If you like me eating a good egg roll is the best part of dining out in a Chinese restaurant. Since starting on a keto diet the carb-loaded wrappers are off-limits. Plus we have no idea of hidden carbs that are in the egg rolls. So how do I get my egg roll fix and stay on track?
The obvious answer is we make them at home. So let’s get started.
We need some ground pork if you have a farmer’s market this could be a good place for you to buy high-quality locally produced pork. Since most sausage has sugar or high fructose corn syrup I avoid it.
This recipe has one medium carrot for four servings. I do expect the keto police will freak out over this but I can live with it. You can always leave out the carrot but how do you have egg rolls without a carrot? Anyway if you use it shred the carrot so that it cooks quickly. To be honest I normally buy pre-shredded carrots.
Shred the cabbage, chop the garlic, ginger, and green onions. Measure out and place all your ingredients within arm’s reach of the cook top. This ensures you’re not frantically looking for something while cooking.
If you’re really feeling lazy you can use some of the bagged coleslaw mix.
Heat a large high-sided skillet over medium-high heat. Add ground pork and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once the ground pork is no longer pink, carefully drain excess grease from the pan.
Add the ginger, garlic, and onions. Cook until you can smell the garlic and ginger then add shredded cabbage, carrots, and green onions. Season with salt and black pepper, to taste. Add the water to steam the cabbage. Cook, stirring frequently, until the cabbage wilts and the carrot softens approximately 4-5 minutes.
When the veggies are done but still slightly crisp add rice vinegar, sesame oil, and Add sesame oil, and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. The dish is now ready to serve.
You can serve it in a bowl or as a lettuce wrap. Pork served in a lettuce wrap is called yuk sung, so it’s not just a keto thing. This is my favorite way to enjoy the dish.
Enjoy!
Clean keto egg roll in a bowl
Easy weeknight dinner recipe
Ingredients
- 1 lb. Ground Pork
- ¼ c. water
- 3 c. green cabbage, shredded
- 1 medium carrot, shredded
- 1/2 medium onion, diced
- ½ Tablespoon. fresh ginger, coarsely minced
- 2 cloves. fresh garlic, coarsely minced
- 2 green onions, chopped
- 2 Tablespoon. coconut aminos
- 1 teaspoon. toasted sesame oil
- A pinch of sea salt
- A pinch of black pepper
Instructions
Heat a large high-sided skillet over medium-high heat. Add ground pork and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once the ground pork is no longer pink, carefully drain excess grease from the pan.
Add the ginger, garlic, and onions. Cook until you can smell the garlic and ginger then add shredded cabbage, carrots, and green onions. Season with salt and black pepper, to taste. Add the water to steam the cabbage. Cook, stirring frequently, until the cabbage wilts and the carrot softens approximately 4-5 minutes.
Add sesame oil, and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. The dish is now ready to serve.
Thanks for your blog, nice to read. Do not stop.
Sorry, I took so long to reply. I need to get back to posting over here.