There’s nothing better than an easy, flavorful dish that’s packed with protein and veggies. Except for one that can also be made in one pan in only 15 minutes. Did I mention it’s kid-friendly? And low-carb? Seriously, if there was a “best of” award, this egg roll in a bowl recipe would win by a landslide.
I totally get why people call egg roll in a bowl “crack slaw.” It’s basically all the savory goodness of an egg roll with the volume turned up just a bit since there’s no wrapper to shadow the flavors.
I love asian-inspired dishes, but typically don’t cook them on a regular basis because there are lot of steps. With this egg roll in a bowl recipe, you can get cooking right away because there is very little prep work. It’s also easy to cook in bulk, and the leftovers taste amazing.
If you’re looking to get some meals in the freezer to prep for stressful times ahead (like a new baby!), this is an amazing postpartum meal to stash away. I recommend storing meals in 100% Silicone Stasher Reusable Bags to save space and keep them tasting fresh.
And because the wrapper is missing, it’s low-carb, paleo, grain-free, and Whole30 compliant. It can fit a variety of needs, and no one will know the difference! If you’re following the lower carb meal plan from my book, Coconuts and Kettlebells, put this recipe into rotation ASAP.
Why I Love This Egg Roll in a Bowl Recipe
- This is a super flavorful dish that’s packed with protein and veggies.
- Following a low-carb diet? This dish is one the whole family will love!
- There is little to no prep work. Got a lot of people coming over with different dietary needs? Make THIS!
- This dish is allergy-friendly, low-carb, Whole30, and paleo.
- This whole30 egg roll in a bowl recipe can be made in one pan in only 15 minutes. So easy!
Tips and Tricks for My Egg Roll in a Bowl Recipe
- Use ground pork, turkey, or chicken for the meat. Whatever you got will do great in this recipe!
- When you’re browning the meat, cut up the scallions. It’s the only prep work you have to do and can be done in a flash.
- This whole30 egg roll in a bowl recipe serves two with leftovers. Double if you’re feeding four adults, or want to stash some in the freezer for later.
- Don’t worry too much about the exact amount of coleslaw or shredded cabbage mix. A bag is typically anywhere from 12 to 16 oz, which will work great in this egg roll in a bowl recipe!
- You can use broccoli slaw instead of coleslaw or shredded cabbage mix.
- To make this egg roll in a bowl recipe even easier, swap out the fresh ginger and garlic for dried spices. Use about 1/4 tsp ground ginger, and 1/2 tsp garlic powder.
- Serve this low-carb egg roll in a bowl recipe on top of rice if you or family aren’t following a low-carb approach.
This asian-inspired one-pan dish cooks up in only 15 minutes. It has all of the flavors of an egg roll (without the wrapper), and can be made with either ground turkey or pork.
- 1 tablespoon coconut oil
- 1 lb ground pork or turkey
- 1 ½ tablespoon finely grated ginger root
- 5 garlic cloves, minced
- 1 bag coleslaw mix or shredded cabbage (12–14 oz)
- 6 scallions, thinly sliced (including most of the green ends)
- 2 large handfuls spinach, chopped
- ¼ teaspoon Chinese five spice seasoning
- ¼ teaspoon sea salt
- 1 tablespoon toasted sesame oil
- 3 tablespoons coconut aminos
- 1 teaspoon fish sauce
- In a large skillet, melt the coconut oil over medium heat. Add the ground pork or turkey, stirring to break up and crumble the meat as it cooks. Cook until the meat is lightly browned.
- Add the garlic and ginger, and cook until fragrant.
- Add the coleslaw mix and scallions and stir well. Cook for 5 to 6 minutes, or until the slaw reduces and begins to wilt.
- Add the diced spinach and cook for 1 minute.
- Add the sesame oil, coconut aminos, fish sauce, and Chinese five spice and stir everything together, scraping the brown bits off the bottom of the pan as you go.
- Reduce the heat to low and cook for an additional 3 minutes to set the flavor.