Egg Roll Bowl is a low cab food that is fried in a skillet instead of the traditional version egg roll that is fried and wrapped in a thin flour wrap. This version has no wrap but is instead stir fried with ground meat and cabs. It has all the fillings and flavors of an egg roll, but served in a bowl.

This Egg Roll Bowl is a low-carb and keto friendly meal. It is garlicky, gingery, salty and savory as well as crunchy from the carrots and cabbage. This meal tastes exactly like an egg roll that has no wrap.

For more recipes like this, check the following: Cheesy Quesadillas

Ingredients For Making Egg Roll Bowl

• 300 g ground beef
• 1/4 small cabbage shredded
• 2 carrots, washed, peeled and grated
• 1 large red onion washed, peeled and sliced
• 1 green bell pepper washed, and cut into slices
• 3 garlic cloves crushed
• 1 tbsp. Sesame oil
• 1 cm ginger crushed
• 1m tbsp. soy sauce
• 1 small bunch green onions cut into small cubes
• 1 tbsp. sesame seeds

How To Make Egg Roll Bowl

1. Take a medium mixing bowl, add the soy sauce, garlic, ginger and sesame oil and mix well until well combined.
2. In a bowl, add the shredded cabbage, grated carrots, sliced green bell pepper and sliced red onion, mix then together.
3. Put a sauce pan on medium heat, add the ground beef and cook on medium heat for about 15 minutes or until cooked through, add the vegetables, then add the soy sauce mixture and mix well, stir fry the vegetables until they are soft but still crunchy.
4. Serve on a platter and garnish with the cubed green onions and sesame seeds.