This Whole30 Egg Roll In-A-Bowl a recipe that I have been making since I completed my first Whole30 back in 2017. The reason it has taken me so long to post this recipe is that, although I thought the original version was good, it still wasn't good enough! And now, after 1000 times making it, I have finally perfected it.
The first time I had ever come across the recipe was from Detoxinista. It was really good but there were several things that just didn't work for me:
- too many ingredients with too much chopping involved
- too much liquid which meant that the leftovers were quite soggy.
Since there are only 2 of us in our household, I tend to make serving sizes that will allow for myself and Mr. Grumbles to have leftovers for either lunch or dinner the next day. Soggy leftovers are neither of our favourites!
So, I knew I needed to simplify the recipe as well as omitting some of the residual cooking liquid in order for me to officially post this recipe.
Well, this Monday, I finally achieved not only the taste but also the ease of this recipe along with the most delicious leftovers for lunch.
What did I change in this Whole30 Egg Roll In-A-Bowl?
First off, I eliminated the mushrooms. Don't get me wrong, I love mushrooms but they release too much liquid when cooked.
Also, I streamlined the recipe and used a package of coleslaw mix from the grocery store. This prepackaged slaw has the cabbage already shredded and includes shredded carrots as well.
As for the meat, I used a package of the Pederson's ground pork. This brand is officially Whole30 approved but feel free to use any ground turkey sausage or pork sausage if you are not doing the Whole30. Another brand that I use often is Jennie-O All Natural Turkey Sausage. Even though it is sold in a 10 oz portion (as opposed to the 8 oz Pederson's pork), feel free to use the entire "tube".
Lastly, I added 2 tablespoon of my Whole30 Mayo. Do not omit this step! Take it from someone who has made this dish several times. The mayo adds a nice creaminess and tanginess that takes this recipe over the top.
How to make Whole30 Egg Roll In-A-Bowl
- Take a large skillet and heat 2 tablespoon of sesame seed oil on medium heat.
- As the oil is heating, chop ½ of the sweet onion and mince 6 cloves are garlic.
- When the oil has heated, add the garlic and the onion to the skillet.
- Continue to cook, stirring often, until the onion has softened.
- Next, add in the ground pork (or other ground meat), breaking up any large pieces as you go.
- Once the pork has cooked (about 8-10 minutes) add in the coconut aminos, Whole30 mayo, salt, pepper and ginger.
- Stir everything together.
If you have tried this recipe in the past from other websites, I urge you to try my new and improved recipe.
If you have never tried Egg Roll In-A-Bowl, then luckily for you, you can try the best version out there!:-)
If you like this recipe Whole30 Egg Roll In-A-Bowl, you may also like the following Whole30 approved recipes:
- Whole30 Creamy Ranch Chicken (Dairy Free, Keto)
- Easy Prosciutto Antipasto Salad (Whole30, Keto, Vegan)
- Easy Spicy Bay Scallops (Whole30, Keto)
- Easy and Delicious Focaccia (Whole30, Keto)
- Slow Cooker Beef Brisket (Whole30, Keto)
- Must Try Baked BBQ Ribs (Whole30, Keto)
- Simply Delicious Fried Chicken (Whole30, Gluten Free, Low Carb, Egg Free, Dairy Free)
Egg Roll In-A-Bowl (Whole30, Keto)
This Whole30, Keto friendly meal combines cabbage, meat and seasonings to make the perfect meal. Tastes just like the inside of an egg roll while staying gluten-free.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tbsp sesame oil
- ½ diced onion
- 6 cloves garlic, minced
- 8 oz ground pork (I used Sage flavoured Smithfield or 10 oz of Jennie-O Natural Turkey Sausage)
- 1 tsp minced ginger
- 1 tsp hot sauce
- 3 tbsp coconut aminos
- 1tbsp ACV
- 2 tbsp Whole30 mayo
- 16-20 oz shredded cabbage (or whatever size bag you have)
- salt and pepper to taste
Instructions
- Add 2 tablespoon sesame oil to a large skillet. Heat skillet on medium heat. Add chopped onion and garlic, stirring often for 5 minutes or until onion begins to soften.
- Add in ground pork and ginger. Stir to combine, breaking up the pork as you go. Cook until pork is fully cooked, approximately 8-10 minutes.
- While pork is cooking, combine coconut aminos, apple cider vinegar and mayo. Stir to combine.
- Once pork is cooked, add coconut amino mixture and stir to combine. Add in shredded cabbage, slowly while stirring to help cook it down and make more room.
- Continue to stir and cook cabbage mixture for about 5 minutes or until cabbage just begins to soften.
- Add additional salt and pepper to taste.
Notes
- If you can't find Whole30 approved sausage, follow this recipe to make your own.
- You can use soy sauce instead of coconut aminos
- Sometimes I have made this with Jennie-O All Natural Turkey Sausage. It still tastes amazing but does list sugar on the ingredient label so it is not officially Whole30 compliant.
- If using turkey instead of pork, here is the nutritional information: 283 calories, 19.8 g of fat, 9.7 g of carbs (3.9 g fibre, 4.6 g of sugar), 15.6 g of protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 4 large servings using pork
- Calories: 388
- Sugar: 3.3 g
- Fat: 32.3 g
- Carbohydrates: 9.7 g
- Fiber: 3.9 g
- Protein: 14.9 g
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