Cooktop Cove: How to make low-carb pork egg roll
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.
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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