Unstuffed Egg Rolls

by Bailey Zygutis, Nutritionist, Vitruvian Fitness

This type of food dates back to ancient China, likely hitting U.S. shores with the first Chinese settlers in the mid- 1800s. Although one story has a Chinese chef in New York City inventing the egg roll in the early 1930s. Hmm?


  • 2 cups Broccoli slaw mix (shredded carrots, broccoli, cabbage) 
  • 1/2 lg Yellow onion
  • 1 lb Ground beef (90/10)
  • 2 tbs Sesame oil
  • 1 tsp Granulated garlic
  • 2 tsp Ground ginger
  • 2 tbs Soy sauce
  • 1 tbs Rice vinegar
  • 1 tsp Fish sauce Pink salt
  • White pepper


  1. Heat large saucepan to medium-high, add sesame oil.
  2. In a second pan cook ground beef.
  3. Chop onions, and add to the first pan to combine with sesame oil and broccoli slaw. Sprinkle in salt, white pepper, garlic and ginger.
  4. Let veggies soften; drain beef of excess fat; combine.
  5. Add soy sauce, vinegar, fish sauce and stir. 
  6. Heat an addition 3-5 minutes for flavors to meld, turn off heat, serve.

Serves 3 – 4 | Prep Time 25 min

Food for Thought

Consuming more low-carb meals comprised of real, whole, nutrient-dense foods (like this one!) can help to promote weight loss without depriving the body of necessary nutrients. A win-win!