Inside Out Egg Roll

Several members of my family, and friends are on a low carb Keto diet. I love skillet meals that don’t require a lot of prep, tons of ingredients, hours spent standing cooking by a hot stove or oven, and lots of dishes to wash after dinner and as an added bonus this recipe is low carb so my family and friends can enjoy one of my recipes.

This Egg Roll in a Bowl is packed full of flavor and the leftovers taste even better the next day! I often double it so that I will have lunch for the week.

I’m not one to say that you must use fresh garlic, in fact most of my recipes use dried spices because they’re easier to have on hand day to day, but for this recipe I strongly recommend that if you want the flavor of a restaurant quality egg roll, then you use fresh garlic.

Speaking of flavor, I have recently discovered that Walmart sells a Great Value brand of Thai Sweet Chili Sauce that is excellent. I used it along with a little Dijon mustard to top my Inside Out Egg Roll and it mimics the sweet and sour sauce and spicy mustard that many of us love to dip our egg rolls into at the local Chinese restaurant. I use equal amounts of both sauces and mix them together for a sweet and spicy topping. It’s sweet and spicy and we love it!

One other recommendation is that although you may think that you don’t need to buy a flavored oil, I highly recommend grabbing a bottle of sesame oil. The smoky flavor helps you to replicate a more authentic Asian food flavor at home.

There are lots of similar recipes floating around on the internet for this, they include sugar, which I don’t since it adds extra calories. Also, the internet recipes may include red pepper flakes. I have tried this recipe with the red pepper flakes and it was too much for me, but if you like to feel the burn then add them, I get just the right level of heat with my Thai Sweet Chili Sauce and Dijon Mustard.

Ingredients:

• 1 pound of lean ground beef
• 8 cups of shredded cabbage (or 2 bags of coleslaw mix)
• 3 large carrots cut into matchsticks (2 cups worth buy the bagged matchstick carrots if you prefer)
• 1/2 large white onion diced (1 cup)
• 3 large garlic cloves, minced
• 1 and 1/2 tsp. of ginger powder (use fresh if you have it)
• 1 Tbsp. of Sesame Oil
• 1 Tbsp. of Vegetable Oil
• 3-4 Tbsp. of Soy Sauce (or Coconut Aminos)
• Optional Ingredients:
• 2-3 stalks of green onions, diced
• 1/4-1/2 tsp. of red pepper flakes (or more if desired)
• 1-2 cups of Small Shrimp (salad size)

Directions:

In a large nonstick skillet or wok heat both types of oil over medium high heat. Add the ground beef and onions and cook until the ground beef is browned.

Next, add the garlic and cook for about 1 minute. Stir in the carrots and cabbage, and sprinkle the ginger powder over everything and stir.

Cook until the vegetables are your desired consistency. I cooked mine for about 5-6 minutes because I didn’t want the cabbage too mushy.

Finally, stir in the soy sauce, and if using, the following ingredients: red pepper flakes, diced green onions and small salad shrimp. Cook for about one more minute or until the shrimp are warmed through.

Refrigerate leftovers immediately. This inside out egg roll tastes great warmed up in a skillet (medium heat) or in the microwave for 1 to 2 minutes on until warmed through.

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