Low Carb Deconstructed Egg Rolls

This low carb deconstructed egg roll bowl goes from prep to plate so fast, it's perfect for a weekday meal when you want to stay on track with your nutrition goals but still want something filling and delicious to put in your belly.

This low carb deconstructed egg roll recipe gives you all of the flavors of a traditional egg roll without the extra carbs and calories of the deep-fried wrappers.  The use of lean ground beef (I like 93%) lowers the fat and calorie content even more, but don't worry, there's plenty of flavor to go around in this dish.  You won't miss the extra fat!

You can spice up this deconstructed egg roll recipe however you like.  I use sriracha to add some kick, but feel free to add more or less depending on how spicy you like your food.  Be sure to give everything a taste near the end of the cooking process so you can adjust the flavors to your liking.

With a simple list of ingredients and almost no effort, there's no reason to not at least give this one a try!  Enjoy!

Net carbs per serving: 5g

Low Carb Deconstructed Egg Rolls

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• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4 servings 1x

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Ingredients

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• 1lb lean ground beef (I use 93%)
• 1 tsp minced garlic
• 1 14-oz bag coleslaw mix or shredded cabbage
• ¼ cup low sodium soy sauce
• 1 tsp ground ginger
• 2 tsp sriracha sauce
• 1 large egg
• 1 TBS sesame oil
• 2 TBS sliced green onions

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Instructions

1. In a large skillet, season the beef with a little salt and pepper and let it begin to brown, breaking into small crumbles with a spatula. Be sure not to cook the beef fully during this step, as it will continue to cook throughout the rest of the process and might dry out.
2. Add the garlic, stir, and cook for an additional 30 seconds. Add the shredded cabbage or coleslaw mix, ginger, and soy sauce, mix together and let it all cook down until the cabbage is tender. You can add small amounts of hot water if you need some extra liquid while the cabbage cooks down.
3. Make a well in the center of the skillet, spray with cooking spray, and add the egg, immediately scrambling it with the spatula. Combine the egg pieces with the rest of the mixture.
4. Stir in the sriracha and sprinkle the top with the sliced green onions. Serve warm.

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