Paleo Egg Roll in a Bowl

Imagine the savory, aromatic flavors of a traditional egg roll, but without the deep-fried wrapper. That’s exactly what this Paleo Egg Roll in a Bowl delivers—all the delicious filling of an Asian-inspired egg roll transformed into a quick, nutritious one-pan meal. This deconstructed version keeps all the authentic flavors and textures you love while eliminating processed ingredients and excess carbs. You’ll learn how to create this satisfying 15-minute dinner that’s not only paleo-friendly but also gluten-free, whole30 compliant, and packed with vegetables.

Why You’ll Love This Recipe

This Paleo Egg Roll in a Bowl (sometimes called “crack slaw”) has become a staple in health-conscious kitchens for good reason. First, it’s incredibly quick—ready in just 15 minutes from start to finish, making it perfect for busy weeknights when you want something nutritious without spending hours in the kitchen.

The contrasting textures create an irresistible eating experience—crisp-tender cabbage and carrots against savory ground meat, all enhanced with the umami flavors of coconut aminos and sesame oil. Each bite delivers a perfect balance of protein, vegetables, and Asian-inspired seasonings.

Unlike traditional egg rolls, this bowl version eliminates the deep-fried wrapper while preserving all the flavors you crave. It’s meal-prep friendly and actually tastes even better the next day as the flavors continue to meld together. The egg roll in a bowl recipe is endlessly customizable to your taste preferences and dietary needs, making it a versatile addition to your regular meal rotation.

Ingredients

For this delicious Paleo Egg Roll in a Bowl, you’ll need:

• 1 lb (453g) ground pork (substitute ground chicken or turkey if preferred)
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon fresh ginger, grated
• 1 small head cabbage, shredded (about 6 cups)
• 2 medium carrots, julienned or shredded (about 1 cup)
• 3-4 tablespoons coconut aminos (paleo substitute for soy sauce)
• 1 tablespoon sesame oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 4 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

The coconut aminos are crucial for that authentic umami flavor while keeping the dish paleo-friendly. Fresh ginger adds that distinctive Asian-inspired zing that makes this deconstructed egg roll bowl so irresistible.

Pro Tips

Choose the Right Pan: Use a large, wide skillet or wok to ensure vegetables cook evenly without steaming. A 12-inch cast iron skillet works perfectly for this Paleo Egg Roll in a Bowl, allowing enough surface area for ingredients to sear rather than steam.

Don’t Overcook the Cabbage: The key to this dish is keeping the vegetables crisp-tender. Add the cabbage in batches if needed and cook just until it begins to wilt but still retains some crunch—about 3-4 minutes. Overcooking will result in a soggy texture and diminished flavors.

Layer Your Flavors: Build complexity by cooking ingredients in the proper order. Brown the meat first to develop a caramelized base, then add aromatics (onion, garlic, ginger) to infuse the fat with flavor before incorporating the vegetables. Add coconut aminos toward the end of cooking to prevent them from burning or reducing too much, which could make the dish overly salty.

Instructions

Step 1: Heat a large skillet over medium-high heat. Once hot, add the ground pork and break it apart with a wooden spoon. Cook for 5-7 minutes until no longer pink and starting to brown. If there’s excess fat, drain all but about 1 tablespoon from the pan.

Step 2: Add the diced onion to the skillet with the cooked meat and sauté for 2-3 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Keep the ingredients moving to prevent the garlic from burning.

Step 3: Add the shredded cabbage to the skillet in batches if necessary. Stir frequently as it begins to wilt down, then add the julienned carrots. Continue cooking for 3-4 minutes until the vegetables are crisp-tender.

Step 4: Pour in the coconut aminos and drizzle with sesame oil. Season with salt, pepper, and red pepper flakes if using. Toss everything together to ensure the flavors are evenly distributed throughout the Paleo Egg Roll in a Bowl.

Step 5: Cook for 1-2 more minutes to allow the flavors to meld. Taste and adjust seasonings if needed. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

The beauty of this egg roll bowl is that it comes together quickly once prep is complete. Have all ingredients measured and ready before you start cooking to ensure the process flows smoothly and nothing overcooks.

Variations

Vegetarian Egg Roll Bowl: Create a meatless version by substituting the ground pork with 2 cups of crumbled firm tofu or tempeh. Press the tofu well before cooking to remove excess moisture, then crumble and brown it with 1 tablespoon of avocado oil. The rest of the recipe remains the same, though you might want to add an extra tablespoon of coconut aminos for additional flavor.

Spicy Egg Roll Bowl: For heat lovers, transform this into a spicy Paleo Egg Roll in a Bowl by adding 1-2 tablespoons of compliant hot sauce or 1 tablespoon of chili garlic paste when you add the coconut aminos. You can also increase the red pepper flakes to ½ teaspoon or add a thinly sliced fresh jalapeño when cooking the onions.

Loaded Egg Roll Bowl: Enhance the vegetable content by adding 1 cup of sliced mushrooms (cook with the onions) and 1 cup of diced bell peppers. For additional texture and nutrients, top your finished bowl with sliced avocado and a sprinkle of chopped cilantro.

Storage and Serving

This Paleo Egg Roll in a Bowl stores beautifully in airtight containers in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and improve overnight, creating an even more delicious lunch the next day. If you plan to meal prep, consider storing the garnishes separately to maintain their freshness.

For serving, enjoy this versatile dish in multiple ways:
• Serve in a bowl as is for a complete paleo meal
• Spoon over cauliflower rice for added volume and texture
• Wrap in large lettuce leaves (like butter lettuce or cabbage leaves) for paleo “egg roll tacos”
• Top with a fried egg for extra protein and a delicious runny yolk that creates a silky sauce

To reheat, simply microwave for 1-2 minutes or warm in a skillet over medium heat until heated through. Add a small splash of coconut aminos if the mixture seems dry after reheating.

FAQs

Is this recipe Whole30 compliant?
Yes, this Paleo Egg Roll in a Bowl is fully Whole30 compliant when made with compliant coconut aminos and when you verify your ground meat doesn’t contain added sugars or fillers.

Can I use regular soy sauce instead of coconut aminos?
If you’re not strictly following a paleo diet, you can substitute coconut aminos with tamari (gluten-free soy sauce) or regular soy sauce. Start with half the amount as these options are typically saltier than coconut aminos.

How can I make this recipe keto-friendly?
This recipe is already quite low in carbs, but to make it more keto-friendly, you can reduce the amount of onions and carrots while increasing the amount of cabbage and adding a few tablespoons of additional healthy fat like avocado oil or MCT oil.

Will this taste like an actual egg roll?
This dish captures the flavors of the filling in a traditional egg roll but without the wrapper. The taste profile is very similar, though the texture is naturally different without the crispy fried shell.

Where are the eggs in this egg roll bowl?
Despite the name, traditional egg rolls don’t always contain eggs in the filling (the name refers to the egg in the wrapper). However, you can certainly add scrambled eggs to this dish for extra protein and authenticity.

Conclusion

This Paleo Egg Roll in a Bowl is comfort food at its finest — transformed into a healthier, deconstructed version that delivers all the satisfaction without the guilt. It’s the kind of dish that proves eating well doesn’t mean sacrificing flavor or spending hours in the kitchen. With its perfect balance of savory meat, crisp-tender vegetables, and authentic Asian-inspired seasonings, this 15-minute meal will quickly become a weeknight favorite. Whether you’re following a paleo lifestyle or simply looking for a quick, nutritious dinner option, this egg roll in a bowl hits all the right notes.

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