This low-carb pork egg roll bowl has all the best parts of an egg roll without the added guilt of deep frying! Tender veggies are tossed with seasoned pork sausage or ground pork.
Course main meal pork
Cuisine Asian
Keyword cabbage egg roll bowl, egg roll bowl, pork egg roll bowl
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Calories 433kcal
Author Beth Pierce
Ingredients
1 ½tablespoonssesame oil
1lbground pork or bulk pork sausagesee notes
1medium sweet onion chopped
2clovesgarlic minced
1tablespoonfresh ginger or ginger paste
1medium head green cabbage finely shredded
2carrots cut into thin matchsticks
1tablespoonrice vinegar
1tablespoonlow sodium soy sauce
Kosher salt and fresh ground black pepper to taste
2green onions sliced
Instructions
Add 1/2 tablespoon sesame oil to a large skillet or wok over medium heat. Cook the pork sausage until about halfway browned. Add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic and ginger. Cook for 1-2 minutes while stirring constantly. Remove from the skillet and plate.
Add 1 tablespoon of sesame oil to the skillet over medium heat. Add the cabbage and the carrots. cook until just starting to wilt, about 8 minutes. Stir the cabbage mixture several times.
Stir in the rice vinegar and low-sodium soy sauce. Add the sausage mixture back to the skillet. Season with salt and pepper to taste. Stir and heat for 1-2 minutes. Garnish with sliced green onions. Serve immediately.
Video
Notes
Use lightly seasoned pork sausage. We love Bob Evans Naturally.
Ground pork, ground beef, ground turkey, or ground chicken can be substituted for the pork sausage.
Cut your carrots and onions thin. Finely shred your cabbage, so it cooks quickly and evenly.
You can substitute 12-14 ounces of packaged coleslaw mix or broccoli slaw for the veggies.
Garnish the dish with green onions or sesame seeds.
This dish is best served immediately while the vegetables are still slightly crisp-tender and the pork is warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave.