This Eggroll in a Bowl is a low carb cabbage bowl recipe made with a combination of ground pork and venison. This is a quick and easy recipe that tastes just as good as the classic egg roll without the wrapper and is ready to serve in under 20 minutes.
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.
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❤️ Why I Love This Recipe
I love to eat asian food, so much so I make it at home often. I also always have plenty of venison on hand. The Asian flavors really compliment the deer meat. The ground pork not only adds flavor, but it adds a little more fat to the dish.
I love that this bowl holds all the delicious egg roll filling without the egg roll wrapper and a lot less carbs!
🥘 Ingredients
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- Ground Venison and Ground Pork are used together. Venison for the lean protein and the pork is added for a little extra fat and flavor.
- Sesame Oil adds a distinct nutty flavor to the bowl.
- Fresh Ginger or ginger paste.
- Fresh Garlic
- Green Cabbage
- Red Cabbage
- Green onions, also known as scallions. The white and green parts are used, but separately.
- Coconut Aminos or Soy Sauce
- Unseasoned Rice Vinegar
🍽 Equipment
Choose a large skillet with high sides to allow room for stir-frying. A wok with a wooden spatula for stir frying works great for this.
Sharp knife for cutting vegetables
🔪 Instructions
Step 1:
- 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.
Step 2:
- Add the shredded cabbages, coconut aminos, and rice vinegar. Toss to coat, stir-frying 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)
💭 Top Tips
- Pre-shred the cabbage ahead of time, or buy bagged coleslaw mix.
- 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.
📖 Variations
- If venison cannot be found in the grocery store, you can use ground pork, ground chicken, ground turkey, or ground beef in its place.
- Sesame oil does add an Asian flavor, however, if you do not have it readily available, olive oil is a good replacement.
- Substitute low-sodium soy sauce for the coconut aminos.
- 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).
- Substitute ½ to ¾ teaspoon ground ginger for the fresh ginger or use 1 teaspoon of ginger paste in place of the fresh ginger.
- Substitute a bag of coleslaw mix or broccoli slaw for the red and green cabbage.
More Low Carb Venison Recipes
- Thai Basil Venison {Low carb, Keto, Paleo friendly}
- Venison Breakfast Sausage - Air Fryer Recipe
- Keto Sloppy Joes with Ground Venison
- Venison Fajitas
*If you made this Eggroll in a Bowl with Ground Venison, please give it a star rating*
📖 Recipe
Eggroll in a Bowl with Ground Venison
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Ingredients
- ¾ pound ground venison
- 6 ounces ground pork
- 1 tablespoon sesame oil
- 2 green onions , sliced, white part only with greens reserved
- 2 large garlic cloves
- 1 teaspoon grated fresh ginger
- ¼ cup diced onion
- 3 cups white cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 2 tablespoons coconut aminos
- 1 tablespoon unseasoned rice vinegar
- Sriracha sauce optional
- Toasted sesame seeds optional
Instructions
- 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)
