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Egg Roll In a Bowl with Ginger Cream Sauce (Whole30, AIP, Paleo)

  • Author: Michelle
  • 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

  1. In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
  2. Using the same skillet, heat the oil on medium heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.
  3. 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.
  4. Reincorporate the cooked pork and stir to combine. Saute for another minute to reheat.
  5. Remove from heat and topped with green onion and optional sauce (see below).

For the optional sauce

  1. Combine all of the ingredients in a bowl and whisk together. Serve over the bowls.


All nutrition facts are estimations and will vary.

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  • 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