Description
A quick, low-carb deconstructed egg roll made with ground pork, crisp cabbage, garlic, ginger, and topped with a creamy chili sauce—ready in under 25 minutes.
Ingredients
Scale
- 1 lb ground pork
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh grated ginger
- 1/2 cup mayonnaise
- 1 tbsp sriracha chili sauce
- 2 tsp rice vinegar
- 1 tsp honey
Instructions
- Heat sesame oil in a skillet over medium heat; brown ground pork 6–8 minutes, breaking into crumbles.
- Add garlic and ginger; cook 1 minute until fragrant.
- Stir in cabbage, carrots, and soy sauce; cook 7–8 minutes until tender-crisp.
- Whisk mayonnaise, sriracha, rice vinegar, and honey until smooth to make creamy chili sauce.
- Divide mixture into bowls, drizzle with sauce, and garnish with green onions.
Notes
Drain excess pork fat for a lighter bowl; double the creamy chili sauce for extra drizzle or dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg