Easy Egg Roll In a Bowl (Whole30, Keto, Paleo)
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This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper! It’s paleo, whole30, AIP, and keto.
What is an egg roll in a bowl?
I haven’t had an egg roll in years… until I became acquainted with the idea of an egg roll in a bowl. All of the flavor of egg rolls but without the fried wrapper! This dish features everything you love about egg rolls, but cooked in a skillet and served in a bowl without the wrapper.
You may be thinking, what an egg roll without the wrapper? And I hear you! But this dish has so much to offer. It’s nutrient-dense, easy, delicious, and tastes so much like egg rolls that you know and love. Trust me, you’re going to love it just as much as the classic, if not more.
The Ingredients You Need for The Egg Roll in a Bowl
- Coleslaw mix. Grab a prepped coleslaw mix at the store that features shredded green cabbage, red cabbage, and shredded carrots for a short cut. If this isn’t accessible for you, you can easily buy these ingredients separately.
- White and green onion. White onion is in the base, and green onion is used as a garnish.
- Ground pork (or other protein). Pork is what I’m used to in an egg roll, but you can easily swap out something like ground beef, chicken, or even turkey.
- Avocado oil.
- Ginger, garlic, salt, and pepper. These add the classic flavors that you would find with an egg roll. Omit the pepper for AIP.
- Apple cider vinegar and coconut aminos. You can also use rice wine vinegar if you tolerate it. Coconut aminos is the soy sauce substitute.
- For the sauce… For the sauce, you’ll need coconut cream, coconut aminos, ginger, salt, and apple cider vinegar.
Does an egg roll in a bowl have egg in it?
It doesn’t! Egg rolls get their name from their egg wrapper and not egg in a filling. However, you could totally add egg to the filling if you’d like to!
How to make egg roll in a bowl
- Brown the protein: In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Set aside and discard the fat.
- Cook the vegetables: Using the same skillet, heat the oil on medium heat. Saute the onion, garlic, and ginger until fragrant and the onion is translucent. Pour in the coleslaw mix as well as the apple cider vinegar, coconut aminos. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
- Combine: Reincorporate the cooked pork and stir to combine. Saute for another minute to reheat. Remove from heat and top with green onion and optional garlic cream sauce,
Can you make this egg roll in a bowl ahead of time? How do you store it?
This egg roll in a bowl is perfect for batch cooking! Make it on Sunday and store it in separate Tupperware containers to make a quick and easy grab and go lunch. Serve the sauce on the side if you plan to meal prep it.
Can you make an egg roll in a bowl with ground turkey?
Yes! You can easily switch up the proteins in this recipe and use something like ground turkey, ground chicken or ground beef.
How to make this a keto egg roll in a bowl…
- Be careful with the carrots. Make sure you don’t use a coleslaw mix that has a ton of carrots as it may be too much sugar.
- Double-check your coconut aminos Some have more sugar than others.
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If you try this recipe out, be sure to leave a comment with a star rating to let me know how it turns out! Your feedback is so helpful to me and other Unbound Wellness readers!Print
Egg Roll In a Bowl with Ginger Cream Sauce (Whole30, AIP, Paleo)
- Total Time: 30 minutes
- Yield: 4 servings 1x
This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper!
For The Egg Roll In a Bowl
- 1 lb ground pork
- 2 tbsp sesame oil (or coconut oil for AIP)
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 12 oz coleslaw mix
- 2 tsp apple cider vinegar
- 3 tbsp coconut aminos
- 2 tbsp green onion, chopped
For the sauce (optional)
- 1/4 cup coconut cream
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 2 tsp fresh ginger, grated
- Pinch of sea salt
For the egg roll in a bowl
- In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
- Using the same skillet, heat the oil on medium heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.
- Pour in the coleslaw mix as well as the apple cider vinegar, coconut aminos. Season with the remainder of salt and pepper. Stir well to combine. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
- Reincorporate the cooked pork and stir to combine. Saute for another minute to reheat.
