Egg rolls are delicious. They’re crispy, packed full of flavor, and easy to eat, but they are far from being keto-friendly. At first, I thought it would be impossible to emulate an egg roll on keto.
However, when I took the first bite of this egg roll in a bowl (AKA crack slaw), I forgot all about the wrapper. Now, whenever the craving hits, I know I can whip up a keto egg roll in a bowl in half the time it takes to get takeout.
What is a Keto Egg Roll in a Bowl Crack Slaw?
If you haven’t heard of crack slaw or egg roll in a bowl before, it is simply a type of stir fry that features ground pork (or beef) and cabbage.
The cabbage will be chopped up like you are preparing it for low-carb coleslaw. However, instead of dressing it, you’ll stir-fry the slaw with meat, herbs, spices, and sauces for a delicious keto-friendly, Chinese-inspired meal.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
16 ounce ground pork
2 tablespoon avocado oil
1 tablespoon sesame oil
1/4 cup soy sauce, or liquid aminos
2 clove garlic, minced
1 teaspoon ground ginger
1/2 medium onion, thinly sliced
24 ounce green cabbage, thinly sliced
1 tablespoon white wine vinegar
salt and pepper to taste
2 stalks green onion
*Note: If you don’t want a strong sesame taste, you can replace 2 teaspoons of sesame oil with avocado oil.
Makes a total of 4 servings of Keto Egg Roll in a Bowl/Crack Slaw. Each serving comes out to be 462 calories, 34.3g fat, 8.8g net carbs, and 32.9g protein.
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