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.
Angie says
This was really yummy! I can't have sesame oil so tried Olive Oil. Next time will use just coconut and cut back on amount as not sure needed all of it.
Jessica DeMay says
I'm so glad you liked it, Angie! Yes, adjust to your liking 🙂
Chris says
I dislike both pork and chicken could i use beef?
Jessica DeMay says
Hi Chris- yes, that would work great. I hope you enjoy!
Jolaine says
I wonder how this would turn out in an instant pot pressure cooker?
Jessica DeMay says
I think that would work great. Brown the pork, add the other ingredients and turn it on. Let me know if you try it, Jolaine.
Kathleen says
I'd love to try this but need an opinion on a substitute for sesame oil (I love it but my son has severe sesame allergy).
I'm thinking fish sauce as a substitute to ramp up the flavor - any thoughts or alternative ideas?
Jessica DeMay says
Hi Kathleen- I think fish sauce is a great idea! Otherwise you can just use any other oil. But for that added flavor, yes, that's probably the best idea. Hope you enjoy!
Kathleen says
Wow!!! Blown away by the awesome flavor of this dish. I did sub the Fish Sauce (smells like a wet dog that rolled in something nasty!) for the sesame oil and threw in a splash of cider vinegar, some chopped mushrooms and red pepper flakes.
I don't know if it made a difference but I used green onions.
I can't get over how flavorful this dish is! It's a keeper! Thank you!!!
Jessica DeMay says
You're welcome, Kathleen! I'm so glad you like it! Haha- yes, that fish sauce is very strong 😉 I love the addition of mushrooms and red pepper flakes- I'll have to try that next time I make it. Thanks for trying my recipe 🙂
J+E | Real Simple Good says
Ok, just finished devouring this for dinner!! So so good! And the sweet and sour sauce is great! Love the combo of veggies and pork! We love pork!
Jessica DeMay says
Yay! Thanks for making it 🙂 I'm so glad you guys enjoyed it!
Becky says
I tried this today and it was very tasty. My head of cabbage was huge, so I used half of it and I still made enough for at least 6 servings. It's very filling.
Thanks!
Jessica DeMay says
You're welcome, Becky! Thank you for trying it- I'm glad you like it!
Meira says
Made this tonight - AMAZING! Thank you! Plus, thank you for the tip about coconut aminos, I love soy sauce and it never occurred to me that there could be an alternative.
Jessica DeMay says
Thanks, Meira! I'm so glad you liked it and I'm glad you learned about coconut aminos- they are so good! Thanks for trying my recipe and for the great feedback!
Talyn says
this dish is absolutely the best!!! I love the flavours and I even made the sweet and sour sauce to go with it!!
this will be on the menu plans going forward FOREVER!!
thanks again Jay for yet another fantastic recipe!!!
Jessica DeMay says
Thank you so much, Talyn!! I'm so glad you tried it and loved it! 🙂 You are welcome and thanks for the great feedback!
Carol says
What are coconut aminos? I want to make this! Sorry I didn't buy that cabbage I had my eye on.
Jessica DeMay says
Hi Carol- they are a soy-free substitute for soy sauce. You can find them health food stores by the soy sauce and online. There's picture of them on this post along with where I like to buy them:http://www.jaysbakingmecrazy.com/2015/06/19/must-have-pantry-items-for-a-whole30/
Mary Ann | The Beach House Kitchen says
Ok Jessica, well isn't this a super cool idea! Love how it's so much healthier and so much easier than having to fry them up in oil! Love, love, love! Thanks for sharing and can't wait to try!
CATHY says
WHAT INGREDIENT IS THE LONG FINGERLIKE THING I SEE IN THE PIC?
Jessica DeMay says
Hi Cathy- I think it's a piece of cabbage.
Amanda says
Hi how many calories is this?
Jessica DeMay says
Hi Amanda- I don't calculate nutritional facts for my recipes, but you can use a site like My Fitness Pal to calculate it if you want.