Look no further to get that egg roll taste and flavors while being Whole30 compliant!

Here’s another installment in the series of ‘recipes I found during my Whole30 that I’ve now adapted and make regularly’!  

Now we’re not that into egg rolls in my family, but when we go out to Chinese (rarely), it’s always an option as an appetizer.  For the rest of the family, because I can never trust that everything is going to be gluten-free … But I kept seeing images of this ‘egg roll in a bowl’ on Whole30 social media posts.  So I investigated further.  And realized it’s actually so easy to make this.  And it’s yummy!

The first time I made this recipe from Jay’s Baking Me Crazy (original recipe here), I made it pretty much according to what was written.  I know – what?  Who are you, and what have you done with the normal Sarah cooking in the kitchen?  All joking aside, it was yummy – have to give the original recipe props!  But while we were eating it, Grant suggested putting an egg in it.  I know – crazy to think of putting an egg in an egg roll, right?  And then the next time I got lazy and just bought some pre-cut cabbage and carrot instead of cutting it up myself.  And I used ground ginger instead of grated fresh ginger.  The pre-cut veggies I would recommend undoubtedly – you can then make this in about 10 mins, prep time included.  The ground ginger, I wouldn’t recommend.  Go and buy some fresh ginger and grate it.  The meal tastes so much better with the fresh stuff!

Either way, please make it and let me know what you think!

Print

Egg roll in a bowl

Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 tbs coconut oil
  • 1 small cabbage sliced
  • 1 small onion sliced
  • 3 carrots grated
  • 1 inch fresh ginger grated
  • 3 cloves garlic diced
  • 1/4 cup coconut aminos
  • 1 lb ground pork
  • 1 cup spinach
  • 1 egg

Instructions

  1. Add the oil to a large skillet or frying pan and heat over medium heat.
  2. Add the pork and cook until no pink is showing. Remove from pan while leaving as much oil in the pan as possible and set aside.
  3. Add the onion, garlic, cabbage and carrot to the pan and saute until tender.
  4. Add the ginger and coconut aminos and stir until all coated.
  5. Add the already cooked pork back into the pan and mix until well combined. Stir in the spinach until wilted.
  6. Crack the egg into the mixture just before serving the heat (while there is still heat left in the pan) and mix through.
  7. Serve immediately.

Recipe Notes

If you are not fussed about being Whole30 compliant, feel free to use soy sauce, or tamari sauce (for gluten-free) instead of the coconut aminos.