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Low carb deconstructed egg roll recipe - absolutely delicious!!

Low Carb Deconstructed Egg Rolls

  • Author: Erin Browne
  • Total Time: 25 mins
  • Yield: 4 servings 1x


  • 1lb lean ground beef (I use 93%)
  • 1 tsp minced garlic
  • 1 14-oz bag coleslaw mix or shredded cabbage
  • 1/4 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


  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.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
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