If you miss egg rolls since going keto, this Low Carb Egg Roll in a Bowl (aka Keto Crack Slaw) will be your new favorite meal. It’ll save you from takeout time and time again! It has all the same bells and whistles, but in stir-fry form with much fewer carbs.
I know, the name Crack Slaw is a little crazy.
Two things about it though: 1) I can’t take credit for naming or inventing it, and 2) it actually is addictive so it is pretty aptly named! As far as I know, the recipe comes from the Low Carb Friends Forum (which is now unfortunately closed).
And it really does taste like an egg roll in a bowl!
My version of the Egg Roll in a Bowl recipe features a delicate balance between sweet, salty, umami, and tart flavors.
I use a bit more garlic and ginger than most renditions, and I also add sriracha and sesame seeds. Coconut oil (instead of a neutral-flavored oil) adds a subtle coconut flavor, but if that’s not your thing, substitute with any healthy oil you like (such as avocado oil). I finish it with a little drizzle of toasted sesame oil to add a hint of nuttiness and scallion for freshness!
In This Article
The Best Low Carb Egg Roll in a Bowl Recipe
This easy, 30 minute, weeknight dinner recipe is jam-packed with flavor, texture, and nutrition! And it’s as addictively delicious as its name implies.
This recipe really does taste like an egg roll without the wrapper! There are so many flavors and textures going on in this recipe that you won’t even miss the carbs.
Ingredients
- Coconut oil or avocado oil
- 85% lean ground beef
- Green cabbage
- Yellow onion
- Carrot
- Garlic
- Ginger
- Coconut aminos
- Rice vinegar
- Liquid stevia (optional)
- Chili garlic sauce
- Sesame seeds
- Salt
- Black pepper
- Toasted sesame oil
- Scallion
Step-by-Step Instructions
Step 1: Brown the Meat:
Add the oil to a large deep skillet over medium-high heat. Add the beef and cook until browned, about 5 to 7 minutes, stirring occasionally.
Step 2: Add the Vegetables:
Add the cabbage, onion, and carrot, and cook until the vegetables are softened and starting to caramelize in spots, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
Step 3: Add the Aromatics:
Turn off the heat and stir in the coconut aminos, vinegar, stevia, chili garlic sauce, 1 tablespoon sesame seeds, salt, and black pepper.
Step 4: Garnish and Serve.
Transfer to a serving dish and top with the remaining 1 teaspoon sesame seeds, sesame oil, and scallion. Serve.
Special Diet Friendly
This dish is rich with nourishing real foods; the kind of foods you find when you shop the perimeter of the grocery store!
It is naturally keto, low carb, and paleo. To make it Whole30, simply omit the stevia.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This dish reheats well on the stovetop or in the microwave.
Egg Roll in a Bowl FAQs
What is an Egg Roll in a Bowl?
Egg Roll in a Bowl (also called Crack Slaw) is basically stir fry that’s made to taste like egg roll filling.
The main components are ground meat (a lot of recipes use pork, but I make mine with beef) and cabbage, and it has several flavorful additions, such as garlic, ginger, onion, soy sauce (or coconut aminos or tamari sauce), etc.
Why is it Called Crack Slaw?
The dicey term of endearment for this recipe comes from the fact that this dish is so delicious it’s addictive.
Do You Put Eggs in Egg Roll in a Bowl?
This dish is based on the filling in an egg roll, and doesn’t usually have eggs.
However, similar to fried rice, I love the idea of adding eggs to this dish! If you want to do so, you can either mix scrambled egg throughout, or serve it with a fried egg on top.
More Quick and Easy Dinner Inspiration
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xoxo, Faith
Low Carb Egg Roll in a Bowl (aka Crack Slaw)
Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 pound 85% lean ground beef
- 2 pounds green cabbage thinly sliced (about 1/2 of a medium-sized head)
- 1 small-medium yellow onion thinly sliced
- 1 medium carrot thinly sliced
- 5 large cloves garlic minced
- 1 tablespoon fresh-grated ginger
- 2 tablespoons coconut aminos or soy sauce or tamari sauce
- 2 tablespoons rice vinegar
- 10 drops liquid stevia see Note
- 1 tablespoon chili garlic sauce
- 4 teaspoons sesame seeds divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 scallion green and white parts, thinly sliced
Instructions
- Add the oil to a large deep skillet over medium-high heat. Add the beef and cook until browned, about 5 to 7 minutes, stirring occasionally.
- Add the cabbage, onion, and carrot, and cook until the vegetables are softened and starting to caramelize in spots, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
- Turn off the heat and stir in the coconut aminos, vinegar, stevia, chili garlic sauce, 1 tablespoon sesame seeds, salt, and black pepper.
- Transfer to a serving dish and top with the remaining 1 teaspoon sesame seeds, sesame oil, and scallion.
- Serve.
Video
Faith’s Tips
- Net Carbs: 9g per serving
- Sweetener: Instead of liquid stevia, you can use 1 tablespoon of coconut sugar or brown sugar, or use your favorite sweetener instead.
Nutrition
This post was first published on An Edible Mosaic on February 26, 2018. It was updated with more information on February 15, 2021.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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