I am a sucker for some good asian cuisine. However, I am not a fan of the swollen face and fingers that come with it (or at least seem to immediately happen to me). My husband and I have found an Asian take-out restaurant in our new community that has KILLER eggs rolls!! When ever we order from there (which we try not to do too often), we both double check to make sure the pork eggs rolls are in our “cart” before we check out… whoops ;p. In efforts to try and satisfy our craving for these delicious eggs rolls but not wanting to have to cut my rings off my fingers (don’t you hate that feeling?), I wanted to make a dish without so much guilt (or sodium). Inspired by 40 aprons, this dish did just that. I changed a few things around and added Thai peanut sauce- which I don’t use too much or too often because it can get dangerous real quick! But the end result was delicious!!! Take a look…
Low-Carb Deconstructed Egg Roll
- 2 tbsp sesame oil can use extra virgin olive oil
- 6 scallions sliced, white ends separated
- 1/2 cup red onion diced
- 5 garlic cloves minced
- 1 lb ground pork
- 1 tsp fresh ginger grated
- 2-3 tbsp Thai peanut sauce
- 10 oz kale coleslaw mix or something similar
- 2 cups shredded cabbage
- 3 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- salt & pepper
- sesame seeds
- green parts of scallions (from above)
- Heat sesame oil in large skillet and place over medium heat
- add white parts of scallions, diced red onion and garlic. Saute, stirring frequently until red onions begin to soften, about 4-5 minutes.
- Add pork, ginger, and 2 tbsp of Thai peanut sauce, lightly season with salt & pepper and cook until pork is browned, breaking apart the pork while cooking. About 8-10 minutes.
- Add coleslaw mix, cabbage, coconut aminos, rice wine, vinegar, salt & pepper to taste. Stir to combine. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
- Serve while hot and top with green scallions, sesame seeds and drizzle of Thai peanut sauce, if desired.