This egg roll in a bowl recipe, also known as Crack Slaw, is definitely one of our all-time favorite keto dinner recipes.
Why? Because it has all three things we ask for on a keto diet: easy, tasty and of course, LCHF.
This is not the only egg roll in a bowl recipes we adore. But it’s so versatile. Adding in any low-carb dressing or sauce to your liking, you can make it your own curry version, spicy version or the one we are talking about today – the Asian version egg roll in a bowl.
The one secret that really captures the “Asian” essence of this one-pot keto recipe is the sesame oil. It brings out the flavor of all the ingredients and just takes the dish to a whole new level.
Speaking of low-carb, traditional egg roll wrappers are usually made of egg and FLOUR. So when it’s put in a bowl, we are able to totally ditch the carbs that we don’t need.
But if you really REALLY can’t live without the wrapper part of it, replace the normal one with boiled cabbage will do wonders (and keep the carbs low).
Directions
1.Heat up the pan to medium-high heat and add in sausages.
2. Cook for approximately 5-6 minutes till you no longer see any pink in the sausage. Remove the pan from heat.
? Tip: You can wipe off the excess grease or just leave it there. But we prefer saving it for the following steps to add more fat and flavor to the dish.
3. Return the pan to medium heat. Add in shredded cabbage, carrots, sesame oil, ginger, and green onions.
4. Add water and season with salt and black pepper.
5. Stir while cooking for 4-5 minutes until the cabbage wilts and the carrot softens.
6. Add vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through.
7. Remove from heat and put it in a bowl to serve. Sprinkle toasted sesame seeds for more flavor. Enjoy!
[cooked-recipe id=”3861″]