egg roll in a bowl keto

Egg roll in a bowl – Keto egg roll

Egg Roll in a Bowl Recipe |Easy Low Carb Recipe Idea

Egg-roll-in-a-bowl

Egg roll in a bowlIf you are looking for egg roll in a bowl recipe that tasty flavors of an egg roll without all the extra work, frying and fat-free! An easy and nutritious dinner that makes great leftovers for lunch the next day. Then here I am with the best keto egg rolls for you.

Do you want the real thing? Try also my classic Egg Roll recipe. Perfect for weekends! Egg roll in a bowl with chopsticks on the side.

Egg roll recipe in a bowl: a healthier option.
This simple egg roll style recipe is a simple stir fry. Loaded with vegetables, lean

proteins, and a tasty sauce.

egg roll in a bowl keto

And it’s a healthy version of those egg rolls to take away that we all crave. You can

have this ready in about 30 minutes (you can prepare vegetables while the turkey is

cooking) and it combines perfectly with tender rice (but if you want to keep it low in

carbohydrates, simply serve without rice).

egg roll in a bowl keto
It is a simple dish that you will fall in love with after a bite!

Above image of the egg roll in a bowl in a pan shown after cooking is complete.
It shows cabbage, ground turkey, red pepper and carrots.

Ingredients for an egg roll in a bowl.

Soy sauce – to reduce sodium if necessary, you can use low sodium soy sauce.

Low sodium chicken broth – water also works well if you don’t want to open a can of broth just for 3 tablespoons.

Cornstarch – This helps thicken the sauce a bit. As always, you will want to stir with liquid before adding it to the hot pan or it will simply agglutinate and will not thicken properly.

Sesame oil – You can find this roasted sesame oil in the Asian food section of the grocery store. A little of this is very useful and adds great flavor, so don’t skip it.

Brown sugar – honey will also work very well for a slightly healthier option.

Sriracha – A must-see if you like the heat, if not, do not hesitate to skip.
Olive oil – Not typical of Asian cuisine, but it is a healthier option compared to vegetable oil. This is used to skip.
Ground turkey – ground chicken or pork will also work well. However, I prefer the taste of ground turkey.
Salt – Add to taste. Remember that soy sauce is also salty.

Green cabbage, yellow onion, carrots, pepper, green onion, ginger, garlic – This dish is full of vegetables, much more than you would find in just one or two traditional egg rolls, which again makes it an option healthier.

How to make this easy egg roll in a bowl.

Make the sauce: In a small bowl, mix 1 tablespoon of soy sauce with cornstarch until well mixed. Mix the remaining 2 tablespoons of soy sauce, chicken broth, sesame oil, brown sugar and sriracha, reserve.

Saute half of the ginger and garlic: Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet (deep) over medium-high heat. Add half of the ginger and half of the garlic and saute for 20 seconds.

Add and cook the ground turkey, transfer: Add the turkey and season with just a pinch of salt. Cook, while dividing the turkey and stir occasionally, until the turkey has cooked. Drain and transfer the turkey to a sheet of aluminum foil, wrap to keep warm.

Sauteed onions: Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat. Add the onions and sauté until they have softened about 4 minutes.

Saute the pepper with the remaining ginger and garlic: Add the pepper and the remaining half of the ginger and garlic and saute 1 more minute.

Add the cabbage and carrots, saute with sauce: Add the cabbage and carrots, then beat the soy sauce mixture once more and pour over the cabbage. Let cook, stirring frequently until the cabbage is tender, about 4 to 5 minutes.

Return turkey: Mix the cooked turkey. Try and add a little more soy sauce if necessary. Serve hot with green onion and more sriracha if desired.
8 steps that show how to make an egg roll in a bowl sauce and mix in a pan.

