Unstuffed Eggroll

Unstuffed Eggroll
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
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
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 220

  • Total Fat 9g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 490mg
  • Total Carbohydrate 9g
    • Dietary Fiber 4g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 680mg
  • Phosphorus 250mg

Choices/Exchanges: 2 Nonstarchy vegetable, 3 Lean protein, 1 Fat



  • lean ground pork
    1 lbs
  • black pepper (divided use)
    1/2 tsp
  • garlic powder
    1 tsp
  • olive oil
    1 tbsp
  • garlic (minced)
    1 clove
  • packaged coleslaw mix
    1 (16-oz) bag
  • lower sodium soy sauce
    2 tbsp
  • ground ginger
    1 tsp
  • green onions (sliced)


  1. 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.

  2. 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.

  3. Serve over brown rice or cauliflower rice if desired.