Unstuffed Eggroll
Summary
This quick and easy recipe features the familiar flavors of a Chinese takeout eggroll, but without the added grease from deep frying. This is a great low-carb entree on its own, or serve over a grain, like brown rice or quinoa, or over cauliflower rice.
-
- Prep time
- 5 min
-
- Servings
- 4 Servings
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- Serving size
-
1 1/2 cups
Ingredients
Ingredients
- lean ground pork
- 1 lbs
- 454 g
- black pepper (divided use)
- 1/2 tsp
- 1/2 tsp
- garlic powder
- 1 tsp
- 1 tsp
- olive oil
- 1 tbsp
- 1 tbsp
- garlic (minced)
- 1 clove
- 1 clove
- packaged coleslaw mix
- 1 (16-oz) bag
- 1 (16-oz) bag
- lower sodium soy sauce
- 2 tbsp
- 2 tbsp
- ground ginger
- 1 tsp
- 1 tsp
- green onions (sliced)
- 3
- 3
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Directions
Directions
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Season pork with 1/4 teaspoon pepper and the garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked. Drain fat if needed. Remove pork from pan and set aside.
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Heat olive oil in pan and add garlic; sauté 30 seconds. Add coleslaw, soy sauce, ginger, and 1/4 teaspoon pepper. Cook 6 minutes, stirring frequently. Add pork back to pan and top with green onions; heat 1–2 minutes.
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Serve over brown rice or cauliflower rice if desired.