How to store and reheat.
Store leftovers in the refrigerator in an airtight container, keep them separate from rice if served together.
Reheat in the microwave in a 50% power microwave-safe container until completely heated. Alternatively, you can reheat in a pan over medium heat on the stove, stirring frequently.
egg roll in a bowl in a pan.
How to do it Keto Friendly.
If you want to make this keto-friendly, skip the sugar or replace it with a keto-friendly sweetener such as stevia or monk fruit.
Skip the sriracha. Replace with red pepper flakes to taste if desired (start with a pinch or two).
Replace cornstarch with arrowroot flour. Use 1 teaspoon.
Showing a possible variation of the egg roll in a bowl served on white rice.

Tips for the best egg roll in a bowl.

Use a large pan. Cabbage occupies a lot of volume at the beginning before being sauteed and needs a lot of space. Use a deep pan, saute the pan or a wok.

Stay with the green cabbage to obtain a tender and crunchy texture. Napa cabbage would end up weaker.Use lean turkey for a non-fatty stir-fry.

Cut the vegetables into strips to make it easier to eat them with chopsticks.
Adjust the sriracha to taste. I love spicy, but not my children, so I spray it on top of mine.
More Asian favorites to try .

Other recipe here

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Fish And Chips-The Best Fish And Chips Recipe Ever 

How To Make Carrots Recipe-Carrots dessert recipe 

Beef Pho Noodle Soup(Vietnamese Beef Noodle soup

Shepherd’s Pie With Ground Beef And Mashed Potatoes

 

Egg roll in a bowl – Keto egg roll

Recipe by annyspecialCourse: RecipesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal

A quick and easy ground cabbage and turkey stir fry that is perfectly hearty and deliciously tasty! A healthier alternative to egg rolls without fried wonton wrappers and it’s still just as tasty!

Ingredients

  • 3 tablespoons soy sauce, then more if you wish (or use low sodium for a healthier option)

  • 3 tablespoons low-sodium chicken broth or water

  • 1 1/2 teaspoon cornstarch

  • 2 teaspoons Sriracha, and more to serve (optional)

  • 2 tablespoons olive oil, divided

  • 1 pound 93% lean ground turkey

  • 1 tablespoon brown sugar

  • Salt

  • 1 tablespoon sesame oil

  • small yellow onion, cut in half and then cut into thin strips from root to tip

  • 1 tablespoon peeled and chopped fresh ginger

  • 6 cups (packed) grated green cabbage (16 ounces)

  • 1 red pepper, heartless and cut into 2-inch thin strips

  • 1/4 cup chopped green onions

  • 1 1/2 cups carrots

Directions

  • In a small bowl, mix 1 tablespoon of soy sauce with cornstarch until well mixed. Mix the remaining 2 tablespoons of soy sauce, chicken broth, sesame oil, brown sugar and sriracha, reserve.
  • Heat 1 tablespoon of olive oil in a 12-inch (deep) nonstick skillet over medium-high heat.
    Add half of the ginger and half of the garlic and sauté 20 seconds. Add the turkey and season with just a pinch of salt.
  • Cook, while dividing the turkey and stir occasionally, until the turkey has cooked. Drain and transfer the turkey to a sheet of aluminum foil, wrap to keep warm.
  • Heat the remaining 1 tablespoon of oil in the same pan over medium-high heat. Add the onions and sauté until they have softened about 4 minutes.
  • Add the pepper and the remaining half of the ginger and garlic and saute 1 more minute.
  • Add the cabbage and carrots, then beat the soy sauce mixture one more time and pour over the cabbage.
  • Let cook, stirring frequently until the cabbage is tender, about 4 to 5 minutes.
  • Mix the cooked turkey. Try and add a little more soy sauce if necessary.
  • Serve hot with green onion and more sriracha if desired.

Notes

  • Instead of chopping the cabbage yourself, you can replace grated cabbage and match stick carrots with equal amounts of coleslaw mix.
  • Possible variations
  • You can also add 1/2 teaspoon of five Chinese spices for an extra flavor.
  • Try it with other proteins, such as ground pork or chicken, or medium shrimp or chopped tofu.
  • You can also try this with other vegetables such as mushrooms, snow peas or peas, broccoli, water chestnuts, bean peaks, etc.
  • Double the sauce and stir with rice noodles.
  • Serve over white or brown rice.

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