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Keto Egg Roll Bowl

Are you craving a delicious egg roll but you don't want to fall out of ketosis? Here is the perfect solution for you!

Total Time 15 minutes
Servings 4 sevings
Author Judit Lipoczi

Ingredients

  • 4 tsp coconut oil divided
  • 1 lb ground lean pork
  • 1 cup sliced yellow onion
  • 2 tsp finely chopped garlic
  • 1 tsp grated fresh ginger
  • 1/2 cup thinly sliced scallions white bottoms and green tops separated
  • 1 bag coleslaw mix
  • 2 tbsp water
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 2 tsp sambal oelek or chile garlic sauce
  • 3/4 tsp salt
  • 1/3 cup roasted, salted peanut coarsely chopped

Instructions

  1. Heat 2 teaspoons of coconut oil in a big cast-iron skillet (or wok) over high heat and swirl to coat. Add the pork and cook, stirring it around to crumble, until it's browned and loses its pink, about 5 minutes. Move to a bowl. 

  2. Add the remaining 2 teaspoons of coconut oil, as well as the sliced onion. Resume cooking, stirring often, until the onion is browned and softened, about 2 minutes. Add garlic, ginger, and the white parts of the scallion. Continue cooking, stirring constantly, until fragrant, about 30 seconds. Add the coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs until the cabbage has softened, about 2 minutes. 

  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add that mixture and the cooked pork to the vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.