Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)







This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.





Ingredients




2 tablespoons sesame oil



6 green onions sliced, green and white parts divided



1/2 cup red onion diced. Skip for keto. See Note



5 cloves garlic minced



1 pound ground pork



1 teaspoon fresh grated ginger



1 8-oz. can water chestnuts chopped. Skip for keto



1 tablespoon sriracha or hot sauce See Note 1



14 ounce bag coleslaw mix



3 tablespoons coconut aminos See Note 2 for keto or low carb



1 tablespoon rice wine vinegar



1/8 - 1/4 teaspoon white pepper or black pepper



salt to taste



Garnish



black sesame seeds for garnish



green parts of sliced green onions from above



Creamy Chili Sauce



1/4 cup mayonnaise see Note 3



1-2 tablespoons sriracha or hot sauce



salt to taste




Instructions




Heat sesame oil in a large skillet and place over medium heat.




Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.



Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.




Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.








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