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–+ servings
Paleo Egg Roll in a Bowl

Paleo Egg Roll in a Bowl: Your New Weeknight Favorite!

Savor the flavors of traditional egg rolls with this quick and healthy Paleo Egg Roll in a Bowl recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Coconut Oil Adds richness; substitute with avocado oil for a different flavor.
  • 1 tablespoon Sesame Oil Provides a nutty aroma; use toasted for stronger taste.
For the Veggie Mix
  • 4 cups Sliced Cabbage Savoy cabbage is recommended for its tender leaves.
  • 1 cup Sliced Onion Yellow onions preferred, but white can be used.
  • 1 cup Shredded Carrots Freshly sliced or shredded is best.
For Flavor and Seasoning
  • 1 tablespoon Freshly Grated Ginger Best flavor.
  • 3 cloves Minced Garlic Freshly diced for stronger flavor.
  • 1/4 cup Coconut Aminos Soy sauce alternative; use low-sodium soy sauce if unavailable.
For the Protein
  • 1 pound Ground Pork or Chicken Can substitute with ground turkey or tofu.

Equipment

  • large skillet or wok

Method
 

Cooking Instructions
  1. Heat the coconut oil and sesame oil in a large skillet or wok over medium heat for about 2 minutes until shimmering.
  2. Add the sliced cabbage, sliced onion, and shredded carrots. Stir and cook for 10-15 minutes until tender yet slightly crispy.
  3. Stir in the freshly grated ginger, minced garlic, and coconut aminos. Continue cooking for another 5 minutes.
  4. Add the ground pork or chicken, breaking it apart while cooking. Stir regularly for 10-15 minutes until fully browned.
  5. Serve hot, optionally garnished with sliced scallions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Prep ahead by chopping vegetables and storing them in the fridge. Store leftovers in an airtight container for up to 4 days.

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