Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and healthy one-pan meal that delivers all the flavors of your favorite egg roll without the frying. This paleo, keto, and Whole30-friendly dish is packed with colorful vegetables and savory seasonings, making it a satisfying weeknight dinner. Plus, it’s incredibly customizable to suit your taste preferences and dietary needs.

Why You’ll Love This Recipe

This recipe is everything you love about egg rolls—crispy veggies, savory flavors, and a bit of crunch—but without the need for a deep fryer or wrappers. It’s a low-carb, gluten-free alternative that’s perfect for those following paleo, Whole30, or keto diets. The combination of carrots, shallots, shiitake mushrooms, and napa cabbage provides a delightful mix of textures and flavors. Plus, it’s ready in under an hour, making it an ideal choice for a busy weeknight meal!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon ghee, avocado oil, or high-temp fat of choice

• 2 medium carrots, peeled and finely diced

• 2 shallots, minced

• ¼ pound shiitake mushrooms, stemmed and thinly sliced

• Diamond Crystal kosher salt

• 4 garlic cloves, minced

• 1 tablespoon finely grated ginger

• 1 small napa cabbage, cut in half and thinly sliced crosswise

• 2 tablespoons coconut aminos

• 2 teaspoons rice vinegar

• 1 teaspoon Red Boat fish sauce

• 2 teaspoons toasted sesame oil

• 3 scallions, thinly sliced

Directions

1. In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.

2. Add a pinch of salt and sauté for 3-5 minutes, or until the shallots are soft and the mushrooms are tender.

3. Toss in the garlic and ginger, stirring for 30 seconds until fragrant.

4. Add your choice of ground meat (e.g., ground turkey or chicken) in place of pork, along with another sprinkle of salt. Break the meat up with a spatula and cook for about 5 minutes, or until the meat is no longer pink.

5. Remove the cooked meat from the skillet and set it aside, leaving any cooking liquids in the pan.

6. Add the napa cabbage to the pan with another sprinkle of salt. Sauté for 3-5 minutes, or until the cabbage has wilted.

7. Lower the heat to medium, return the cooked meat to the skillet, and stir to combine.

8. Season the mixture with coconut aminos, rice vinegar, and fish sauce. Taste and adjust the seasoning as needed.

9. Remove the skillet from the heat. Drizzle with toasted sesame oil and sprinkle with sliced scallions.

10. Serve immediately and enjoy!

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

• Meat Alternatives: If you prefer not to use pork, ground chicken, turkey, or beef are all excellent substitutes. You can also use plant-based protein for a vegetarian version.pork, ground chicken, turkey, or beef are all excellent substitutes. You can also use pla

• Vegetarian: For a vegetarian option, consider adding tofu or tempeh in place of the meat.

• Add More Veggies: Feel free to add other vegetables such as bell peppers, zucchini, or snap peas to increase the veggie content.

• Gluten-Free: This recipe is naturally gluten-free, but ensure that your coconut aminos and fish sauce are gluten-free as well.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the dish in a skillet over medium heat for a few minutes, stirring occasionally to prevent it from sticking. You can also microwave it, though reheating on the stove will help retain the texture.

FAQs

1. Can I use other vegetables in this dish?

Yes! Feel free to add or substitute vegetables like bell peppers, zucchini, or snap peas for more variety.

2. Can I make this recipe ahead of time?

Yes, you can prepare the ingredients in advance and store them separately in the fridge. Cook the dish when you’re ready to eat, or store the finished dish and reheat it later.

3. Can I use a different type of meat instead of ground pork?

Absolutely! Ground chicken, turkey, or beef can be used in place of ground pork, depending on your preference.

4. Can I make this recipe vegetarian?

Yes, you can substitute the meat with tofu, tempeh, or another plant-based protein to make this dish vegetarian-friendly.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but be sure to double-check that your coconut aminos and fish sauce are also gluten-free.

6. How do I make the dish spicier?

To add some heat, you can incorporate chili flakes, hot sauce, or a bit of fresh chopped chili peppers to the dish while cooking.

7. Can I freeze leftovers?

While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Make sure to store them in an airtight container. To reheat, thaw in the fridge overnight and warm on the stove.

8. Can I use a different type of oil instead of ghee?

Yes, avocado oil or any high-temperature cooking oil can be used in place of ghee. Olive oil is not recommended for stir-frying at high heat, but it can still work in a pinch.

9. What can I serve with this dish?

This dish is great on its own, but it pairs well with cauliflower rice, steamed rice, or a fresh side salad for a complete meal.

10. Can I use regular soy sauce instead of coconut aminos?

If you’re not following a paleo or Whole30 diet, regular soy sauce can be used in place of coconut aminos. Just keep in mind that it will no longer be gluten-free or paleo.

Conclusion

Egg Roll in a Bowl is a versatile and delicious dish that’s perfect for any night of the week. With a few simple ingredients and minimal prep time, you can enjoy the flavors of an egg roll without the guilt. Whether you stick with the original recipe or make your own tweaks, this dish is sure to become a family favorite!