Keto Egg Roll in Bowl (Printable)
Savory ground pork with cabbage, carrots, and Asian-seasonings in a quick low-carb bowl.
# What You'll Need:
→ Meats
01 - 1 lb ground pork
→ Vegetables
02 - 1 small onion, diced
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup shredded carrots
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Sauces & Seasonings
08 - 3 tbsp soy sauce (coconut aminos for gluten-free)
09 - 1 tbsp sesame oil
10 - 1 tsp rice vinegar
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp red pepper flakes
13 - Salt, to taste
→ Garnish
14 - 1 tbsp sesame seeds
15 - Extra sliced green onions
# Steps:
01 - Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking it apart with a spatula, about 5 minutes.
02 - Add the diced onion, garlic, and ginger to the pan. Sauté for 2 minutes until fragrant.
03 - Stir in the cabbage and carrots. Cook, stirring frequently, until the vegetables are just tender, about 4 to 5 minutes.
04 - Pour in the soy sauce, sesame oil, rice vinegar, black pepper, and red pepper flakes. Toss well to combine and heat through, about 2 minutes.
05 - Stir in the green onions and cook for 1 more minute. Taste and adjust salt if needed.
06 - Serve hot in bowls, garnished with sesame seeds and extra sliced green onions.
# Expert Advice:
01 -
- It delivers every crave-worthy flavor of a crispy egg roll without the wrapper or the deep fryer mess
- The whole thing comes together in 25 minutes, which means you can actually make it on a weeknight without planning your entire afternoon around it
02 -
- Sesame oil is a flavoring oil, not a cooking oil, and if you try to fry the pork in it the whole dish will taste bitter and burnt
- Overcooking the cabbage until it is limp and translucent is the fastest way to ruin the texture, pull it off heat while it still has some crunch
03 -
- Slice your cabbage as thin as you possibly can, because thick ribbons take longer to cook and throw off the timing of the whole dish
- Let the finished bowl sit for two minutes before eating so the sauces settle into the vegetables instead of pooling at the bottom