Egg Roll in a Bowl

When I first discovered this recipe, I had no idea what I was in for. This Whole30, keto-friendly, egg roll in a bowl is a wonderfully flavorful, addictive Asian inspired dinner recipe that the entire family will love. During my first Whole30, I found myself constantly scanning the internet for easy weeknight meals.

A meal that took very little prep but was still packed with flavor was a top priority. Coming from a highly processed standard American diet, I knew that bland, mediocre recipes just wouldn’t cut it for us. Somehow I stumbled across an egg roll in a bowl recipe and knew I had to at least give it a try.

We absolutely love Asian cuisine and I was seriously craving all of the incredibly delicious fares at my local Chinese buffet. I’ve adopted a low carb diet since completing my Whole30 and I’m so excited that I still get to keep this recipe around for the long-term! 

IS EGG ROLL IN A BOWL KETO?

The ability to fit into any diet makes this recipe great. For a keto version, swap the coconut aminos out for soy sauce.  If you do choose to use soy sauce, I recommend using a reduced-sodium brand.

Fish sauce is another soy sauce substitute that is also keto, low carb, and Whole30 friendly. It is a healthier soy sauce alternative as well. If you follow a strict no-sugar diet, omit the store-bought sriracha in this recipe.

For a keto/Whole30 compliant sriracha, Steph Gaudreau has a great Homemade Sriracha Sauce that I recommend. Cholula hot sauce is a keto-friendly store-bought alternative to sriracha that can be used in this egg roll in a bowl.

While coleslaw is low carb, I understand that not everyone loves cabbage. If you’re not a cabbage fan, consider swapping the coleslaw out for a broccoli slaw alternative. 

EGG ROLL IN A BOWL RECIPE TIPS:

When eating wholesome meals and saving time are equally important, meal-prep is vital. The good news is that this egg roll in a bowl recipe is great for meal-prep! 

While the recipe only makes 4 servings, it can be easily doubled for a larger family or to allow for leftovers.  If you’re using this for meal-prep, just remember to keep the sriracha mayo sauce-topping separate to avoid sogginess.

Unlike similar recipes, I like to use ground chicken. Ground pork or ground turkey can also be used, we just prefer the mild flavor of ground chicken to any other alternatives. 

You’ll also notice that my recipe calls for a pinch of ground cinnamon. While this ingredient may seem slightly weird or out of place, it adds a unique flavor that is absolutely delicious. 

OTHER RECIPES YOU’LL LIKE:

PALEO TERIYAKI CHICKEN MEATBALLS

CHICKEN SAUSAGE AND PEPPERS RECIPE

PALEO ORANGE CHICKEN

SLOPPY JOE STUFFED SWEET POTATOES

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Egg Roll in a Bowl

Egg Roll in a Bowl is a keto, Whole30, and Paleo alternative to traditional egg rolls. Packed with flavor and whole-food ingredients, ready in minutes, this one-pan recipe will be a fast favorite!

Course Main Course

Cuisine Chinese

Keyword egg roll in a bowl, egg roll in a bowl keto, egg roll in a bowl paleo, egg roll in a bowl recipe, egg roll in a bowl whole30, keto egg roll in a bowl

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 18 minutes

Servings 4 cups

Calories 269 kcal

Author Amy - The Speedy Spatula

Ingredients

• 1 lb ground chicken ground pork or turkey can also be used
• 16 oz tri-colored coleslaw mix or broccoli slaw
• 6 green onions, sliced green and white parts divided
• 2 tbsp Sesame oil
• 3 tbsp coconut aminos soy sauce, liquid aminos, or fish sauce can also be used
• 1 tbsp Sriracha or Cholula hot sauce
• 1 tbsp white rice vinegar
• 1 tsp fresh minced garlic
• 1/2 tsp ground ginger
• 1/4 tsp ground white pepper
• 1 pinch ground cinnamon

Garnish:

• black sesame seeds for garnish
• white sesame seeds for garnish
• green parts of sliced green onions from above
• sriracha mayo

Instructions

1. Place the ground chicken, ground ginger, ground white pepper, and Sriracha in a large skillet and cook on medium heat, using a spatula to crumble the chicken as it cooks.

2. Once the chicken is cooked through, move it to one side of the skillet and add in the sesame oil.

3. Wash and slice the green onions, removing the root from the white part and discarding. Separate the green part of the onion from the white and slice both.

4. Allow the sesame oil to heat for 1-2 minutes, then stir in the coleslaw, white vinegar, minced garlic, white part of the green onions, coconut aminos, and the pinch of ground cinnamon.

5. Continue cooking and tossing the ingredients together until the coleslaw is slightly wilted and tender.

6. Serve garnished with the sliced green onion, black and white sesame seeds, and sriracha mayo.

Recipe Notes

The nutritional information for this recipe has been calculated without garnishes or substitutions.