Keto Egg Roll Bowl
Recipe type: Main dish
Cuisine: American
Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.
  • 4 teaspoons coconut oil, divided
  • 1 pound lean ground pork
  • 1 cup sliced yellow onion (from 1
  • medium)
  • 2 teaspoons nely chopped garlic
  • (about 2 medium cloves)
  • 1 teaspoon grated fresh ginger
  • ½ cup thinly sliced scallions, white
  • bottoms and green tops separated
  • 1 (14-oz.) bag coleslaw mix
  • 2 tablespoons water
  • 3 tablespoons reduced-sodium soy
  • sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek or chilegarlic sauce
  • ¾ teaspoon kosher salt
  • ⅓ cup roasted, salted peanuts,
  • coarsely chopped
  1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.
Recipe by Cooking TV Recipes at