Are you craving the classic taste of an egg roll? Crunchy, salty, and juicy? Then you’re in the right place. This paleo egg roll bowl will come together quicker than the time it will take you to get to the restaurant and order your food!
You can make this all in one skillet which will make clean up a breeze too. To save even more time, you can buy pre shredded slaw which is a mix of cabbage and carrots.
WHAT’S IN IT?
Ground pork is the way to go if you’re looking for that restaurant flavor. The meat remains juicy and works really well with the crunchy cabbage.
Feel free to switch it to ground turkey or chicken if you do not eat pork. I’d recommend buying dark meat though since it will be more flavorful.
WHERE’S THE EGG?
Good question! There is actually no egg in this dish. The name comes from the wrapper that is traditionally used to make egg rolls. The wrapper is made of wheat and may or may not contain egg.
ARE EGG ROLLS AUTHENTIC CHINESE FOOD?
They are not! Just like General Tso’s chicken egg rolls are Americanized Chinese food. It’s not quite clear where the egg roll originated from.
Andrew Coe, author of “Chop Suey: A Cultural History of Chinese Food in the United States“, has stated that the modern American egg roll was probably invented at a Chinese restaurant in New York City in the 1930s.
OTHER ASIAN DISHES
If you’d prefer your egg roll bowl in an actual wrapper try out these Paleo Egg Rolls. In this recipe, I use coconut wrappers and cook them in an air fryer.
Chicken Teriyaki Skewers. You can make these on the grill or fry them in a pan.
These sushi rolls are made with canned salmon and leftover rice which makes them extra easy to put together!
This watermelon salad is a great to compliment any Asian dish. It’s refreshing
One Skillet Paleo Egg Roll Bowls
Ingredients
Equipment
Method
- Heat skillet and add coconut oil. Once hot add the garlic and grated ginger and cook until fragrant. Add pork, break up with wooden spoon and sautee until brown.
- Add onions and mushrooms and cook until tender. Stir in cabbage slaw, coconut aminos, and sesame oil. Cook 3-4 minutes, not too long so that they vegetables stay crunchy. Add salt and pepper.
- Serve hot and top with scallions and sesame seeds.
SHOP PRODUCTS AND INGREDIENTS