Recipe: Easy Whole30 Egg Roll in a Bowl
When I’m looking for a quick and delicious meal that has plenty of vegetables and protein, stir-fries always fit the bill. This one, reminiscent of the yummy filling found in Chinese egg rolls, starts with the ground meat of your choice and bagged slaw, and gets a spicy, creamy kick of flavor at the end from a two-ingredient drizzle. Oh, and it comes together in just 15 minutes, making it a great alternative to takeout if you need dinner on the table ASAP.
Whole30 Egg Roll in a Bowl: Watch the Video
While egg rolls typically have a pork and cabbage filling, this recipe is very flexible. Any kind of ground meat will work here — I especially like dark meat chicken or turkey. As for the veggies, take advantage of the fact that there’s a bigger variety of slaw mixes out there now. Trader Joe’s has one with broccoli, kale, cabbage, and Brussels sprouts, but even trusty ol’ coleslaw mix or a mix of shredded cabbage and carrots would work nicely. The best part? It saves you the step of chopping and shredding!
The fun, easy twist on this egg roll bowl is the creamy, spicy drizzle that goes on top. To keep this Whole30-compliant, get a Whole30-approved store-bought mayonnaise or make your own, and use whatever compliant hot sauce you like best. Since the drizzle is just stirred together, start with half the amount of the hot sauce, taste, and add more if you’d like. Serve it on the side for those who want to keep things on the mild side.
Easy Egg Roll in a Bowl
- 1 tablespoon
olive or vegetable oil
- 1 pound
ground pork, turkey, or chicken
- 1/2 teaspoon
Freshly ground black pepper
- 1/3 cup
- 1 to 2 teaspoons
Sriracha or Whole30 compliant hot sauce, such as Tabasco, Cholula, or Redhot
scallions, thinly sliced (about 1/3 cup)
- 3 cloves
- 14 to 16 ounces
cruciferous slaw mix (such as Trader Joe's Cruciferous Crunch)
- 2 tablespoons
Heat the oil in a large frying pan over medium-high until shimmering. Add the ground meat and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until cooked through, about 6 minutes. Meanwhile, stir the mayonnaise and 1 teaspoon of the hot sauce together in a small bowl. Taste and add more hot sauce as needed; set aside.
Add the scallions and garlic to the frying pan and cook until fragrant, about 30 seconds. Add the slaw mix and coconut aminos and cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Serve the stir-fry in bowls drizzled with the spicy mayonnaise.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.