25 min -1
Deconstructed Egg Roll
An egg roll would be naturally ketogenic if it weren’t for the wrapping. Here I take the best and most ketogenic parts of an egg roll, the pork and cabbage, to create a light, healthy meal bursting with Asian flavors.
1 pound free-range ground pork
1 large free-range egg, beaten
3 tablespoons chopped scallion
1 tablespoon sesame seeds
1 tablespoon tamari
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice wine
1 teaspoon ground ginger
Freshly ground black pepper
4 cups shredded cabbage
Directions Preparing:10 minCooking:15 min
Step 1In a medium skillet, brown the pork over medium heat until it is cooked through, stirring to break up any clumps, about 5 minutes.
Step 2Add the egg and scramble it until it is cooked through, about 1 minute.
Step 3Stir in the scallion, sesame seeds, tamari, sesame oil, rice wine, ginger, and a few grinds of pepper. Reduce the heat to low and simmer for 5 minutes.
Step 4Stir in the cabbage and cook until hot all the way through, about 3 minutes. Serve immediately.
Nutrition Facts (per serving of 4)