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Unstuffed Eggroll
5 min prep time
15 mintues cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Unstuffed Eggroll
This quick and easy recipe features the familiar flavors of a Chinese takeout eggroll, but without the added grease from deep frying. This is a great low-carb entree on its own, or serve over a grain, like brown rice or quinoa, or over cauliflower rice.
5 min prep time
15 mintues cook time
4servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
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Season pork with 1/4 teaspoon pepper and the garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked. Drain fat if needed. Remove pork from pan and set aside.
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Heat olive oil in pan and add garlic; sauté 30 seconds.
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Add coleslaw, soy sauce, ginger, and 1/4 teaspoon pepper. Cook 6 minutes, stirring frequently.
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Add pork back to pan and top with green onions; heat 1–2 minutes.
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Serve over brown rice or cauliflower rice if desired.
Nutrition facts
4 Servings
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Serving Size
1 1/2 cups
- Amount per serving Calories 220
-
Total Fat
9g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 490mg
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Total Carbohydrate
9g
- Dietary Fiber 4g
- Total Sugars 2g
- Added Sugars 0g
- Protein 25g
- Potassium 680mg
- Phosphorous 250mg
Ingredients
lean ground pork
1 lbs
black pepper (divided use)
1/2 tsp
garlic powder
1 tsp
olive oil
1 tbsp
garlic (minced)
1 clove
packaged coleslaw mix
16 oz
lower sodium soy sauce
2 tbsp
ground ginger
1 tsp
green onion (scallion) (sliced)
3 stalks
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