Pantry: Ground pork, coconut aminos, unseasoned rice vinegar, sugar-free chili-garlic sauce, toasted sesame oil, avocado or olive oil, kosher salt, white pepper, sesame seeds.

Full Ingredients

For the sauce

• 3 tbsp coconut aminos
• 1 tbsp unseasoned rice vinegar
• 1–2 tsp sugar-free chili-garlic sauce (adjust to heat preference)
• 1/4 tsp ground white pepper

For the stir-fry

• 1 lb (450 g) ground pork
• 1 tbsp avocado oil or olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 6 cups (450 g) shredded green or Napa cabbage
• 1/3 cup (40 g) matchstick carrots, optional for color and crunch
• 4 scallions, thinly sliced and divided (greens and whites)
• Kosher salt, to taste (start with 1/4 tsp; coconut aminos are salty-sweet)

Finish & garnish

• 2 tsp toasted sesame oil
• 1 tbsp sesame seeds, optional
• Lime wedges and chopped cilantro, optional

Step-by-Step Instructions

Step 1: Mix the sauce

In a small bowl, stir together the coconut aminos, rice vinegar, chili-garlic sauce, and white pepper. Set within arm’s reach of the stove so you can finish the stir-fry quickly.

Step 2: Preheat the pan

Heat a large skillet or wok over medium-high heat for 2 minutes, then add the avocado oil. When the oil shimmers, you’re ready to sear. A hot pan is key to keeping the cabbage crisp-tender instead of soggy.

Step 3: Brown the pork with aromatics

Add the ground pork, breaking it up with a spatula. Sprinkle in the garlic and ginger. Cook, stirring occasionally, until the pork is browned with some caramelized edges and no longer pink, about 4–5 minutes. For food safety, ensure the pork reaches 160°F (71°C) at the thickest part.

Step 4: Add carrots and scallions

Stir in the carrots and half of the scallions. Cook for 1 minute to brighten the aromatics and soften the carrots slightly while keeping them crisp.

Step 5: Wilt the cabbage

Add the cabbage in two additions, tossing after each to help it make contact with the hot pan. Stir-fry until it turns glossy and just tender with some bite, 3–4 minutes. Season with a pinch of kosher salt if needed.

Step 6: Sauce, finish, and serve

Pour the sauce around the edges of the pan and toss for 30–60 seconds until everything is evenly coated and lightly glazed. Remove from heat, drizzle with toasted sesame oil, and top with remaining scallions and sesame seeds. Taste and adjust salt or heat. Serve hot, optionally with lime wedges.

Pro Tips

• Dry cabbage before shredding. Excess water makes stir-fries steam instead of sear.
• Use high heat and a wide pan to prevent overcrowding and sogginess.
• Microplane the ginger and garlic for even distribution and fast cooking.
• Keep it keto by using coconut aminos and a light hand with optional carrots.
• For extra “egg roll” vibes, push the pork to one side and soft-scramble 1–2 eggs, then toss through before saucing.

Variations

• Chicken or turkey swap: Use ground chicken or turkey; add 1 tsp extra avocado oil to keep it juicy.
• Shrimp twist: Sear 1 lb peeled shrimp until just pink, remove, cook veggies, then return shrimp when adding the sauce.
• Spicy sesame: Finish with 1 tsp chili crisp and an extra 1/2 tsp toasted sesame oil for a bolder, nutty heat.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet over medium-high heat for 2–3 minutes to revive the sear, or microwave gently. Freeze up to 2 months; thaw overnight in the fridge before reheating. For meal prep, store the sesame oil and scallions separately and add after reheating for the freshest flavor.

Nutrition (per serving)

Approximate: 440 calories; 33 g fat; 20 g protein; 10 g total carbs; 7–8 g net carbs (varies with carrot amount and brand of coconut aminos).