Crispy Egg Roll In A Bowl (Light Keto)
This deconstructed egg roll delivers all the savory, umami flavor of the classic takeout favorite without the deep-fried wrapper. A clever searing technique creates a satisfyingly crispy texture on the meat and vegetables, while a lightened sauce keeps it keto-friendly and delicious. Ready in just 20 minutes, it's the perfect quick and healthy weeknight dinner.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Garlic press (optional)
- Box grater or julienne peeler (optional)
- Lid for the skillet
Ingredients
- 1 lb ground pork 80/20
- 1 tbsp avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small head green cabbage, thinly sliced
- 2 large carrots, julienned or shredded
- 3 tbsp coconut aminos or low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- ½ tsp white pepper
- 2 green onions, sliced
- Optional: sesame seeds and sriracha mayo for garnish
Instructions
- Heat a large skillet or wok over medium-high heat. Add the avocado oil and let it shimmer.
- Add the diced onion and cook for 3-4 minutes, until translucent and starting to brown at the edges.
- Add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant. Do not let the garlic burn.
- Push the aromatics to the side of the pan. Add the ground pork or turkey, breaking it apart with a wooden spoon. Let it sit undisturbed for 2-3 minutes to develop a deep golden-brown crust.
- Once seared, break up the meat and continue cooking until no longer pink.
- Reduce the heat to medium. Pour in the coconut aminos (or soy sauce), toasted sesame oil, rice vinegar, and white pepper. Stir everything together, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
- Add the sliced cabbage and julienned carrots to the pan. Toss everything together to coat the vegetables in the sauce.
- Cover the pan and let it steam for 3-4 minutes, stirring once halfway through, until the cabbage is tender-crisp.
- Remove the lid and increase the heat to high. Cook for another 1-2 minutes, stirring frequently, to evaporate any excess liquid.
- Taste and adjust seasoning with a pinch of salt or more white pepper. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds.
Notes
For a non-keto crunch, top with crispy chow mein noodles or crushed wonton skins. For keto, try crushed pork rinds or toasted slivered almonds. To add a spicy kick, stir in 1-2 teaspoons of chili crisp or a drizzle of Szechuan chili oil at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat to restore crispiness.