Egg Roll in a Bowl – low carb, paleo, AIP

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It is not a substitute for your doctor's care plan or advice.

Sooooo excited to share a recipe today that has become a fast favorite in our home.  It's my Egg Roll in a Bowl Recipe.

“Egg Roll in a Bowl?” you say. “What's that?”

To which I respond, “One of the best easy meals you will ever have.”

Seriously.  You take all of the goodness of egg rolls and remove the outer wrapper and you've got a huge bowl of goodness.

Plus you can make it all in just one pan.

Easy meal clean up.  You're welcome.

I've always loved foods from other countries. You can see some evidence of this on my site in these recipes:

Pakistani Kima (Ground Beef Curry)
Mild Curry Powder
Chaat Masala (Indian Spice)
Taco Seasoning
Thai Chicken Soup

And by adding this Egg Roll in a Bowl recipe to the mix the international repertoire of my site gets filled out a bit.

The Origin of Egg Roll in a Bowl

I found the inspiration for this recipe about a year or so ago.  Someone had shared a recipe for Egg Roll in a Bowl in a Facebook group and I was intrigued.  I'd always loved egg rolls but hadn't had one in a long time due to our going gluten-free and even leaning grain-free.

Too many carbs in those wrappers, you know?

I made the recipe and enjoyed it a lot, but it needed something.  So I poked around the internet and found more recipes, plus I looked at other Egg Roll recipes to see what might be good additions to the dish.

So I worked on it, tweaking it with different seasonings and such, and ended up with a recipe that's a real winner in our home.

This recipe is great not only because of it's great taste, but also because it works for so many special diets.

It's paleo done with coconut aminos instead of soy, with the same modification it also works for the Autoimmune Paleo Diet (AIP). Plus it's naturally low carb and grain free, due to the absence of the wrapper.

Of course, you could serve it with any kind of wrap you like or over rice, if you like, or on top of cauliflower rice for a huge serving of healthy veggies.

Nutritional Benefits

This recipe is rich with loads of healthy ingredients including:

Cabbage: cabbage is a cruciferous vegetable. The whole family of cruciferous veggies have loads of health benefits including being rich in vitamins and folic acid and minerals such as iron, potassium, and selenium.  
Note – some say that cruciferous vegetables might be problematic for the thyroid.

Carrots: full of beta carotene and vitamins. You can read more about the health benefits of carrots including an apparent reduced risk of cardio vascular disease.

Onions: loaded with polyphenols, flavanoids including quercetin (note that more are in the outer parts of the onion – see more about this in my Baked Onion post)

Garlic: contains lots of selenium, which is important for many things included thyroid health. Might help regulate fat cells, improve iron metabolism as well as having cardiac benefits. (Source)

Another One Pot Meal for Busy Families

If you're like me, you're busy.  You often find yourself at 4:00 or 4:30 wondering “What's for Dinner?!”

I already have some recipes on my site that are perfect for getting dinner on the table in a flash including Super Fast Lentils, Homemade Hamburger Helper, Gluten-Free Chicken Nuggets, Gluten-Free Chili Mac (and more easy recipes), and more.

But I could always use more easy meals as I'm sure you could too.

This Egg Roll in a Bowl recipe is fast and the leftovers are delicious.  I even like eating it cold.

You can even serve it as a side dish by omitting the meat.  A very yummy way to get more veggies into everyone in the family.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

This Egg Roll in a Bowl has all of the great flavor of Egg Rolls, but it's an Easy One Pan Meal without the grain wrapper!

4.8 from 5 reviews
Egg Roll in a Bowl - low carb, gluten-free, AIP option
 
Author:
Recipe type: Entree
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
 
Ingredients
  • 9 cups shredded cabbage
  • 1½ c shredded carrot
  • 2 med onions, finely chopped / minced
  • 1½ T sesame oil. Use another oil for AIP
  • 1½ t ginger (powdered)
  • ½ t black pepper (omit for AIP)
  • 1 tsp garlic granules (or 4 cloves garlic) (see how to make Homemade Garlic Powder)
  • 1½ t salt (I use Real Salt)
  • 1/16 tsp stevia extract (or 4 T other sweetener)
  • ½ T crushed red pepper (optional. Omit for AIP.)
  • 2 T white wine (omit or substitute more broth for AIP.)
  • ⅓ cup beef broth (see Homemade Broth Tips)
  • 4 tsp tamari, liquid aminos, soy sauce, or coconut aminos or to taste
  • 1½ lb ground beef (or ground or finely chopped chicken). Pork can be used as well. Omit for vegan or for a vegetable side.
  • Green onion for garnish (optional)
Instructions
  1. Place meat in large pan and cook until browned.
  2. On medium high heat, add the onions and sesame oil. Cook until lightly browned.
  3. Reduce heat to medium.
  4. Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
  5. Add the cabbage and stir to coat.
  6. Cook, stirring frequently until the cabbage slightly wilts.
  7. Add carrots and cook for 2-3 minutes until soft.
  8. Add tamari to taste and adjust flavorings as desired.
  9. Serve plain or over rice or cauliflower rice.
  10. Garnish with green onions if desired.

Notes: If you are on the Trim Healthy Mama plan, this is an S, E, or FP.  It's an S with beef or pork, and E or FP with lean chicken or turkey.  Serve with rice, if you like for an E.  In my opinion, it tastes best as an S.

I'm sure this will be a dish that you will want to add to your family's menu often.

Can't wait to hear what you all think about it!

