Description
A quick and simple deconstructed egg roll recipe that is low in carbohydrates.
Ingredients
Scale
- 1 pound ground pork or chicken
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bag (14 ounces) coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground pork or chicken and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the coleslaw mix to the skillet. Stir and cook until the cabbage wilts slightly, about 5 to 7 minutes.
- Pour in soy sauce, rice vinegar, and sriracha, if using. Stir well to combine everything.
- Cook for 2 more minutes until heated through.
- Divide the mixture into bowls. Garnish with sliced green onions and sesame seeds before serving.
Notes
- For a different flavor, substitute ground turkey for pork or chicken.
- If you prefer more sauce, increase the soy sauce amount slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 24
- Cholesterol: 85
Keywords: low carb, egg roll in a bowl, keto, ground pork, cabbage, quick dinner, asian