Egg Roll in a Bowl served in Ceramic Bowls

Egg Roll in a Bowl

A hearty and delicious lightened up version of classic egg rolls!
Course Main Course
Cuisine Asian
Keyword gluten free, healthy, keto, light, low carb
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 540kcal


  • 2 thick stalks of lemongrass coarse outer leaves discarded and tender leaves coarsely chopped
  • 4 cloves garlic peeled and crushed
  • 1 inch fresh ginger peeled and chopped
  • 2 shallots peeled and chopped
  • 2 jalape├▒os stems removed and chopped (remove the seeds for less spicy meatballs)
  • 2 strips uncooked bacon chopped
  • 1/2 cup fresh cilantro packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground pork
  • 2 tablespoons sesame oil divided
  • 8 wonton wrappers cut into wide strips
  • 1 pound napa cabbage or green cabbage, coarsely chopped
  • 2 large carrots shredded
  • 1 bunch green onions coarsely chopped
  • 2 tablespoons soy sauce or more
  • 1 tablespoon toasted sesame oil or more
  • sweet chili sauce to taste, optional
  • red pepper flakes to taste, optional


  • Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until very finely minced, scraping down the bowl occasionally. Transfer to a medium bowl.
  • Add ground pork to lemongrass mixture and use your hands to combine, taking care not to over-mix. Set aside.
  • If making wonton crisps, preheat oven to 375┬║. Line a baking sheet with parchment paper and arrange wonton wrapper strips in a single layer, giving each strip some room. Brush strips with 1 tablespoon of the sesame oil. Bake 5-6 minutes until lightly brown. Remove from oven and set aside. (Strips will continue to crisp up as they cool.)
  • Meanwhile add remaining tablespoon of sesame oil to a large skillet over medium heat. Add cabbage, carrots and green onions; cook and stir until tender, 5 to 7 minutes. Transfer to a medium bowl.
  • Add pork mixture to the same skillet (no need to wipe it out), cook and stir until cooked through, 5 to 7 minutes. Add cabbage mixture to pork along with soy sauce and sesame oil; stir to combine. Divide among 4 serving bowls and top each with 1/4 of the crispy wonton strips. Serve with sweet chili sauce and red pepper flakes if desired.



If you're doing a Whole30 or following a Paleo, low carb or Keto diet, skip the wonton crisps and sweet chili sauce.


Calories: 540kcal | Carbohydrates: 21g | Protein: 25g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 1054mg | Potassium: 879mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6645IU | Vitamin C: 45.5mg | Calcium: 136mg | Iron: 2.7mg