Friday, January 30, 2015

Paleo "Egg Roll in a Bowl"

I will totally admit I wanted to make this recipe for the name alone. I'm a sucker for a foodie rhyme, and was totally obsessed with egg rolls as a kid. I can't honestly say the last time I ate one, though, so was looking for a suitable substitute.

There are a few recipes online dubbed "egg roll in a bowl," but I went with the most basic one as a starting point. This was so ridiculously easy to throw together that the caveman didn't believe me when I said I made us lunch as quickly as I did.

I used ground pork for my protein because I think it offers the most authentic egg roll flavor. Next time I'm going to get really crazy and include some chopped water chestnuts for crunch. Mushrooms would taste delicious in this too!

Paleo "Egg Roll in a Bowl"

1 tsp. coconut oil
1 lb. ground pork
5 minced garlic cloves
1/3 cup coconut aminos
1 tsp. freshly minced ginger
1 tsp. rice wine vinegar
1 tsp. sesame oil
1 10 oz. bag coleslaw mix (shredded cabbage and carrots)
sliced green onion & sesame seeds, to garnish

Melt coconut oil in a wok or large skillet over medium heat.

Add pork and cook until browned, using a wooden spoon to break up.

Combine garlic, coconut aminos, ginger, vinegar and sesame oil in a small bowl.

Add sauce and coleslaw mix to browned pork and stir. Reduce heat and cover; cook for 15 minutes or until vegetables are soft.

Garnish with green onion and sesame seeds.


  1. This looks really, really good! I can't wait to try this recipe~ :))

  2. When do you add the veggies to the pan?

    1. Oops, sorry Alli! I just fixed it... you add them along with the sauce.

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  4. YUM! I never would have thought to make an eggroll like this but definitely need to try them!

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