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

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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 an egg roll 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 6 reviews
Egg Roll in a Bowl - low carb, gluten-free, AIP option
Recipe type: Entree
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
Serves: 6
Prep time:
Cook time:
Total time:
  • 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)
  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.


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    Rate this recipe:  

  1. I have shredded lettuce instead of cabbage.. do you Think will turn out ok if wait and add at the end so it will remain crunchy?

  2. A little overseasoned for our taste. Might do half the sauce ingredients for the original quantities of veggies to let the flavor of the veggies come through.

  3. What would you serve as a side with this for dinner? Doing some menu planning over here…

  4. Hi Adrienne! Do you happen to know what the nutritional information or calorie count would be for one serving?

  5. Julie Twining says:

    I made this tonight, but didn’t realize until I was in the middle that I was out of ginger. I used ground turkey because it’s what I had and halved the red pepper flakes because we are wusses when it comes to heat. It was amazing!!! I can’t wait to make it again with the ginger and I want to add some shrimp!.

    • What a great idea to do this with shrimp! I’m not a shrimp fan but I bet it will be amazing! I want to do it w/ chicken. Do you think you could do it with more of the pepper? I think it all depends on the pepper too. Some people have said they didn’t like it with this much.

      Thanks for taking the time to share and stock up on ginger this time :). I bought empty capsules and it’s great to use some when you have a tummy issue or for inflammation.

  6. We made this tonight and we all loved it. We did not put in the full amount of the red pepper flakes because some of us don’t like heat. But we were surprised as how much heat there was still in it. It was exactly 6 serving. Will be making this again. Thank you!