Low Carb Egg Roll Bowls

Being healthy never tasted or looked so good. A low carb, colorful dish that is vegetable heavy with protein and a savory flavorful sauce, this Rainbow Egg Roll Bowl is the new way to roll. It is my traditional Filipino Egg Roll deconstructed.

Prep:
minutes
Cook:
minutes
TOtal:
minutes

Ingredients

For the Egg Roll Bowl:

  • 1.5 Lb ground pork
  • 2 Carrots, peeled and cut in match sticks
  • 1 Red bell pepper, cut in match sticks
  • 1 Cup nappa cabbage, thinly sliced
  • 1 Cup red cabbage, thinly sliced
  • 2 Celery sticks, sliced
  • 1/2 Red onion, finely minced
  • 3 Garlic cloves, chopped
  • 1 Stalk green onion, thinly sliced at an angle + more for garnish
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, finely chopped
  • White sesame seeds (optional) for garnish
  • White rice (optional) for serving with
  • Lettuce cups (optional) for serving with

For the Sauce:

  • 1/4 Cup low sodium soy sauce
  • 1 TBSP brown sugar
  • 1/2 TBSP siricha
  • 1/2 TSP sesame oil
  • 1/4 TSP ground or fresh ginger
  • 1 TBSP sweet soy glaze (Kikkoman brand)

Instructions

  1. In a pan or wok, heat 1 TBSP olive oil over medium heat. Once hot, cook ground pork until no longer pink, season with salt and pepper. Once done, remove from wok and place on a plate, set aside.
  2. Add another 1 TBSP olive oil over medium heat. Once hot, add red onion and garlic cook 2-3 minutes until fragrant. Season with salt and pepper.
  3. When onion becomes translucent add in carrots, red bell pepper, Napa cabbage, red cabbage and celery. Cook another 3-5 minutes to soften. Season with a bit more salt and pepper.
  4. Add your cooked pork, fresh parsley and green onion to the pan and then pour sauce over. Mix pork and vegetables together with and cook another 2-3 minutes.
  5. Turn heat off and remove pan from heat. Garnish with extra green onions and white sesame seeds if desired. Serve immediately with rice, lettuce cups or enjoy on its own as is.
  6. ENJOY!