No one can deny that egg rolls are delicious. However, traditional egg rolls at most Chinese restaurants are off-limits on a keto diet because they contain a fried pastry shell, which contains gluten and more carbs than you need for the day!
You could always eat the insides only out of the egg roll or you could make your own at home and save yourself the trouble.
Our pork egg roll in a bowl takes all the good ingredients out of an egg roll and serves them in the convenience of a bowl. You won’t get messy eating it and you can control your ingredients!
Pork is a good source of fats to help fuel your ketogenic diet while providing virtually no carbs. A 100-gram serving contains 297 calories, 20 grams of fat, 0 grams of carbs, and 25.69 grams of protein (1).
It also contains 21 different vitamins and minerals, including vitamins A and D, various B vitamins, selenium, zinc, iron, potassium, magnesium, manganese, phosphorus, and calcium.
Be sure to go with a brand of ground pork that is organic and free from hormones, antibiotics, nitrates, and harmful preservatives. Your butcher should have a fresh cut. You can also use ground beef too.
Our recipe also calls for cabbage and bell peppers. Cabbage has been shown to possess antimicrobial properties to help boost immunity and fight infections (2).
Research shows that cabbage can also be used to help treat stomach ulcers. It’s a good source of glutamine and sulforaphanes, which are likely responsible for the plant’s healing properties. Cabbage and other cruciferous vegetables are also known for their ability to help fight cancer (3).
Bell peppers are a great source of vitamin C, which contains antioxidant abilities in the body to help fight the common cold (4). They also supply fiber, which helps regulate blood pressure and blood sugar levels.
In place of sugary sauce, our recipe calls for keto-friendly coconut aminos, vinegar, sesame oil, and various herbs and spices as natural flavoring agents.
Stay in tonight and avoid the take out by making these pork egg rolls in a bowl!
Let’s Do It!
Prep the vegetables by chopping the onion, bell pepper, and cabbage.
Add olive oil to a wok or pan. Brown the pork. Then, add the minced garlic, chili flakes, and ground ginger. Season with salt and pepper.
Pour the vinegar and coconut aminos into the pan and stir for three minutes or until the meat is cooked all the way through.
Add the chopped veggies to the pan and mix together. Stir and cook until the veggies are soft. You may need to add broth if the mixture is too dry to avoid burning.
Serve in a bowl with toasted sesame seeds and coriander.
Similar recipes you can try:
Pork Egg Roll in a Bowl
- ½ lb ground pork or turkey, chicken, or beef
- 2 ½ cup cabbage shredded
- 1/2 red bell pepper
- 1/2 onion small, chopped into slivers
- 1 clove garlic minced
- 1 tsp ground ginger
- 1/2 tsp chili flakes
- ½ tbsp white vinegar
- 2 tbsp sesame oil
- 2 tbsp coconut aminos
- ½ cup broth if needed
- salt and black pepper to taste
- 1 tbsp toasted sesame seeds
- green onion/ coriander chopped optional
- Peel and chop the onion. Slice the bell pepper into ribbons and chop the cabbage leaves into fine pieces.
- Heat the olive oil in a wok or a large frying pan if a wok is unavailable. Fry the ground pork in the heated oil. Toss in the minced garlic, chili flakes, and ground ginger. Adjust the taste with some salt and pepper. Gently pour vinegar and coconut aminos into the pan. Keep stirring for 3 minutes to separate the pork pieces apart and cook the meat faster.
- Throw all of the chopped veggies into the cooked beef. Fold altogether to mix. Stir continuously to season the veggies with the meat broth and to brown the veggies a bit. If it seems too dry, add some broth and continue to cook for 2-3 minutes.
- Top with the toasted sesame seeds. Add more salt and black pepper as necessary. Turn off the heat so as not to overcook the vegetables. Garnish with freshly chopped spring onion or coriander. Serve in a bowl.