I love egg rolls, but when you’re on keto and trying to lower your carb intake, the crust of the egg roll is a no go. But, just because you’re cutting carbs, that doesn’t mean you can’t enjoy a good egg roll. You just have to revise the recipe and that is where egg roll in a bowl comes in. I absolutely love this recipe. It’s quick and easy and super tasty.
- 1 1/4 lb spicy bulk pork sausage
- 1/4 cup water
- 3 cup green cabbage, shredded
- 1 medium carrot, shredded
- 1/2 tsp garlic powder
- 2 tbsp toasted sesame oil
- 1/2 tbsp fresh ginger, finely minced
- 2 tbsp green onions, chopped
- 1 tbsp rice vinegar
- 2 tbsp coconut aminos or tamari
- Sea salt and black pepper, to taste
- 1 tbsp toasted sesame seeds
Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens approximately 4-5 minutes.
Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately
If you don’t eat pork, shrimp would be a good alternative. Hope you enjoy this recipe as much as I did.