Egg Roll in a Bowl

Ingredients

• 1 pound ground pork
• 1 tablespoon sesame oil
• 1 small head cabbage, finely chopped
• 2 carrots, julienned
• 3 green onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, minced
• 1/4 teaspoon white pepper

Instructions

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add ground pork and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat if needed.
3. Add minced garlic and ginger to the pork, stir and cook for 1 minute until fragrant.
4. Add chopped cabbage and julienned carrots to the skillet.
5. Stir in soy sauce, rice vinegar, and white pepper.
6. Cook for 8-10 minutes, stirring occasionally, until cabbage is tender.
7. Add chopped green onions and stir to combine.
8. Taste and adjust seasonings as needed.
9. Serve hot as a low-carb alternative to traditional egg rolls.

Notes

• Use a sharp knife or food processor to chop cabbage finely for even cooking
• This dish can be made ahead and reheated; store in an airtight container for up to 4 days in the refrigerator
• Serve with soy sauce or sweet and sour sauce for dipping
• Easily customizable with ground chicken or beef as substitutes for pork
• A large skillet or wok works best to prevent overcrowding