Easy Low-Carb Egg Roll in a Bowl (Deconstructed Takeout)

Commonly known as “Crack Slaw” in the low-carb community, this recipe provides a professional-grade solution for takeout cravings by eliminating the deep-fried wrapper. The “Gold Standard” technique here is the flash stir-fry. By cooking the cabbage mix quickly over high heat, we ensure it remains crisp-tender (al dente) rather than turning soggy. This preserves the “crunch” essential to the egg roll experience while delivering a massive dose of fiber and cruciferous vegetables.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 10 Min
• Total Time: 15 Min
• Yield: 3 Servings
• Calories: 290 kcal per serving

Ingredients:

The Protein & Veggie Base

• 1 lb Lean Ground Turkey or Pork (93% lean is best)
• 1 bag (14 oz) Coleslaw Mix (Shredded cabbage and carrots)
• 3 Green Onions, sliced (whites and greens separated)
• 1 tbsp Toasted Sesame Oil (Essential for authentic flavor)

The Umami Sauce

• 3 tbsp Low-Sodium Soy Sauce (or Coconut Aminos for gluten-free)
• 1 tbsp Fresh Ginger, grated
• 2 cloves Garlic, minced
• 1 tsp Sriracha (Adjust for heat)
• 1 tsp Rice Vinegar

The Finishing Touch

• Sesame Seeds for garnish
• Extra Sriracha Drizzle (Optional)

Preparation Steps:

1. The Sesame Sear

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground meat and the white parts of the green onions.
2. Cook for 5–7 minutes, breaking the meat into small crumbles, until fully browned. This builds the savory foundation.

2. Infusing the Aromatics

3. Push the meat to one side of the pan. Add the minced garlic and grated ginger to the empty side.
4. Sauté for 30–60 seconds until fragrant, then toss to coat the meat. This ensures the aromatics don’t burn during the initial sear.

3. The Flash Stir-Fry

5. Add the entire bag of coleslaw mix to the skillet. Pour the soy sauce, rice vinegar, and sriracha over the top.
6. Stir-fry for 3–4 minutes. Professional Tip: Stop cooking as soon as the cabbage begins to wilt but still retains a crunch. Overcooking will lead to a watery bowl.

4. The Final Garnish

7. Turn off the heat. Stir in the remaining green onion tops.
8. Serve in bowls and garnish with sesame seeds. Safety Check: Ensure ground meat reaches an internal temperature of 165°F (74°C).

Expert Tips:

• The “Crunch” Upgrade: To mimic the shatter-crisp texture of a fried wonton wrapper without the carbs, top your bowl with a handful of slivered almonds or crushed pork rinds.
• Flavor Depth: For an extra layer of savory complexity, add 1 teaspoon of fish sauce or oyster sauce (check carb count) along with the soy sauce. This adds the “funky” umami found in restaurant egg rolls.