Egg Roll in a Bowl, also known as “Crack Slaw,” is a popular low-carb and keto-friendly dish that captures the flavors of an egg roll without the wrapper. It’s a simple and delicious stir-fry-style dish made with ground meat (often pork or chicken) and a variety of vegetables.

Egg Roll in a Bowl

Recipe by caion


Prep time


Cooking time



Here’s a basic recipe for making Egg Roll in a Bowl:


  • 1 pound ground pork or ground chicken

  • 1 tablespoon sesame oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1/4 cup soy sauce (or tamari for gluten-free)

  • 1 teaspoon sriracha or hot sauce (adjust to taste)

  • 1 teaspoon rice vinegar

  • 1 small onion, thinly sliced

  • 1 cup shredded cabbage

  • 1 cup shredded carrots

  • 1 bell pepper, thinly sliced

  • 2 green onions, sliced (for garnish)

  • Sesame seeds (for garnish)

  • Salt and pepper to taste


  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the ground pork or chicken and cook until browned and cooked through. Break up the meat into smaller pieces as it cooks.
  • Add the minced garlic and ginger to the skillet, and sauté for about 1 minute until fragrant.
  • In a small bowl, mix together the soy sauce, sriracha or hot sauce, and rice vinegar. Pour this sauce mixture over the cooked meat and stir well to combine.
  • Add the sliced onion, shredded cabbage, shredded carrots, and sliced bell pepper to the skillet. Stir-fry the mixture for about 5-7 minutes, or until the vegetables are slightly softened but still have a bit of crunch.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Serve the Egg Roll in a Bowl hot, garnished with sliced green onions and sesame seeds.
  • You can serve it as is, or if you prefer, you can serve it over cauliflower rice or regular cooked rice for a more filling meal.

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