Keto Egg Roll In Bowl (Printable)

Ground pork, cabbage, and Asian flavors come together in a quick low-carb bowl.

# What You Need:

→ Meats

01 - 1 lb ground pork

→ Vegetables

02 - 1 small onion, diced
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup shredded carrots
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated

→ Sauces & Seasonings

08 - 3 tbsp soy sauce
09 - 1 tbsp sesame oil
10 - 1 tsp rice vinegar
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp red pepper flakes
13 - Salt, to taste

→ Garnish

14 - 1 tbsp sesame seeds
15 - Extra sliced green onions

# How To Make It:

01 - Heat a large skillet or wok over medium-high heat. Add ground pork and cook until browned and cooked through, breaking it apart with a spatula, about 5 minutes.
02 - Add diced onion, garlic, and ginger to the pan. Sauté for 2 minutes until fragrant.
03 - Stir in cabbage and carrots. Cook, stirring frequently, until vegetables are just tender, about 4 to 5 minutes.
04 - Pour in soy sauce, sesame oil, rice vinegar, black pepper, and red pepper flakes. Toss well to combine and heat through, about 2 minutes.
05 - Stir in green onions and cook for 1 more minute. Taste and adjust salt if needed.
06 - Serve hot in bowls, garnished with sesame seeds and extra green onions.

# Expert Advice:

01 -
  • It delivers every bold savory punch of a restaurant egg roll in under 30 minutes with almost zero cleanup
  • The combination of sesame oil and rice vinegar creates that addictive tangy sweetness people always crave
02 -
  • Do not add the sesame oil at the beginning because high heat destroys its delicate flavor and you will wonder why the dish tastes flat
  • Cooking the pork in batches if your pan is small prevents it from steaming instead of browning which completely changes the texture
03 -
  • Slice your cabbage as thin as possible because thick pieces will not soften enough in the short cooking time and you will get raw bites mixed in
  • Always taste the finished bowl before salting because soy sauce packs enough sodium that extra salt is rarely needed

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