Low Carb Egg Roll in a Bowl
The Low Carb Egg Roll in a Bowl is a quick and flavorful dish that deconstructs the classic egg roll, combining all of the savory fillings without the carb-heavy wrapper.
Low Carb Egg Roll in a Bowl
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
1 lb ground meat (pork, chicken, or turkey)
3 1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (16-ounce) bag coleslaw mix (shredded cabbage and carrots)
4 ¼ cup low-sodium soy sauce (or tamari for a gluten-free option)
5 1 tablespoon rice vinegar
6 1 teaspoon Sriracha (optional, for heat)
7 2 green onions, chopped
Sesame seeds for garnish
8 Sriracha mayonnaise (optional, for drizzling)
9
Instructions
1. Cook the Meat
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until it is browned and cooked through.
2. Add Aromatics
Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant.
3. Stir in Veggies and Sauce
Add the entire bag of coleslaw mix to the skillet. Pour in the soy sauce, rice vinegar, and Sriracha (if using). Cook, stirring constantly, for 5-7 minutes, until the cabbage has softened but still has a slight crunch.
4. Garnish and Serve
Remove the skillet from the heat. Top with chopped green onions and a sprinkle of sesame seeds. For extra flavor, drizzle with a bit of Sriracha mayonnaise. Serve immediately in bowls.
Pro-Tips * Don't Overcook the Cabbage: The key to a good "egg roll" texture is to keep the cabbage slightly crisp. Cook it just enough for it to soften.
Customization: Feel free to add other veggies like sliced mushrooms or bell peppers. You can also add more protein with a handful of cooked shrimp at the end.
Meal Prep: This dish reheats beautifully.
11 Store it in an airtight container in the refrigerator for up to 3 days.
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