This simple flavorful Low Carb Thai Egg Roll in a Bowl recipe is a tasty and satisfying dish that's easy to make for a quick and delicious meal.
A diabetic-friendly dish that is a perfect combination of protein and vegetables.
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This recipe was inspired by my Thai Chicken Curry Pasta recipe. I'm also drawn to other protein and veggie-packed dinner options, such as this savory Keto Beef and Broccoli, Keto Bibimbap Beef Bowl or this flavorful Low Carb Chicken Fajitas. You might also enjoy our Low Carb Vegetable Stir Fry or this Sheet Pan Chicken and Veggie recipe.
5 reasons why you'll love this recipe
- Thai-inspired twist, bursting with flavorful goodness, elevates your taste buds.
- Quick prep ensures convenience, ideal for busy lifestyles.
- High-protein, low-carb blend supports health goals effectively.
- Fresh veggies add nutrition, enhancing both taste and health.
- Meal planning made easy with this versatile and satisfying dish.
Main ingredients used in this low carb thai egg roll in a bowl recipe
Incorporating a harmonious balance of flavors and textures in this recipe, results in a satisfying dish that's both nutritious and delicious.
- Ground pork or beef: Adds savory richness and protein to the dish.
- Garlic: Infuses aromatic flavor, enhancing overall taste profile.
- Onion: Provides depth of flavor and texture to the recipe.
- Ginger: Adds warmth and complexity to the Thai-inspired dish.
- Peanut butter: Offers creamy texture and subtle nutty flavor.
- Thai red curry paste: Infuses authentic Thai flavors and spice.
- Soy sauce, coconut aminos or tamari: Enhances umami taste and adds depth to dish.
- Coleslaw: Adds crunch, texture, and freshness to the dish.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
Steps by step instructions
How to make Low Carb Thai Egg Roll in a Bowl
STEP 1: Heat a frying pan over medium-high heat and add the ground pork or beef. Brown the meat, breaking it apart with a spatula as it cooks, until it's no longer pink.
STEP 2: Once the meat is browned, add minced garlic, diced onions, and minced fresh ginger to the pan. Stir well and cook until the onions are translucent and the garlic is fragrant.
STEP 3: Pour sesame oil, rice wine vinegar, soy sauce (or alternative), Thai red curry paste, and peanut butter into the pan with the meat mixture. Stir until everything is thoroughly combined and the peanut butter is melted.
STEP 4: Add the coleslaw or shredded cabbage to the pan, stirring to coat it with the sauce. Cover the pan with a lid and let the cabbage cook for about 15 minutes, or until it reaches your desired level of tenderness.
Once the cabbage is cooked to your liking, add the remaining tablespoon of soy sauce (or alternative) to the pan. Stir well to incorporate.
Garnish the dish with sliced green onions and toasted sesame seeds. For extra crunch, sprinkle chopped peanuts on top before serving, if desired.
Top Tip
To enhance the flavor profile of this recipe, consider adding a squeeze of fresh lime juice just before serving for a burst of citrus brightness that complements the rich and savory notes of the dish.
Recipe variations
- Vegetarian Option: Replace the ground pork or beef with crumbled tofu or tempeh for a plant-based alternative.
- Spicy Twist: Increase the heat by adding extra hot chili paste or sriracha for an extra kick.
- Nut-Free Option: Swap peanut butter with almond butter or sunflower seed butter for those with nut allergies.
Storage
To store leftovers, transfer the cooled low carb Thai eggroll in a bowl into an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through before serving.
Frequently asked questions
Yes, you can prepare this dish ahead of time and store it in the refrigerator for up to 3-4 days. Simply reheat before serving for a quick and convenient meal option.
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📖 Recipe Card
Low Carb Thai Eggroll in a Bowl
Recipe Video
Ingredients
- 1 lb ground pork or beef
- 3 garlic cloves minced
- ½ medium onion diced
- 1 tablespoon fresh ginger minced
- 2 teaspoon sesame oil
- 2 teaspoon rice wine vinegar
- 2 tablespoon soy sauce or alternatives like coconut aminos or tamari
- 2 teaspoon thai red curry paste
- 3 tablespoon Creamy Natural Peanut Butter or crunchy
- 400 g sliced cabbage or fresh coleslaw about 5 cups
- 1 tablespoon soy sauce or alternatives like coconut aminos or tamari
- 2 green onions sliced
- 1 tablespoon sesame seeds toasted
Instructions
- Brown the ground pork or beef in a frying pan over medium-high heat.1 lb ground pork or beef
- Once browned, add the garlic, onions, and ginger to the pan. Cook until softened.3 garlic cloves, ½ medium onion, 1 tablespoon fresh ginger
- Add the sesame oil, rice wine vinegar, soy sauce (or alternative), Thai red curry paste, and peanut butter to the pan. Stir until well combined.2 teaspoon sesame oil, 2 teaspoon rice wine vinegar, 2 tablespoon soy sauce, 2 teaspoon thai red curry paste, 3 tablespoon Creamy Natural Peanut Butter
- Next, add the coleslaw or shredded cabbage to the pan. Cook until tender, covering the pan with a lid for 15 minutes to help cook down the coleslaw.400 g sliced cabbage or fresh coleslaw
- Once the coleslaw is cooked to your preference, add the last tablespoon of soy sauce (or alternative). Stir to combine.1 tablespoon soy sauce
- Garnish with sliced green onions and toasted sesame seeds. Optionally, top with chopped peanuts.2 green onions, 1 tablespoon sesame seeds
- (See the video instructions if further clarification is needed)
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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