From the Kitchen: Low Carb Eggroll in a Bowl

Low-Carb Eggroll in a Bowl

Ingredients (Serves 3–4)

Protein (choose one):

• 1 lb ground pork (most traditional)

• OR 1 lb ground sausage

• OR 1 lb ground chicken

• OR use your shredded rotisserie chicken (add later)

Vegetables:

• 1 small onion, diced

• 1 bag coleslaw mix (14–16 oz) or ½–1 head chopped cabbage

• 1–2 carrots, shredded (optional — slightly more carbs but authentic)

Flavor base (important):

• 3 cloves garlic, minced (I used garlic powder)

• 1 tablespoon fresh grated ginger (or ½–1 tsp ground ginger)

• 3 tablespoons soy sauce or coconut aminos

• 1 teaspoon sesame oil

Optional toppings:

• Green onions

• Sesame seeds

• Sriracha or chili flakes

⸻

Instructions

1. In a large skillet, cook your ground meat over medium heat until browned. Drain excess grease if needed.

• If using shredded chicken, skip this step and just warm it later.

2. Add diced onion. Cook 3–4 minutes until soft.

3. Stir in garlic and ginger. Cook 30 seconds (don’t burn it).

4. Add cabbage/coleslaw mix. It will look like a mountain. That’s fine.

• Cook 5–8 minutes until wilted but not mushy.

5. Stir in soy sauce and sesame oil.

6. If using rotisserie chicken, add it now and heat through.

7. Taste and adjust salt/pepper.

Top with green onions and sesame seeds.

While it really doesn’t matter what type of protein you use, I found the ground sausage to be especially flavorful since it has so many seasonings in it.