Egg Roll in a Bowl (30 min, low carb)
Egg roll in a bowl tastes just like your favorite take out and comes together quickly using a single pan. With only 7 g net carbs, this recipe has slaw, ground pork, and a delicious sauce.
- 1 lb ground pork see note 1
- 1 tablespoon sesame oil
- 1 tablespoon ginger finely grated
- 3 cloves garlic minced
- 12 oz slaw 340 g; 1 bag; see note 2
- ¼ cup liquid soy seasoning see note 3
- 2 tablespoons apple cider vinegar
- 1 tablespoon monk fruit sweetener see note 4
- 1 tablespoon sesame seeds
- 2 tablespoons green onions
Prepare the sauce- in a small jar, shake together the liquid soy seasoning, apple cider vinegar, and monk fruit sweetener. Set aside.
Cook pork- In a 12 inch non-stick skillet, cook the ground pork. Use a spatula to break it into small pieces, and stir/flip. Cook it for 7-10 minutes, until no longer pink. If there is a lot of grease in the pan, drain it before proceeding to the next step.
Add garlic + ginger- Make a space in the middle of the pan, and add the sesame oil. Add the garlic and ginger, and let them simmer for 1 minute, until fragrant. Mix them into the pork at this point.
Add slaw mix- Add the bag of slaw mix to the pan, and carefully stir it into the ground pork mixture. Cook for 3 more minutes, stirring frequently. Cabbage should be slightly wilted but not completely soft.
Add sauce- Pour the sauce evenly over the ground pork and cabbage mixture. Carefully stir it up until evenly coated in the sauce. Remove from the heat, and enjoy!
Garnish- Sprinkle with sesame seeds (optional) and green onions and enjoy.
*nutritional info does not include optional garnishes
1- may be swapped for ground turkey, ground beef, or mashed tofu
2- use classic cole slaw, broccoli slaw, or even kale slaw
3- AKA: Bragg's liquid aminos. Can swap for low sodium soy sauce, coconut aminos or tamari
4- if you are not following a low carb diet, you may swap for 2 tablespoons maple syrup, honey, or brown sugar
Leftovers may be stored in an air tight container for up to 4 days, or frozen for up to 3 months. Note: slaw softens a bit after thawing but is still tasty.
Heat individual portions up in the microwave until steaming hot, or heat the whole batch back up in an uncovered frying pan over medium heat for 5-10 minutes.
Serving: 1bowl (¼ of the batch) | Calories: 320kcal | Carbohydrates: 9g | Protein: 23g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 1045mg | Potassium: 535mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 81.3mg | Calcium: 80mg | Iron: 2mg