This simple yet tasty egg wrap recipe makes for the perfect quick snack or on-the-go lunch. A zesty cabbage and pork filling is secured burrito-style by a light yet protein-rich egg wrap that makes for a mess-free hand-held meal. Delicious and filling yet not too dense, these wraps are simple to make and go great on their own or with a dip or side.
Scrambled eggs make for an excellent low-carb wrap substitute and bring a whole truckload of benefits to the table: eggs are incredibly protein-rich and full of healthy fats, while also having very few calories. They’re packed full of excellent disease-fighting minerals, vitamins, and carotenoids—and of course, they’re delicious!
Secured within these tasty egg wraps is a mix with a kick. This bold and flavorsome stir fry blends minced pork and cabbage with the tangy tastes of sesame oil, fresh ginger, garlic, and soy sauce. This Asian-inspired filling contrasts deliciously with its light and creamy wrapping and will provide you with even more protein and healthy nutrients.
If we can offer one piece of advice, it’s to use a good non-stick pan. One of these will make life so much easier when cooking your egg wraps. A small pan should make you around 12 mini wraps, or a larger one will produce six bigger wraps. Fill each with a portion of stir fry—being sure not to overstuff—and serve! They’re just as divine straight off the pan as they are lukewarm, or even out of the fridge, making them the ideal lunchbox item or between-meal snack. Add a dip of your choice and enjoy!
Yields 4 servings of Keto Egg Roll Wrap
The Preparation
- 1 tablespoon sesame oil
- 12 ounce ground pork
- 3 tablespoon fresh ginger, grated
- 3 teaspoon fresh garlic, minced
- 1 1/2 cup green cabbage, shredded
- 1/4 cup carrot, shredded
- 1/4 cup gluten free soy sauce
- 8 large egg
- 1/2 teaspoon salt
- 1 teaspoon avocado oil
The Execution
1. Measure out and prepare all of the ingredients.
2. In a frying pan over medium heat, add the sesame oil along with the ground pork, grated ginger, and minced garlic.
3. Stir together and break up the meat until the pork starts to brown.
4. Add the shredded cabbage, shredded carrots, and gluten free soy sauce. Stir together and let cook for 3-5 minutes.
5. In a large bowl, crack the eggs. Season with salt.
6. Whisk them together until they are combined well.
7. In a frying pan over medium heat, add the avocado oil. Pour the egg mixture in until it fills up the pan. Let this sit and cook for about 1-2 minutes.
8. Carefully flip over the egg wrap and let this side cook for 1-2 minutes. Move to a plate.
9. Spoon the pork and vegetable mixture onto the egg wrap.
10. Carefully roll the egg wrap like a burrito. Roll it over the pork then tuck both of the sides in and continue to roll.
11. Serve and enjoy!
This makes a total of 4 servings of Keto Egg Roll Wrap. Each serving comes out to be 454 calories, 33.1g fat, 4.7g net carbs, and 30.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 tablespoon sesame oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 12.00 ounce ground pork | 895 | 72.1 | 0 | 0 | 0 | 55 |
| 3.00 tablespoon fresh ginger | 14 | 0.1 | 3.2 | 0.4 | 2.8 | 0.3 |
| 3.00 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1.50 cup green cabbage | 34 | 0.1 | 7.8 | 3.4 | 4.5 | 1.7 |
| 0.25 cup carrot | 14 | 0 | 3.2 | 1.2 | 2.0 | 0.3 |
| 0.25 cup gluten free soy sauce | 56 | 0 | 3.8 | 0 | 3.8 | 7.5 |
| 8.00 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 0.50 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon avocado oil | 40 | 4.5 | 0 | 0 | 0 | 0 |
| Totals | 1815 | 132.4 | 24 | 5.1 | 18.9 | 120.7 |
| Per Serving (/4) | 454 | 33.1 | 6 | 1.3 | 4.7 | 30.2 |
The Preparation
- 1 tablespoon sesame oil
- 12 ounce ground pork
- 3 tablespoon fresh ginger, grated
- 3 teaspoon fresh garlic, minced
- 1 1/2 cup green cabbage, shredded
- 1/4 cup carrot, shredded
- 1/4 cup gluten free soy sauce
- 8 large egg
- 1/2 teaspoon salt
- 1 teaspoon avocado oil
The Execution
- Measure out and prepare all of the ingredients.
- In a frying pan over medium heat, add the sesame oil along with the ground pork, grated ginger, and minced garlic.
- Stir together and break up the meat until the pork starts to brown.
- Add the shredded cabbage, shredded carrots, and gluten free soy sauce. Stir together and let cook for 3-5 minutes.
- In a large bowl, crack the eggs. Season with salt.
- Whisk them together until they are combined well.
- In a frying pan over medium heat, add the avocado oil. Pour the egg mixture in until it fills up the pan. Let this sit and cook for about 1-2 minutes.
- Carefully flip over the egg wrap and let this side cook for 1-2 minutes. Move to a plate.
- Spoon the pork and vegetable mixture onto the egg wrap.
- Carefully roll the egg wrap like a burrito. Roll it over the pork then tuck both of the sides in and continue to roll.
- Serve and enjoy!
Notes
This makes a total of 4 servings of Keto Egg Roll Wrap. Each serving comes out to be 454 calories, 33.1g fat, 4.7g net carbs, and 30.2g protein.
