Easy Keto Egg Roll in a Bowl
Egg roll in a bowl is a delicious, low carb, and easy-to-make weeknight meal. This keto-friendly version is healthy, packed with flavor, and can be made in under 20 minutes. It's a great way to get your Chinese food takeout fix without the guilt!
Ingredients
- 1 tablespoon avocado oil
- 1/2 cup mushrooms diced
- 1 cup shredded cabbage
- 2 cloves garlic minced
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 eggs beaten
- 2 tablespoons lite soy sauce
- 1 teaspoon sesame oil
- 4 scallions chopped
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the mushrooms and cook for three minutes stirring occasionally.
- Add the cabbage, the garlic, the ginger powder, garlic powder, and black pepper and cook for four more minutes, stirring occasionally.
- Pour in the beaten eggs and cook for two minutes, stirring occasionally.
- Add the soy sauce and sesame oil and cook for one minute more.
- Top with the chopped scallions, remove skillet from heat and enjoy!
Notes
An egg roll in a bowl is a deconstructed version of an egg roll where all the ingredients—shredded cabbage and carrots, ground pork, mushrooms, garlic, and ginger—are cooked together in a skillet and served over cooked rice or noodles. An egg roll wrap is a traditional egg roll typically filled with pork, vegetables, and other ingredients that are wrapped in a thin, crunchy pastry wrapper, then deep-fried until crisp.