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Low-Carb Egg Roll in a Bowl with Spicy Mayo

This deconstructed version of the classic egg roll offers all the flavor without the carb-heavy wrapper. Packed with fresh veggies and savory pork, it's topped with a creamy, spicy mayo that kicks the dish up a notch. Perfect for anyone on a keto diet craving Chinese takeout.
Course Dinner
Cuisine Asian-inspired
Keyword Easy Dinner, Egg Roll in a Bowl, Gluten-Free, Keto, Low-Carb, Spicy Mayo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 485kcal

Equipment

  • Large skillet or wok
  • Spatula
  • Cutting board
  • Knife
  • Grater
  • Measuring cups and spoons
  • Small bowl
  • Whisk

Ingredients

  • 1 pound ground pork
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 small onion, thinly sliced about 4 ounces or 113g
  • 1 medium bell pepper, julienned about 5 ounces or 142g
  • 14 ounces coleslaw mix or shredded cabbage
  • 5 green onions, chopped
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes (optional)

For the Spicy Mayo:

  • ½ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 teaspoon lime juice

Instructions

  • Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
  • Add the garlic, ginger, and onion to the skillet. Sauté until the onion becomes translucent, about 3 minutes.
  • Stir in the bell pepper and continue to cook for 2 more minutes, keeping the vegetables crisp-tender.
  • Add the coleslaw mix, green onions, soy sauce, and rice vinegar. Cook, stirring frequently, until the cabbage is wilted but still crunchy, approximately 5 minutes. Season with salt, pepper, and red pepper flakes if desired.
  • In a small bowl, whisk together mayonnaise, sriracha, and lime juice to create the spicy mayo. Adjust the spiciness to your liking by adding more or less sriracha.
  • Serve the egg roll mixture in bowls, drizzled with the spicy mayo.

Notes

For a vegetarian version, replace ground pork with crumbled tofu or tempeh and adjust cooking time as needed.
The spicy mayo can be made in advance and stored in the refrigerator for up to a week.
Feel free to add other low-carb vegetables such as mushrooms or zucchini.
If you're avoiding soy, coconut aminos can be a suitable substitute for soy sauce.

Nutrition

Calories: 485kcal | Carbohydrates: 10g | Protein: 24g | Fat: 38g | Fiber: 3g | Net Carbs: 7g