Description

Imagine a symphony of Asian flavors dancing on your palate, a delightful composition of savory and fresh. This egg roll filling reimagines a classic, offering a vibrant and texturally exciting experience. At its heart is tender ground pork, stir-fried to perfection alongside succulent shrimp, creating a harmonious blend of land and sea.

This foundation is then enriched with the earthy depth of shiitake mushrooms, finely chopped to release their aromatic essence. Crisp cabbage, julienned bamboo shoots, and the subtle sharpness of sliced scallions add layers of texture and freshness. The magic lies in the careful seasoning.

A delicate balance of five-spice powder, a whisper of white pepper, and the essential touch of salt elevate the dish, creating a captivating aroma that fills your kitchen. The secret to achieving the perfect texture lies in a simple yet crucial step: blanching and squeezing the cabbage. This process removes excess moisture, ensuring that each bite is delightfully firm and never soggy.

While it requires a bit of extra effort, the reward is a filling with an exceptional texture. The result is a flavorful, aromatic mixture that boasts a beautiful, non-soggy texture. Serve it as a filling for crisp lettuce wraps, offering a refreshing and light meal.

Alternatively, spoon it over fluffy cauliflower rice for a satisfying and wholesome dish. While bamboo shoots are readily available in most grocery stores, dried shiitake mushrooms can be found at your local Asian market. The dried variety infuses a deeper, more intense flavor than fresh mushrooms, adding a distinctive character to the filling.

For those who enjoy creating their own spice blends, homemade five-spice powder elevates the entire dish. The warm, sweet, and slightly spicy notes beautifully complement the other ingredients. You can make this ahead of time and store it for later use.

Be sure to store in an airtight container to maintain its aroma. This versatile egg roll filling is a testament to the power of fresh ingredients, careful preparation, and balanced flavors. Each bite offers a delightful combination of textures and tastes, making it a truly memorable culinary experience.

Preparation Time

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Nutrition Information

Per 1 bowls serving

Calories

500 Kcal

Carbs

10 g

Fiber

3 g

Sugar

5 g

Protein

30 g

Fats

40 g

Saturated Fats 15 g

Unsaturated Fats 20 g

Cholestrol 200 mg

Sodium 700 mg

Potassium 400 mg

Zylo AI

Your Personal
Nutrition
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Name: Keto Egg Roll Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 bowls
Cuisine: Main Dishes
Ingredients: 12 mushroom Mushrooms Shiitake Dried; 1-½ pound Ground Pork; 1-½ tsp Coarse Kosher Salt by Morton; 1-½ teaspoon Soy Sauce; ⅛ teaspoon White Pepper, Ground; 12 ounce Cabbage; 2 tablespoon Avocado Oil; 8 ounce Bamboo Shoots, Canned And Drained; 8 oz Shrimp Raw; ¼ cup Scallions; 1-½ tsp Coarse Kosher Salt by Morton; 2-½ teaspoon 5 Spice Powder; 32 ounce Cauliflower Rice

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Ingredients

Mushrooms Shiitake Dried

12 mushroom

Ground Pork

1-½ pound

Coarse Kosher Salt by Morton

1-½ tsp

Soy Sauce

1-½ teaspoon

White Pepper, Ground

⅛ teaspoon

Cabbage

12 ounce

Avocado Oil

2 tablespoon

Bamboo Shoots, Canned And Drained

8 ounce

Shrimp Raw

8 oz

10.

Scallions

¼ cup

11.

Coarse Kosher Salt by Morton

1-½ tsp

12.

5 Spice Powder

2-½ teaspoon

13.

Cauliflower Rice

32 ounce

Instructions

Fill a small saucepan with cool water. Add the dried mushrooms and place the pot over medium high heat until the water comes to a boil. Turn the heat off and cover the pot. Allow the mushrooms to hydrate for 5-7 minutes. Then drain them and rinse them in cool water until cool enough to handle. Squeeze the water from them. Then cut off their stems and slice them into thin strips.

In the meantime, bring a medium pot of water to a boil for the cabbage. Shred the cabbage with a sharp knife into thin strips. Once the water is to a boil, add the cabbage and boil for one minute.

Drain cooked cabbage into a colander and rinse with cold water until cool enough to handle. Squeeze as much water from the cabbage as possible. Set aside. Prep the other ingredients. First, drain and slice the canned bamboo shoots into a thin julienne. Set aside. Slice the scallions and set aside. Then on the same cutting board, chop the shrimp into a mince.

In a wok or a large skillet, add the oil. Next add the minced shrimp. Cook until it is pink and cooked through, using a rubber spatula to constantly stir it.

Next add the ground pork, soy sauce and white pepper. Cook until the pork is fully cooked. Use a wooden spoon to break up all the larger pieces of ground pork.

Next add the sliced mushrooms and bamboo shoots. Stir fry for one minute combining it well with the meat.

Add the cabbage, stir fry for another 2-3 minutes. It is ok to allow it to cook without stirring it once in a while to allow some color to develop on the entire mixture. Then add tsp kosher salt, five spice powder and the sliced scallions. Stir together well and serve hot over the cauliflower rice.

Keto Egg Roll Bowls Recipe