- Remove from heat and topped with green onion and optional sauce (see below).
For the optional sauce
- Combine all of the ingredients in a bowl and whisk together. Serve over the bowls.
All nutrition facts are estimations and will vary.
The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. Thank you so much!!
- Prep Time: 5
- Cook Time: 25
- Category: one pan
- Method: stove
- Cuisine: asian
- Serving Size: 1 serving
- Calories: 351
- Fat: 15.8g
- Carbohydrates: 15.8g
- Fiber: 2.6g
- Protein: 38.2g
Keywords: egg roll in a bowl
This recipe first appeared on Unbound Wellness in January of 2018 and was updated in March of 2019 with new photos.
Ooh, can’t wait to try this! I just added green cabbage to my organics delivery and have been trying to figure out a way to use more of it. This looks perfect.
Yes. This hit the spot tonight. I am entering my 5th week of AIP and am getting so bored. I finally ordered a bottle of coconut aminos and am so glad I did. I’m bringing this for my lunches this week. Thanks!
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What AIP? Where do you get coconut Amino’s? Thanks Toni
You can find coconut aminos online or in health food stores. I have a guide to AIP here.
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Tried this recipe last week without the optional cream sauce. We really enjoyed it. Thanks for sharing this wonderful recipe
Great recipe, thank you! I made the recipe just as described but added a few mushrooms because I had them on hand. The flavors were perfect. I’ll be eating this for lunch this week. I skipped the cream sauce.
I made this last night and it was delicious! I slowed cooked a chicken to make a homemade broth, which I think adds such a rich flavor to soups. I omitted the Coconut Aminos because I only tolerate it occasionally, so use ti sparingly. It was still sooo yummy! Thanks!
YAY! So happy you liked it, Jill!! Thank you! 🙂
I’m so confused… Everything that I have read says that onions and garlic are not allowed on AIP
Garlic and onions are not allowed on a low fodmap diet, but they are on AIP.
I LOVE this recipe. I have made it twice now, once with turkey and once with pork. The sauce really makes this dish, so I would not skip it! I make it on the weekend and increase the amount of each item slightly so that I have lunches throughout the week. It keeps quite well. Yum!
YAY! So happy you liked it, Melanie!! 🙂
Can you reheat the sauce or eat it cold or what?
I make this on Sundays and use it for my lunches for the week. I slightly increase the proportions and pour the sauce directly into five containers. I heat my lunch each day and it still tastes great. It is even good to eat cold if you don’t have access to a microwave… or can’t wait. 🙂
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Do you think this could be adapted for a crockpot/slow cooker situation?
I’ve never tried it, but maybe! Let me know if you do.
I made this tonight, so good! Thank you!
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I cooked this tonight but without the sauce because I didn’t have the cream, the only thing I added cauliflower rice on the side. I enjoyed very much. Thank you!
So glad you liked it! Thank you so much!
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Made this tonight for dinner, success with my picky teens. It’s delicious!
YAY! Thank you so much, Nikki 🙂 So glad you guys liked them!
Made this recipe this week and it tastes great! Took it for lunches this week. The ginger cream is really good. Thank you for coming up with such good recipes. This one is a keeper.
Sorry, forgot to give it five stars!
Oh.My. Goodness!!! This was AMAZING!!! The sauce really heightens the flavors! I’m SO grateful to have something we all can eat, but for me needing new AIP ideas, was so perfect! Thank you so much Michelle!
Thank you so much, Mimi!!
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This is AMAZING!!!! I omitted the white onion and garlic as I’m sensitive to them, still so much flavor! I used a 10 oz bag of organic slaw mix and a 9 oz bag of broccoli slaw mix. I also used organic ground turkey and most definitely added the cream sauce. I added some broccoli florets and next time might add some mushrooms and water chestnuts. Thank you so much!!!
