Low Carb Jumbo Egg Rolls
How to Make It
Step 1
Heat a tablespoon of the olive oil in a large skillet over a medium-high heat. Add the ground pork. Cook the pork in the oil until browned all over, breaking up any larger chunks of meat as you go. You may use an alternative ground meat if desired, just be sure to factor this into your macros.
Step 2
Crush the garlic and grate the ginger. Thinly slice the cabbage and the scallions. Add the garlic, ginger, cabbage and scallions to the skillet with the browned pork. Stir well to combine. Stir fry for 2-3 minutes to soften the vegetables a little.
Step 3
Add the tamari sauce and sesame oil to the skillet. Stir well to combine. Stir fry the pork and vegetables for 1-2 minutes more, or until the vegetables are tender and the pork is golden, and everything looks slightly caramelized. Transfer to a bowl using a slotted spoon, set aside and keep warm while you prepare the egg roll wraps.
Step 4
Crack the eggs into a mixing bowl. Add the sesame seeds, garlic powder, salt and pepper. Beat together well until completely combined and the seeds are evenly distributed throughout the beaten egg mixture. The sesame seeds will provide the wrap with a little crunch in the absence of the traditional crispy batter.
Step 5
Heat the remaining olive oil in the skillet used to cook the filling, over a medium/high heat. Once the oil is hot, add half the beaten egg mixture and swirl immediately to coat the base of the skillet. Let the egg settle and cook through underneath. The top of the tortilla should look set, this will give you an indication the underneath is cooked and should be lightly golden all over. Turn the tortilla very carefully out onto a dinner plate then flip over, back into the pan to brown and crisp the other side. These tortillas are thin and delicate so be careful! Cook the other side of the tortilla until golden brown. The tortilla should be browned all over with a hint of crunch from the sesame seeds. Remove the cooked tortilla from the pan and repeat with the remaining egg mixture, re-oiling the pan as needed.
Step 6
Take half of the pork filling and arrange it down the center of each of the sesame egg tortillas. Fold the edges of each tortilla up around the filling to create 2 large wraps. Slice each wrap in half to serve.
Ingredients
- Ground Pork – 9 ounce
- Sesame Seeds – 4 teaspoon, whole pieces
- Raw Egg – 4 medium
- Olive Oil – 2 tablespoon
- Sesame Oil – 2 teaspoon
- Scallions – 2 medium – 4 1/8″ long
- Garlic – 1 clove
- Tamari Sauce – 1 tablespoon
- Red Cabbage – ½ cup
- Cabbage – ½ cup
- Ginger Root, Raw – ½ slice – 1″ diameter
- Garlic Powder – ¼ teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon