Satisfying Whole30 Egg Roll in a Bowl

When I’m craving Chinese takeout but trying to stick to my Whole30 goals, this egg roll in a bowl saves the day every time. It’s basically all the good stuff from inside an egg roll, minus the wrapper, served up in a cozy bowl. I started making this on busy weeknights when I needed something quick but didn’t want to give up on my healthy eating plans.

The best part? It takes less than 30 minutes to get dinner on the table, and I usually have most of the ingredients hanging out in my fridge already. My kids actually ask for this one by name now, which is pretty amazing considering it’s packed with vegetables. Sometimes I’ll make a double batch because the leftovers make such an easy lunch the next day.

Looking for a takeout alternative that won’t derail your healthy eating goals? This recipe has become my go-to solution. It’s got all those familiar Asian flavors we love, but keeps things simple and Whole30 compliant.

What Kind of Ground Pork Should I Use?

For this egg roll in a bowl recipe, regular ground pork from your local grocery store will work perfectly fine. If you have the choice, aim for ground pork that’s around 80-85% lean – this gives you enough fat to keep the meat juicy and flavorful without making the dish too greasy. You can also ask your butcher to grind some pork shoulder if you want to control the exact cut of meat. Just make sure your ground pork is fresh and hasn’t started turning gray or developing any off smells. If you’re working with frozen ground pork, thaw it completely in the refrigerator before cooking to ensure it browns properly.

Options for Substitutions

This egg roll in a bowl recipe is super adaptable! Here are some handy swaps you can try:

• Ground pork: You can easily swap the ground pork for ground chicken, turkey, or beef. For a vegetarian version, try crumbled firm tofu or tempeh – just make sure to press the tofu well before crumbling.
• Coconut aminos: If you’re not following Whole30, you can use regular soy sauce or tamari – just start with half the amount since they’re saltier than coconut aminos.
• Coleslaw mix: No pre-made mix? Shred about 4 cups of green cabbage and 1 cup of carrots. You can also use broccoli slaw or a mix of shredded Brussels sprouts.
• Sesame oil: While sesame oil adds nice flavor, you can use olive oil or avocado oil instead. Just add 1 teaspoon of sesame seeds at the end for a similar taste.
• Water chestnuts: These are optional, but if you want that signature crunch, try diced jicama or celery instead.
• Rice vinegar: Apple cider vinegar or white vinegar work too – use the same amount called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making egg roll in a bowl is overcrowding your pan – work in batches if needed, as too much food at once will steam rather than properly brown, especially when cooking the ground pork. Another common error is rushing the cooking process of the coleslaw mix – it needs enough time to soften while still maintaining some crunch, usually about 5-7 minutes of cooking time. To get the most flavor, don’t skip browning the pork until it gets some crispy edges, and always cook your aromatics (garlic, ginger, and white parts of green onions) until fragrant but not burnt – about 30 seconds is perfect. For the best texture and taste balance, add the coconut aminos and rice vinegar at the very end of cooking, as this prevents the sauce from becoming too reduced and overly salty.

What to Serve With Egg Roll in a Bowl?

Since egg roll in a bowl is already packed with protein and veggies, it makes a great meal on its own, but there are some tasty ways to round it out! For a heartier meal, serve it over cauliflower rice or regular steamed rice if you’re not following Whole30. I love adding some simple sides like roasted broccoli or sugar snap peas to bring more green to the plate. If you’re feeling extra hungry, a side of crispy roasted mushrooms adds nice texture and keeps things totally Whole30 compliant.

Storage Instructions

Keep Fresh: This egg roll in a bowl is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. I recommend storing the sriracha mayo separately to keep everything fresh and crisp.

Meal Prep: You can prep all the ingredients ahead of time – chop the veggies, mix the sauce, and store them separately in the fridge. When you’re ready to cook, just throw everything together in your pan. This makes weeknight cooking super quick and easy!

Warm Up: To enjoy leftovers, simply heat them in a microwave for 1-2 minutes or in a skillet over medium heat until warmed through. Give it a good stir halfway through heating, and add a splash of coconut aminos if it seems a bit dry. Top with fresh green onions and sesame seeds just before serving.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-45 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

• 2 tablespoons sesame oil
• 6 green onions, sliced (white and green parts set apart)
• 1/2 cup chopped red onion (optional)
• 5 cloves garlic, finely chopped
• 1 pound minced pork
• 1 teaspoon freshly grated ginger
• 1 can (8 ounces) chopped water chestnuts (optional)
• 1 tablespoon sriracha or your choice of hot sauce
• 1 bag (14 ounces) coleslaw mix
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1/8 to 1/4 teaspoon freshly cracked white or black pepper
• Salt, as needed
• 1/4 cup mayonnaise, either store-bought or homemade
• 1-2 tablespoons sriracha or preferred hot sauce
• A generous pinch of salt (adjust to taste)
• Reserved sliced green onion tops
• Black sesame seeds

Step 1: Prepare the Aromatics

Heat a large skillet over medium heat.

Once the pan is warm, add 2 tablespoons of sesame oil and swirl to distribute the oil across the surface.

When the oil becomes hot and shimmery, add the white parts of 6 green onions, 1/2 cup diced red onion, and 5 cloves of garlic into the skillet.

Stir to incorporate and sauté while stirring frequently until the red onions begin to soften, which should take about 5 minutes.

Step 2: Cook the Ground Pork Mixture

Once the onions have softened, add 1 pound of ground pork, 1 teaspoon of grated fresh ginger, 1 8-ounce can of water chestnuts (optional), and 1 tablespoon of sriracha to the skillet.

Cook the mixture, stirring frequently, until the pork is browned and crumbled.

This will take approximately 7 to 10 minutes.

Step 3: Add Coleslaw and Seasonings

When the pork is fully cooked, add 1 14-ounce bag of coleslaw mix, 3 tablespoons of coconut aminos, 1 tablespoon of rice wine vinegar, 1/8 to 1/4 teaspoon of freshly cracked white pepper (to taste), and salt into the skillet.

Stir until all ingredients are well incorporated, and continue cooking the mixture while stirring regularly until the cabbage is tender, about 5 minutes.

Step 4: Prepare the Creamy Chili Sauce

In a mixing bowl, combine 1/4 cup of mayonnaise, 1 to 2 tablespoons of sriracha, and a large pinch of salt.

Stir the ingredients together until fully combined and smooth.

Set aside for drizzling over the finished dish.

Step 5: Assemble the Bowls

Divide the cooked egg roll mixture evenly between 4 serving bowls.

Transfer the creamy chili sauce to a sandwich bag, then snip off one corner to use as a piping bag.

Drizzle the chili sauce over the top of the egg roll mixture in each bowl.

Step 6: Garnish and Serve

Sprinkle the green parts of the sliced green onions over the drizzled chili sauce.

Optionally, garnish the bowls with black sesame seeds for an extra touch.

Serve immediately and enjoy your deconstructed egg roll bowls!