KPxKitchen Pork Egg Roll Bowl


Welcome to KPxKitchen, a new feature where I share the absolute best recipes for your enjoyment.
This week’s recipe takes inspiration from a recent dish I taste-tasted from the meal delivery service, Home Chef. The flavors are spicy and savory. You can double this recipe to meal prep for the week, but as-is, it will serve two people for a wonderfully filling and healthy dinner.

Asian Pork Egg Rolls in a bowl


  • 2 Green Onions
  • 2 Celery Stalks
  • 1 Bell Pepper
  • 12-16 oz. Ground Pork 
  • 1 Bag of Slaw Mix 
  • 1/2 oz. Roasted Peanuts
  • Olive oil for coating pan
  • Coconut aminos (see pic) or low-sodium soy sauce
  • Optional – Sriracha and/or crispy wonton noodles

  1. Slice the green onions on a bias and dice the celery and peppers.
  2. Heat oil in a pan over medium-high heat. Brown the pork, breaking it up as it cooks. Season with salt/pepper/garlic. Add coconut aminos (or soy sauce) to taste.
  3. Once the pork is browned, add diced celery/peppers. Cook until the veggies soften.
  4. Add the bag of slaw mix, cooking and stirring to combine everything until the slaw is slightly wilted.
  5. Plate the pork/veggies – topping the meal with roasted peanuts, green onions, sriracha, and optional crispy wontons.

This recipe makes 2-3 servings and stores really well for several days in the refrigerator, making it a perfect meal prep option. Each serving is approximately 500-600 calories, and 30g each of protein, carbs, and fats (not including whatever you serve with the dish).
Plate the pork/veggies on top of a bed of rice, cauliflower rice, zoodles, or on top of greens if you’re low-carbing it. You can substitute the ground pork for chicken/turkey or lean ground beef to reduce the fat macros in this dish.