The Best Keto Egg Roll in a Bowl
Published August 26, 2020 • Updated March 2, 2026
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I make this egg roll in a bowl at least twice a month because the sriracha mayo on top sends it over the edge. Fifteen minutes, one skillet, and it tastes like takeout without the wrapper.
I started making this keto egg roll in a bowl back in 2019, and it’s become one of those Tuesday night recipes that never leaves the rotation. The whole thing comes together in about 15 minutes, which is part of it, but the real reason I keep coming back is the flavor layering. Ground pork, sesame oil, fresh ginger, and a sriracha mayo drizzle that honestly makes the dish.
If you’ve heard this called crack slaw, it’s the same concept. Seasoned meat with shredded cabbage, stir-fried in one skillet. I use the name that describes what it actually tastes like, because the flavor profile is straight-up takeout filling without the fried wrapper. The cabbage softens just enough to give you that steamed-inside texture.
The thing that took me a few rounds to figure out is the ginger. Fresh-grated ginger is way milder than jarred, so 2 teaspoons sounds like a lot but it’s what makes this taste like takeout instead of just another stir fry. Don’t skip it and don’t substitute the jarred stuff. I’ve tried both, and the fresh version gives it that clean, bright bite.
Same goes for sesame oil. One of my readers forgot it halfway through cooking and said the whole dish tasted “lacking.” That one tablespoon is structurally load-bearing. It ties the soy, ginger, and vinegar together into something that reads as Asian takeout instead of just cabbage and pork.
The sriracha mayo is my favorite part. I mix mayo and sriracha right in a small bowl and drizzle it across the top. One reader told me his daughter ate the whole serving and then scraped the pan for the leftover sauce. That tracks. If you like bold keto dinners, this is up there with my Keto Bang Bang Chicken and Keto Beef and Broccoli.
I use liquid aminos instead of soy sauce because I prefer the slightly sweeter, less sharp flavor. Coconut aminos work too, but they’re noticeably sweeter, so you’d want to skip the monkfruit sweetener if you go that route. For a low carb dinner that works on repeat, this is one of my most reliable. It pairs well alongside Keto Shrimp Fried Rice or just eaten straight from the skillet.
If you want more Asian-inspired weeknight dinners, try my Keto Sesame Ginger Asian Meatballs or Chicken Stir Fry. Both hit the same fast, flavorful lane.
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Ingredients
1 pound ground pork -
4 green onions, chopped with whites and greens separated
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3 garlic cloves, minced
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2 teaspoons freshly grated ginger
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4 oz sliced mushrooms
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14 oz coleslaw mix or shredded cabbage
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1/3 cup julienne cut carrots (matchsticks), optional
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1/4 cup liquid aminos or soy sauce
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2 tablespoons white vinegar
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1 tablespoon sesame oil
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1 teaspoon sugar free sweetener, optional
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1 egg
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1/4 cup mayonnaise
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1 tablespoon sriracha or hot sauce
Step by Step Instructions
Step by Step Instructions
Brown pork
Add ground pork to a skillet and cook until browned over medium-high heat.
Sauté vegetables
Stir in whites from the onions, garlic and ginger. Cook for 1 minute or until fragrant.
Add cabbage and seasonings
Add in mushrooms, coleslaw or cabbage, liquid aminos, white vinegar, sesame oil and monkfruit sweetener. Cook for 2-3 minutes or until mushrooms have softened slightly.
Crack an egg
Create a well in the middle of the skillet by pushing the cabbage mixture off to the sides. Crack the egg in the center of the well and let cook until the edges turn white before scrambling the egg into the egg roll cabbage mixture.
Make sriracha mayo
Remove from heat. Mix together mayonnaise and sriracha sauce to make sriracha mayo. Top egg roll dish with sriracha mayo.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is crack slaw?
Crack slaw is just another name for this exact dish. It started in low carb forums years ago as a way to describe seasoned ground meat with shredded cabbage, stir-fried in one skillet. I use the name that describes what it actually tastes like to me, which is the inside of a takeout wrapper with none of the carbs. Same recipe either way.
Where does the name come from?
The original name references the fried wrapper, which uses egg in the dough. My version ditches the wrapper entirely and focuses on the filling. I also crack a whole egg right into the skillet, which most recipes skip. It adds a bit of richness and helps bind the cabbage and pork together. So my version actually has more egg in it than the original ever did.
