Low Carb Egg Roll in a Bowl
This quick and easy recipe recreates the delicious flavors of an egg roll without the wrapper, making it a perfect low-carb, one-pan meal. It's packed with savory ground meat, crunchy cabbage, and a flavorful sauce.
Equipment
- Large skillet or wok
- Cutting board
- Knife
- Spatula
Ingredients
Main Ingredients
- 1 lb Ground pork
- 1 tbsp Sesame oil
- 2 cloves Garlic minced
- 1 tsp Ginger grated
- 16 oz bag Coleslaw mix cabbage and carrots
Sauce
- 1/4 cup Soy sauce or tamari for gluten-free
- 1 tbsp Rice vinegar
- 1 tsp Sriracha or to taste
Garnish
- 2 Green onions sliced
- 1 tsp Sesame seeds
Instructions
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground pork and cook, breaking it apart, until browned; drain any excess fat.
- Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the coleslaw mix to the skillet and cook for 5-7 minutes until the cabbage softens.
- Whisk together soy sauce, rice vinegar, and Sriracha, then pour over the mixture in the skillet.
- Cook for another 2-3 minutes, stirring to combine all ingredients.
- Remove from heat, garnish with sliced green onions and sesame seeds, then serve immediately.
Notes
Adjust the spice level by adding more or less Sriracha. You can substitute ground pork with ground chicken, turkey, or even beef.