Deconstructed Egg Roll

The other day, I had a craving for some wonton soup. It was cold and snowy and I had a sore throat – nothing sounded better. When I went to order, I also added a vegetable egg roll because it sounded good. And it was. However, as I was eating the egg rolls I had a stroke of genius. What if I made a deconstructed egg roll ? It would be low-carb because there wouldn’t be a wrapper and would still be delicious. Plus, I could make as much as I want and enjoy it as a meal.

So I did just that. I happened to have all the ingredients that same week and just went for it. I ate mine vegetarian just because I wanted it that way {not because I’m a vegetarian} and I made my fiance’s with some breakfast sausage that I had cooked off a few days earlier. Not to toot my own horn or anything, but it was delicious! I will definitely be adding this dish to our repertoire of recipes.


Deconstructed Low-Carb Eggrolls

What You’ll Need:

Cabbage {I used about 1/4 of a medium head, but you can use as much or as little as you want}

1 medium carrot

6-7 mini bella mushrooms or white button mushrooms, sliced

1 stalk of green onion,  chopped

1 teaspoon garlic powder

1 teaspoon sesame seeds {divided}

1/2 teaspoon of chili powder

1/2 teaspoon of ground ginger {I used the powdered kind because that’s all I had – feel fee to use fresh!}

soy sauce to taste {use at least 1 tablespoon}

sesame oil {adds to the flavor, I would not substitute}

salt and pepper to taste

*You can add other veggies if you would like. I stuck with the basics just because I wanted to keep it as authentic as possible, and that’s all I had in the house!*


1. First things first, clean your veggies and chop into whatever shape suits your fancy. I sliced the mushrooms and used my mandolin to get the carrots super thin.

2. In a medium saucepan with high sides {or wok if you have one} warm your sesame oil on medium high heat with half your sesame seeds. Once your oil is hot, sautee your mushrooms until they are golden brown. Do NOT add salt and pepper to your mushrooms until they are cooked. Adding salt will draw the moisture out of them and will steam them, not sautee them.

3. At this point you can remove your mushrooms if you don’t want them to get in the way, but I left mine in. Add your cabbage and add some salt and pepper. Let this cook down for 5-7 minutes. Add in the rest of your seasonings.

4. When your cabbage is about done, add in your carrots and soy sauce. Stir and cook for another 2-3 minutes.

5. If you plan to serve this with fried eggs, like I did, start your eggs now.

6. Serve with some fresh green onions and your eggs {if you are using any}. You can add some additional soy sauce if you would like.

I hope you enjoy this recipe! Let me know if you try it and what you thought of it!

Happy Cooking!

3 thoughts on “Deconstructed Egg Roll

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s