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Low-Carb Deconstructed Egg Roll

Norma Powell, MS, RD, CDN
Course Main Course
Cuisine Chinese
Servings 4


  • 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

optional toppings

  • 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.
Keyword low carb