Can you freeze egg roll in a bowl?
I'll be honest, I haven't done extensive freeze testing on this one. The meat and sauce freeze fine, but cabbage gets soft and watery after thawing. If you're going to freeze it, I'd store the pork mixture without the cabbage and add fresh coleslaw mix when you reheat. My preference is to eat it fresh or reheat from the fridge within 3-4 days.
What's the difference between liquid aminos and coconut aminos?
I use liquid aminos because they're closer to soy sauce in flavor but without the gluten. Coconut aminos are noticeably sweeter and milder. If you swap to coconut aminos, skip the monkfruit sweetener in the recipe or it gets too sweet. I've tested both, and liquid aminos give me the savory depth I want without adjusting anything else.
Can I serve this over cauliflower rice?
I do this all the time. Cauliflower rice soaks up the sauce and makes it feel like a bigger meal. I usually microwave a bag of frozen cauliflower rice, squeeze out the extra water, and pile the pork mixture on top. It also works in romaine lettuce cups if you want to eat it like a wrap.
Can I use a different type of meat?
I've made this with ground turkey, ground chicken, and ground beef. Turkey is the leanest and cooks driest, so if you go that route, add an extra splash of sesame oil. Ground beef works but changes the flavor profile. My favorite swap is a 50/50 mix of pork and turkey, which one of my readers tried to save money and said it stayed juicy. For a completely different take on pork, my Asian Pork Tenderloin has a similar flavor profile but uses a whole tenderloin.
Can I make this in the Instant Pot?
I've tried it and it works, but I prefer the skillet. The Instant Pot steams the cabbage instead of giving it that slight char, and you lose the crispy bits of pork on the bottom. If you're set on it, use saute mode for the pork and aromatics, then pressure cook for 2 minutes with the cabbage and sauce. It's faster but you trade texture for convenience. If you're an Instant Pot person, my Keto Sesame Chicken is a better fit for that appliance.
Do I have to use fresh ginger?
Yes. This is the hill I'll die on. Fresh-grated ginger is milder and brighter than jarred, and the 2 teaspoons in this recipe sounds like a lot but it's what makes the whole thing taste like takeout instead of just stir fry. Jarred ginger has a sharper, almost fermented edge that throws off the balance. I grab a knob of fresh ginger and use a microplane. Takes 30 seconds and it's not something I'd skip.
I make egg roll in a bowl at least twice a month because my family devours it. All the components of an egg roll in one skillet – an easy meal you can serve in minutes that even the kids ask for.
Protein-packed and full of flavor, this comes together in about 15 minutes. The sriracha mayo is what makes it – a spicy kick that pulls everything together. It tastes just like a traditional egg roll minus the wrapper and the carbs. No deep frying either.
Everyone at my table eats this, not just the keto eaters. One skillet, minimal cleanup, and it doubles easily if you want leftovers for lunch the next day.
My 9-year-old won't eat anything that doesn't look like real food, so I went in expecting a scene. She ate the whole bowl. Then asked if the spicy sauce could just be a permanent dipping sauce for everything. Did not see that coming from someone who negotiates vegetables like it's her full-time job.
She's right. I make a double batch of that mayo every time. Goes on everything.
Fourth time making this and I finally doubled the sriracha in the mayo. Big difference. The heat cuts through the sesame oil way better. Wish I'd done that from batch one.
Right call. Sesame oil is assertive enough that the sriracha in the recipe is more of a floor than a target.
Used ground turkey instead of pork because that's what I had, and it works even better with the sriracha mayo (the lighter meat lets the sauce flavor come through more). Only thing I'd say is don't skip the sesame oil at the end, I tried cutting it once and something was just off. Four stars because pork is probably the intended version but the turkey swap is staying in my rotation.
Two things I figured out after making this a bunch: squeeze the coleslaw mix in a paper towel before it goes in (watery pan is the enemy), and add the sesame oil after you pull it off the heat, not during. You notice pretty fast once you've skipped either one.
The paper towel squeeze is legit. Should've added that to the steps. Sesame oil off heat keeps the aroma intact, it basically cooks off in a hot pan.
