Keto Egg Roll in a Bowl...Upgraded!
Maybe you've heard of egg roll in a bowl, a staple in the lchf (low carb high fat, aka keto) community. Likely, you've also heard it called by another name: crack slaw. Why do people call it crack slaw, you ask? Because it's suuuuper addictive. It's cheap to make, comes together in about 10 minutes, and it's filled with flavors everybody loves, not to mention good-for-you veggies.
I've made egg roll in a bowl dozens of times on lazy days. You can find plenty of recipes for it online, mostly with little variation—most recipes contain shredded cabbage, ground pork, sesame oil, soy sauce, and ginger, which are the core ingredients. Those recipes are fine, and I made them so many times because they're easy. But, to me, they weren't delicious like everyone always says they are. They certainly weren't crack addictive. There's a big reason for that.
You see, and I'm telling you this because we're honest with each other, Glow Getters—I am addicted to egg rolls. Real live, wonton-wrapped, chock-full of Chinese carryout goodness egg rolls. Yes, I know they're not keto, not as-is anyway. But they are. my. weakness. When I go outside my keto zone, I don't reach for cakes or biscuits or rice—I reach for egg rolls.
Now that you know my secret, you can tell why I was excited when I first came across crack slaw, and why I was so disappointed when I finally made it. You can call it egg roll in a bowl all you want, it doesn't taste like any egg roll I've ever had. And trust me, I've had plenty.
So I thought to myself...what is it that I like in an egg roll? Is it just the wrapper? I went to the store and got one, emptied out the filling and ate just that, and no, it's not just the wrapper. As I was eating, I realized two things: 1) Egg rolls have shrimp, not ground pork, and 2) Egg rolls are slightly sweet. "Crack slaw" didn't fit either of those criteria.
So, I immediately opened the second one I bought (I don't need your judgment) and tasted the filling again, trying to figure out exactly what I did taste. Using those guesstimations, I came up with the recipe below. AND IT WAS PERFECT.
Glow Getters, allow me to introduce you to the REAL crack slaw. Once you've had this egg roll in a bowl, you won't look at the other versions the same. Let's get to it.
Makes 4 servings
- 12 oz raw shrimp, roughly chopped into small pieces
- 3 tbsp coconut oil, divided
- 16 oz coleslaw mix
- 1 carrot, grated
- 1 inch ginger, grated
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- ¼ cup soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp lakanto gold
- 4 green onions, sliced (white and green parts)
- Splash of unseasoned rice wine vinegar (optional)
- Salt and pepper to taste
- Wok or high sided pan
- Microplane or grating plate
- Heat pan over medium heat with one tablespoon of coconut oil. While pan is heating, season shrimp with salt and pepper to taste.
- Add chopped shrimp in an even layer, and do not disturb until shrimp is starting to turn pink on the undersides (roughly 2 minutes).
- Stir pan to flip shrimp, and cook another two minutes. Remove from pan and set aside.
- While shrimp is cooking, combine soy sauce or tamari, sesame oil, ginger, and garlic in a bowl and set aside.
- Add one tablespoon coconut oil to same pan over medium-high heat.
- When oil is hot, add coleslaw mix, grated carrot, and red pepper flakes. Stir frequently until cabbage begins to soften, 1-2 minutes. If pan seems to be getting too dry, add more oil.
- Add shrimp and previously combined seasonings to pan. Saute 1-2 minutes.
- Remove from heat and add scallions. Stir to combine.
If you're an egg roll lover (ok, fanatic) like me, I encourage you to try out this upgraded version of egg roll in a bowl. I keep it easy on myself by buying frozen shrimp that I can keep on hand for egg roll emergencies (yes, that's a thing), and they thaw quickly enough that I'm able to get this meal in a bowl faster than Chinese delivery could get to my door.
How about you, do you have any food weaknesses? Let me know in the comments!