Egg Roll in a Bowl

I’ve been rhyming Egg Roll in a Bowl for the past 20 minutes – but let me tell you guys how this recipe tastes even better than it sounds when you say it!

I’m doing a Whole30 before my trip to Puerto Rico to reset my body after all the junk I consumed around my birthday. Sweets, alcohol, lots of great food… yeah lol. One of the most popular Whole30 recipes out there is Egg Roll in a Bowl. I realized I’ve never attempted to make it, so let’s get cooking in the kitchen!

Enter in a beautiful and tasty lunch. All of this comes together in one pan and is jam-packed with veggies from the coleslaw mix. I used ground chicken – a favorite of mine, obviously – but you can use ground pork, beef, or turkey.

Don’t forget the small details like the sesame oil and rice vinegar. They really give your homemade Asian foods that take-out flavor that we all love.

And if you’re not going easy on the carbs, feel free to make this recipe as is and then scoop into egg roll wrappers. I may have an egg roll recipe or two in the works for my air-fryer book… coming soon!

To keep it Whole30, sub coconut aminos for the soy sauce. You can also scramble in an egg towards the end of cooking for an extra boost of protein. I also heard that this was keto, but don’t take my word for it fully since I haven’t done my research!

Egg Roll in a Bowl

Shani W.

What's a girl to do when she's going easy on the carbs but has a Chinese food craving? This Egg Roll in a Bowl recipe is the perfect solution! Get all of the savory flavors of an egg roll, with no wrapper holding you back!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Cuisine Asian

Servings 4 bowls

Ingredients

  

• 1 lb ground chicken or pork, beef, or turkey!
• 1 tsp rice vinegar
• 1 tsp soy sauce
• ½ tsp sesame oil
• 1 tsp extra-virgin olive oil
• 1 tsp minced ginger
• 1 tsp minced garlic
• 5 cups coleslaw mix plain; no sauce
• ¼ cup soy sauce
• 1 tsp hoisin sauce
• 1 tsp sriracha
• 1 ct. green onion chopped

Instructions

 

• Season your meat with rice vinegar, 1 tsp. of soy sauce, and sesame oil. I also add a few shakes of salt and pepper.
• Add the extra-virgin olive oil to a large, shallow skillet. Brown the meat on medium heat and use a wooden or plastic spatula to chop the meat into small pieces.
• Create a circle in the middle of the skillet by moving the ground meat to the edges of the pan. Add your minced garlic and minced ginger, and saute for about 30 seconds.
• Pour in the coleslaw mix, the rest of the soy sauce, hoisin, and sriracha; mix thoroughly.
• Cook down for 8-10 minutes until the coleslaw mix has softened. I also added about ¼ cup of water to the skillet to steam the veggies.
• Top with chopped green onions and any extra sriracha sauce as needed. Enjoy!

Keyword Egg Roll, Low Carb, Whole30