What's your favorite one pan meal?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Virginia Williams says:

    I just made a similar recipe named the same, before I saw yours. I used a bag of cabbage slaw, half lb. pork sausage 1half lb. turkey, 4 cloves garlic, 1 tsp ginger, 1/2 cup low sodium soy sauce. Used green onion for garnish. My family loved it but seems too much soy sauce. I felt it needed something sweet. I like your recipe,so will try.

  2. Looking forward to trying this! What kind of onion do you use? I see green in the photo you posted so wondering if the recipe calls for green onion or yellow/sweet onion?

    • The onion is regular onion. I just had some green on for garnish. Sorry that that got lost in the typing up of the recipe. I will put it in now.

      • Thank you! Making this tomorrow night!

        • Came back here to say I made this and it was amazing! I made it exactly per your recipe except I used 1 lb ground turkey and 1 lb ground chicken. Thanks for the recipe.

          • So so glad to hear it! You made my night :). Do you buy your chicken pre ground or grind it yourself? I haven’t seen it often in the store.

          • I bought the chicken pre-ground. My Jewel carries it though I definitely don’t see it everywhere!

  3. Is “4 T other sweetener” supposed to be teaspoons? Tablespoons seems like more than intended… I could be wrong?

  4. 1/16 tsp of Stevia, but 4 tablespoons (T) of other sweetener?

  5. This is one of the best recipes yet! Love the use of cabbage. I used leftover shredded pork. Was delish! Will make this again.

  6. Hi Adrienne,
    This may well be dinner tonight! I miss egg rolls but never thought of doing them wrapper less. Being gluten free, there is a lot of Chinese that I miss unless I make it on my own. I will serve it over rice and maybe even try putting it in rice wrappers for an easy to go option for lunches. I just found you and look forward to spending some time with what you have here:)

  7. Sue heumann says:

    Yum! This is wonderful! I may add a few sliced almonds and green onion but it is so tasty! Oh, I did add the garlic red pepper miso by South River to add a bit more pizazz.!! Thanks for sharing this luscious dish?

  8. Hello Adrienne I signed up yesterday after trying your easy coconut milk?Can you advise me if you have had success making yogurt from your coconut milk?
    Deb

    • Yes, you can but you might want to make it more thick. What culture do you use? I need to take another run at it and would love to know if you’ve had a sure fire one.

      • Thanks Adrienne it’s a work in progress I am thinking I may need to purchase a yoghurt maker it get consistent temperature. Would love to hear from your bloggers if they have had any success making coconut yoghurt using your recipe for the milk
        Deb

  9. Laura Kristan says:

    Thank you, Adrienne! I am going to make this today! There is a recipe for spaghetti squash chow mein that we love and batch cook lots of but getting bored with that. I think this looks like a winner!! I bet it would freeze well too!!

  10. Saw this in my inbox this week and knew I wanted to try it soon. I decided to try it for dinner tonight and it was a success! We have 10 people in our family and everyone liked it. We don’t have any dietary restrictions so I made it with ground beef and all the ingredients as listed except I used more broth instead of wine and used honey as my sweetener. This will be added to our repertoire of monthly recipes. Thank you!

  11. What is a good substitute for the white wine? Kamboucha? Apple Cider Vinegar?

  12. Yummy!!! This makes me soo hungry!!!

  13. Hi Adrienne, Yes, I’m with Judit and a little confused as to how the recipe is written. Under the title and cuisine, you list as vegan. Next, you don’t list any meat in the list of ingredients. However, the first line in the instructions say to place meat in a large pan. Looks delicious and possibly can be done both ways. But, the recipe needs some clarification.
    Thanks, as always, for giving us new ideas and recipes!

    • Hello Kris,

      Thanks for reading! There is meat noted in the recipe– perhaps I should move it to the top of the recipe.

      I am sorry for the confusion– my son and I had a communication glitch but it should all be fixed now. Thanks again!

  14. Hmm…..I might have to try this! I bought cabbage recently and it’s been sitting in my fridge staring me down, waiting for me to do something with it. Now for a trip to the store for some soy-sauce type thing, and sesame oil! The rest I actually have in the house, wohoo!

  15. The following are not AIP allowed unless you have successfully reintroduced them:

    Crushed red pepper
    White wine
    Black pepper
    Sesame oil

    • Hello Sarah,

      Thanks for reading and for taking the time to comment. My son enters some recipes for me on the blog and we had a miscommunication. But the post is fixed now. Thanks for the heads up and hope you get the chance to try it!

  16. Adrienne, Thank you for this recipe. It looks delicious!! I am always looking for some thing new to try out for
    dinner that is healthy too. I was thinking of you today as I started watching the March for Life on EWTN. Smile,
    your mom chose life and what a precious gift it is!!! Best regards, Dawn

  17. How can this be tagged as Vegan, when it has beef in it? 😀 I am sure, it was just an honest mistake.

    • Hi there. Thanks for reading! I’m looking to see where it was tagged as. Egan. Can you tell me where you saw that? It can be, of course, if you omit the meat or use tofu as a sub. Let me know, please. Thanks!

      • Pam from Issaquah, Wa says:

        under the title “Cuisine”…..

      • Cuisine:Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP. It’s listed in the recipe box by the recipe name and author section. I copied it at the beginning of this reply.

        • Thank you so much! My son works for me and he handles inputting the recipes–so I just went in and corrected the post. I did want it to have a vegan option but I actually don’t think we talked about it so it’s funny that he wrote that.

          Regardless, there is a vegan option now :). Hope that helps and thanks again for letting me know!