This Whole30 and Paleo compatible Egg roll in a Bowl recipe is a weeknight staple in our house! It is crazy delicious, so simple to throw together and seriously takes less than 20 minutes!
One of the main complaints I hear from my friends and family during a round of Whole30 is how more time they spend in the kitchen.
But cooking and eating healthy doesn't have to be time consuming! This recipe seriously takes 20 minutes to makes, is packed with flavor and uses pre-shredded cabbage to make life just a little easier!
The egg roll in a bowl is seriously one of my family's favorite weeknight meals, on or off a round of Whole30, and I hope you enjoy it as much as we do!
Jump to:
More Whole30 compatible recipes you will love.
Equipment
- Cutting board and knife
- Small mixing bowl
- Measuring spoons
- Large skillet or wok
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 trying to stick to Keto 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.
Dietary and Lifestyle Information
This recipe is dairy free, gluten free, grain free, refined sugar free and soy free.
It is both Paleo and Whole30 compatible and low in carbs. It's also a great option for someone following the 2B Mindset program.
Tips for perfect Whole30 egg roll in a bowl.
- 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?
2. To make this recipe a true 20 minute meal do all of the prep work ahead of time. Chop the green onions, mix the sauce, drain the water chestnuts. That way when you start cooking the time will fly by.
Check out my other Whole30 compatible recipes that come together in 30 minutes or less!
Whole30 Chipotle Lime Chicken with Cucumber Avocado Salad
Whole30 Greek Lemon Chicken Soup
Chili Lime Salmon with Mexican Spiced Sweet Potatoes
Whole30 Blackened Salmon with Dirty Cauliflower Rice and Mango Slaw
Made this egg roll in a bowl recipe? Let me know what you think in the comments!
Recipe
Egg Roll in a Bowl {Whole30 I Paleo I Low Carb}
Equipment
- large skillet or wok
- Cutting board and knife
- Measuring spoons
- Small mixing bowl
Ingredients
- 1 lb ground pork
- ½ tablespoon olive oil can substitute with avocado oil
- 8-9 green onions, white separated from greens and thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced Can substitute with fresh ginger paste (not powder)
- ¼ cup coconut aminos You can substitute with soy sauce if not paleo or Whole30.
- 2 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce You can substitute with sriracha in a pinch.
- ½ teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 12 oz ban of coleslaw mix or shredded cabbage
- 8 oz can of water chestnuts, drained optional
Toppings
- Sriracha sauce
- Sesame seeds
- Sliced green onions leftover from the recipe
Instructions
- Slice green onions and separate the greens from the whites. Chop garlic and ginger. Drain the waster chestnuts. Set aside. 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 sauce 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!
Chef Dennis
What a delicious way to enjoy an eggroll with out the wrapper and fat from frying!
jessica hargrave
Sounds amazing! And, your photography is beautiful!
Michelle @ Taste As You Go
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!
Audrey
Very good and super easy!!!
Marcellina
This sounds amazing! But I can't help saying how fantastic your photos are - just so inviting!