Egg Roll Bowls

Egg roll bowls are all the flavors of an egg roll in a bowl without the fried wrappers. Perfectly low carb and Whole30 friendly.

I’m not entirely sure how I first heard about ‘egg roll bowls’ but I never saw it as a healthy option. While it was marketed as low carb and/or gluten free, all I saw was a way to cram the goodness of an egg roll into my mouth faster.

Sure, the crispy fried wonton skin of an egg roll is delicious, but I am here for the filling packed with ginger and garlic.

I actually put a version of this recipe in my upcoming 4th cookbook (Dinner Just for Two), and I love it so much. In that version, I was not concerned about Whole30 or gluten, so I included a handful of chow mein noodles to replicate the fried egg roll skin. You know the chow mein noodles I’m talking about, right? Sometimes salad bars have chow mein noodles for a crunchy topping, and Asian chicken salad recipes usually have it, too. Side note: there’s also a recipe for that in Dinner Just for Two, because I tried to ensure no leftovers when cooking for two.

Naturally, we left out the crunchy gluten-filled noodles with this recipe because we’re focusing on Whole30 recipes. But honestly, nothing is amiss. The flavors sing so loudly, you just keep going back for another forkful.

Egg Roll Bowls recipe method:

I used 4 cups of coleslaw mix (about half a bag) to make this recipe super simple, and stay tuned for a recipe that uses the rest of the bag. We here at Dessert for Two truly detest leftovers; it’s just in our nature. I would never let a half-used bag of coleslaw mix sit in my fridge and wilt!

Ok, here’s a hint: the recipe that uses the rest of the bag is for killer Fish Taco Bowls, but you’ll have to wait a day or two while I perfect the Whole30 compliant dressing. 

Another important point for this recipe is the scallions, or green onions as you might call them. We’re using 4 green onions for this recipe, and we’re going to chop and separate the white part from the green tops. The white part goes into the pan with the garlic and ginger to perfume the dish, while the green portion is used for a garnish at the end. I love when we get 2 flavors from the same ingredient!

My recipe for egg roll bowls makes 3-4 servings, because it happens to double as an excellent lunch the next day. But know that if you have half a pound of ground pork languishing in your fridge or freezer, this recipe is easily scaled down to serve just two people!

Other ways to serve this pork egg roll bowl:

This flavorful pork filling would even be delicious spooned atop some Bibb lettuce leaves to make the most amazing lettuce wraps. Use any vehicle necessary to get this spicy, punchy pork into your mouth.

I really recommend using a stainless steel or other pan that isn’t nonstick. I have a deep love for pans that allow meat to caramelize and form ‘fond’ on the bottom of the pan. Nonstick pans don’t really allow for the caramelization of ingredients, which contributes so much flavor to a recipe.

I use stainless steel pans, and while they have a reputation for food sticking, I have one tip to help prevent it. Let your pans heat up fully before adding ingredients. Heat the pan without ingredients, add your oil and allow it to heat for another few minutes, then add your ingredients. When ingredients hit the pan, you should hear a sizzle. When you cook this way, after 30 seconds, garlic sizzling in a pan contributes its flavor to the cooking oil, perfuming the whole dish. I apologize for being so bossy, but I just want your food to have the most flavor possible.

Other Whole30 recipes from me:

Sweet Potato Toast

Cauliflower Fried Rice

Whole30 Turkey Meatballs

Whole30 Salmon Cakes

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Yield: 3-4 bowls

Egg Roll Bowls

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Egg roll bowls have all the flavors of egg rolls, but without gluten or dairy. Totally Whole30 compliant dinner!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon avocado oil*
• 4 cloves garlic, minced
• 4 scallions, sliced and separated
• 2" fresh ginger stem, grated
• 1 pound ground pork
• 4 cups coleslaw mix from a bag
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos**
• handful fresh cilantro, chopped
• sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat. Once hot, add the avocado oil and heat for 1-2 minutes.
2. Add the minced garlic, white part of the scallions, and ginger to the pan, and cook until fragrant while stirring continuously, about 1 minute.
3. Next, add the pork to the pan and cook while breaking up with a wooden spoon until no longer pink.
4. Add the coleslaw mix to the pan and cook until it starts to wilt down and disappear into the pork, about 3-4 minutes.
5. Finally, turn off the heat and stir in the green part of the scallions, sesame oil, coconut aminos and stir very well.
6. Divide the mixture between two bowls and top with fresh cilantro and sesame seeds. Serve with extra coconut aminos.

Notes

**Avocado oil is just one of the many oils approved for use on the Whole30 program. Use whichever oil you prefer.

**Coconut aminos are the Whole30 version of soy sauce. Use soy sauce if you're not doing Whole30

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• 
  Stainless Steel 10-Inch Round Frying Pan

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 805Total Fat: 60gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 124mgSodium: 711mgCarbohydrates: 33gFiber: 6gSugar: 23gProtein: 33g

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