Description
Egg Roll Bowls are a flavorful, low-carb twist on classic egg rolls that combine ground pork, fresh vegetables, and bold Asian-inspired sauces into a quick and easy skillet meal.
Ingredients
Scale
- 1 lb. ground pork
- 1 tbsp. vegetable oil
- 1 tbsp. toasted sesame oil
- 1 garlic clove, finely chopped
- 1 tbsp. finely chopped peeled ginger
- 1/4 head of green cabbage, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 cup shredded carrot
- 1 scallion, thinly sliced
- 1/4 cup reduced-sodium soy sauce
- 1 tbsp. sriracha
- Kosher salt, to taste
- 1 tbsp. toasted sesame seeds
Instructions
- In a large skillet over medium heat, warm the vegetable oil. Add the finely chopped garlic and ginger, cooking and stirring until fragrant, about 1 minute.
- Add the ground pork to the skillet, breaking it into small pieces. Cook until browned and fully cooked through, about 8 to 10 minutes.
- Push the cooked pork to one side and pour in the toasted sesame oil. Add the cabbage, onion, and carrot. Stir to combine.
- Pour in the soy sauce and sriracha, then cook, stirring frequently, until the cabbage softens, about 5 to 8 minutes. Season with kosher salt to taste.
- Divide the mixture into bowls. Garnish with scallions and sesame seeds. Serve immediately.
Notes
- This recipe is suitable for keto and paleo diets.
- Feel free to adjust the spice level by adding more or less sriracha.
- Substitute ground pork with ground chicken or turkey if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 419
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg