Egg Roll in a Bowl (Gluten Free & Keto)

1 1/2 lbs. ground pork, beef, or turkey
1 T oil
1 T freshly grated or minced ginger
1 large/2 small grated or minced garlic cloves
1 1/2 bags cole slaw mix
1/3 cup soy sauce (or more to taste)
1/4 cup water
2 T sweet and sour sauce OR 1 T sugar plus 1 tsp vinegar
2 tsp sesame oil
5-6 Egg roll wraps, cut into thin strips (leave out for keto)
Sweet and sour sauce or sweet chili sauce (optional)

Toss egg roll wrap strips with 1 tsp oil and cook in the air fryer/oven at 360 degrees for 5 minutes or until light golden brown and crispy, shaking around often for even browning (oven will take longer).

Heat a wok or large nonstick skillet over high heat. Add pork and cook until done, then drain all fat. Transfer cooked pork to a large bowl lined with a paper towel so absorb any extra fat drippings. To the wok, add 1 tablespoon of oil and cook ginger and garlic for 2 minutes.

Add pork back to wok and stir with the garlic and ginger. Add coleslaw mix, soy sauce, sugar, and water and cook for about 8 minutes over high heat, stirring often. Once little moisture remains, kill heat and sprinkle on sesame oil. Stir to combine. If you like your vegetables more done, let cook for a few more minutes. I like a little bite to the cabbage. Top individual servings with sweet and sour sauce, a few drops of sesame oil, and crispy egg roll strips.

Видео Egg Roll in a Bowl (Gluten Free & Keto) канала Wes Hampton