If you’re eating low carb or keto, it seems impossible to have most Asian food. Almost every dish contains rice or has some sort of a no-no wrapper.
For quite a while, I’ve been looking around for some sort of Asian dish that would be legal for me (a diabetic). Most that I found online simply had too many carbs for my needs. I started experimenting and tweaking the proportions until I hit the sweet spot of great taste and very low carb.
These low carb/keto/gluten-free (and dairy-free) egg rolls without the wrapper will really hit the spot. Not having to deep fry them — as you would do with wrappers — also qualifies as super boat-friendly.
The best part? Everyone will love them as just “a good meal.”
Just 8g of total carbs per serving (6g net) and no soy as soy ingredients can spike blood glucose in many diabetics, including me. If you are not sensitive to soy, you can use soy sauce in place of the coconut aminos. If you do so, omit the salt.
One key is that if you want to use prepared coleslaw mix instead of chopping cabbage yourself, be sure to use one that is just plain cabbage without carrots (carrots have quite a few carbs).
The trick is to not use more veggies than called for unless your eating plan allows more carbs in a meal. You can increase or decrease the amount of meat to suit your own protein requirements.
Virtually any meat can be used — ground beef, chicken or turkey are all great, as are small shrimp or even leftovers such as shredded beef or chicken.
When I first heard of Sriracha sauce, I had been told that it was “quite hot.” It took me a few years to try it and I discovered that while it’s spicy, it’s not unbearably hot and it has a really nice flavor that mixes well in lots of dishes. Note, however, that it does contain sugar. I’m able to tolerate the small amount in one teaspoon of the sauce but other diabetics may not be able to. You can make your own sugar-free sriracha with this recipe.
Un-Rolled Egg Rolls
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 2 green onions
- 3/4 pound ground pork
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons Sriracha sauce
- 5 ounces shredded cabbage
- 1 tablespoon coconut aminos
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame seeds
Instructions
- Heat sesame oil in a skillet over medium-high heat.
- Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is almost, but not quite, cooked through.
- While pork is cooking, thinly slice the green onion and separate the white and green slices into separate piles.
- Add the garlic and white portion of the green onions to the meat mixture. Sauté until the pork is cooked through, the onions are translucent and the garlic is fragrant.
- Add the cabbage, coconut aminos, and rice wine vinegar. Cover and cook about 5 minutes until the coleslaw is tender.
- Serve in bowls; top with sesame seeds and slices of the green portion of green onion slices.
Notes
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Donna Blagg says
I serve this kind of dish in romaine lettuce leaves.
Along similar lines, you can make un-stuffed cabbage rolls and un-stuffed green peppers. Just combine all ingredients for each original recipe that you would use after browning meat in the pot and cook up. For a low-carb version, omit the rice and add one of the various shirataki substitutes for rice (or “pastas” available on Amazon).
This makes for an easy one pot meal whether with the regular ingredients or the rice substitutes.
Elizabeth Dwyer says
Hi Carolyn,
I’m excited to try this recipe along with your other lower carb variations! I was diagnosed almost 5 years ago (w/LADA ) and am still learning as the disease progresses. Quick question: I noticed that onions are mentioned in the instructions along with the green onions. Is a regular yellow onion supposed to be included as well?
Thank you!
Carolyn Shearlock says
Nope, only green onion. That was my typo (or a total brain lapse)! Thanks for catching it — I corrected it.
Carrie Rowland says
Thank you Carolyn, this sounds delicious! I have used the soy wraps, Yamamotoyama brand, available on Amazon. they fry very fast and are 1g carb each.
I understand frying on a boat is not preferable but I thought I would mention it.
Wishing you a great weekend. Carrie