Whole30 Egg roll in a Bowl



This Whole30 Egg roll in a Bowl is a staple for me during a round Whole30 and after. It is crazy delicious, so simple to throw together and seriously takes less than 20 minutes.

The perfect weeknight meal!

Ingredients:

  • Ground Pork: I highly recommend using ground pork for this recipe. The fattiness and flavor just works really well in this dish. But, you can substitute ground chicken or turkey if you prefer.
  • Green Onions: Green onions play a duel role in this recipe. Be sure to divide the white parts from the green. The whites will be cooked in with the dish and the greens are used as a fresh garnish.
  • Garlic & Ginger: Fresh garlic and ginger add so much flavor to the dish. I highly highly recommend using fresh but if you’re looking for a short-cut garlic and ginger paste work as well.
  • Cole Slaw Mix: To make this recipe especially quick and easy I simply use bagged coleslaw mix. It has both red and green cabbage as well as some matchstick carrots. You can also used straight shredded cabbage as well.
  • Water Chestnuts (optional): People seem to have a love/hate relationship with water chestnuts. I personally love them and the texture and crunch they give to the dish. However, if you are a hater or don’t have them on hand feel free to leave out.
  • Coconut Aminos: A Whole30 pantry staple! Coconut aminos can basically be used interchangeably with soy sauce so if you are not on a strict Whole30 or Paleo diet and you don’t have any coconut aminos, soy sauce will work great.
  • Fish Sauce: This is another one of my favorite ingredients when I’m doing a Whole30, or anytime really. A lot of people like to skip using fish sauce but I really recommend against that because it adds wonderful umami flavor to the dish. If you are doing a Whole30 be sure to check your labels. Some fish sauce brands do contain added sugar which is why I highly recommend using Red Boat Fish Sauce. It’s the best by far and a little goes a long way.
  • Rice Vinegar: One of my favorites vinegars. Gives great acidity and flavor to the dish. Just be surest check those labels for any added sugars.
  • Chili Garlic Sauce: Yai’s Thai Chili Garlic Sauce is a staple in my house and adds flavor to so many dishes. If you can’t find any you can substitute sriracha sauce. Just know that the flavor will be slightly different.
  • Toasted Sesame Oil: I love toasted sesame oil and it adds such a interesting depth to this dish. Be sure to look for the “toasted” version rather than plan sesame oil as that will make a difference to the flavor.
  • Toppings: I love topping this Whole30 Egg roll in a Bowl with sesame seeds, green onions and Sriracha sauce. I HIGHLY recommend using Yellowbird Sriracha Sauce as it is Whole30 and Paleo compliant and absolutely delicious.

Tips and Tricks:

The key, and I mean KEY, to making this recipe great is to not overcook the cabbage. It really does only need a couple minutes to cook and you want to remove from the heat when it is just wilted. This ensures that you get some nice crunchy bites and not a bunch of soggy cabbage. And really, who wants that?

Check out more Whole30 recipes from The Jam Jar Kitchen!

Whole30 Egg roll in a Bowl

Whole30 Egg roll in a Bowl

This Whole30 Egg roll in a bowl is healthy twist on a traditional egg roll that is packed with flavor and takes less than 20 minutes to prepare.

Recipe by Elizabeth Jordan-Flight
4 from 19 votes
Course: Main Course, Lunch, DinnerCuisine: AsianDifficulty: Easy
Prep time

3

minutes
Cooking time

15

minutes
Total time

18

minutes

Ingredients

  • 1 lb ground pork

  • 1/2 tbsp olive oil (or other compliant oil)

  • 8-9 green onions, whites separated from greens and sliced

  • 2 cloves garlic, minced

  • 1 tsp ginger, minced

  • 1/4 cup coconut aminos (can sub with soy sauce if not on Whole30)

  • 2 tsp rice vinegar

  • 1 tsp chili garlic sauce (or substitute sriracha sauce)

  • 1/2 tsp fish sauce

  • 1/2 tsp toasted sesame oil

  • 12 oz oz bag of coleslaw mix or shredded cabbage

  • 8 oz oz can of water chestnuts, drained (optional)

  • Toppings
  • Sriracha Sauce ( I highly recommend Yellowbird Sriracha. It’s delicious and Whole30 compliant.)

  • sesame seeds

  • sliced green onions (leftover from the recipe)

Directions

  • Whisk together coconut aminos, rice vinegar, chili garlic sauce, fish sauce and toasted sesame oil in a small bowl. Set aside.
  • In a high sided skillet, heat olive oil over medium high heat. Add in the whites of the green onions, garlic and ginger. Cook for about 2 minutes until soft and fragrant.
  • Add ground pork to the skillet and use a spatula or wooden spoon to break it up as it cooks. Cook until the pork has been browned and cooked through and almost all of the moisture has evaporated from the pan.
  • Add in coleslaw mixture, water chestnuts and the coconut amino mixture and stir to combine. Cook over medium high heat for 2-3 minutes until the vegetables have just began to wilt.
    Be sure not to overcook the vegetables as you want to have a little bite in the dish.
  • Remove from heat and serve hot. Top with sesame seeds, sriracha and the remaining sliced green onions if desired. Enjoy!

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5 Comments

  1. What a delicious way to enjoy an eggroll with out the wrapper and fat from frying!

  2. jessica hargrave

    Sounds amazing! And, your photography is beautiful!

  3. Okay, I want to start off by saying that I love egg rolls. But I know they’re not so great for me. With your recipe, I can satisfy the craving without feeling so guilty. Thanks for the recipe!

  4. Very good and super easy!!!

  5. This sounds amazing! But I can’t help saying how fantastic your photos are – just so inviting!

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