Description
This Low Carb Egg Roll in a Bowl is a healthier, quick, and flavorful twist on the classic egg roll, featuring ground pork and a vibrant mix of cabbage and carrots cooked in savory soy sauce and aromatic seasonings. Perfect for a low-carb, gluten-free meal that’s ready in under 30 minutes.
Ingredients
Scale
Protein and Oil
- 1 lb ground pork (or ground chicken/turkey)
- 1 tablespoon olive oil (or sesame oil)
Vegetables and Aromatics
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger (optional)
- 4 cups coleslaw mix (shredded cabbage and carrots)
Seasonings and Garnish
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil (optional, for extra flavor)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Cook the Ground Pork: In a large skillet or wok, heat the olive oil or sesame oil over medium heat. Add the ground pork and break it up with a spoon, cooking for about 6-8 minutes until fully browned and cooked through.
- Sauté Vegetables: Add the diced onion, minced garlic, and grated ginger if using to the skillet with the pork. Cook for 2-3 minutes, stirring occasionally until the onion softens and the mixture becomes fragrant.
- Add the Cabbage: Stir in the coleslaw mix of shredded cabbage and carrots. Cook for about 5-7 minutes, stirring frequently until the cabbage wilts and softens evenly.
- Season the Dish: Pour in the soy sauce, rice vinegar, optional sesame oil, ground black pepper, and red pepper flakes if desired. Stir thoroughly to coat the cabbage and pork. Continue cooking for 2-3 minutes more to allow the flavors to meld.
- Garnish and Serve: Remove the skillet from heat. Garnish with chopped green onions and sesame seeds if desired. Serve the dish hot and enjoy your low-carb egg roll in a bowl.
Notes
- Feel free to substitute ground pork with ground chicken or turkey as preferred.
- For a gluten-free version, use tamari instead of soy sauce.
- If you want some heat, don’t skip the red pepper flakes.
- Omitting the sesame oil will reduce the nutty aroma but keep the core flavors intact.
- This dish pairs well with cauliflower rice or can be enjoyed on its own for a low-carb meal.
