- 4 cups shredded coleslaw mix
- 1 pound ground pork
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, peeled and grated
- 1/2 cup Tamari Sauce (this is the one that I used in this recipe)
- 1/4 cup chicken broth (This is the one that I use. It has the fewest carbs)
- 2 Tablespoons fresh lime juice
- 2 teaspoons unseasoned rice vinegar (this is the one that I used)
- 1/8 teaspoon red pepper flakes
- 2 large eggs, scrambled
- Sea Salt
- Crepeini Egg Wraps (These things are magic! They’re 30 calories and have 0 carbs.)
- Instant Pot or slow cooker
- Meat seperator
- measuring cups
- measuring spoons
- sharp knife
- cutting board
- Place ground pork in the instant pot and separate. I like this tool.
- Next, place all ingredients in the Instant Pot except for eggs and salt. Stir well.
- Seal the lid and use the pressure cook setting. Set the timer for 7 minutes. Once complete let the pressure release naturally. (I let it sit there for 20 minutes then did a release and it was done.)
- Remove the lid and add the scrambled eggs to the mixture. Stir until well combined.
- Take one Crepeini egg wrap and with the smooth side facing down put two tablespoons of the pork mixture in the center.
- Fold the right side over then the left side.
- The top and bottom should still be out.
- Fold the bottom flap up and roll upwards. Be very gentle. These wraps are very flimsy until you cook them. Leave the egg roll with the seam side down for a couple of minutes. The juice and heat from the mixture help seal the egg roll.
- While you’re doing that take your skillet and spray it with olive oil spray and turn the stove to medium-high heat. Allow the skillet to heat up for a couple of minutes.
- Very carefully and gently place the egg roll seam side down on the hot skillet. Let it cook for about 30 seconds. You want the egg roll to seal shut but not burn.
- Once your seam has sealed shut you’re going to start rolling your egg roll in whatever direction your seam is going. You don’t want your roll to open so keep going in whatever direction your seam is facing. So on each side for about 30 seconds. Keep doing this until your roll is a nice golden color.
- Keep in mind these wraps aren’t flour they’re made from eggs so they’re not going to get as crispy as a real egg roll. I tried cooking them peanut oil and I’ve found that by just putting them in a skillet they crisp up much better. Hey with zero carbs they do the trick and they don’t have a weird after taste!
Be sure to let me know what you think down below!
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