Low Carb Pork Egg Rolls 3 Ways – In a Bowl, Fried, Roasted | KETO Recipe

Making these 3 were surprisingly easy. After making the base of pork and cabbage slaw, the rest is just figuring out where to put the egg.

Deconstructing the egg roll and putting it in a bowl with cauliflower fried rice is probably the most popular way to make this dish. But for this one the egg is hard boiled and served on the side.

I had the idea to use sushi nori sheets a little while back for some Philly cheesesteak rolls I saw. Wanted to see what would happen if I fried it using a beaten egg as the coating. This was an experiment and could still use some work, but I’ll show my work anyway.

Roasted in cabbage leaves was probably the best tasting of all three. Almost like a lettuce wrap but much better.

Pork Egg Rolls 3 Ways

Each used the same pork base so that’s where I’ll start.

What I Did:

Starting off with the pork and cabbage that will be the base for each, I cut up the boneless pork ribs into small pieces.

Then in a bowl, seasoned and marinated the pork with salt, garlic powder, pepper, ginger paste, chili garlic paste, soy sauce, and Worcestershire sauce. (marinate for at least 1 hour, up to overnight)

In a skillet with avocado oil, placed the pork in until cooked through. Then cooked the rainbow slaw in the same pan after taking the pork out and adding a bit more oil.

Once there is no longer a raw vegetable taste, I mixed it in with the cooked pork.

In a Bowl with Cauliflower Fried Rice

In the same pan that the pork was cooked in, I added in a bit more avocado oil, then the cauliflower rice. Then added the soy sauce and a little salt. Because it is the same pan, it should pick up a lot of flavors from cooking the pork.

The egg can be 1 of 2 ways. The first is scrambled into the cauliflower rice as if it was fried rice. The second way is what I did, which is to hard boil the egg for 8 minutes.

To serve, put the rice, pork and egg into a bowl.

Roasted in Cabbage Wraps:

What I Did:

First thing I did for this one was to remove the individual leaves of the cabbage. You can do this in two ways. By steaming the head of cabbage in a pot with boiling water, the leaves will be easier to remove. Or cut the base/stem off the bottom and peel the individua leaves off. (Note, don’t use the darker outside layers as those are tougher to eat)

I then scrambled an egg in some butter. Into each cabbage leaf, I placed a spoonful of the pork base and some scrambled egg.

To seal everything in, folded in the two sides of the cabbage, then tucked the top under the filling and rolled. Laid it out in an oven safe dish and topped with some avocado oil, garlic salt, and sesame seeds.

Placed into the oven at 350 for 20 minutes.  

Fried in Sushi Nori Wraps:

What I Did:

*Instead of using pork rind crumbs, I wanted to see what would happen if I processed the cauliflower rice and used that as the “panko breadcrumbs”. (didn’t really work out so I wouldn’t recommend this step)

In a food processor, I added in the cauliflower rice, parmesan cheese, and seasoned with salt, pepper, garlic powder, parsley, red chili flakes, and smoked paprika. Then added it to a dish that will be used as station 2.

In the station 1 dish, I cracked an egg to be used as the coating. Dipped the outside of the sushi nori wrap into the beaten egg. Then put in the pork and cabbage mixture. Folded in the two corners towards the middle, then rolled like a burrito, tucking everything in.

Into oil heated to 350, I dropped in the egg roll for a few minutes per side. Then placed onto a paper towel to drain off the oil.