Egg Roll In A Bowl (Printable Version)

All the classic flavors of an egg roll transformed into a quick, low-carb skillet dish with savory ground pork and crisp vegetables in a punchy sesame-ginger sauce.

# What You Need:

→ Protein

01 - 1 lb ground pork

→ Vegetables

02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced

→ Sauce

07 - 3 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp crushed red pepper flakes

→ Toppings

12 - 1 tsp sesame seeds
13 - Sriracha or chili sauce

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4-5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables. Toss to coat evenly and cook for another 1-2 minutes.
05 - Taste and adjust seasoning if needed. Remove from heat. Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.

# Helpful Tips:

01 -
  • You get all those classic egg roll flavors without the hassle of wrapping and frying
  • Everything cooks in one pan, making cleanup almost nonexistent
  • Its naturally keto and low carb while still feeling incredibly satisfying
02 -
  • Draining excess fat from the pork keeps the final dish from feeling too heavy
  • The vegetables should still have some crunch, nobody wants soggy cabbage
  • Taste before serving, sometimes it needs another splash of soy sauce or vinegar
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on
  • Grate your ginger against the grain so you dont get any tough fibers
  • Let the pan get nice and hot before adding the pork for better browning

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