Egg roll in a bowl

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’!  You may remember other ventures in this series such as chicken avocado zoodles, or my sweet potato crusted quiche, just to name a few!

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 (and yummy!) to make this.  

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.  I also 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!

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Egg roll in a bowl

(Paleo, Whole30, gluten-free, dairy-free)

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

Recipe hack - instead of chopping up cabbage and carrots, feel free to buy a bag of coleslaw from any local grocery store.  Use approximately 4 cups of this mix.

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.