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 ginger 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!
Egg Roll In a Bowl with Ginger Cream Sauce (Whole30, AIP, Paleo)
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Ingredients
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)
- ¼ cup coconut cream
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 2 tsp fresh ginger, grated
- Pinch of sea salt
Instructions
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.
Notes
This recipe first appeared on Unbound Wellness in January of 2018 and was updated in March of 2019 with new photos.
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!!
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!
So easy and so good!
Excited to try this but my husband doesn’t like the taste of coconut. Does the ginger cover it up in the cream sauce or could I sub with something else that’s AIP friendly? Thanks!
Depends on the person for sure, to me it doesn’t taste very coconut-y but that’s just my palate!
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 🙂
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 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!
Love this recipe – one of my faves!
Thank you so much, Naomi!!
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.
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 good! Even my kids liked it
So glad to hear it was a hit, Audra! Thank you!
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 tasty! I am brand new to AIP (day 6), and this was the best thing that I have made so far! I put it in a raw vegan wrap, and it was delicious!
Yum!! So glad you enjoyed!!
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.
Thank you!!
Delicious!!! I served it over cauliflower rice. Thank you!!!