This Paleo Egg Roll in a Bowl captures all the familiar flavors of an egg roll in a quicker, healthier format. Whole30-friendly, gluten-free, dairy-free, and perfect for lunch or dinner.
I spotted the idea on Pinterest and adapted it to be paleo and Whole30-compliant with just a few simple swaps. You get all the savory, satisfying flavors of an egg roll without the time-consuming rolling—exactly what you want on a busy night.
This dish is quick, vegetable-forward, and flavorful. I like to chop the vegetables in advance so it comes together even faster. Use the largest skillet or wok you have so everything cooks evenly—this helps speed up the process. The recipe makes a generous amount and stores well, so it’s ideal for meal prep and leftovers.
Sweet and Sour Sauce for topping
A proper egg roll vibe is not complete without a sweet-and-sour dipping sauce. I use a homemade paleo version sweetened only with fruit, which pairs perfectly with the savory bowl and helps the dish feel authentic without processed sugars.
If you enjoy dipping egg rolls in sauce, you’ll love this version in a bowl—much easier to make and just as tasty.
If you like Asian-inspired paleo dishes, try other favorites such as Paleo Orange Chicken, Paleo Chicken and Broccoli, or Paleo Thai Chicken.
Paleo Egg Roll in a Bowl
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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 minced
- ¼ cup coconut aminos
- 1 ½ pounds ground pork or chicken
Instructions
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Heat the coconut oil and sesame oil in a large skillet or wok over medium heat.
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Add the sliced cabbage, onion, and chopped carrots. Cook, stirring often, until the vegetables are tender—about 15 to 30 minutes depending on pan size. Using a large pan shortens the cooking time.
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Stir in the grated ginger, garlic, and coconut aminos. Cook for an additional 5 minutes to meld the flavors.
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Add the ground pork or chicken, breaking it up with a spatula. Cook until the meat is fully cooked through, about 10–15 minutes, stirring regularly so it mixes evenly with the vegetables.
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Serve warm, with sweet-and-sour sauce on the side if desired.
Nutrition Information
Carbohydrates: 19g (6%)
Protein: 23g (46%)
Fat: 19g (29%)
Saturated Fat: 7g (44%)
Trans Fat: 0.1g
Cholesterol: 98mg (33%)
Sodium: 348mg (15%)
Potassium: 1061mg (30%)
Fiber: 6g (25%)
Sugar: 9g (10%)
Vitamin A: 3768IU (75%)
Vitamin C: 80mg (97%)
Calcium: 106mg (11%)
Iron: 2mg (11%)