Keto Spring Roll in a Bowl | KetoDiet Blog (2024)

How to Make Keto Spring Roll in a Bowl

Making gluten-free and low-carb spring roll in a bowl only takes a few minutes! You won't need any wrappers which makes the whole process not just keto-approved but also a lot easier.

You'll start by browning some ground pork with garlic, and then adding all of the sauces, vinegar and tomato paste. I used pork but you can use any ground meat in this recipe — pork, chicken, turkey and beef work best.

Once the meat is browned and flavoured, you'll toss in some mushrooms, shredded cabbage, carrot and bean sprouts. I like mine crisp-tender so I only cook it for a few minutes. When done, I then drizzle in some extra virgin olive oil and sprinkle the meal with freshly chopped spring onions. That's it!

If you like easy one-pot keto dinner recipes, you may also like my Keto Crack Slaw - Egg Roll in a Bowl and .

Is Oyster Sauce Keto?

This recipe uses oyster sauce which is not what I'd call a "squeaky clean keto" ingredient. Although it's low in carbs, it does contain some ingredients you may want to be aware of: sugar, soy and starches. Unless you are allergic or intolerant to some of these ingresinets, you won't need to avoid it as we are only using a small amount. If you want to skip this ingredient, simply use fish sauce or use more coconut aminos instead.

So what is oyster sauce? As the name suggests, oyster sauce is made from oysters and it's commonly used in Asian cuisine. It's a mixture of caramelised oyster juices, salt, sugar (although a small amount), and sometimes soy sauce (or tamari sauce if gluten-free), plus cornstarch which is used for thickening.

Nutritional values (per about 225 g/ 8 oz)

Ingredients (makes 4 servings)

• 250 g green cabbage, shredded (8.8. oz)
• 1 medium carrot, grated (60 g/ 2.1 oz)
• 100 g white mushrooms, sliced (3.5 oz)
• 3 tbsp virgin avocado oil or ghee (45 ml)
• 2 cloves garlic, minced
• 500 g ground pork (1.1 lb) - I used 5% fat
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 1 tbsp oyster sauce or fish sauce (15 ml)
• 2 tbsp apple cider vinegar (30 ml)
• 2 tbsp unsweetened tomato paste (30 ml)
• 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz)
• 2 cups bean sprouts (200 g/ 7.1 oz)
• 2 medium spring onions, sliced (30 g/ 1.1 oz)
• 4 tbsp extra virgin olive oil (60 ml/ 2 fl oz)
• Optional: 1-2 tsp toasted sesame oil to drizzle after cooking

Instructions

1. Finely slice the cabbage and grate the carrot using large holes on your grater. Slice the mushrooms.
2. Place minced garlic in a skillet greased with avocado oil (or ghee). Cook for a minute until fragrant.
3. Add ground pork (I used 5% ground pork). Use a spatula to break into pieces. Cook for a minute or two, and then add the coconut aminos, oyster sauce (or use fish sauce), vinegar, tomato paste, and Erythritol.
4. Cook on medium-high for 3 to 4 minutes until browned. Add the sliced mushrooms and cook for about 3 to 5 minutes.
5. Add the shredded cabbage, carrot and bean sprouts. At first this will seem like a lot but the cabbage will cook down. Using tongs, toss while cooking.
6. Cook for 6 to 8 minutes or until the cabbage is wilted and crisp tender. Take off the heat and stir in the olive oil. Optionally, season with salt and pepper to taste.
7. To serve, sprinkle with spring onion. To store, let it cool down and refrigerate for up to 4 days. Reheat before serving. You can stir in the spring onion before placing in the fridge or add it just before serving.

Spring Roll in a Bowl

Detailed nutritional breakdown (per about 225 g/ 8 oz)