Low-Carb Egg Roll Stir Fry

Low-Carb Egg Roll Stir Fry
Being 4-5 weeks into a keto diet and I'm missing a few things. Donuts. My heart pains for donuts. Beers. I could go for a nice@lostboroughbrewing IPA right now. I'm also missing crappy Chinese food. So, no rice, no noodles, no crap.... what's a ginger to do? Whip up a less-crappy version (it actually tastes amazing) of one of my favorite Chinese foods, the Egg Roll.
Low-Carb Egg Roll Stir Fry
  • 1 pound ground pork sausage
  • 5-6 cups coleslaw mix or shredded cabbage
  • Tacticalories Carving House Seasoning 
  • 1 tablespoon ginger, minced
  • Soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon olive or sesame oil


  • Heat a large skillet over medium heat. Add the sausage and 1/2 of the green onions, top with Carving House seasoning and cook, stirring often to crumble, until cooked through. Do not drain.

  • Add the coleslaw mix, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit. Make sure to not over-cook the veggies.

  • Remove from the heat and top with the other half of the green onions and drizzle with olive or sesame oil.

  • Serve immediately.