There are a billion recipes out there for this, but I don’t think anyone else uses my particular twist, and in my ever-so-humble opinion, my twist makes the recipe even better. I got this idea back in college, after a conversation with an acquaintance who told me that his girlfriend ended up in the ER because of an allergic reaction to an egg roll she’d gotten from a local chain place in the student union. “They put PEANUT BUTTER in their egg rolls!” This was before restaurants started labeling things with peanuts in them. And I probably wouldn’t have expected an egg roll to have peanut butter in it either. But I liked their egg rolls, so the first time I made an egg roll in a bowl recipe, I added peanut butter to it, and history was made.
This also has the benefit of being a ridiculously easy recipe. All you need to do is measure out the liquid ingredients. Otherwise, it’s just throw stuff in a pan. It’s great for meal prep or a quick weeknight dinner because of that.
Start with a pound of ground pork. Heat a non-stick large saucepan or wok over medium-high heat, and add the pork, a tablespoon of garlic, a tablespoon of minced ginger, and a teaspoon of salt. You can throw in some crushed red pepper flakes as well. I used half a teaspoon. If you use the jarred minced ginger, be careful of brand–I found out recently that the Spice World minced ginger has added fructose! I wanted minced ginger, not minced ginger ale, Spice World! You suck. So make sure to check labels. Fry up that pork until it’s cooked through, breaking it up into small bits as it cooks. This will take about five minutes.
After that, add a bag and a half of coleslaw mix, 4 tablespoons of soy sauce, tamari, or coconut aminos, two tablespoons of rice wine vinegar, a tablespoon and a half of sesame oil, and 2 tablespoons of natural peanut butter. Look for the one with the lowest net carbs. I use the Kirkland variety from Costco. Stir it all together and cook until the peanut butter is fully incorporated and the cabbage is wilted, about 5 minutes, then add some pepper to taste. And you’re done. This literally takes 10 minutes to cook, and most of the prep time involves finding the ingredients in your pantry.
Since I made this to get me lunches for a short work week, it has 4 good-sized servings. It does happen to be a wee bit high in carbs, though, so if you want to lower it, you can stretch it out to five servings no problem. That having been said, I can easily fit a meal with 10 net carbs into my day, since I like my breakfasts to be really low-carb. This week’s breakfast is only 3 net carbs, so I’m averaging about 6.5 net carbs per meal, which is right on target.
Egg Roll in a Bowl with a Twist
A new and improved version of everyone's favorite quick and easy keto dinner recipe.
Heat a large non-stick saucepan or wok over medium high heat. Add the pork, garlic, ginger, salt, and red pepper flakes if using. Cook, stirring to break up the pork, until the pork is cooked through, about five minutes.
Add the coleslaw mix, soy sauce, rice wine vinegar, peanut butter and sesame oil to the wok. Cook, stirring frequently, for another five minutes, until the cabbage is wilted and the peanut butter is fully incorporated into the sauce. Add the pepper and serve.
Macros per serving: 392 calories, 10 grams net carbs, 26 grams protein, 27 grams fat.
Keyword Asian, high protein, keto, lchf, low carb, pork
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