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Vegetable Egg Roll Skillet

Egg rolls don't have to be fried and calorie-packed! Saute these healthy vegetables for a healthy skillet dish.
Cook Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: Keto, Low-Carb, Quick and Easy
Servings: 4
Calories: 84kcal
Author: Chef Sallie

Ingredients

  • 3 cups shredded green cabbage
  • 1/4 medium yellow onion sliced thin
  • 1 cup broccoli florets cut into bite-sized pieces
  • 1 red bell pepper cut into strips
  • 1 cup sugar snap or snow peas halved lenth-wise at a diagonal
  • 1/4 cup chopped green onions
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil

Instructions

  • Preheat a non-stick skillet or wok over medium-high heat.
  • Add broccoli slaw, onion, broccoli, red pepper, sugar snap/snow peas, and scallions.
  • Pour in coconut aminos and rice vinegar.
  • Stir-fry for about 5-6 minutes, stirring occasionally, until vegetables are softened but still crisp.
  • Remove from heat and drizzle with toasted sesame oil.

Nutrition

Calories: 84kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1453IU | Vitamin C: 94mg | Calcium: 47mg | Iron: 1mg