Make this deconstructed egg roll dish in one skillet in under 25 minutes. It captures all the savory flavor of traditional egg rolls without the wrapper, making it a perfect low-carb weeknight dinner.
Author:michaelcarter
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Stir-fry
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork (or ground turkey/beef)
1 teaspoon ground ginger
2 cloves garlic, minced
1 (14.5 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup low sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup (optional, for sweetness)
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1/2 teaspoon ground black pepper
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground pork to the skillet. Break it up with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
Stir in the ground ginger and minced garlic. Cook for 1 minute until fragrant.
Add the entire bag of coleslaw mix to the skillet. Stir well to combine with the meat.
In a small bowl, whisk together the soy sauce, rice vinegar, honey (if using), sriracha, and black pepper to create the sauce.
Pour the sauce over the meat and cabbage mixture. Stir continuously until the cabbage wilts slightly and the sauce thickens, about 3 to 5 minutes.
Remove the skillet from the heat. Taste and adjust seasonings if needed.
Divide the egg roll in a bowl mixture among serving dishes. Garnish with sliced green onions and sesame seeds before you serve it.
Notes
For a Keto or Low-Carb meal, serve this dish as is, or over cauliflower rice.
If you prefer a Paleo diet, substitute the soy sauce with coconut aminos.
You can add 1/2 cup of sliced mushrooms or water chestnuts when you add the coleslaw mix for extra texture.