Description
This deconstructed version of the classic egg roll offers all the flavor without the carb-heavy wrapper. Packed with fresh veggies and savory pork, it’s topped with a creamy, spicy mayo.
Ingredients
Scale
- 1 pound ground pork
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 small onion, thinly sliced
- 1 medium bell pepper, julienned
- 14 ounces coleslaw mix or shredded cabbage
- 5 green onions, chopped
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
- Add the garlic, ginger, and onion to the skillet. Sauté until the onion becomes translucent, about 3 minutes.
- Stir in the bell pepper and continue to cook for 2 more minutes, keeping the vegetables crisp-tender.
- Add the coleslaw mix, green onions, soy sauce, and rice vinegar. Cook, stirring frequently, until the cabbage is wilted but still crunchy, approximately 5 minutes. Season with salt, pepper, and red pepper flakes if desired.
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice to create the spicy mayo. Adjust the spiciness to your liking by adding more or less sriracha.
- Serve the egg roll mixture in bowls, drizzled with the spicy mayo.
Notes
- Perfect for anyone on a keto diet.
- Great for craving Chinese takeout.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg
Keywords: Low Carb Egg Roll, Keto Egg Roll in a Bowl, Spicy Mayo