Egg Roll In A Bowl (Print View)
Quick low-carb skillet featuring ground pork, crisp cabbage blend, and tangy sesame-ginger sauce. Keto-friendly and ready in 25 minutes.
# What You'll Need:
→ Protein
01 - 1 pound ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced
→ Sauce
07 - 3 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon crushed red pepper flakes
→ Toppings
12 - 1 teaspoon sesame seeds
13 - Sriracha or chili sauce
# Step-by-Step Directions:
01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4-5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables. Toss to coat evenly and cook for another 1-2 minutes.
05 - Taste and adjust seasoning if needed. Remove from heat. Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.
# Expert Suggestions:
01 -
- Everything you love about egg rolls without the deep frying or wheat wrappers
- Ready in 25 minutes with minimal prep work thanks to that coleslaw mix shortcut
02 -
- Don't overcook the cabbage or you'll lose that satisfying crisp texture that makes this feel like an actual egg roll
- Toasted sesame oil is completely different from regular sesame oil, so make sure you're getting the toasted kind for that deep, nutty flavor
03 -
- Grate your ginger against the grain for the finest texture and easiest incorporation
- Let the skillet get properly hot before adding the pork so it develops nice brown bits instead of steaming