Protein Sparing Egg Rolls
Equipment
Ingredients
EGG ROLL FILLING:
- 1 pound ground pork (you can use lean ground chicken for better protein sparing macros)
- 1 teaspoon coconut oil
- 1 teaspoon fresh ginger freshly grated
- 1 clove garlic minced
- 1/2 teaspoon Redmond Real salt
- 2 cups cabbage shredded
- 2 teaspoons organic tamari sauce
- 1/2 teaspoon stevia glycerite
PROTEIN SPARING EGG ROLL WRAPPER:
- 3 large eggs separated (reserve the egg yolks) OMIT for better protein sparing macros
- 1/4 cup Jay Robb Unflavored Egg White Protein Powder
- coconut oil for frying
Instructions
FILLING:
- Heat the oil in a skillet over medium heat. Add the ginger and garlic and saute for one minute. Add the pork and saute until pork is cooked through and no longer pink. Season with salt. Add in the cabbage, Tamari sauce, and stevia. Fry until the cabbage is crisp-tender. Set aside to fill the “wrapper.”
WRAPPERS:
- Separate the eggs and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff. Blend in the egg white powder. Slowly stir in the reserved egg yolks (without breaking down the whites). Heat the oil in a frypan on medium-high until a drop of water will sizzle. Once it is hot, place a circle of dough on the pan. Fry until golden brown on both sides. Remove from heat and place on a plate. Fill with egg roll mixture and enjoy!
Nutrition
Calories: 157.9 | Fat: 12.8g | Protein: 9.2g | Carbohydrates: 1.2g | Fiber: 0.3g | P:E Ratio: 0.7