Inside Out Egg Rolls
This easy, lower carb, stir-fry meal is so flavorful and as satisfying as take-out. If you're lucky to have leftovers, they taste as good or even better the next day. (My kids usually call dibs on them!)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 2 tablespoons sesame or coconut oil
- 1 medium onion diced
- 6 cloves garlic crushed
- 1 teaspoon fresh ginger minced
- 2 pounds ground pork or chicken
- 2 tablespoons garlic chili paste, or to taste (like Sriracha sauce, but without added sugar)
- ΒΌ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 14-oz. bags of cole slaw mix (without the dressing)
- 6-8 whole green onions chopped
- salt and pepper to taste
Instructions
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Heat oil in a large stir fry pan. Cook the onion, garlic and ginger a few minutes until transparent and fragrant.
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Add meat, chili paste, soy sauce, and rice wine vinegar and stir until meat is cooked.
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Add coleslaw mix and stir a few minutes more until it is wilted.
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Stir in the green onions.
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Serve as complete meal or along with cauliflower rice or brown rice, if you prefer.
I’m wondering about nutrition for this recipe, specifically protein per serving? Thank you! I love the recipe and plan to use it again and again:)
Hi Lindsey, Thanks for your feedback and your question. For 6 servings using ground chicken, this recipe provides 387 calories, 38 grams of protein, 21 grams of fat and 14 grams of carbohydrate. If you add 2/3 cup serving of brown rice per serving, it would be 530 calories, 41 grams of protein, 22 grams of fat, and 44 grams of carbohydrate. When adding the rice, if you prefer to reduce the fat, you could use half the sesame oil, switch to ground chicken or turkey breast, or replace the meat with tofu.
I never know how to measure food.
Especially foods like this
Add can these recipes be frozen?
Sorry your comment slipped through the cracks! I’m assuming you mean measuring when serving the finished recipe? I generally estimate this myself by portioning this recipe into 6 plates or leftover containers. Unless you are carb counting for adjusting insulin, I personally feel there isn’t a big reason to measure your food too precisely when you’re eating real foods. I gauge the servings on a “reasonable portion” to be satisfying. I usually add a salad for recipes I’m not sure will be quite filling enough for everyone in my family. I hope that helps. As for freezing, I haven’t tried it and I’m a little worried it might get more watery/soggy with all the cabbage. But I think it’s worth trying if you can’t eat the leftovers in the next few days; you could maybe refresh it with some fresh stir-fried vegetables if needed. Let me know if you try it!