KETO Air Fried Pork Egg Rolls

KETO Air Fried Pork Egg Rolls


  • 2 tablespoons toasted sesame oil
  • 3/4 pound ground pork
  • 3 tablespoons fresh grated ginger
  • 3-4 cloves garlic, minced
  • 1 1/2 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup gluten-free soy sauce or coconut aminos
  • 2 cups eggs (8-10)
  • 1/2 teaspoon salt
  • 2 tablespoons butter, or avocado oil


  • Place a large skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic. 
  • Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, carrots, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Taste, then salt and pepper as needed.
  • Meanwhile set a 8- to 9-inch nonstick skillet over medium heat. Crack the eggs into a measuring pitcher, until you have 2 cups worth. Add the salt and whisk until frothy.
  • Add 1 teaspoon of oil or butter to the skillet. Use a 1/3-cup scoop to portion the egg mixture into the skillet. Swirl it around the skillet into an even layer and cook 1-2 minutes. Once set, carefully flip the egg wrap and cook another 30-60 seconds. Then move it to a cutting board. Repeat five more times with the remaining butter/oil and eggs.
  • Lay each egg wrap out and scoop 1/6 of the pork filling on one half of each wrap. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the egg wrap, tucking in the edges to fully enclose the filling. Serve as-is, or cut in half. Serve warm or at room temperature.



These actually make great leftovers and lunchbox items!serving: 1rollcalories: 359kcalcarbohydrates: 4gprotein: 21gfat: 28gsaturated fat: 10gcholesterol: 352mgsodium: 925mgpotassium: 379mgfiber: 0gsugar: 1gvitamin a: 2355iuvitamin c: 8.1mgcalcium: 68mgiron: 2.3mg

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