The Most Delicious Whole30 Egg Roll in a Bowl ready in one pan for an easy and quick dinner recipe to whip up! A gluten-free, dairy-free and paleo way to enjoy an egg roll in a bowl.
Hello 2020 and hello new recipe central!
Call me a cornball but there is something about the start of a year that has me feeling all excited and giddy. Part of me is also insanely nervous because my cookbook is coming out in a couple of months (pre-order is still on!) and I will be traveling to meet some of you amazing humans this year.
We can thank my baby Daddy, Jordan, for this recipe. He is always craving Whole30-ish meals for lunches and dinners all week. He’s the first person to order a pizza and chicken parm at a restaurant but he does love his Whole30 meal ideas. Jord also loves switching things up to keep food exciting, so I was brainstorming some new ideas that are both easy and Whole30-approved to share this month.
This Paleo Egg Roll in a Bowl might just be one of our favorite easy Whole30 meals yet.
I am all about the mess free kind of meals over here that don’t require so many steps to whip up. And this egg roll in a bowl only dirties up 1 pan and 1 bowl to make it. It also makes for an easy meal to transport to school or work and the leftovers taste insane. I am one of those weirdos who like to eat their leftovers cold standing over the counter while they are cooking. I used to do that with my leftover Chinese food back in the day.
Especially egg rolls. I used to dip them in a spicy sauce it was the best flavor combo in the world. Which brings me to the the dipping sauce for this recipe. Or drizzling sauce of you’d rather drizzle it on top.
Tessemae’s Habanero MAYO! The newest mayo they added to their line up and it is the most flavorful and delicious. I love using it for a variety of things but lately it is this egg roll in a bowl. Plus their mayo is Whole30 approved along with many of their condiments. I cannot recommend stalking up on these bad boys enough. This variety pack is PERFECT if you are doing Whole30 too!
One of my other favorite parts about this recipe is how versatile it is too. You can switch up the pork for any meat you prefer and always add in some extra veggies you have lying around.
What you need to make this deconstructed Egg Roll in a Bowl..
- Coconut aminos. This is my go-to sauce for when I would grab a soy sauce but want something healthier. I personally am not a huge fan of soy but I have an allergy to it. Coconut aminos is perfect to use instead and adds the best flavor to anything!
- Bone broth. I love putting bone broth in my savory recipes for extra flavor and collagen. I use it like you would any broth for cooking.
- Apple cider vinegar. A staple for any pantry/fridge!
- Coleslaw mix. I cheat usually when I make this and buy an organic pre-washed mix ready to rock. You can find one at Trader Joe’s or a broccoli one at Whole Foods too.
- Green onions. A must-have for extra flavor when making this.
- Sesame oil. You can use avocado oil too if it is all you have but sesame adds the best flavor for a real asian-flare.
- Ground pork. You can also use beef, chicken or turkey!
- Seasonings. I use ginger, red pepper flakes, garlic and shallots
- Tessemae’s Habanero Mayo
The Most Delicious Whole30 Egg Roll in a Bowl
Whole30 Egg Roll in a Bowl ready in one pan for an easy and quick dinner recipe to whip up! All gluten-free, dairy-free and paleo.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
Egg Roll Bowl:
- 1 tablespoon sesame oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 4 green onions, chopped
- 1 lb pasture-raised ground pork (can sub beef, turkey or chicken – any ground meat)
- 6 cups coleslaw mix (I got an organic broccoli one ready to cook at Whole Foods. Trader Joe’s also sells!)
- Sesame seeds to garnish
- Tessemae’s Habanero Mayo for dipping
- 1/4 cup coconut aminos
- 1/4 cup organic bone broth
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ginger
- In a medium bowl, mix together sauce ingredients and set aside
- Warm sesame oil over medium heat and cook the shallot, garlic cloves and green onion for about 3 minutes
- Add in ground pork and break into bits and season with sea salt + pepper if desired. Cook the meat until cooked and has some crispy brown bits (about 8-10 minutes over medium heat)
- Once pork is cooked, add in cole slaw mix and cook for 5-6 minutes until veggies soften
- Add in the sauce to skillet and mix everything together and cook for a couple minutes
- Serve while warm with Tessemae’s Habanero Mayo (like a spicy sauce!)
*Store leftovers in fridge for 5 days
Thank you Tessemae’s for sponsoring this post! I love using your products in my meals and recipes here on the blog!