Keto Vietnamese Egg Roll in a Bowl

Ingredients

• 1 lb Ground Pork
• 6 cups Shredded Cabbage
• 1 cup Shredded Carrots
• 2 tablespoons Soy Sauce (Tamari for Gluten-Free)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Fish Sauce
• 2 cloves Minced Garlic
• 1 teaspoon Ginger, grated
• 1 teaspoon Swerve (Erythritol)
• 1 teaspoon Sesame Oil
• 2 tablespoons Green Onions, chopped

Instructions

1. 1Place a large skillet or wok over medium-high heat (approximately 375°F / 190°C). Add the 1 teaspoon of sesame oil to the pan and allow it to heat for about 30 seconds.
2. 2Add the 1 lb of ground pork to the hot skillet. Cook for 5-7 minutes, breaking the pork apart into small pieces with a spoon, until it is fully browned and no pink remains. The internal temperature of the pork should reach 160°F (71°C).
3. 3Add the 2 cloves of minced garlic and 1 teaspoon of grated ginger to the skillet with the cooked pork. Stir and cook for 1 minute until the garlic and ginger become fragrant.
4. 4Add the 6 cups of shredded cabbage and 1 cup of shredded carrots to the skillet. Stir-fry for 3-5 minutes, stirring frequently, until the cabbage has slightly softened and reduced in volume.
5. 5Pour in the 2 tablespoons of Tamari, 2 tablespoons of rice vinegar, 1 tablespoon of fish sauce, and 1 teaspoon of Swerve (Erythritol). Stir all ingredients thoroughly to combine them with the sauce.
6. 6Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has mostly absorbed into the vegetables and pork, and the mixture is well combined and fragrant.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of chopped green onions over the dish just before serving.

Related Guides