This keto egg roll in a bowl paired with a creamy sauce is an incredibly easy, quick and flavorful Whole30 lunch or dinner. This one bowl meal is packed full with protein and is low in carbs. The perfect addition to any meal plan!
Heat up a large wok or skillet over medium heat for 2 minutes. Add oils and let those heat through for another minute.
Add onions and carrots. Let cook for about 2 minutes, stirring once. Add in the coleslaw / cabbage mix and cook over medium heat until tender, stirring occasionally. This will take another 7-8 minutes.
Add in garlic cloves and salt and pepper. Cook for an additional 1 minute, giving everything a nice stir to ensure the garlic does not burn.
Add in ginger, coconut aminos, and rice vinegar. Cook for 1 more minute. Add in ground pork, and break into pieces with a meat mincer or wooden spoon. Cook over medium heat until no longer pink, about 5-7 more minutes.
Stir in green onions, and cook for 2 more minutes. Taste for additional salt and pepper.
Serve warm with extra sliced green onions and drizzle with sauce. Enjoy!
Sauce
Mix together all of the ingredients in a small bowl until smooth throughout. Taste for additional hot sauce and acid.
Season with salt and pepper.
It will keep for about 1 week in an airtight container in the refrigerator. Store separately from egg roll in a bowl.
Notes
You can use (1) fresh cabbage or use a coleslaw mix (green cabbage, red cabbage, and carrot.) Just make sure you have about 6 cups total!
I like to buy already minced ginger. It comes in a small glass jar and makes prep much easier. Just look in the Asian food section of your grocery store.
You can use your favorite hot sauce in this recipe. I love Frank's Red Hot and Sriracha. Use 2-3 tablespoons, depending on spice preference.
Start with juicing 1/2 of a lime. Taste it, and you can add the other half if you'd like more acid.