Low Carb Pork Egg Roll in a Bowl
If you are like me, then you love take-out but you’re trying to avoid the delicious carbs normally found in Asian cuisine. This is one of my favorite weeknight dinner dishes because it’s quick, flavorful, and guilt-free!
For many recipes, I do all of my own mincing and chopping. On evenings when I am in a hurry, however, I opt for prepackaged veggies like the bagged coleslaw mix and frozen cauliflower. One of my largest frustrations with healthy eating is all of the necessary prep work, so I embrace those occasional opportunities to put away the knife and cutting board.
Some of the wet ingredients used in this recipe are most common in Eastern dishes, but let me tell you, they are worth the investment! The sesame oil and rice vinegar absolutely make this recipe, and you will always be glad you have them in your cabinet for those impromptu kitchen experiments (or for whenever you make this recipe again).
Like with anything, you can always add or take away ingredients. This Pork Egg Roll in a Bowl is an inspiration from a culmination of Pinterest recipes I’ve tried in the past. In different versions, I have added mushrooms, celery and sometimes honey! If you’re a carb counter like me, just be sure to adjust your macros based on any additions.
Best part of this meal? It is Jeremy approved. And in case you were wondering, no, I don’t really wear fancy aprons but I do always cook in gym clothes.
Written & Created by: Taylor Breland
1 pound ground pork (85% lean, preferably)
16 oz bag coleslaw mix
12 oz bag riced cauliflower, thawed
2 tbsp sesame oil
3 tbsp liquid aminos (or soy sauce if you aren’t counting carbs)
1 tbsp rice vinegar
1 tbsp Sriracha
1 tsp garlic, minced
2 oz onion, diced
2-3 green onions, sliced (roughly 1 oz)
1/2 tsp ground ginger
Sea salt and black pepper, to taste
Heat 1 tbsp sesame oil in a large skillet or wok over medium high heat. (Woks tend to heat quickly, so if you are using one, consider starting on just medium heat.)
Add the garlic, onion, and white part of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.
While the pork cooks, add the last tbsp of sesame oil to a separate pan on medium heat. Add the riced cauliflower and sauté for 3 minutes, or until the cauliflower is soft and has absorbed the oil. Add seasonings to taste. Remove from heat.
To your cooked pork, add the coleslaw mix, liquid aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
Serve cabbage and pork mixture over cauliflower rice.
Top with green onions and extra Sriracha, if you choose.
Per Serving (6 servings total)
Fat: 13.7 g
Protein: 16.5 g
Total Carbs: 9 g
Dietary Fiber: 3.4 g
Net Carbs: 5.6 g