This Paleo Egg Roll in a Bowl has all the flavors of an egg roll, but easier and healthier! Whole30, gluten free, dairy free, and a delicious lunch or dinner.
I saw this idea on Pinterest and thought how easy it would be to make paleo and I was right. A couple easy swaps and not only is it paleo, but Whole30 as well! All the flavors of an egg roll but none of the work of rolling them? Yes, please!
This meal is so easy, full of veggies, and delicious! I like to do all the chopping ahead of time so the dish comes together even quicker. Use the biggest skillet or wok that you have- it will make it cook much faster. This meal makes a lot and leftovers are just as good, making it great for meal prep!
Sweet and Sour Sauce for topping
An egg roll isn't complete without a Paleo Sweet and Sour Sauce- so I made a homemade version that is sweetened only with fruit and so good. It goes perfectly with this savory dish. It's really pulls the bowl together to help it feel like the real deal.
If you love egg rolls dipped in sauce, then you will love this paleo egg roll in a bowl. Easier and just as tasty!
A couple other Asian-inpired dishes that we love- Paleo Orange Chicken, Paleo Chicken and Broccoli, and Paleo Thai Chicken.
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Paleo Egg Roll in a Bowl
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons sesame oil
- 1 large cabbage, sliced
- 1 large onion, sliced
- 1 cup chopped carrots about 3-4 medium
- 1 inch ginger grated
- 3 cloves garlic grated or diced
- ¼ cup coconut aminos
- 1 ½ pounds ground pork or chicken
Instructions
- Add the oils to a large skillet or wok and heat over medium heat.
- Add the cabbage, onion, and carrots and cook until tender, stirring often- about 15 to 30 minutes depending on how big your pan is.
- Add the ginger, garlic, and coconut aminos and cook for 5 more minutes.
- Add the ground pork, break up with a spatula and cook until fully cooked through, about 10-15 minutes. Stir regularly to evenly distribute.
- Serve with sweet and sour sauce if desired.
Amanda says
My family loves this recipe! I’ve made it many times! Every time I buy a head of cabbage they ask if this is what I’m making. I’ve tried other egg roll in a bowl recipes but I keep coming back to yours! Thank you!
Jenn says
Do you happen to know the nutrition facts for this recipe?
Jessica DeMay says
Hi Jenn- I don't, but you can use a site like My Fitness Pal to help calculate it if needed.
Bree D. says
How many does this serve?
Jessica DeMay says
Hi Bree- I'd say about 4-6. Hope you try it!
Andrea says
When do we use the sesame oil? Didn’t see if it was in the beginning or end
Jessica DeMay says
Hi Andrea- step 1
Berkeley says
Really good! Incredibly easy to make and the sweet and sour sauce on top really seals the deal. I’ve tried this with ground turkey as well and it turned out just fine!
Jessica DeMay says
Oh, that sounds delicious! Thanks for trying it, Berkeley!
Kerri says
Love love love
Jessica DeMay says
Thanks, Kerri!
Coreen says
Made this while trying Paleo for a few weeks. It was delicious! I would say this makes 4 decent sized servings. I made this with ground lamb (that's what I had on hand) and the cooking times were a bit less than listed (I didn't want my cabbage getting over cooked).
Jessica DeMay says
Thanks for trying it, Coreen!
Sheri says
I was looking for how many servings it makes. I do need to know this before making it. I need something with about 5 or 6 servings.
Jessica DeMay says
Hi Sheri- this makes a lot! I'd say easily 5-6 servings. Hope you enjoy!
Bethe says
Sooooo good! Just made for a Whole30 dinner — no sauce needed. Really hit the spot; have been missing those flavors. Thanks, Jessica!
Jessica DeMay says
You're welcome, Beth! Thanks for trying!
jamie says
Hi,
If I make this ahead of time, does it do well in the refrigerator and reheated?
Thanks!
Jessica DeMay says
Hi Jamie- Yes! It is great left over! Hope you love it!