Low Carb Fried Egg Roll
Craving takeout-inspired flavors without the carbs? This Low Carb Fried Egg Roll is a game-changer! Packed with savory ground pork, vibrant shredded cabbage, sweet carrots, and aromatic garlic and ginger, this recipe delivers all the iconic egg roll flavors in a wholesome, gluten-free package. Instead of a traditional wrapper, we use a thin, golden omelette to hug the hearty filling, making it both keto-friendly and protein-packed. Ready in just 30 minutes, it’s an ideal quick dinner or snack that's bursting with umami from soy sauce and sesame oil. Perfect served as is or paired with a spicy hot sauce for a zesty kick, this dish lets you enjoy your favorite takeout flavors guilt-free.
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 3 cups Cabbage, finely shredded
- 1 medium Carrot, grated
- 2 pieces Green onion, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Hot sauce (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add ground pork to the pan and cook until browned and cooked through, about 5-6 minutes. Break up the meat as it cooks.
Once the pork is cooked, add minced garlic and ginger to the skillet. Cook for an additional minute until fragrant.
Add the shredded cabbage and grated carrot to the skillet. Stir well and cook until the vegetables are wilted, about 4-5 minutes.
Stir in sliced green onions, soy sauce, sesame oil, salt, and black pepper. Mix everything well to combine flavors.
Transfer the cooked mixture to a bowl and set aside.
Wipe the skillet clean and return to medium heat. Add the remaining tablespoon of olive oil.
In a small bowl, whisk the eggs with a dash of salt and pepper.
Pour the beaten eggs into the skillet and cook as a thin omelette. Swirl the pan to ensure even cooking, about 2-3 minutes.
Once the eggs are set, gently lay the omelette on a clean surface and let it cool slightly.
Place a generous amount of the vegetable and pork filling in the center of the omelette.
Roll the omelette around the filling to form a log. Slice into pieces to serve.
Serve immediately, with an optional side of hot sauce for added spice.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.7 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
