Egg Roll in a Bowl | Spring Roll in a Bowl | Keto Crackslaw

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This recipe for Egg (Spring) Roll in a Bowl actually started off as a huge failure. It started as a keto version of an actual Egg Roll or Spring Roll recipe that I intended to add to my Asian cook book ‘Fresh Fragrant Keto’. The wrappers were a massive fail first time around and as my deadline was drawing near, I decided to throw in the towel on them and leave it as a recipe to work on and develop down the track.

However, even though the wrappers didn’t turn out how I wanted, the actual filling for the Egg Roll/Spring Roll recipe was absolutely delicious! In fact, it was better than most crackslaw or egg roll in a bowl type recipes I had tried before and I decided to make my own version of Egg Roll in a Bowl with this filling.

The filling itself for this Egg Roll in a Bowl has a little carrot which I don’t use too often, but it is a very small amount and adds some much needed colour to the dish. You can always easily omit the carrot if you prefer, but I like the taste and texture it adds.

The dried shiitake mushroom is what really gives this dish its great flavour and makes it different to other recipes like this I’ve tasted. Make sure to really fine dice or chop the mushroom, so that it rehydrates easily during cooking. This will also help to soak up any excess water in the dish too and the addition of xanthan gum helps to thicken the whole mix up really well!

Check out our Low Carb Dumpling Spring Rolls for a great recipe to use up cabbage you might have left over from this Egg Roll in a Bowl recipe!

Want more Asian recipes like this? Check out our cookbook ‘Fresh Fragrant Keto’ full of keto remakes of Asian favourites!

Print Pin

5 from 1 vote

Egg Roll In A Bowl | Spring Roll in a Bowl | Keto Crackslaw

Egg roll/spring roll filling without the wrapper served in a bowl!

Course Dinner, Lunch, Main Course

Cuisine Australian, Chinese, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword chinese pork recipes, crack slaw, crackslaw, egg roll in a bowl, keto pork recipes, lchf pork recipes, low carb nikki, low carb pork recipes, paleo pork recipes, quick and easy recipes, spring roll in a bowl

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 483.6kcal

Ingredients

• 2 tsp minced garlic
• 1 tsp minced ginger
• 500 g pork mince/ground pork
• ¼ wombok (Chinese cabbage), shredded
• 1 carrot, cut into strips (julienne)
• ½ cup dried shiitake mushroom, finely chopped
• 1 cup beansprouts
• 1 shallot/spring onion/scallion, sliced
• 1 tsp sesame oil
• 4 tbsp tamari soy sauce
• ¼ tsp xanthan gum
• 2 tbsp coconut oil
• Optional sriracha to garnish/serve

Instructions

• Heat coconut oil in a wok over high heat. Add garlic, ginger and pork mince/ground pork, mix together until pork mince is browned.
• Add in all other ingredients except sesame oil and xanthan gum. Stir fry until vegetables are just wilted and then take off the heat to cool down slightly. Add and mix through sesame oil.
• Add and mix in xanthan gum, a tiny sprinkle at a time until all incorporated. Allow to sit another minute and then give it a final mix before serving. The mix should be thickened up with no excess liquid pooling at the bottom of your wok.
• Serve as is or topped with sriracha.
  

Notes

Net Carbs - 5g

Nutrition

Calories: 483.6kcal | Carbohydrates: 6.5g | Protein: 37.2g | Fat: 35g | Fiber: 1.5g | Sugar: 1.8g