I made this for dinner tonight. I used ground beef instead of pork and coconut yogurt in the sauce. It was delicious. I will double it next time for more leftovers.
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This recipe is a weeknight staple in our house. Even my 11YOD requests it as a “craving”.
Thanks for bringing Asian foods back into our rotation!
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This recipe is as close to an actual Chinese flavor than any recipe I have come across. The key is fresh ginger so don’t anyone substitute with ground ginger-it is not the same. I love it and even my family scarfed it up!
This was absolutely delicious! My entire family loved it, even all of my five kids. So grateful for your recipes that are delicious and not overly complicated for a mom who doesn’t have a lot of extra time. Thank you so much!!
Made this tonight! So delish. Loved the flavor of the cream sauce mixed with the crunch of the cabbage. My cat wanted some because it smelled so yummy but sadly for her, I didn’t share. 🙂
Made this for lunches for the week and its really good!
Delish! I used 365 Broccoli Slaw instead of Coleslaw and have not add the garlic sauce. I have used ground pork before and today used ground dark turkey which required a bit more aminos. Try to use fresh ginger- really gives the recipe some zip!
Husband approved! (He doesn’t even like regular egg rolls.) Me approved too. 🙂 Made it with chicken. It’s definitely getting added to the rotation, though I will double it next time so we have leftovers for more than one day’s lunch.
The speed with which it can be made is also welcome, somewhat of an AIP rarity, especially if it’s been a long day. I did forget to get coconut cream, so we didn’t try the sauce but will do so on the next round.
I made this with broccoli slaw and it was amazing! It still had some crunch which I love. Thanks for this recipe, it’s so delicious!
Do you just use the top creamy part of the canned coconut cream or do you mix it all together first?
I was to totally confused when I opened it. (First timer)
Just use the creamy part and stir it up 🙂 Depending on how dense it is, you may need to add a bit of liquid to break it up
This recipe is AMAZING! I made it with ground turkey instead of pork, and didn’t make the sauce, and it was still so incredibly delicious. I just started AIP and I’m so happy I found this recipe. This will be an easy, go-to lunch for me. Thank you!
Thank you, Stephanie! I’m so glad you like it!! 🙂
Why does the body of the blog say it isn’t aip? It looks aip to me.
This recipe is AIP when following the modifications written in the recipe card 🙂
Made this with ground venison instead of pork. It was delicious! I made it for my lunches this week. Reheats very well and smells AMAZING.
SO SO good! Already on the menu again next week because it was a huge hit with my husband too!
Excellent dinner tonite. Followed the recipe exactly and the whole family loved it. Will definitely become my go to egg roll in a bowl. Better than any others I have tried!
This was delicious and easy. My favorite combination. The ginger cream really does bring it together.
Delicious!!! I served it over cauliflower rice. Thank you!!!
It doesn’t get any easier or more delicious! The speed of this recipe gets it put to the forefront of my mind whenever I’m meal planning.
I made this dish and my family LOVED it. My kids had seconds and my husband said he thinks we should eat it once a week. I’m the only AIP person in my family, and this was a winner for everyone!
Yay! Thank you so much, Anna! So glad it was a hit 🙂
This was so good! Even my kids liked it
So glad to hear it was a hit, Audra! Thank you!
This recipe was simple, easy and absolutely delish! I’m excited to cook from your AIP Comfort Food Cookbook as well. Thank you!
So glad you enjoyed!!
This was so enjoyable. Thank you to the person who mentioned adding mushrooms. That was an awesome addition Man! I have tried some AIP recipes that should slapped. lol. Anyway, to my surprise, I went back for thirds with this one. This was so satiating taste-wise. I did however use sesame seed oil so I don’t know what it’s like without it. Can’t wait to try other AIP recipes on this website because many of the ones on the web are too complicated for busy people just trying to eat or are made for people that autoimmune issues that have numbed their tastebuds.
Love this recipe – one of my faves!
Thank you so much, Naomi!!
