This week was GORGEOUS here in Wisconsin - one day even got to a scorching 64 degrees! Fast forward to now….. it is 31 degrees, snowing, with 30 mph winds. Let’s just say, I’m getting SUPER ANTSY for my spring break vaca! I’m still on that low-carb grind and trying to prep for laying on a beach and sippin’ on drinks for a week straight.
Since being on this low-carb journey, I tend to eat the same meals during the week - protein, veggies, with little seasoning. I'm getting bored with it. I decided to stray for my normal meals and make something more “Chinese take-out” inspired, today.
I haven’t had Chinese in months because all my favorites are fried and come with that perfect little side of rice. BUT, I’m really starting to miss it - especially those crispy egg rolls! WAIT a second? Egg rolls can be made healthier AND low-carb.
This Naked Pork Egg Roll recipe gives you the essence of a classic egg roll and still allows variation. You have the option of using all ground pork and leaving out the sausage. (I am partial to the pork sausage because I think it has more flavor.) Also, you can make it more of a “veggie egg roll” and leave out the meat all together. Either way, this left me STUFFED and SATISFIED! What's apart of your go-to Chinese take-out order?
Naked Pork Egg Roll
½ lb ground pork sausage
½ lb ground pork
1 Tablespoon sesame oil
1 Tablespoon canola oil
3 garlic cloves, minced
1 cup chopped broccoli
⅓ cup chopped red onion
1 cup shredded carrots
1 cup sliced mushrooms
2 ½ cups chopped cabbage (Thin strips)
¼ cup beef stock (gluten-free)
¼ cup gluten-free low-sodium soy sauce
½ teaspoon ground ginger
1 Tablespoon brown sugar
1 Tablespoon gluten-free hoisin sauce
Crumble and cook the ground meats in a skillet. Drain excess fat and set aside.
In same skillet, place oil, garlic, broccoli, onion, carrot, and mushroom and saute on medium-high heat for 5 minutes.
Add in chopped cabbage and cook for another 3-5 minutes.
While your cabbage is cooking, mix together stock, soy sauce, ginger, brown sugar, and hoisin sauce. Pour into skillet after cabbage has had time to soften along with cooked meat. Cook for an additional 2-4 minutes.