Egg Roll in a Bowl
Classic Chinese Egg Rolls are deconstructed into this low-carb Egg Roll in a Bowl recipe. All the same great flavors, but so much easier and just as delicious. Fantastic 15-minute meal the entire family will love for a quick lunch or dinner!Step-by-step photos can be seen below the recipe card.
Servings: 6
Ingredients
- 1 tbsp sesame oil
- 1ΒΌ lbs ground pork plain, unseasoned (not Italian sausage)
- 2 cloves garlic minced
- 1 tsp fresh minced ginger (or ginger paste)
- 1 tsp chili garlic sauce
- salt and pepper to taste
- 1/3 cup good quality teriyaki sauce or homemade
- 10 oz. coleslaw mix or chop your own cabbage and carrots
- 3 scallions diced
Instructions
- In a large nonstick skillet, warm the sesame oil over medium-high heat.
- Add the pork. Cook, stirring often, breaking it up into crumbles with a wooden spoon until no pink remains, about 3-4 minutes. Add in the garlic, ginger, and chili garlic sauce. Season with salt and pepper. Drain off fat.
- Stir in the teriyaki sauce and coleslaw mix. Mix to combine and cook until cabbage starts to soften, about 3 minutes.
- Toss in the scallions.
- Serve as is in bowls or as lettuce wraps and enjoy!
Video
Nutrition
Calories: 298kcal | Carbohydrates: 6g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 616mg | Potassium: 405mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 1mg