Twelve minutes and one skillet get you this savory egg roll in a bowl that tastes like takeout without the wrapper, 5.7g net carbs, 24.8g protein. The sriracha mayo on top sends it over the edge; I make it at least twice a month.
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 12 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 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.
I make this at least twice a month, and everyone at my table eats it, not just the keto eaters.
With no wrapper, each bowl comes in at 5.7 grams of net carbs.
Do You Need the Egg?
Yes, one egg gets scrambled right into the skillet near the end. You can leave it out if eggs are not your thing, but I keep it in because it adds richness.
Bagged Coleslaw Mix Saves Time
I buy a 14 ounce bag of coleslaw mix or shredded cabbage instead of shredding a head myself. It is one less step and a lot less mess. Most bags have a few carrots in them, and that small amount will not move your carb count much. Just check the label for added sugar.
Add ground pork to a skillet and cook until browned over medium-high heat.
2
Sauté vegetables
Stir in whites from the onions, garlic and ginger. Cook for 1 minute or until fragrant.
3
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.
4
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.
5
Make sriracha mayo
Remove from heat. Mix together mayonnaise and sriracha sauce to make sriracha mayo. Top egg roll dish with sriracha mayo.
Nutrition
Per serving: 1 bowl
Calories
459
Fat
35g
Protein
24.8g
Total carbs
8.5g
Net carbs
5.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
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.
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.
White vinegar in this sounded wrong to me, I figured it would taste sour. It doesn’t. It just keeps the cabbage from tasting flat, and your version is better than the one I usually make.
The ginger smell when it hit the garlic convinced me I wasn’t ruining it. I’d never used fresh ginger before and kept going back to triple-check the amount. Honestly didn’t expect the coleslaw mix to taste like much besides raw cabbage, but watching it wilt down and soak up all the liquid aminos changed my mind fast. Ate most of it before I sat down. Now I get the weekly rotation thing.
That coleslaw-into-liquid-aminos collapse gets people every time. I’ve definitely eaten two thirds of it standing at the stove before it made it to a bowl.
Buffet test is the real test. Mayo sauces separate when they sit, but the sriracha keeps it from going flat. I set it on the side anyway, Quinn, so people drizzle their own. Goes further that way. The bowl doesn’t get soggy. The pork holds at room temp better than most skillet dishes I’ve made.
Making this for a family dinner this weekend, doubling for six. Main question: can a standard skillet handle that much cabbage and pork at once, or should I split into two pans? (I’ve had things turn steamy and sad when I crowd it.) Also, does the sriracha mayo scale straight across, or should I go easy on the sriracha to start? Heat tends to build in bigger batches.
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.
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.
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.
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.
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!
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!
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
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!!
This was sooo good. I forgot to add the sesame oil and it felt lacking while i was eating. I realized what was missing midway through and threw some toasted sesame seeds on it last minute. Next time I make this, I won’t forget. Becuase there will be a next time!
