Most egg rolls we eat today don’t contain any egg at all — they’re wrapped in rice paper. This keto-friendly dish with about 3 net carbs per serving puts the egg back in for extra protein and great flavor!
All the other essential ingredients of this Chinese-American classic are here, including hearty meat, garlic, cabbage and green onions. A bit of sriracha is added for extra zest, but can be omitted if that’s a little too much heat for your taste.
1 lb Pork or beef, ground
1 tsp Garlic, minced
14 oz Cabbage, shredded; or coleslaw mix
1/4 cup Low-sodium soy sauce or coconut aminos
1 tsp Ginger, ground
1 Egg
2 tsp Siracha
1 tbs Sesame oil
2 tbs Green onions, slices
- In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it’s excessively moist.
- Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sauté until desired tenderness. Add a little water if you need more liquid to cook the coleslaw down.
- Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
- Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.