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Egg Roll In A Bowl | Spring Roll in a Bowl | Keto Crackslaw

Egg roll/spring roll filling without the wrapper served in a bowl!
Course Dinner, Lunch, Main Course
Cuisine Australian, Chinese, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free
Keyword chinese pork recipes, crack slaw, crackslaw, egg roll in a bowl, keto pork recipes, lchf pork recipes, low carb nikki, low carb pork recipes, paleo pork recipes, quick and easy recipes, spring roll in a bowl
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 483.6kcal

Ingredients

  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 500 g pork mince/ground pork
  • ¼ wombok (Chinese cabbage), shredded
  • 1 carrot, cut into strips (julienne)
  • ½ cup dried shiitake mushroom, finely chopped
  • 1 cup beansprouts
  • 1 shallot/spring onion/scallion, sliced
  • 1 tsp sesame oil
  • 4 tbsp tamari soy sauce
  • ¼ tsp xanthan gum
  • 2 tbsp coconut oil
  • Optional sriracha to garnish/serve

Instructions

  • Heat coconut oil in a wok over high heat. Add garlic, ginger and pork mince/ground pork, mix together until pork mince is browned.
  • Add in all other ingredients except sesame oil and xanthan gum. Stir fry until vegetables are just wilted and then take off the heat to cool down slightly. Add and mix through sesame oil.
  • Add and mix in xanthan gum, a tiny sprinkle at a time until all incorporated. Allow to sit another minute and then give it a final mix before serving. The mix should be thickened up with no excess liquid pooling at the bottom of your wok.
  • Serve as is or topped with sriracha.

Notes

Net Carbs - 5g