Egg rolls are one of my favorite foods. I can turn down all of the candy bars, but offer me an egg roll and self control is out the window. Fortunately this doesn’t happen very often. Unfortunately egg rolls aren’t exactly healthy due to the whole deep frying thing, so I love this recipe. The flavors of an eggroll without the guilt!
Even though baby corn isn’t a standard egg roll ingredient I decided to include them anyway. They added a nice texture to the dish and bulked it up a bit. I made this with ground pork, since I usually get pork egg rolls. You could definitely use ground chicken or turkey in this as well. I was thinking that shrimp would be really good in this too. Maybe pork and shrimp together? Yum! 😍
A great thing about this recipe is that you don’t need to buy anything too exotic. No trip the the Asian market for this one(but you should go someday – seriously.) I guess the ginger could be a baby bit intimidating, but be assured that fresh ginger is easy to use. It’s cheap and you can store any that you don’t use in the freezer. I actually really like having the ginger frozen. You let it thaw for a few minutes and then cut it. It’s actually easier to cut this way, since it’s so fibrous when room temp.
I made this with a chili sesame oil that is SUPER spicy, so I didn’t add sriracha, but I would have if I used regular sesame oil.
This recipe is essentially a stir fry without any rice, but the eggroll flavor that you crave is definitely there. And being that it’s low carb, full of veggies, and super delish this is definitely going to be added to the regular rotation in our household!
- 1 pound ground pork
- 1 onion, chopped
- 6 cups coleslaw mix or shredded cabbage - I used about ¾ of a decent sized cabbage
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 can baby corn, drained
- ¼ cup chopped green onions
- ¼ cup cilantro, optional
- 1 tablespoon sesame oil
- Heat sesame oil in a large skillet over medium heat. Add chopped onion and cook for 3-5 minutes. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
- Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage and onions. Cook for 3-4 minutes or until cabbage has softened a bit.
- Remove from the heat and top with the green onions and cilantro.
- Serve immediately.