VEGGIE EGG ROLL RECIPE RECIPES

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EGG ROLL IN A BOWL RECIPE - BET KETO EGG ROLL IN A BOLL



Egg Roll in a Bowl Recipe - Bet Keto Egg Roll in a Boll image

These low-carb Egg Roll Bowls are keto and paleo. It's a quick and easy dinner recipe the whole family will love.

Provided by Lena Abraham

Categories     low-carb    low-cost    30-minute meals    dinner    main dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

1 tbsp.

vegetable oil

1

clove garlic, minced

1 tbsp.

minced fresh ginger

1 lb.

ground pork

1 tbsp.

toasted sesame oil

1/2

onion, thinly sliced

1 c.

shredded carrot

1/4

green cabbage, thinly sliced

1/4 c.

low-sodium soy sauce

1 tbsp.

sriracha

Kosher salt

1

green onion, thinly sliced

1 tbsp.

toasted sesame seeds

Steps:

  • In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

Nutrition Facts : Calories 420 calories

EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM



Easy Crescent Veggie Pizza Recipe - Pillsbury.com image

This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 32

Number Of Ingredients 9

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

Steps:

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Appetizer, SodiumContent 135 mg, SugarContent 1 g, TransFatContent 1 g

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