When I was younger, my friend Jennifer’s parents would regularly order us Chinese food. I was obsessed with egg rolls. Sometimes I would just eat egg rolls for dinner. Jennifer and I had this really weird way of eating them in which we completely disassembled them. You ate the outside, then the inside.

Always dipped in that weird orange duck sauce.

At this point in my life, it’s been a solid four years since I’ve had Chinese food. So I have to settle for making my own, which I find tastes better anyway.

I got this idea from a restaurant recently. They had an unstuffed egg roll option with rice and shrimp – I thought it was a great idea. You can add any protein you like, I used chicken.

Paleo Egg Roll In A Bowl

Paleo Egg Roll In A Bowl

Ingredients

  • 1 small head of cabbage, chopped into slices
  • 2 large carrots, cut into long strips (using THIS)
  • 1 tbsp unflavored coconut oil (found HERE)
  • 1/3 cup coconut aminos (found HERE)
  • 1 tbsp sesame oil (found HERE)
  • 2 garlic cloves, minced
  • 4 green onions, diced for garnish
  • Optional: protein of choice - chicken and shrimp are best. I used chicken.

Instructions

  1. Melt the coconut oil over medium high heat. Add the cabbage.
  2. Add the carrot.
  3. Sautee until soft. If it gets too dry, add a little water and let it evaporate and help soften the veggies.
  4. Add the coconut aminos and sesame oil.
  5. Sautee some more until softer and the sauce is absorbed.
  6. Add the garlic and cook until fragrant.
  7. Add the green onions on top.
  8. Optional: cook chicken on the side, then toss it together!
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http://www.ancestral-nutrition.com/paleo-egg-roll-bowl/

Paleo Egg Roll In a Bowl! All of the great egg roll taste without any of the bad ingredients!

63 Comments

  1. I need this in my life. My husband and I are working REALLY hard to exclude processed foods and chemicals from our life, but, MAN do we love some egg rolls!!! Thanks for the recipe.

  2. I made this tonight and it was SOO good. The sesame oil took it to the next level. It is definitely going into the rotation. Thanks!

  3. Did you put chicken in this? I didn’t see it in the ingredients but it looks like it in the picture. Also, could you put ground beef instead of chicken?

    • dani Reply

      I linked to it in the article, you can check it out by clicking on it.

  4. Just made this for dinner; I did not add any meat and it was AMAZING!!

  5. Made with ground chicken……delicious! Can see adding ground pork or shrimp. So on point for my Chinese cravings. This is going into the rotation. Thank you!

  6. This looks amazing.
    I’m just curious as to how you cooked the chicken. That’s way I plan on using, but I don’t want to ruin the dish by preparing the chicken wrong.

    • dani Reply

      I just sautéed it in olive oil until cooked through.

  7. Hope Goodrich Reply

    Can’t wait to try this recipe since we like eggrolls and love stir fried cabbage. Hopefully our granddaughters will like it. Thanks for sharing!

  8. I devoured it! It was so good. I added some shrimp and sautéed them in the same pan I used to cook everything in. Perfection.

  9. Just cooked this recipe for dinner tonight. It was fabulous! The two of us ate it all up. This recipe gets added to our regular dishes.

  10. I just made this for the first time tonight. It was amazing! My husband and 19 month old daughter both loved it! It will definitely be a regular meal around here. Thank you so much for sharing your recipe!

  11. This was a great meal!!! I added some chicken that I seasoned with Chinese 5 spice and a little siracha as I like the heat! Great recipe! Thanks for adding some great flavor to my 24 Day Challenge!

  12. I’m not usually a fan of cooked cabbage, but I had to try this recipe and I’m glad I did! It was delicious!

  13. It looks so scrumptious. Can I use “unrefined” coconut oil that I have in handy instead of “refined” one? Does it make a difference.

    • dani Reply

      It’s your choice to use either one. Generally unrefined/extra virgin has a coconut flavor where refined doesn’t.

  14. I’ve read recipes upon recipes that use aminos and stumbled on your nonwrap egg roll again using aminos so decided to buy a bottle and test it out. I’m a fan! It wasn’t as salty as regular soy sauce. Flavor was outstanding when sesame oil was added and married with the cabbage and carrots. I added turkey thigh meat I baked the day before. Yumm. Next time I’m going to add bean spouts and chopped celery. Thanks for the inspiration.

    • I did! It works great. I used matchstick carrots too for a timesaver. We addedmushrooms and shrimp to ours and it was sooooo good!

        • These lunch options look great, but they don’t state what the portion size should be per person. Can you advise?

  15. Made this last night and it was excellent! I added shrimp and extra green onions-sooo good!

    • dani Reply

      It adds flavor so you could use your favorite soy sauce or tamari sauce if you don’t have the aminos.

  16. GFleminton Reply

    Because I suffer with IBS, I was wondering if I could substitute the cabbage with bok choy? If so, can you please give me the measurement. This sounds divine as I too loved “cabbage” rolls.

    • dani Reply

      Maybe 6 loosely packed cups? Think of it as your “salad base” for the other ingredients.

  17. Jeanne Calvert RN,CCN Reply

    I’ve been making a similar recipe for several years! We love it. My version uses either ground meat or ground sausage, and either Chinese 5 spice or some cinnamon and nutmeg. I found the spice added to the real egg roll flavor.
    Love your recipes!

  18. This looks fantastic! I *cannot* wait to try it! A couple questions though:
    1) How many people does this recipe serve? I would like to try this for my family of four, so I’m wondering if I should double the recipe.
    2) Is there an ideal protein amount? As in, should I use one or maybe two chicken breasts per recipe?
    Thanks in advance for your help!

    • dani Reply

      I’d double it for dinner for a family of four, and maybe 3 chicken breasts? Never hurts to have leftovers!

  19. Making this soon! Finally found coconut amino! Just need the green onions. Thanks to Facebook I saw your post.

  20. Yum!! I made this with chopped cooked shrimp and I added chopped snow peas. So yummy!

  21. I just made this to go with our steamed bok choy and egg drop soup and it was amazing! Thank you for sharing this recipe.

  22. Delicious! I added some grilled chicken thighs that I had marinated in coconut aminos, garlic, ginger and sesame oil. Definitely a keeper.

  23. This looks absolutely delicious!!! Coconut aminos is great stuff, but I’d never thought of making egg “rolls” with it. ?
    I’ll definitely try this!
    One question though, is there anything I can sub for the sesame oil? I’m allergic to sesame.

    • dani Reply

      Feel free to use any cooking oil you normally use, maybe peanut? Sesame gives it that Asian flavor, but is easily subbed out.

  24. This was REALLY good!!! I added chicken and also a small amount of toasted sesame oil. Superb!! Thank you!!

  25. Awesome recipe!!!!! Anyone can cook this. O have not had any egg rolls since i started paleo amd this recipe os a keeper. Eat at least once a week.
    Thank you
    Beverly

  26. Going to try this recipe this week and I will also cook an egg on the side and chopped up an egg like the Chinese restaurants do in their fried rice!

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