Ingredients
Scale
- 1 pound ground pork or chicken
- 3 cups shredded cabbage (green or Napa)
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Optional toppings: sliced water chestnuts, bean sprouts, chopped cilantro
- Salt and pepper to taste
- Cooking oil (vegetable or sesame oil)
Instructions
- Gather all ingredients and prep your vegetables and proteins. Mince the garlic and ginger, slice green onions for garnish.
- Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Add ground pork or chicken, cook until browned, breaking it apart with a spatula. Season with salt and pepper.
- Stir in minced garlic and ginger; cook for 30 seconds until fragrant. Add shredded cabbage and carrots; sauté for 3-5 minutes until vegetables are tender but still crispy.
- Pour in soy sauce and sesame oil; stir to coat evenly. Adjust seasoning if needed. Toss in optional toppings like water chestnuts or bean sprouts.
- Serve the egg roll bowl topped with sliced green onions and cilantro. Pair with cauliflower rice or traditional rice. Add sesame seeds or crushed peanuts for extra crunch.
Notes
- Use fresh vegetables for best flavor and crunch.
- Adjust soy sauce and sesame oil to your taste preferences.
- Lean proteins can be used for a healthier version.
- Avoid overcooking vegetables to maintain some texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low-Carb, Keto Friendly
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 360 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg