Make this easy, one-pan Egg Roll in a Bowl for a satisfying, low-carb dinner that tastes just like your favorite egg roll filling, ready in 20 minutes.
Author:kate
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings 1x
Category:Dinner
Method:Stir Fry
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork (or ground turkey)
1 teaspoon ground ginger
2 cloves garlic, minced
1 (14.5 ounce) can water chestnuts, drained and chopped
1 (10 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup (optional, omit for strict keto)
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground pork to the skillet. Break it apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
Add the ground ginger and minced garlic to the skillet. Cook for 1 minute until fragrant.
Stir in the chopped water chestnuts and the coleslaw mix. Cook, stirring often, until the cabbage begins to wilt and soften, about 5 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, honey (if using), and sriracha (if using).
Pour the sauce mixture over the pork and vegetable mixture. Stir well to coat everything evenly. Cook for 2 to 3 minutes until the sauce thickens slightly.
Remove the skillet from the heat. Serve immediately over cauliflower rice if desired, or on its own. Garnish your savory stir fry bowls with sliced green onions and sesame seeds.
Notes
For a Paleo Egg Roll Skillet, use coconut aminos instead of soy sauce and ensure you use maple syrup or skip added sweetener.
If you use ground turkey, you may need a splash more oil at the start since it is leaner than pork.
This recipe works well for meal prep; store the leftovers in airtight containers for up to 4 days.