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
Servings
4
servingsPrep time
20
minutesCooking time
7
minutesHere’s a basic recipe for making Egg Roll in a Bowl:
Ingredients
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
Directions
- 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.