I love a one pot meal. This paleo egg roll in a bowl is an easy comfort meal that has vegetables and protein all in one. Packed with tons of vegetables like mushrooms, cabbage, carrots, ginger, garlic, shallots, and green onions. This one pot wonder is full of flavor and the perfect meal to get on the table in less than 30 minutes.
Jump to RecipeWhat makes this dish so good.
A paleo egg roll in a bowl is a healthy, deconstructed version of an egg roll. But, without the wrapper or the need to deep fry it. It has all of the umami flavors of an egg roll filling, all while staying grain-free and dairy free.
Sometimes I make this egg roll in a bowl for a quick lunch. If I have leftovers, I can put them in the freezer. Thaw them out and then I have another quick lunch or dinner on hand.
Ingredients
- Avocado oil
- Carrots
- Shallots
- Shiitake mushrooms
- Garlic
- Fresh ginger
- Ground pork
- Coconut aminos
- Napa cabbage
- Salt
- Green onions
Directions
- In a large skillet or brazier, heat oil over medium heat. Once hot, add in the carrots, shallot, and mushrooms. Cook for about 5 minutes, until the shallots are soft.
- Add in the garlic and ginger, stir and cook for 1 minute.
- Add in the ground pork and cook until the pork is no longer pink. Add the coconut aminos and stir to coat all the meat and vegetables.
- Toss in the Napa cabbage and stir together. Add salt and green onions. Cook for 5 minutes.
I like to add a little sriracha sauce to this once I plate it or some Trader Joe’s Crunchy Chili Onion. Or sometimes I add both. It gives it a little depth of flavor and I happen to like a little spice.
Paleo Egg Roll in a Bowl
4
15
minutes15
minutes30
minutesIngredients
1 tablespoon avocado oil
3 large carrots, peeled and finely diced
2 shallots (can use 1/2 red onion if you can not find shallots) finely diced
1 pound shiitake mushrooms, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced (if using dried ginger, use 1 teaspoon)
1 pound ground pork
4 tablespoons coconut aminos
1 small Napa cabbage (can use green cabbage is you can not find Napa cabbage) sliced thinly
1 teaspoon salt
4 green onions, sliced
Directions
- In a large skillet or braiser, heat oil over medium high heat. Once hot, add in carrots, shallot, and mushrooms. Cook for about 5 minutes, until shallots are soft. Add in garlic and ginger, stir and cook for 1 minute.
- Add in the ground pork and cook until the pork is no longer pink. Pour in the coconut aminos and stir to coat.
- Toss in the Napa cabbage and stir all together. Add in the salt and green onions and cook for about 5 minutes.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 473kcal
- Fat: 28.8g
- Saturated Fat: 9.5g
- Cholesterol: 82mg
- Sodium: 1056mg
- Potassium: 1511mg
- Carbohydrates: 30.5g
- Fiber: 8.4g
- Sugar: 11.1g
- Protein: 25.9g
- Vitamin A: 493.3mcg
- Vitamin C: 72.1mg
- Calcium: 237mg
- Iron: 3mg
- Vitamin D: 0.5mcg
- Vitamin E: 0.7mg
- Vitamin K: 128.8mcg
- Thiamin: 1mg
- Riboflavin: 0.7mg
- Niacin: 10.9mg
- Vitamin B6: 1.5mg
- Vitamin B12: 0.8mcg
- Folate: 226.8mcg
- Pantothenic Acid: 2.9mg
- Phosphorus: 435mg
- Magnesium: 89mg
- Zinc: 4mg
- Selenium: 36.6mcg
- Copper: 0.4mg
- Manganese: 0.9mg
I love being able to get all of the flavors of an egg roll while still being able to follow my paleo way of eating. Having a meal I can get on the table in 30 minutes or less on a busy day is a must. This Stovetop Chicken Curry is another quick meal that is perfect to add to your must have meals. This is paleo egg roll in a bowl is sure to become a meal that you have on your rotation of quick and easy meals.
