This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper! Plus, the sauce is to die for.
When it comes to any Asian takeout, I feel like everyone is always down for adding egg rolls to their order. Or at least that’s how I got acquainted with a love of egg rolls growing up. My little brother was always asking for them, and who could blame him? Who doesn’t love a crispy and flavorful egg roll?
I haven’t had an egg roll in years since I’ve gone grain free. I completely put them out of my mind… 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! That why I decided to make and AIP, Whole30, and Paleo version of an Egg Roll in a Bowl featuring a ginger cream sauce.
I know what you might be thinking… what’s an egg roll without the wrapper? And I hear you! But this dish has so much to offer, if not more, for being made without the wrapper. Really, this meal is all just good quality veggies, protein, healthy fats, and a yummy sauce. It’s the perfect dish to cover all of you bases and is a great dinner to batch cook and have for leftovers for lunch!
The Ingredients You Need for The Egg Roll in a Bowl
This is the base vegetable in the egg roll in a bowl. Cabbage is cheap, and easy to prep (like this recipe too) so I love cooking with it! Just get a big head of cabbage and you’ll have more than enough.
White and green onion
White onion is in the base, and green onion is used as garnish.
Take a short cut with pre-shredded, or use a food processor at home.
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.
Sesame oil (or coconut)
You can easily sub coconut oil if you’re 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.
This Egg Roll in Bowl is an easy and delicious one pot meal!
For The Egg Roll In a Bowl
- 2 tbsp sesame oil (or coconut oil for AIP)
- 1/2 cup white onion, diced
- 1 cup carrots, shredded
- 6-7 cups green cabbage, shredded
- 1 lb ground pork
- 1 tbsp apple cider vinegar
- 3 tbsp coconut aminos
- 2-3 sprigs green onion, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
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
- In a large skillet, brown the pork on medium heat. Once cooked, set aside. Discard the fat.
- Melt the oil on medium heat in a large skillet
- Pour in the onion and sauté for 4-5 minutes or until translucent
- Add in the carrots and sauté for 2-3 minutes
- Slowly incorporate the cabbage while pouring in the apple cider vinegar, coconut aminos, and season with salt and pepper.
- Stir for 4-5 minutes to allow the cabbage to cook down.
- Add the pork and stir to combine.
- Remove from heat and serve in a bowl (you should have enough for 3-4 bowls) topped with green onion.
- 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.
- Serving Size: 3
- Calories: 489
- Sugar: 8.3g
- Sodium: 960.1mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4.1g
- Protein: 47.1g
Keywords: egg roll in a bowl
And just like that, you have all of the flavors of your favorite takeout in one bowl!
My husband and I had both dinner and leftovers with this meal, and were happy to keep enjoying it. It’s flavorful, filling, and the sauce really just ties it all together.
Enjoy, and be sure to let me know if you try it out!