The Egg Roll – Unwrapped is just exactly that. It is the tasty inside of an egg roll without the deep fried wrapper. It’s less trouble, creates less mess, and has fewer calories. It is also Keto friendly. There are multiple versions of this recipe on the internet, so I experimented with a few of them until I created my own version.
I recommend angel hair coleslaw and shredded carrots as timesavers to avoid chopping. I like to use ground pork, but ground chicken or turkey would be fine, too. Fresh ginger would also be good, but ground ginger is what I had on hand. I didn’t use all of the onion pictured, really only about 1/4 of it. I also used a small amount of minced garlic.
I understand that coconut aminos can be substituted for soy sauce for a true Keto friendly version. It can be ordered here if you want to try it. I’ve personally never had it.
Brown the ground pork with the chopped onion in a large pan, non-stick if you have one.
After the pork is cooked and the onion is translucent, then drain. Wipe the pan with paper towels after it cools a bit.
Drizzle olive oil and sesame oil into the pan and sauté the carrots and garlic for about 2 minutes.
Add the drained ground pork with onions, chicken broth, ginger, soy sauce, and cabbage to the pan. It will seem like too much cabbage at first, but after a few minutes it will cook down considerably. Cook on medium heat for 5-10 minutes, stirring occasionally. Add additional vinegar, soy sauce, sesame oil, or chicken broth if needed.
Garnish with mung bean sprouts, sesame seeds, and cilantro. I also add a couple of extra splashes of sesame oil.
The result is a delightfully tasty one-dish meal that requires minimal effort. It is exceptionally good. We could eat it once a week.
- 1 Ib ground pork
- ¼ - ½ onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 cups shredded carrots
- 2 teaspoons ground ginger
- 1½ cups chicken broth
- 1 package angel hair coleslaw
- 2 tablespoons soy sauce
- 2 teaspoons apple cider vinegar
- sesame seeds
- mung bean sprouts
- Brown pork and onion together in a nonstick pan. Drain on paper towels and wipe out pan.
- Drizzle sesame oil and olive oil into the pan and sauté carrot and garlic for about 2 minutes.
- Add the drained pork and onions, ginger, chicken broth, coleslaw, soy sauce, and vinegar.
- Cook on medium heat for about 10 minutes, stirring occasionally.
- Garnish with sesame seeds, cilantro, mung bean sprouts, and another drizzle of sesame oil, if desired.