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.
A delightful taste of Asian -- low carb, soy-free, gluten-free and dairy-free. Yet totally delicious!
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.
If you can tolerate more carbs, add a few sliced mushrooms and julienned carrots and green peppers.