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A close-up shot of a savory egg roll in a bowl with ground meat, shredded cabbage, and chopped green onions in a rustic bowl.

Keto Egg Roll in a Bowl with Crispy Pork Rind Topping

A delightful low-carb twist on a classic, this deconstructed egg roll features savory ground pork, tender cabbage, and a rich, umami sauce, all topped with a satisfying crunch of crispy pork rinds. It's a quick, flavorful, and filling meal perfect for any keto diet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Pork & Veggies
  • 1 tbsp Olive Oil
  • 1 lb Ground Pork or ground turkey/chicken for a leaner option
  • 1/2 Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1 small head Green Cabbage about 6 cups, thinly sliced or shredded
  • 1/4 cup Shredded Carrots optional, for color; omit for stricter keto
  • 1/2 cup Chicken Broth unsalted
  • 1/4 cup Green Onions chopped, for garnish
For the Sauce
  • 1/4 cup Soy Sauce or tamari for gluten-free
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Sriracha optional, adjust to taste for heat
  • 1/2 tsp Erythritol or preferred keto sweetener
For the Topping
  • 2 oz Pork Rinds chicharróns, crushed
  • 1 tsp Sesame Seeds optional, for garnish
  • Sriracha Mayo optional, for drizzling

Equipment

  • Large Skillet or Wok
  • Small Mixing Bowl
  • Air Fryer (optional)

Method
 

Prepare Ingredients
  1. Dice the yellow onion, mince the garlic, and grate the fresh ginger. Thinly slice or shred the green cabbage.
  2. In a small mixing bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, sriracha (if using), and keto sweetener. Set the sauce aside.
Cook Pork & Aromatics
  1. Heat olive oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it's browned and fully cooked through (about 5-7 minutes). Drain any excess fat from the skillet.
  2. Add the diced onion, minced garlic, and grated ginger to the skillet with the cooked pork. Sauté for 2-3 minutes, stirring frequently, until the aromatics are fragrant and the onion starts to soften.
Add Vegetables & Sauce
  1. Stir in the thinly sliced cabbage and shredded carrots (if using). Cook for 5-7 minutes, stirring often, until the cabbage has wilted and softened but still retains a slight crispness.
  2. Pour in the chicken broth and the prepared sauce mixture. Bring the mixture to a gentle simmer and cook for another 3-5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Prepare Topping & Serve
  1. While the egg roll mixture simmers, prepare the crispy pork rind topping. Crush the pork rinds into bite-sized pieces. For extra crispness, you can preheat an air fryer to 350°F (175°C), spread the crushed pork rinds in a single layer, and air fry for 2-3 minutes until golden and extra crispy (this step is optional).
  2. Ladle the keto egg roll in a bowl mixture into individual serving bowls. Garnish generously with chopped green onions, the crushed crispy pork rinds, and an optional sprinkle of sesame seeds. Drizzle with sriracha mayo if desired for an extra creamy kick.

Notes

Feel free to customize this recipe! You can swap ground pork for ground chicken, turkey, or even crumbled firm tofu for a vegetarian option. For a spicier kick, increase the sriracha in the sauce or add some red pepper flakes. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop or in the microwave. Add fresh crushed pork rinds just before serving for the best texture.