Egg rolls are one of the most popular Chinese appetizers, but when you’re on a keto diet the wrappers are a no-no. Here, they’re deconstructed so you get all the flavors of egg rolls while still maintaining ketosis. It makes a great light lunch.
Makes 8 servings
In a small skillet over medium-low heat, heat the olive oil. Add the beaten eggs and cook, stirring, until scrambled. Set aside.
In a large skillet over medium-high heat, heat the sesame oil and add the ground pork, salt, and pepper. Cook, breaking up the pork with a wooden spoon, until browned, 6 to 7 minutes. Add ½ cup of the green onions, the ginger, and garlic. Lower the heat to medium and continue to cook, stirring, for 3 minutes.
Carefully add the coleslaw mixture and cook, stirring, until the slaw is tender, about 10 minutes. Pour in the coconut aminos, add the scrambled eggs, and cook, stirring, until cooked through, 1 minute longer. Taste and season with additional salt and pepper if needed.
Transfer to a serving bowl and top with the remaining ½ cup chopped green onions and a sprinkle of sesame seeds.
Leftovers can be refrigerated, covered, for up to 2 days.
Nutritional Info (per serving)
Calories 576, fat 41.4 g, protein 39.2 g, carbs 10.8 g, fiber 3.4 g