Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (2024)

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This low carb inside out egg roll recipe is keto and low carb friendly. Make this quick dinner in only 20 minutes and serve with a simple Asian-inspired stir-fry sauce.

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Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (1)

I just love this Asian-inspired stir-fry during the busy work week. This is my go-to customizable recipe, and inspired by my love of keto noodle stir-fry and shrimp stir-fry.

However, this recipe uses the power of veggies rather than noodles or egg roll wrappers.

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (2)

Table of Contents

Carbs in an egg roll

A traditional egg roll is deep-fried, high in calories, and contains approximately 23 g. carbs. and is not gluten-free.

This recipe, however, has a low glycemic index and only 15 g. net carbs (and even lower if you sub the carrots for keto veggies).

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (3)

Best ingredients for inside out egg roll

oil of choice
ground beef (or other options, see notes)
spring onions, sliced
garlic cloves, minced
white cabbage, shredded (around ½ small head)
grated carrots, tightly packed (sub carrots for peppers or mushrooms if keto)
mung bean sprouts, – optional

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (4)

Stir fry sauce

dark soy sauce
fresh ginger, grated or very finely diced
sriracha sauce

for garnish

Garnish this dish with spring onion rings and sesame seeds.

Also serve with sweet and sour chili sauce if you like.

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (5)

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (6)

How to make inside out egg roll

Heat up the oil, add the beef and stir occasionally while cooking (I use a wok or frying pan)
add veggies
mix ingredients for the sauce and pour in to the wok
Give everything another stir and cook on low to medium heat until vegetables have desired softness
Add salt, pepper and chili to taste and serve hot with some sprinkled spring onions and sesame seeds.

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (10)

Variations and Recipe Substitutions

For a quick recipe: use packed coleslaw vegetables instead of cutting it yourself.

If you like you can play around with the vegetables, bell peppers, mushrooms or broccoli fit very nicely.

Use sesame oil instead of the neutral oil to add some more flavor.(It does add more carbs, however).

Notes/FAQ

Protein/Meat options: You may use ground pork, browned tofu, extra veggies, shrimp, steak or turkey for this recipe. Completely customizable to your cravings.

Mung bean: If you don’t want to use mung bean sprouts you can just leave them out or substitute by adding more cabbage instead.

Ginger: You can also use ground ginger, use around 1 teaspoon instead

Not a fan of spicy? Leave out or substitute with hot or chili sauce

Cooking time: Cooking time depends on how thick you’ve cut the vegetables. I like to cut it very thinly and therefore the cooking time is only around 7-9 minutes.

Inside Out Egg Roll (Quick Recipe!) — Low Carb Quick (12)

Make an egg roll bowl ahead of time

Yes, that works very well. This dish reheats well and keeps for up to 3 days in the fridge if tightly wrapped. I also make a jar of shaken stir-fry sauce to keep on hand at all times.

Can I freeze egg roll in a bowl?

Yes, this freezes well, Just place in a container or ziplock bags and freeze for up to 6 months.

Inside Out Egg Roll

Try this deconstructed egg roll recipe, made in 20 minutes with low carb ingredients. Customize your protein and add a punch of flavor with a simple homemade stir-fry sauce.

4.10 from 50 votes

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Course: Dinner

Cuisine: Asian

Equipment

wok or large frying pan

Ingredients

Inside Out Egg Roll Ingredients

1 tbsp oil
1 lbs ground beef *or preferred protein
2 spring onions sliced
2 garlic cloves minced
1 lbs white cabbage shredded, about ½ small head
2 cups grated carrots
2 cups mung bean sprouts optional

Stir-fry Sauce Ingredients

6 tbsp dark soy sauce
1 tbsp fresh ginger or ground
1 tsp sriracha sauce optional, spicy
1 tbsp Swerve brown sugar optional, for sweetness
1 tbsp green onions and sesame seeds optional garnish

Instructions

Heat up the oil in a big pan over high heat, add the beef and cook until not longer pink, breaking it up while cooking (drain if there is a lot of fluid)
add the spring onions and the garlic and cook another 1-2 minutes until onions start to soften
now add cabbage, carrots and mung bean sprouts and stir
mix ingredients for the sauce and pour into the pan
Give everything another stir and cook on low to medium heat until vegetables have desired softness
Add salt, pepper and chili to taste and serve hot with some sprinkled spring onions and sesame seeds

Notes

Recipe Notes——

Make Ahead

Yes, that works very well. This dish reheats well and keeps for up to 3 days in the fridge if tightly wrapped.

Freezing

Yes, this freezes well, Just place in a container or ziplock bags and freeze for up to 6 months.

Variations

You can also use packed coleslaw vegetables instead of cutting it yourself.

If keto, omit carrots and use vegetables such as: bell peppers, mushrooms or broccoli for lower carbs.

Nutrition