My husband barely registers dinner unless something's off, so when I turned around and he was scraping the sriracha mayo off the pan with a spoon I knew we had something. He's not a sauce guy. I'm already planning to double the batch this week, and probably the sriracha ratio too. Only reason it's not five stars is I didn't start making it sooner.
Scraping the pan is basically the review. And yeah, if he's reaching for more I'd just double the sriracha from the start next time, 2 tablespoons instead of 1.
Pretty solid for a weeknight (first time making anything like this since going keto) but the sesame oil flavor kind of took over for me, so I'd cut it to half a tablespoon next time. The sriracha mayo at the end saved it, that part I wouldn't change.
Half is fine, especially if the oil smells strong out of the bottle. Sesame oil varies a lot by brand. Sriracha mayo I'd never touch either.
Made this back-to-back with the recipe I'd been using for a year and it wasn't close. The sriracha mayo over the top is the detail everything else misses.
Back-to-back is the only fair test. The sriracha mayo was the last thing I added to this recipe and I almost cut it.
I've cooked Chinese food at home maybe twice in my life and both times it involved a seasoning packet from a box. Made this last Wednesday on a cold night when I didn't want to order out, and I was moving slow about the whole thing because the ginger and sesame oil combination had me second-guessing whether I was doing it right. Turns out it was the simplest thing I've cooked in months. The cabbage cooks down to almost nothing but keeps just enough bite that it doesn't turn to mush, and the sriracha mayo at the end ties the whole skillet together in a way I didn't see coming. I cracked the egg into the well in the middle like the recipe says and it actually worked out, which felt like a small victory for a first attempt. Going in the rotation.
The egg in the well gets me every time too. Just satisfying to watch it set. Welcome to the rotation.
Made this on a Tuesday night, first time actually cooking with sesame oil, and my daughter who normally picks at dinner without looking up ate the whole bowl and then scraped the pan for the leftover sriracha mayo. That stopped me. I still can't fully explain the ginger, I measured it out and thought "this seems like way too much," but whatever it's doing it's what makes the whole thing taste like takeout.
Fresh-grated ginger is way milder than jarred, so 2 teaspoons doesn't hit the way it sounds. It's what makes the whole thing read as takeout instead of just stir fry. And yeah, a kid scraping the pan for sriracha mayo is about the best review this one gets.
I love this dish and have made it numerous times. So quick, easy and delicious!
Right? Fifteen minutes and it tastes like takeout. The sriracha mayo on top is what keeps me coming back.
Tamari, a type of Japanese soy sauce, is not typically made with wheat. If gluten is a serious issue look for certified gluten-free Tamari.
I plan on making this on the weekend!
Tamari does vary by brand. Some add wheat, most don't. Certified GF is the safe call if it matters to you. I use liquid aminos for that reason.
I made this for the first time tonight and my husband and I absolutely loved it! We wrapped the filling in romaine leaves, so delicious! It was so easy and super flavorful. No doubt this will be on a regular rotation. Thanks so much!
Romaine works well for this. Keeps the crunch the bowl version doesn't have. I drizzle extra sriracha mayo over the top when I do it that way.
Wow!!! Inexpensive yet so loaded with layers of flavors! Thank You, Annie! We will be making this regularly! Didn't have white vinegar on hand and used rice vinegar instead. Cannot say enough good things about this creation. I love watching your videos and the vibe!
Rice vinegar is actually my second choice for this one. The sweetness plays well with the sriracha mayo.
This meal was delicious. Super easy and filling, while being comforting. I think the egg was a great addition, and I hadn’t seen it added in other versions I had looked at. I did mix of pork and ground turkey. Reduced cost (ground turkey was on sale) while still staying juicy with the 1/2 pound of pork. Definitely adding to regular meal rotation
Half pork is what saves turkey from drying out. The fat carries the whole thing. And I never got why every other version skips the egg.
Made this dish, your pizza, pot pie, and have strawberry icecream making now!!! Everything I’ve made from your recipes have been overwhelmingly enjoyed!!! Thanks so much for making our Keto journey so tasty!!! Jean.
P.S. we received our LMNT today soooo good!!! I like the raspberry salt!!
Raspberry salt is my favorite LMNT flavor too. Wait till you finish that strawberry ice cream.