Keto Egg Roll in a Bowl - Crack Slaw

Keto egg roll in a bowl is a super tasty low carb lunch or dinner. Ready in just 15 minutes and 7.3g net carbs per portion, it's so flavourful and addictively good it's official nickname is crack slaw!

I'm always on the lookout for dishes that my entire family will enjoy. Because, who has the time to cook 2 different dinners?

My husband and I eat low carb, but my teenage kids (14 and 16 at the moment) are suspicious of anything that looks too obviously healthy. Luckily, as long as it contains meat, anything is a GO.

Keto crack slaw is one of these meals that we all love. And I love even more that I can whip it up in 15 minutes!

What is low carb egg roll in bowl 

Egg rolls are like spring rolls, just with a thicker wrapper. It's ground meat and cabbage wrapped in wheat flour wrappers, then dipped in egg and deep-fried. Naturally, this is not healthy (think inflammatory vegetable oils) and not low carb.

By losing the wrapper we're reducing the net carbs from over 20 to a pleasing 7.3 grams per portion. And we're left with the best part of the egg roll - the filling - which is eaten in a bowl!

Why is it called "crack slaw"?

I am not sure who came up with the name keto crack slaw. I did have a fruitless Google so I could credit the person who invented it. Whoever it was, I love your sense of humour! But I guess it's clear that it refers to how addictively good this dish is. Once you try it I'm sure you'll agree!

And anyways, calling this meal crack slaw is certainly more fun than saying "ground beef and cabbage stir-fry", isn't it??!

How to make keto egg roll in a bowl 

In the image above are all ingredients we need. Let me go into more detail:

Homemade "crack cabbage" 

You can use a pre-shredded coleslaw mix if you're pressed for time. But I prefer to buy the cabbage and carrot separately and shred them myself, just like I did for my Low Carb Keto Coleslaw (which is mayo free!!). This way, the vegetables are much fresher and aren't "washed" in chemicals. Plus, you can buy organic if you wish.

If you make your own coleslaw mix, you can also determine how much carrot you want to use. Carrot is a root vegetable and therefore fairly high in carbs. It's important to include it for taste reasons though!

The best way to shred cabbage

The best way to get super fine cabbage is by using a mandoline. However, you can slice it finely with a sharp knife or use a food processor if you prefer. 

I used a julienne peeler to get thin carrot ribbons but you could also use a potato peeler or simply grate it.

Brown the ground beef

The first step is to fry the beef on a medium heat in a frying pan or skillet. Fry it until it's cooked through and browned. This takes approximately 5 - 6 minutes. Drain the fat.

TIP: You can also use ground pork here or a pork and beef mixture. Even ground turkey works - I used it in my Low Carb Keto Turkey Chili Recipe as a beef mince alternative.

Note - if it's within the budget, opt for grass fed organic beef (or meat of your choice).

Season the meat with salt and pepper.

Add the spices 

Push the beef to one side of the pan and add the butter, ghee or olive oil. Add the garlic and ginger and simmer for 1 minute until fragrant. Mix the spices through the beef.

TIP: It is totally possible to use dried ground ginger and garlic if that's all you've got available. I would use less because it's more concentrated - probably 2 teaspoon each (taste and add more if needed).

From my experience though I recommend to use fresh spices where possible. The taste is MUCH better.

Stir-fry the cabbage

Now, add the shredded cabbage, carrot, coconut aminos and apple cider vinegar to your keto crack slaw. Cook for about 2 - 3 minutes until the cabbage softens but still retains a bite.

Turn off the heat and stir through the toasted sesame oil and optional chili flakes. Top with chopped spring onions and optional sesame seeds and serve. 

Recipe notes

Soy sauce or coconut aminos? 

I prefer coconut aminos over soy sauce in this dish because it's sweeter and less salty. Coconut aminos have an umami taste that make ALL Asian dishes taste better, in my opinion!

You can use soy sauce though (or tamari, which is gluten free soy sauce). Keto egg roll in a bowl is a forgiving dish.

Stir in sesame oil last

Make sure you don't add the sesame oil until you have turned off the stove. The reason is that toasted sesame oil has a very low smoke point. It becomes carcinogenic if you heat it too much. Don't leave it out altogether though. It has a wonderfully intense taste.

Chili flakes 

I love a bit of heat and think the chili flakes work so well in this crack slaw. An alternative would be sriracha sauce - up to you. Or, if heat does not agree with you (or you're feeding kids), just leave them out.

Can you make egg roll in a bowl ahead?

Of course. You could I would fry the meat and pre-slice the vegetables and store them in the fridge until you're ready. Then, fry 5 minutes straight from the fridge and you're done.

It is possible to freeze crack slaw, but the cabbage will lose crunch. I recommend to store leftovers in the fridge and eat within 2 days.

More Keto asian meals

• Keto Teriyaki Chicken Stir Fry 
• Keto Chicken Curry Casserole
• Keto Cauliflower Egg Fried Rice

Tried this recipe? Give it a star rating below!

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Recipe

Keto Egg Roll in a Bowl (AKA Crack Slaw)

Katrin Nürnberger

from Sugar Free Londoner

Keto egg roll in a bowl is a speedy weeknight dinner that's a hit with the whole family, whether they are low carb or not. The stuff is so addictively good it has the fitting nickname crack slaw.

5 from 13 votes

Print Recipe Pin Recipe Rate

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 212 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 1 tablespoon butter ghee or olive oil
• ▢ 450 g / 1 pound / 16 oz ground beef, pork or turkey
• ▢ 3 large garlic cloves 12g
• ▢ 3 tablespoon grated ginger
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1 ¾ cups red cabbage shredded (135g)
• ▢ 2 cups white cabbage shredded (170g)
• ▢ 1 carrot grated (35g)
• ▢ 2 tablespoon coconut aminos or soya sauce
• ▢ 1 teaspoon apple cider vinegar
• ▢ ¾ teaspoon salt
• ▢ ⅓ teaspoon cracked black pepper
• ▢ 2 small spring onions / scallions sliced (10g)
• ▢ Optional 1 teaspoon sesame seeds highly recommended
• ▢ Optional 1 teaspoon chilli flakes or to taste (highly recommended) 5g

Instructions

 

• In a non-stick frying pan or skillet, fry the beef on a medium heat until till cooked through. Approximately 5 - 6 minutes. Drain the fat and season with salt and pepper.
• Push the beef to one side of the pan and add the butter, ghee or olive oil. Add the garlic and ginger and simmer for 1 minute until fragrant. Mix through the beef.
• Add the shredded cabbage, carrot, coconut aminos and apple cider vinegar and cook for about 2 - 3 minutes until the cabbage softens but still retains a bite. Turn off the heat and stir through the toasted sesame oil and optional chili.
• Top with spring onions and optional sesame seeds

Notes

Serves 4 (approximately 1 cup per serve)

Net Carbs: 7.3g including chili and sesame seeds

Storage: Tupperware in the fridge for up to 2 days

Serving idea: add a fried egg on top!

Nutrition

Calories: 212kcalTotal Carbohydrates: 10.1gProtein: 25.1gFat: 8.7gSaturated Fat: 1.9gFiber: 2.8gSugar: 3.4g

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