This was a great recipe and is so easy. The sauce is a little heavy on the coconut milk flavor but I still enjoyed it. Husband wasn’t crazy about the sauce so I might use less coconut milk next time. Thank you for a great AIP meal!
My first time using coconut aminos and this was a success. This was easy to prep and cook and really did deliver flavor and the egg roll experience. Thank you!
So glad you liked the recipe!!
This is SO GOOD. I feel like most AIP recipes I try are super bland, but I was so pleasantly surprised how good this is!! (Btw I used powdered garlic because my garlic went bad — still amazing & packed with flavor)
So glad you liked it!! Thank you, Elizabeth 🙂
So easy and so good!
What is your favorite brand of coconut aminos? This is different than bragg’s liquid aminos, correct?
Yes, it is different! Big tree farms is my favorite!
This is slap-yo-mama good! It’s in regular rotation at our house. I like to add diced mushrooms and an extra teaspoon of vinegar to the cabbage mix. And whatever you do, don’t skip the sauce! It’s a dream and I want to put it on everything. Thank you so much for an amazing recipe!
Haha, I’m so glad you love it so much!!
This recipe is super easy and really delicious! I don’t tolerate pork, so I make it with turkey. If I’m really feeling fatigued, I’ll even make it in the Instant Pot: sauté the onions, add everything to the pot (I just put the meat in frozen), cook on Manual for 5 minutes, then sauté again until the meat is cook through and all the liquid has cooked down.
DELICIOUS! Made without the cream sauce. Didn’t need a thing! Husband approved too!!
So happy it was a hit!!
Is the high fat content of this recipe suitable for someone with RA??
Unfortunately, I cannot legally or ethically answer health related questions. I highly recommend seeking out a functional medicine doctor to address this one on one.
Easy and delicious! We’ve just begun eating gluten-free, mostly dairy-free, and AIP and the recipes on this site that we’ve tried have been a godsend.
This meal is so delicious and super easy to make! It reheats well so go ahead make lots!! Also yummy with a fried egg on top to increase protein!
This is so good!!
This is so good, it has become my favorite thing to have for dinner.
Ths was so good! Cured my craving for asian flavors that I miss. Immediately ordered the cookbook to support all of the wonderful work that you have put into your site. Yhank you!
thank you so much!!
Super tasty and one of the faster whole30 recipes we like when we have left over green onion and coconut cream from other recipes.
What is the best sub for coconut cream? I’m not following AIP. I’m thinking maybe cashew milk sour cream. I have high cholesterol so coconut cream is way too high in saturated fat for me.
thank you so much!!
This recipe was amazing! The only thing I did differently was use a “power slaw” mix that contained cabbage, broccoli, brussel sprouts, and carrots. It was so delicious. I’m really happy with how easily it came together and how quick this meal was to make.
So glad you liked it!!
When u make ahead of time do u add the sauce or add before you eat?
Before you eat it!
THIS IS AMAZING! We use chicken for the protein and a broccoli slaw to change it up because it has become part of our weekly rotation.
yay, so glad!!
So yummy! I used regular cabbage and it came out great.
I’m sensitive to coconut. Any suggestions for an alternative sauce? Do you think tigernut milk could work?
I haven’t tried anything that tastes quite as much like soy sauce than coconut aminos, but I would research coconut free alternatives to soy sauce and use that!
Soooo good and super easy to make. Definitely adding to our weekly menu plan!
So glad you enjoyed!!
Delicious, fast easy and convenient! I made this for breakfast this morning, and I loved the tip about using a bag of coleslaw mix (so much faster). This is a new AIP weekly recipe. Thanks
So glad you enjoyed it!!
This has become a staple in our house! Love how easy it is to make and how I can adjust the protein depending on what I have on hand.
Please read the recipe, there are no eggs in the recipe. Egg roll in a bowl, is egg roll filling without the wrapper… there is no egg in egg roll filling. The “egg” in egg roll refers to the wrapper, not the filling.