Who doesn’t love egg rolls, the ubiquitous appetizer found at every Chinese restaurant? Crispy, crunchy and filled with savory veggies and sometimes meat, they’re the delicious, customary way to begin a Chinese meal. Egg rolls, however, can wreak havoc on your waistline. The good news is that you can get all the same flavors of a traditional pork egg roll but in a healthier, low-carb way.
Juicy ground pork, finely shredded vegetables and fragrant sesame oil come together in a dish that brings the familiar taste of egg roll filling but without the fried shell. This dish is intended to be eaten out of a bowl and would work well as lunch, dinner or even a midday snack for a quick pick-me-up. Once you make this recipe, you’ll never go back to takeout again.
LOW-CARB PORK EGG ROLLS
6
15 MINUTES
15 MINUTES
30 MINUTES
1 pound ground pork
1 head white cabbage, shredded
1 carrot, shredded
1 small yellow onion, shredded
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons low-sodium chicken stock
1 1/2 tablespoons sesame oil
1 teaspoon ground ginger
2 stalks green onion, diced on a bias
Kosher salt
Freshly ground black pepper
Sesame seeds
Add 1/2 tablespoon sesame oil to a large, heavy pan or wok.
Add the ground pork, and brown over medium-high heat. Break up the pork into small pieces with a spatula.
When the meat has browned, add the remaining sesame oil and the shredded onion. Mix to combine, and cook until the onions start to sweat and turn light brown.
