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!
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
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.
Once the chicken is cooked through, move it to one side of the skillet and add in the sesame oil.
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.
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.
Continue cooking and tossing the ingredients together until the coleslaw is slightly wilted and tender.
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.