Egg Roll Stir Fry
Egg Roll Stir-Fry
This easy stir-fry recipe has all the flavor of an egg roll, but without the wrapper. Low carb, gluten free, and a lot less fat and calories than traditional egg rolls – and so delicious!
Egg Roll Stir Fry
Egg Roll Stir-Fry
This easy stir-fry recipe has all the flavor of an egg roll, but without the wrapper. Low carb, gluten free, and a lot less fat and calories than traditional egg rolls – and so delicious!
    Servings Prep Time
    4servings 10minutes
    Cook Time
    15minutes
    Servings Prep Time
    4servings 10minutes
    Cook Time
    15minutes
    Ingredients
    • 1lb ground porklean (90/10)
    • 1large onionthinly sliced
    • 1small head of cabbageshredded
    • 3 carrotsshredded
    • 4 cloves of garlicminced
    • 1tbsp fresh gingerminced
    • 2tsp olive oil
    • 1/4cup reduced sodium soy sauce
    • 1 tsp toasted sesame oil
    • 1tbsp rice vinegar
    • 1/2tsp black pepper
    Instructions
    1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add in onions and ground pork, and cook until meat is cooked through. Transfer to a bowl and set aside.
    2. Return skillet to heat, and add remaining tsp olive oil. Stir in cabbage and carrots, and cook, stirring regularly, until cabbage is softened and wilted a bit, about 5-7 minutes.
    3. In a small bowl, combine sesame oil, rice vinegar, soy sauce, garlic, ginger, and pepper.
    4. Reduce heat to medium. Return meat to the pan with the cabbage, and stir in the soy sauce mixture. Stir well to combine. Cook for another 2-3 minutes, and then serve.
    Recipe Notes

    Entire recipe makes 4 servings
    Serving size is about 1 1/2 cups
    Each serving = 5 Smart Points

    PER SERVING: 218 calories; 12g fat; 3g saturated fat; 1g carbohydrates; 0g fiber; 0g sugar; 22g protein