Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.

Julia Levy
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

15 mins
15 mins
Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl. 

  • Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes. 

  • Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.