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Egg Roll in a Bowl

A quick and healthy take on the classic egg roll, packed with protein and veggies, and free of fried wrappers. Perfect for Keto, Whole30, and gluten-free diets!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground pork Can substitute with ground turkey, chicken, or beef.
  • 4 cups shredded cabbage Use coleslaw mix for an easy shortcut.
  • 1 cup carrots Shredded or finely chopped.
  • 2 tbsp sesame oil For flavor at the end.
  • 1 tbsp soy sauce or coconut aminos Choose coconut aminos for gluten-free or Whole30.
  • 2 cloves garlic Minced.
  • 1 inch ginger Fresh ginger, minced.
  • 2 green onions sliced For garnish.
  • 2 tbsp sesame seeds For garnish.
Optional vegetables
  • 1 cup bell peppers Thinly sliced, any color.
  • 1 cup mushrooms Chopped.
  • 1 cup snap peas Trimmed.
  • 1 cup zucchini Chopped.
  • 1 cup spinach Chopped.

Method
 

Cooking
  1. Heat a large skillet over medium heat.
  2. Add ground pork and cook until browned, breaking it apart with a spatula.
  3. Add the garlic and ginger, cooking for another minute until fragrant.
  4. Stir in the cabbage, carrots, and any optional vegetables. Cook until the veggies are tender.
  5. Add soy sauce or coconut aminos and sesame oil, mixing well.
  6. Remove from heat and garnish with green onions and sesame seeds before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water. Do not freeze.