Egg Roll In A Bowl is a simple weeknight friendly meal, requiring just 20 minutes and 1 skillet. All the delicious flavors of your favorite Chinese appetizer, but with less carbs and fat. Gluten-free, Dairy-Free, Paleo and Whole30 Friendly.
I'm going to level with you guys.. today has been tough. Campbell's home from school for the 4th day in a row sick with Flu A + Ear Infection + Strep Throat. I mean... how does that even happen?
He's spent the day pouting because I'm making him wear a mask to help protect the baby. He's not actually upset about wearing the mask, but he is MORTIFIED that it's PINK. The fact that he associates colors with gender undoubtedly points to flawed mothering on my part, so between that and the amount of screen times he's had over the last 4 days, well.. let's just say I'm not going to be writing a book on parenting anytime soon.
He's cranky, I'm cranky and we both REALLY need to get out of the house. Unfortunately, other people tend to frown on being exposed to All. The. Things., so out of respect to our fellow humans, we're quarantined.
That said, currently the baby is sleeping, Cam's conquering distant lands with his Clan on some crazy video game and me, well.. I've finally got a moment to tell you guys all about my newest make-ahead, low-carb marvel.. Egg Roll In A Bowl. Yep, all the umami flavors of our favorite Asian style appetizer with waaaay less of the fat and carbs.
I've been learning about Macros and Carb Cycling over the past few weeks, and this recipe has been my go to for the low-carb days. I serve it up to the family with a side of brown rice and sub out Cauliflower Rice for my own bowl. I usually double the recipe so that I can use the leftovers as a quick lunch option throughout the week. My own cheater's version of meal prepping.
This one comes together FAST and has LOTS of shortcut options. I use them all EVERY SINGLE TIME.
- Frozen Rice: Cauliflower or Brown rice.. doesn't matter. I always purchase them pre-cooked and frozen. Pop them in the microwave for 3-4 minutes and you have perfectly cooked grains with zero effort.
- Cole-Slaw Mix: 100% you could slice cabbage and carrots, but WHY? A 16 oz. bag of coleslaw is pre-chopped and washed, take advantage!
- Ginger Paste: Is there anything more abhorrent than peeling and chopping ginger? Well, maybe.. but I'm going for dramatic effect here. Use the paste! You can get it in most grocery stores by the fresh herbs. Squeeze out a bit and that's it. No chopping. No peeling.
- Garlic Paste: Admittedly I hate chopping garlic LESS than I hate chopping ginger, but still.. paste is a great shortcut option.
Let's summarize shall we? This Egg Roll In A Bowl recipe can be made ahead, has LOTS of shortcut options, comes together in 20 minutes AND literally tastes like an Egg Roll. Need I say more? Pick up the ingredients and make this one happen. You can thank me later!
Egg Roll In A Bowl VIDEO:
Time Saving Tips and Tricks:
Prep: This recipe is full of store-bought shortcuts, for this reason prepping really isn't necessary. If you are not using a pre-packaged coleslaw mix you could prep the cabbage and carrots the day before actually making the recipe.
Make Ahead: This recipe is perfect for meal prep/make ahead. I assembled 4 bowls and plan to eat them throughout the week. They store well in the refrigerator.
Freezer: Once veggies have been cooked they don't freeze very well. For this reason, this recipe isn't one that I would recommend for the freezer.Print
- 1 Tbs Sesame Oil
- 3 cloves garlic, minced
- 1" ginger, grated
- 1 tsp Chinese five-spice
- 2.5 Tbs coconut aminos (sub soy sauce if not gluten-free)
- 1 tsp rice vinegar
- 1 lb. ground pork
- 1 16 oz.package coleslaw mix
- 3 carrots, sliced (skip if following a low-carb diet)
- 2 green onions, sliced
- prepared cauliflower rice or brown rice for serving
- Heat the sesame oil in a large skillet over medium heat. Add garlic and ginger and sauté for about 1 minute.
- Add the Chinese five-spice, coconut aminos and ground pork to the skillet. Use a wooden spoon to break apart the pork and ensure that the spices are evenly distributed throughout the meat. Continue stirring frequently until the pork is no longer pink.
- Add the coleslaw mix and sliced carrots. Toss until the veggies are tender.
- Serve over your choice of rice and top with green onions for garnish.
- I got the idea for Chinese 5-spice from Lindsay at Pinch of Yum. It can be found at most grocery stores and takes these egg roll bowls to the next level!
- You can sub out the garlic and the ginger for paste versions. No chopping, no prepping. These can usually be found in the fresh herb section of most grocery stores.
- You can find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.
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