Keto Spring Roll in a Bowl


Step 1Finely slice the cabbage and grate the carrot using large holes on your grater. Slice the mushrooms.

Step 2Place minced garlic in a skillet greased with avocado oil (or ghee). Cook for a minute until fragrant.

Step 3Add ground pork (I used 5% ground pork). Use a spatula to break into pieces. Cook for a minute or two, and then add the coconut aminos, oyster sauce (or use fish sauce), vinegar, tomato paste, and Erythritol.

Step 4Cook on medium-high for 3 to 4 minutes until browned. Add the sliced mushrooms and cook for about 3 to 5 minutes.

Step 5Add the shredded cabbage, carrot and bean sprouts. At first this will seem like a lot but the cabbage will cook down. Using tongs, toss while cooking.

Step 6Cook for 6 to 8 minutes or until the cabbage is wilted and crisp tender. Take off the heat and stir in the olive oil. Optionally, season with salt and pepper to taste.

Step 7To serve, sprinkle with spring onion. To store, let it cool down and refrigerate for up to 4 days. Reheat before serving. You can stir in the spring onion before placing in the fridge or add it just before serving.