The great tastes of an eggroll without all of the extra carbs!
Course: Main Dishes
Keyword: eggroll, keto, low-carb
Author: Kynda D. Holley
2Tablespoonstoasted sesame oil
1medium oniondiced (about 1 ½ cups)
5green onionssliced on the bias (white and green portions separated)
¼teaspoonground black pepper
1TablespoonSriracha sauce or garlic chili sauceor more to taste
114-ouncebag coleslaw mix
3Tablespoonscoconut aminos or gluten-free soy sauce
1Tablespoonunseasoned white rice vinegar
2Tablespoonstoasted sesame seedsfor garnish
Heat the sesame oil in a large skillet over medium-high heat.
Add the onion, garlic, and white portions of the green onions to the skillet. Sauté until the green onions are translucent and the garlic is fragrant.
Add the ground pork, ginger, salt, pepper, and Sriracha sauce to the pan. Sauté until the pork is cooked through.
Add the coleslaw mix, coconut aminos, and vinegar and sauté until the coleslaw is tender.
Top with the green parts of the green onions and the sesame seeds before serving. Squirt some additional Sriracha over the top, if desired.
Recipe excerpted from Craveable Keto Cookbook by Kyndra D. Holley, copyright 2018. Reprinted with permission. This recipe makes 6 servings. Each serving has 297 calories, 20g fat, 20g protein, 7g total carbs, 1.5g dietary fiber, and 5.5g net carbs.