egg roll bowl

Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo &amp; Whole30 friendly)

Served on its own, this will easily serve 4-5. Served as a component of the meal, it'll stretch fo 5-6 servings. 

Egg Roll Bowls

olive oil

chicken breast

onion, diced

ginger

cl0ves garlic, minced

carrots, peeled and shredded (about 3/4c)

(14 ounces) bag coleslaw mix*

Tbsp rice vinegar (or cider vinegar

sesame oil

green onions, sliced

Heat olive oil in a large pan over medium heat.

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don&#8217;t drain it.)

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Add ginger and garlic and cook 1 minute more.

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Stir in sesame oil and green onions and serve.

Delish! Made this last week! Great recipe!

Delicious! Will make it again soon. Thanks!

Just made this tonight and I’m
Loving every bite!! 🥰

So yummy!! My whole family loved it! I couldn't find tamari, so I used low sodium soy sauce instead. Thanks for the recipe!

This was seriously so good! I think we’ll make this a lot! Thank you!

This was a quick and easy weeknight dinner and my two year old loved it!

Excellent recipe, and so easy for weeknights! I use low sodium soy sauce because I don't have tamari and coconut aminos makes me feel ill (I compare it to feeling hungover). I serve it with rice because my husband has hollow legs lol.  Would go very well with lettuce wraps too!

Another GREAT recipe!!  And I was so thrilled at how fast it all came together. Going through a major kitchen remodel right !now, so made this in the instant pot with the saute function &amp; it turned out amazing

We enjoyed this recipe. I need to cut the Aminos a bit for our taste. I also admit just a bit of hoisin sauce (a scant teaspoon).

Good but on the bland side. I added a bit more tamari and rice vinegar, which helped but if I make this again I would increase garlic, onion and ginger as well.

https://content.jwplatform.com/videos/EGmxnrEh.mp4

Egg Roll Bowls – This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. Gluten free, paleo & Whole30 friendly.

Egg Roll Bowl (Gluten Free & Paleo)

Delicious egg roll in a bowl packed with flavor and perfect for meal prep! Made with lean ground turkey and served with baked wontons crisps.

Egg Roll in a Bowl

wonton wrappers

vegetable oil

kosher salt (for seasoning)

black pepper (for seasoning)

vegetable oil (divided)

shiitake mushrooms (¼-inch thick slices)

carrots

napa cabbage (¼-inch thick slices)

bean sprouts

green onions (thinly sliced, plus more for garnish)

salt

black pepper (divided)

garlic

soy sauce

turkey (chicken, beef, or pork)

Set the oven rack to the middle position and set the heat to 375ºF (191ºC). Cut the wrappers into ½-inch wide strips about 3-inches long, about 40 pieces.

Line a baking sheet with parchment paper. Lightly brush vegetable oil on both sides. Season the surface on the side facing up with salt and pepper. Bake until lightly golden brown and crisp, about 5 to 6 minutes, rotating halfway through baking. Allow it to cool on the pan until ready to use.

Baked Wonton Crisps

Heat a wok, large saute pan, or skillet over high heat. Add 1 tablespoon vegetable oil. Once the oil is hot but not smoking, add the mushrooms and saute for 1 minute. Add the carrots and saute for 1 minute. Add the cabbage and saute for 1 minute. Add the bean sprouts and green onions and saute for 1 minute. Add ¼ teaspoon salt and ¼ teaspoon black pepper, stir to combine. Transfer mixture to a large plate or bowl.

Wipe down the pan with a paper towel to remove any moisture. Heat the wok over high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the garlic and ginger. Saute until fragrant, making sure the garlic doesn’t burn, 15 seconds.

Add the ground turkey and cook until no longer pink, breaking down the meat into smaller pieces, about 3 to 4 minutes. Add soy sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper, stir to combine.

Add the vegetables back to the pan, stir and cook until warm, about 1 to 2 minutes. Season to taste with salt and pepper. If desired, serve with rice. Top with wonton crisps and green onions.

Egg Roll Mixture

If you love eggrolls, this deconstructed Eggroll in a Bowl Recipe will become a favorite. Sauteed ground meat with vegetables in flavor-packed sauce.

Egg Roll in a Bowl Recipe

beef

tsp fine sea salt (or

¼ tsp pepper (or

onion (finely diced)

carrot (julienned

cabbage (thinly sliced)

tsp sesame oil

sugar

onion

tsp sesame seeds (optional

Set a large skillet over medium/high heat and add oil. Once hot, add ground beef and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it&#39;s cooked. Season with salt and pepper.

Add onion and carrots and saute until onion is tender, 5-7 minutes, stirring occasionally. Add the garlic and cook another 30 seconds, stirring constantly.

Finally add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sauteeing for 5-7 minutes, stirring occasionally, or until the cabbage is tender.

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Top 3 egg roll bowl recipes from across the web

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Egg Roll Bowls

Egg Roll in a Bowl

Egg Roll in a Bowl Recipe

The most viewed egg roll bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine