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Introduction
The egg roll has been a beloved Chinese-American dish for decades, but its origins can be traced back to the spring rolls of ancient China. As the recipe made its way across the Pacific, it evolved into the iconic deep-fried appetizer we know today. This keto-friendly version pays homage to that rich culinary history while offering a healthier, low-carb alternative. By deconstructing the egg roll and serving it in a bowl, you can enjoy all the flavors without the guilt, making it a perfect option for those embracing the ketogenic lifestyle.
Ingredients
• 1 pound lean ground turkey or chicken
• 1/2 head green cabbage, finely shredded (about 4 cups)
• 1/2 cup thinly sliced carrots
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce or tamari
• 2 teaspoons sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon white pepper
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds
• 2 tablespoons chopped fresh cilantro or green onions (for garnish)
Step 1:
In a large skillet or wok, cook the ground turkey or chicken over medium-high heat until browned and crumbled, about 5-7 minutes. Transfer to a plate and set aside.
Step 2:
In the same skillet or wok, add the shredded cabbage, carrots, onion, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are slightly softened.
Step 3:
Return the cooked ground meat to the skillet or wok, along with the soy sauce, sesame oil, ground ginger, and white pepper. Mix well and cook for 2-3 minutes, until heated through.
Step 4:
Remove the mixture from heat, and stir in the rice vinegar and sesame seeds.
Step 5:
Garnish with chopped fresh cilantro or green onions before serving.
Q: Can I use regular soy sauce instead of low-sodium soy sauce?
A: Yes, you can use regular soy sauce, but keep in mind that it will increase the overall sodium content of the dish.
Q: Is it necessary to use rice vinegar, or can I substitute it with another type of vinegar?
A: While rice vinegar is recommended for its mild and slightly sweet flavor, you can substitute it with apple cider vinegar or white vinegar if necessary. However, the flavor profile may be slightly different.
Q: Can this recipe be made ahead of time?
A: Yes, this recipe can be prepared in advance and reheated when ready to serve. It's a great option for meal-prepping.
• For a vegetarian option, substitute the ground meat with crumbled firm tofu or plant-based meat alternatives.
• Use low-sodium soy sauce or tamari to control the overall sodium content.
• Adjust the amount of vinegar and sesame oil to suit your taste preferences.
• This recipe is gluten-free if using tamari instead of regular soy sauce.
Serve hot as a main dish or as a filling for lettuce wraps.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Prepare the cabbage, carrots, onion, and garlic while the ground meat is cooking to streamline the process.
- Be sure to finely shred the cabbage for the best texture.
- Adjust the amount of soy sauce, sesame oil, and vinegar to suit your taste preferences.
- For a crunchier texture, consider adding water chestnuts or bean sprouts to the mixture.
For a vegetarian option, substitute the ground meat with crumbled firm tofu or plant-based meat alternatives.
Pair with steamed rice or cauliflower rice. A light Asian-inspired salad or roasted vegetables would also complement the dish nicely.
This dish can be enjoyed year-round, but the fresh flavors of cabbage and carrots make it particularly suitable for spring and summer.
This recipe is gluten-free if using tamari instead of regular soy sauce. It does not contain dairy, nuts, or other common allergens, but it does contain poultry or meat (depending on the ground protein used).
