Keto Egg Roll Bowls

This low carb and Keto egg roll filling is made just like a traditional egg roll recipe. Tender, ground pork is stir-fried with chopped succulent shrimp, savory shiitake mushrooms, cabbage, julienned bamboo shoots, and sliced scallions. The entire mixture is seasoned with lovely five-spice powder, white pepper, and plenty of salt. The trick to this recipe is to boil the cabbage and hand-squeeze all the water out of it. It takes some extra work, but the hard work pays off (no liquid water throughout the dish!) The result is a flavorful mixture with a beautiful texture (not soggy at all). Use this filling to stuff lettuce wraps or top cauliflower rice.

Where can I find the dried shiitake mushrooms and bamboo shoots?

Most grocery stores carry bamboo shoots, but dried shiitakes can be found online or at a local Asian market. If all else fails, you can use fresh mushrooms, but the dried variety is much more flavorful than fresh.

I can’t find five-spice powder, how do I make my own?

To make your own five-spice powder, combine 5 star anise pods, 1 ½ tsp whole cloves, ¼ tsp ground cinnamon, 2 tablespoons fennel seeds, and 2 teaspoons of Szechuan peppercorns into a spice grinder. Remove what you need for the recipe and store the rest in an airtight container.

Tell me more about squeezing the cabbage?

To allow for the best texture of the final dish, you will want to boil the cabbage for one minute. Then drain the cabbage into a medium-sized colander and run cold water over it until cool enough to handle with your hands. Squeeze out as much water from the cabbage as possible. This results in a minimal amount of cabbage, but it has a beautiful texture because it is dry. You can skip this step if you are short on time but helps the final dish.

Serving suggestions

Pair this bowl with Keto Crab Rangoon Fat Bombs https://www.carbmanager.com/recipe/keto-crab-rangoon-fat-bomb.

Net Carbs

8.1 g
Fiber

4.5 g
Total Carbs

12.7 g
Protein

30.7 g
Fats

22.6 g

366 cals

Quantity

Serving Size

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Mushrooms Shiitake Dried

12 mushroom
Ground Pork

1-½ pound
Coarse Kosher Salt by Morton

1-½ tsp
Soy Sauce

1-½ teaspoon
White Pepper, Ground

⅛ teaspoon
Cabbage

12 ounce
Avocado Oil

2 tablespoon
Bamboo Shoots, Canned And Drained

8 ounce
Shrimp Raw

8 oz
Scallions

¼ cup
Coarse Kosher Salt by Morton

1-½ tsp
5 Spice Powder

2-½ teaspoon
Cauliflower Rice

32 ounce

Step 1

Fill a small saucepan with cool water. Add the dried mushrooms and place the pot over medium high heat until the water comes to a boil. Turn the heat off and cover the pot. Allow the mushrooms to hydrate for 5-7 minutes. Then drain them and rinse them in cool water until cool enough to handle. Squeeze the water from them. Then cut off their stems and slice them into thin strips.
Step 2

In the meantime, bring a medium pot of water to a boil for the cabbage. Shred the cabbage with a sharp knife into thin strips. Once the water is to a boil, add the cabbage and boil for one minute.
Step 3

Drain cooked cabbage into a colander and rinse with cold water until cool enough to handle. Squeeze as much water from the cabbage as possible. Set aside. Prep the other ingredients. First, drain and slice the canned bamboo shoots into a thin julienne. Set aside. Slice the scallions and set aside. Then on the same cutting board, chop the shrimp into a mince.
Step 4

In a wok or a large skillet, add the oil. Next add the minced shrimp. Cook until it is pink and cooked through, using a rubber spatula to constantly stir it.
Step 5

Next add the ground pork, soy sauce and white pepper. Cook until the pork is fully cooked. Use a wooden spoon to break up all the larger pieces of ground pork.
Step 6

Next add the sliced mushrooms and bamboo shoots. Stir fry for one minute combining it well with the meat.
Step 7

Add the cabbage, stir fry for another 2-3 minutes. It is ok to allow it to cook without stirring it once in a while to allow some color to develop on the entire mixture. Then add ¾ tsp kosher salt, five spice powder and the sliced scallions. Stir together well and serve hot over the cauliflower rice.