This Whole30 Egg Roll in a Bowl is a one pan wonder! It's big on flavor and low on carbs, making it the perfect Whole30 or Paleo dinner the whole family will love!
I love, and I mean LOVE egg rolls -- what I don't love is the greasy fried wrapper (I know, I know, most people say that's the best part!) -- my solution? Enter the Egg Roll in a Bowl. All the goodness of the insides of an egg roll, without the grease or heaviness.
If you're looking for something hearty and filling without all the carbs, this Whole30 Egg Roll in a Bowl is for you! This was one of my favorite recipes from my last Whole30 round in January -- the warm Chinese Five Spice blend gives you super cozy vibes, perfect to carry you through your winter Whole30 and beyond.
This recipe is great for meal prep, too! You can either prepare the ingredients before making it (slice the cabbage and green onions, shred the carrots and dice the onion) and assemble it in under 25 minutes, or make the recipe and reheat the leftovers. And, it's just as delicious cold -- no reheating necessary!
What makes it even better? This recipe is comprised of four easy steps and is made using just one pan for easy clean up. The perfect quick weeknight meal, amirite?
Frequently Asked Questions
Can I make substitutions in this recipe?
Absolutely! To make this recipe even easier, use a pre-made coleslaw or bagged cabbage mix instead of the sliced cabbage and carrots. You could also mix up the veggies and go with a broccoli slaw mix instead of the cabbage-carrot combo. Not into pork? Swap out the ground pork for ground turkey or ground chicken.
What if I don't have the Chinese Five Spice blend?
Chinese Five Spice can be found at many grocery stores (if you're not seeing it in the baking aisle next to the spices, try checking the international cuisine aisle). It's also available on Amazon -- here's the one I use*. If you can't find Chinese Five Spice, don't worry! Your Egg Roll in a Bowl will still be delicious. You can substitute other spices like black pepper, cinnamon, cloves, fennel and anise -- just a pinch of each should do it! You can also leave the spices out completely, but they really add depth of flavor to the dish, so I wouldn't recommend skipping this step!
Can I add (insert veggie / ingredient)?
You do you! You can add whatever veggies you want to this dish and -- so go ahead and throw in some mushrooms, red bell pepper, and I've heard great things about water chestnuts for some additional crunch! For other ingredients / substitutions, just make sure they're Whole30 compatible before adding.
If you make this Egg Roll in a Bowl recipe, let me know! I'd love to hear from you -- just leave a comment or a rating, or tag me on Instagram: @shoreandstone / #shoreandstone.
Need more Whole30 meal ideas? Check out all my Whole30 recipes. And if this is your first Whole30 (air high-five!) check out my guide to Getting Started on Whole30.
Whole30 Egg Roll in a Bowl
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Cuisine: Asian
Description
This Whole30 Egg Roll in a Bowl is a one pan wonder! It's big on flavor and low on carbs, making it the perfect Whole30, Keto or Paleo dinner that the whole family will love!
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion, diced (about ½ of one large onion)
- ½ cup sliced green onions (about 8 - whites and greens separated)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 pound ground pork
- ½ cup coconut aminos
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons sesame oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon Chinese Five Spice blend
- 6 cups green and purple cabbage, de-cored and sliced thinly
- 1 cup shredded carrots
- 1 teaspoon sesame seeds, for garnish (optional)
- 3 tablespoons chopped cilantro, for garnish (optional)
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Once oil is shimmering, add white parts of green onion and yellow onion and sauté until translucent, about 5 minutes; add garlic and sauté until fragrant, about 1 minute.
- Stir in ginger, then add the pork and cook until meat is cooked through and no longer pink, about 8 minutes, using a spoon to break up into small pieces.
- Add coconut aminos, vinegar, sesame oil, red pepper flakes and salt; stir to combine and cook for 2 minutes, until sauce begins to bubble.
- Add cabbage and carrots to the pan and toss to coat in the sauce. Cook for 3-4 minutes, stirring occasionally until the cabbage and carrots are wilted. Stir in the remaining sliced green onions, top with sesame seeds and cilantro, and serve.
This post contains affiliate links (indicated by "*"), which means I will receive some cash money if you choose to purchase the items (don’t worry, this doesn’t cost you anything and I solemnly swear I will not recommend anything I don’t 100% believe in).
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