Keto Egg Roll in a Bowl
Introduction:
Embark on a culinary journey that combines the essence of the classic egg roll with the health-conscious allure of a low-carb lifestyle. Our Keto Egg Roll in a Bowl is a symphony of flavors, blending seasoned ground turkey, crisp cabbage, shredded carrots, and a medley of Asian-inspired aromas. This deconstructed egg roll, tailored for Keto, Whole30, and Paleo enthusiasts, offers a delicious alternative without compromising on taste. Let’s dive into the details of this wholesome, one-pot wonder.
Ingredients:
2 Tbsp. Olive Oil (Divided): The foundation for cooking, imparting a subtle richness to the dish.
1 lb. Ground Turkey (or Beef, 93/7): Lean protein that forms the heart of our egg roll creation.
1 ½ Cups Sweet Onion (Finely Diced): Adds a natural sweetness and depth to the flavor profile.
1 Cup Shredded Carrots: Provides vibrant color and a hint of sweetness.
½ Tsp. Ginger Paste (or Minced Ginger): Elevates the dish with aromatic and warm notes.
3 Cloves Garlic (Crushed): Infuses a robust garlic flavor for a savory kick.
¼ Cup Chicken Broth (Regular Sodium): Enhances moisture and deglazes the pan for rich flavors.
5 Cups Shredded Cabbage: The star ingredient, bringing a satisfying crunch and texture.
2 Tbsp. Soy Sauce (Tamari or Coconut Aminos, Gluten-Free): Introduces savory umami notes.
2 Tsp. Rice Wine Vinegar (or Apple Cider Vinegar): Adds a tangy touch for balance.
½ Tsp. Salt (to Taste): Elevates the overall seasoning.
¼ Tsp. Pepper (to Taste): A dash of pepper for a subtle heat.
1 Tsp. Toasted Sesame Oil: Bestows a nutty aroma, enhancing the final dish.
Toasted Sesame Seeds (Optional): For a delightful garnish.
Green Onions (Optional): Adds freshness and color to the presentation.
Instructions:
Cooking the Turkey:
Drizzle 1 tablespoon of olive oil in a sauté pan over medium heat.
Add ground turkey and cook until almost done, approximately 5-6 minutes.
Sautéing Aromatics:
Push turkey to one side of the pan and add the remaining olive oil.
Sauté onions for 3-4 minutes until translucent.
Vegetable Medley:
Incorporate shredded carrots, garlic, and ginger, sautéing for an additional 2 minutes.
Combine turkey and vegetables, ensuring a harmonious blend.
Deglazing and Adding Cabbage:
Pour chicken broth into the pan, deglazing it for rich flavors.
Add shredded cabbage, soy sauce, vinegar, salt, and pepper.
Stir well, cover, and simmer for 12-15 minutes until cabbage reaches desired tenderness.
Final Touch:
Just before serving, drizzle toasted sesame oil over the dish.
Optionally, top with toasted sesame seeds and green onions for a visually appealing finish.
Meal Prep and Storage:
To Prep-Ahead: Ideal for make-ahead preparation; flavors meld over time for enhanced taste.
To Store: Refrigerate leftovers for 3 to 5 days; avoid freezing to maintain texture.
To Reheat: Warm in a skillet over medium-low heat for optimal taste and texture.
Nutritional Snapshot:
Calories: 315 per serving
Protein: 24g
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Sugar: 7g
Conclusion:
Elevate your dining experience with the Keto Egg Roll in a Bowl – a culinary masterpiece that embodies the fusion of health and indulgence. This recipe not only caters to your dietary preferences but promises a symphony of flavors that dance on your palate. Whether served over cauliflower rice or savored on its own, each bite is a celebration of wholesome, low-carb goodness. Treat yourself to a delightful journey of taste and wellness with our Keto Egg Roll in a Bowl. Enjoy the savory magic!
Egg Roll in a Bowl
is a recipe that has all the flavor of the original, but is low-carb, Keto, Whole30, and Paleo. Healthy seasoned ground turkey along with shredded cabbage, carrots, and Asian flavors come together in one pot for a delicious, deconstructed egg roll.
Servings 4 servings
Calories 315 kcal
Ingredients
2 Tbsp. olive oil divided
1 lb. ground turkey or beef, 93/7
1 ½ cups sweet onion finely diced
1 cup carrots shredded
½ tsp. ginger paste or minced ginger
3 cloves garlic crushed
¼ cup chicken broth regular sodium
5 cups shredded cabbage cut into ¼-inch shreds
2 Tbsp. soy sauce Tamari or coconut aminos, gluten-free*
2 tsp. rice wine vinegar or apple cider vinegar
½ tsp. salt to taste
¼ tsp. pepper to taste
1 tsp. toasted sesame oil
Toasted sesame seeds optional
Green onions optional
Instructions
In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.
Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.
Recipe Notes
Meal Prep and Storage
To Prep-Ahead: This is the perfect make-ahead dish, the flavor marries as it sits, so you can make it a couple of days in advance.
To Store: Egg roll in a bowl can be refrigerated for up to 3 to 5 days.
To Freeze: I would not recommend freezing this recipe. Excess water will accumulate after thawing and make the cabbage mushy.
To Reheat: Reheat leftovers in a bowl in a skillet over medium-low heat for the best taste and texture. You can also warm it up in the microwave, but the texture will be soggier.