Easy Low-Carb Egg Roll in a Bowl
A delicious and quick-to-make dinner option featuring savory ground pork and a vibrant mix of vegetables, perfect for a healthy weeknight meal.
Ingredients
Main Ingredients
- 1 lb Ground pork Can substitute with ground turkey or chicken.
- 4 cups Shredded green cabbage Use a mix of red cabbage for color.
- 1 medium Carrot, shredded Can replace with zucchini for lower carbs.
- 2 tbsp Fresh minced ginger Grated ginger works as well.
- 3 cloves Garlic, minced Adjust according to taste.
- 3 tbsp Coconut aminos Can substitute with soy sauce.
- 2 tbsp Toasted sesame oil Essential for flavor.
- 3 stalks Green onions, sliced For garnish and flavor.
- ½ tsp Red pepper flakes (optional) Add for spice.
Instructions
Preparation
- Shred the cabbage and carrot, and finely mince the garlic and ginger.
Cooking
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ground pork, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed, leaving a little for richness.
- Push the pork to one side of the pan and add the remaining 1 tablespoon sesame oil. Add the garlic and ginger, stirring constantly for about 2 minutes until fragrant.
- Add the shredded cabbage and carrot to the skillet. Stir well to combine with the pork and aromatics. Pour in the coconut aminos and sprinkle the red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Turn off the heat and sprinkle sliced green onions on top. Stir to combine and serve.
Notes
Use freshly minced ginger and garlic for a more robust flavor. Don’t overcook the cabbage; it should be tender yet still crisp. Adjust the amount of coconut aminos based on your salt preference.