Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect all by itself or with a side of rice!
Combine all ingredients in the sauce section above and set aside.
Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
Season the pork with salt and pepper.Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Notes
Pro Tips:
Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
Eggs: Scrambled eggs are optional, they're not normally in an egg roll but they add more protein and a little "fried rice" flair to this dish!
Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.