Ever since I started making this, my hubby never asks me to order take out again!

Matt Jenner

Contributing Writer

Who doesn't love egg rolls, the ubiquitous appetizer found at every Chinese restaurant? Crispy, crunchy and filled with savory veggies and sometimes meat, they're the delicious, customary way to begin a Chinese meal. Egg rolls, however, can wreak havoc on your waistline. The good news is that you can get all the same flavors of a traditional pork egg roll but in a healthier, low-carb way.

Juicy ground pork, finely shredded vegetables and fragrant sesame oil come together in a dish that brings the familiar taste of egg roll filling but without the fried shell. This dish is intended to be eaten out of a bowl and would work well as lunch, dinner or even a midday snack for a quick pick-me-up. Once you make this recipe, you'll never go back to takeout again.

Low-Carb Pork Egg Rolls

15 minutes

30 minutes

1 pound ground pork

1 head white cabbage, shredded

1 carrot, shredded

1 small yellow onion, shredded

2 cloves garlic, minced

1/4 cup soy sauce

2 tablespoons low-sodium chicken stock

1 1/2 tablespoons sesame oil

1 teaspoon ground ginger

2 stalks green onion, diced on a bias

Kosher salt

Freshly ground black pepper

Sesame seeds

Add 1/2 tablespoon sesame oil to a large, heavy pan or wok.

Add the ground pork, and brown over medium-high heat. Break up the pork into small pieces with a spatula.

When the meat has browned, add the remaining sesame oil and the shredded onion. Mix to combine, and cook until the onions start to sweat and turn light brown.

Add the soy sauce, ground ginger and minced garlic. Quickly stir to cover the pork and onions, about 30 seconds.

Add the shredded cabbage and carrot to the pan, and stir-fry to fully coat the vegetables and meat.

Reduce heat to medium, and add chicken broth. Mix thoroughly. Cover with a lid.

Allow to cook down until the chicken broth has mostly evaporated and the vegetables are the desired texture, about 5 minutes. Note: Cook less time for crunchier, longer for more tender.

Season with salt and pepper to taste.

Remove from the heat, and garnish with sesame seeds and green onions cut on a bias.

Serve in individual bowls immediately.

Tips
To make this recipe even easier, use a spiralizer to shred the cabbage, onion and carrot. And to cut carbs even further, replace the soy sauce with tamari, a soy sauce that contains less wheat.

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