This quick and easy Egg Roll in a Bowl is a healthy, low carb recipe that comes together in just 20 minutes and has a delicious spicy mayo sauce for you to drizzle on top. Keep things low carb and Whole30 compliant by serving it with cauliflower rice or try adding some white rice and roasted veggies on the side. This yummy Asian-inspired recipe is sure to become a family favorite!
Oh, hey! It’s me! Still here, still sharing recipes, and still absolutely obsessed with one skillet, twenty minute meals that make me feel like I FOR SURE have my act together when it comes to getting dinner on the table.
I may share recipes for a living (hello, food blogger life) but at the end of the day, even I struggle with the age old question, “what’s for dinner?”.
I usually find that the struggle is coming from wanting a meal that is healthy, satisfying, and delicious but that also doesn’t take a ton of time to make or require a ton of clean up. Hence, my obsession with quick one skillet meals. They get me through the week y’all and I will forever love them.
Watch How to Make This Recipe
When it comes to easy, one skillet, healthy, and simple (all my favorite buzzwords) this Asian-inspired recipe for Egg Roll in a Bowl has it all and it is SO GOOD. Chances are you have probably heard of egg roll in a bowl before, but that was not going to stop me from creating my own version with my own take on the flavor combination.
The Tools You’ll Need to Make This Easy Paleo Dinner
You don’t need a ton of tools to make this recipe but here are a few of my favorite products to help you make this recipe without a hitch:
Ground Pork: Most egg rolls are made with ground pork and it is my protein of choice in this recipe. I find that most people don’t cook with ground pork frequently so this is a great recipe to make that uses ground pork.
Plus, the pork adds a lot of flavor. If you prefer, you could also use ground chicken or even ground turkey instead of the pork.
Shredded Coleslaw Mix: This recipe really could not be any easier, you don’t even have to chop the veggies!
To keep things super simple this recipe uses coleslaw mix which is a combination of shredded green cabbage, shredded red cabbage, and shredded carrots. Of course if you shred all your own veggies but why do that?
Garlic + Ginger: The real key to this recipe is to use enough fresh garlic and ginger for maximum flavor. Fresh ginger and garlic always tastes the best but if you need to use pre-minced go ahead and do it!
Coconut Aminos: Coconut aminos are a common soy-free substitute for soy sauce in many recipes. They taste very similar to soy sauce but taste just slightly sweeter. You can find this on the Asian aisle of your local grocery, usually near the soy sauce.
Sesame Oil: Sesame oil is what gives this recipe that classic egg roll flavor. You should be able to find this ingredient in the Asian aisle of your grocery store.
Rice Vinegar: Rice vinegar is completely gluten free, Whole30 compliant, and gives this dish just the right amount of brightness.
Red Pepper Flakes: This is a totally optional ingredient, but if you don’t mind just a little heat, add some red pepper flakes. If you like a lot of heat, feel free to add even more.
Step by Step of How to Make Egg Roll in a Bowl
(scroll down for the full recipe and instructions)
Step One: The first step in this recipe is to cook the minced ginger and garlic in a little coconut or avocado oil for a minute or two. The point here is just to develop a little flavor, no need to brown anything.
Step Two: Next, add the ground pork to the skillet and use your wooden spoon to break it up as it cooks. You want to cook the ground pork until it is nice and brown, almost a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan when you move on to step three.
While the pork is cooking, it is a great time to whisk together all of the liquid ingredients for the egg roll in a bowl. Mix together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes.
Step Three: Once the pork is thoroughly cooked, add in the coleslaw mix and green onion and then add the coconut amino mixture. Saute the until the veggies just begin to wilt and become tender and then remove the skillet from the heat.
Spicy Mayo Sauce You’ll Want to Put on EVERYTHING
Ok, so the actual egg roll in a bowl with pork and veggies is absolutely delicious all on its own but then there’s this whole spicy mayo drizzle situation that seriously takes things to the next level. The spicy mayo sauce is so easy and you can even make a double batch to keep in the fridge and use for a stir fry.
Here’s what you need to make it:
Whole30 compliant mayonnaise
Whole30 compliant sriracha
Once you have all of your ingredients, making the sauce is as easy as whisking together all of the ingredients in a small bowl. Once you have made it, you can easily add more sriracha if you want the mayo to be a bit spicier. Store it in the fridge to keep it fresh.
How to Serve This Recipe
One of the things I personally love about this recipe is how easy it is to customize and serve. If you are doing a round of Whole30 or just wanting to keep your meals on the lower carb side, you can serve the egg roll in a bowl over cauliflower rice and a generous drizzle of the spicy mayo for a keto friendly and Whole30 compliant meal.
Our favorite way to serve this recipe is with jasmine rice and another veggie. Some of my favorite veggies to use as a side dish are:
Roasted green beans
Last, but certainly not least, you could also serve this recipe with gluten free rice noodles if you want to switch things up from the typical rice.
This recipe is also a perfect one to add to your weekly meal prep list. You can make a batch on Sunday and then separate it into a few meal prep containers (these are my favorite) with extra veggies or rice for an easy lunch you grab before work in the morning.
Heat a large skillet over medium high heat. Once the skillet is hot, add the oil to the skillet and then add the minced ginger and garlic. Saute for a minute until fragrant.
Add the ground pork to the skillet and use your wooden spoon to break it up as it cooks. Cook the ground pork until it is brown, a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan.
While the pork is cooking whisk together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes.
Once the pork is thoroughly cooked, add in the coleslaw mix and green onion and then add the coconut amino mixture. Saute the until the veggies just begin to wilt and become tender and then remove the skillet from the heat.
To make the spicy mayo sauce, whisk together all of the spicy mayo ingredients in a small bowl until well combined. Transfer the egg roll in a bowl mixture to a bowl for serving and then drizzle the spicy mayo over top before eating. Enjoy!
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