Are you craving your favorite Asian takeout but trying to stick to your low-carb or keto goals? Say hello to your new weeknight savior: the Low Carb Ground Chicken Egg Roll in a Bowl.
This recipe captures all the savory, sweet, and umami flavors of a classic egg roll, completely skipping the carb-heavy wrapper. It’s a vibrant, crunchy, and deeply satisfying meal that comes together in just 20 minutes using only one skillet.
Whether you are looking for a quick keto dinner, a healthy meal prep idea, or just a delicious way to use up that package of ground chicken in your fridge, this Egg Roll in a Bowl (often affectionately called “ERIB” in the keto community) is about to become your go-to recipe.
Why You’ll Love This Keto Egg Roll Bowl
- Ready in 20 Minutes: Perfect for busy weeknights when you don’t have time to cook.
- One-Pan Wonder: Minimal cleanup means more time relaxing after dinner.
- Better Than Takeout: All the flavor of your favorite restaurant, but fraction of the carbs and calories.
- Meal Prep Friendly: Tastes just as good (if not better) reheated for lunches throughout the week.
- Budget-Friendly: Uses simple, affordable ingredients like ground chicken and bagged coleslaw mix.
Ingredients You’ll Need
The Protein & Veggies:
- 1 lb Ground Chicken: You can also use ground turkey or ground pork.
- 1 bag (14-16 oz) Coleslaw Mix: This is the ultimate shortcut! It’s pre-shredded cabbage and carrots. (Alternatively, you can shred your own green cabbage and carrots).
- 3 cloves Garlic: Minced.
- 1 tbsp Fresh Ginger: Grated or minced.
The Flavor-Packed Sauce:
- ¼ cup Soy Sauce: (Use Coconut Aminos for a soy-free or lower-sodium option).
- 1 tbsp Rice Vinegar: Adds that perfect tangy bite.
- 1 tsp Toasted Sesame Oil: Crucial for that authentic Asian flavor.
- 1 tbsp Low Carb Sweetener: Erythritol, Monk Fruit, or Swerve. (Optional, but balances the salty/sour flavors perfectly).
- ½ tsp Red Pepper Flakes: Adjust to your spice preference.
The Garnishes (Don’t skip these!):
- 2 Green Onions: Sliced.
- 1 tbsp Toasted Sesame Seeds.
- Optional: Sriracha or spicy mayo for drizzling.
Step-by-Step Instructions
Step 1: Mix the Sauce
In a small bowl or a measuring cup, whisk together the soy sauce (or coconut aminos), rice vinegar, sesame oil, low-carb sweetener, and red pepper flakes. Set aside. Pro-tip: Doing this first prevents burning your aromatics later!
Step 2: Brown the Chicken & Aromatics
Place a large skillet or wok over medium-high heat. Add the ground chicken. Break it apart with a wooden spoon as it cooks. Once the chicken is about halfway browned, add the minced garlic and fresh ginger. Cook for another 3-4 minutes until the chicken is fully cooked through and no pink remains.
Note: If your ground chicken releases a lot of excess liquid, drain it off before moving to the next step.
Step 3: Add the Veggies
Dump the entire bag of coleslaw mix (cabbage and carrots) into the skillet with the chicken. Toss well to combine. Cook for about 3-5 minutes. You want the cabbage to wilt slightly but still retain a nice, satisfying crunch. Don’t overcook it, or it will become mushy!
Step 4: Sauce and Simmer
Pour your pre-mixed sauce evenly over the chicken and cabbage mixture. Toss continuously for 1-2 minutes until the veggies are evenly coated and the sauce has heated through and slightly reduced.
Step 5: Garnish and Serve
Remove the skillet from the heat. Transfer to bowls and top generously with sliced green onions and toasted sesame seeds. Add a dash of sriracha if you like an extra kick!
Pro-Tips for the Best Egg Roll in a Bowl
- Keep the Crunch: The secret to a great ERIB is texture. Do not overcook the cabbage. It should still have a slight bite to it.
- Toast Your Sesame Seeds: If you have an extra minute, toast your sesame seeds in a dry pan for 2 minutes before garnishing. The flavor difference is incredible.
- Make it Spicy: If you love heat, add a tablespoon of Sriracha or chili garlic sauce directly into your sauce mixture.
- Add an Egg: For extra protein and richness, push the mixture to the side of the pan, scramble an egg in the empty space, and mix it in at the very end (just like traditional fried rice/egg rolls).
Storage and Meal Prep Instructions
Fridge: Store leftover egg roll in a bowl in an airtight container for up to 4 days.
Freezer: Yes, you can freeze it! Let it cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Microwave for 1-2 minutes, or reheat in a skillet over medium heat until warmed through.
Frequently Asked Questions (FAQ)
Is this recipe gluten-free?
Yes! To make this 100% gluten-free, simply swap the traditional soy sauce for Coconut Aminos or a certified gluten-free tamari.
Can I use ground beef or turkey instead of chicken?
Absolutely. Ground turkey is the closest substitute and will yield very similar results. Ground beef works wonderfully too, though it will have a slightly richer, heavier flavor. Ground pork will give you the most authentic “egg roll” taste.
What should I serve with Egg Roll in a Bowl?
This recipe is a complete meal on its own! However, if you want to bulk it up, serve it over cauliflower rice to keep it low-carb, or add a side of roasted broccoli or edamame.
Can I make this in a slow cooker or Instant Pot?
While the stovetop method is best for keeping the cabbage crunchy, you can make this in the Instant Pot. Sauté the chicken and aromatics on the “Sauté” function, then add the cabbage and sauce. Pressure cook on HIGH for 0 minutes (just let it come to pressure and immediately do a quick release) to avoid mushy cabbage.
Ready to Ditch the Wrapper?
If you loved this Low Carb Ground Chicken Egg Roll in a Bowl, please leave a 5-star rating and a comment below! Don’t forget to pin this recipe to your favorite Keto or Low Carb dinner board on Pinterest so you can easily find it for your next busy weeknight.
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