I found this on Delish, and loved the concept – egg rolls are one of my favorites, but almost impossible to find one that fits all of my diet restrictions. Super easy to make a bowl version, though, and turned out that it was awesome. We both loved it, great to use up some ground pork we had on hand, and if you’re after low-carb, this would work well for that. You could easily use ground chicken or turkey in this as well. Being a bowl, it’s super easy to customize – add mushrooms, celery, different sauces, etc.

• 1 Tbsp. sesame oil
• 3-4 cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 1 lb. ground pork
• 1/2 onion, thinly sliced
• 1 c. shredded carrot
• 1/4 green cabbage, thinly sliced
• 1/4 c. low-sodium soy sauce (I used a soy sauce substitute)
• 1 Tbsp. sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 Tbsp. toasted sesame seeds

In a large skillet over medium heat, heat oil. Add garlic and ginger and cook until fragrant, 1 minute. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.

Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.

Transfer mixture to a serving dish and garnish with scallions and sesame seeds. Add any sauces you like as well – duck sauce, more sriracha, etc.