This Eggroll in a Bowl is a low carb cabbage bowl recipe made with a combination of ground venison and pork. This is a super quick and easy recipe that can be ready to eat in under 20 minutes. It is a take on the Asian Egg Roll without the wrapper and none of the carbs that go along with it!
I have been known to eat this Eggroll in a Bowl for dinner, and then the next morning, finish leftovers off for breakfast! It is one of my favorite keto dinner recipes to enjoy when hunger hits. It is delicious, healthy, and fast to make.
Using Venison to make Asian recipes
I love to make Asian recipes using venison. Two of my very favorite recipes is this Quick and Easy Venison Stir-Fry and this Venison Fajita recipe. I feel the Asian flavors really compliment the wild game meat and oftentimes, others don't realize I have made the recipe with venison!
Venison itself is very lean. So when cooking any venison, whether it be ground venison, steaks, or stew, you need to add extra fat. If you don't add the fat, the meat can easily be dry and tough. Something you do not want!
What you need to make Egg Roll in a Bowl with Ground Venison
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- Ground Venison
- Ground Pork
- Sesame Oil
- Fresh Ginger
- Fresh Garlic
- Green Cabbage
- Purple Cabbage
- Coconut Aminos or Soy Sauce
- Unseasoned Rice Vinegar
Tips for making this skillet recipe
Skillet recipes are the easiest and I absolutely love them. Cooking everything in the same pan where you do not have to take stuff out to cook other parts of the dish is a plus also. That is exactly what this dish is, making it a true one-pot recipe!
Below are some tips for making meal prep for this recipe easier and flow smoothly.
- Pre-shred the cabbage when you bring it home. Store it in the fridge and take out as needed.
- Use a Microplane zester to grate the fresh ginger. This tool helps bring the juices out more than if you were to just chop the ginger.
- Pre-measure all ingredients and have them ready to add to the skillet as needed.
Adapting this recipe to meet your needs
This Eggroll in a Bowl with Ground Venison is a low carb, keto, and paleo-friendly recipe. There are no odd, off the wall ingredients required to make this recipe. Considering the time I am writing this post, the world is experiencing isolation situations where it may be difficult to obtain some ingredients. Below are some ideas for substitutions should you not have what is on the ingredient list.
- Use ground pork, ground chicken, ground turkey, or ground beef in place of venison.
- Sesame oil does add an Asian flavor, however, if you do not have it readily available, olive oil is a good replacement.
- Coconut Aminos or Soy Sauce. The coconut aminios is required in a Paleo kitchen since soy sauce is off-limits. However other diets can sub the soy sauce with no issues. I prefer coconut aminos due to the flavor so I always have this on hand if at all possible.
- Unseasoned rice vinegar is required for keto/paleo. If you do not follow either diet, then it is fine to use seasoned rice vinegar (which has sugar in it compared to unseasoned).
- Fresh ginger adds great flavor, but if you don't have access to it, feel free to substitute ½ to ¾ teaspoon ground ginger.
Other ground venison dishes you may enjoy
*If you made this Eggroll in a Bowl with Ground Venison, please give it a star rating*
Eggroll in a Bowl with Ground Venison
- ¾ pound ground venison
- 6 ounces ground pork
- 1 tablespoon sesame oil
- ¼ cup sliced green onions white part only with greens reserved
- 4 large garlic cloves
- 1 teaspoon grated fresh ginger
- ½ small onion sliced
- 3 cups white cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 3 tablespoons coconut aminos
- 1 tablespoon unseasoned rice vinegar
- Sriracha sauce optional
- Toasted sesame seeds optional
- Heat the sesame oil n a large skillet over medium heat until hot. Add the scallions, garlic, and ginger. Toss and cook for 1 minute
- Add the ground venison and pork. Chop the meat into smaller pieces and cook, stirring for 8 minutes or until the meat has begun to brown.
- Add the cabbage, coconut aminos, and rice vinegar. Toss to coat. Cook for 8 minutes, or until cabbage has wilted and cooked and ground meat is browned.
- Serve with a drizzle of sriracha sauce (if using) and sprinkle with sesame seeds (if using)