15 Minute Whole30 Egg Roll Bowls – a simple and fast one pot meal with awesome egg roll flavor, but healthier! Whole30, Paleo, gluten and dairy free.
Sticking to a clean eating lifestyle isn’t always easy with all the temptations around. I struggle the most with the temptation to eat out. I love eating out at restaurants and enjoying some good take-out. To satisfy my cravings, I try to replicate my favorite restaurant and takeout dishes at home. These Egg Roll Bowls are great way to enjoy your favorite takeout flavors, while still keeping it light on a busy weeknight.
I love so many things about this recipe. The flavor is awesome and tastes just like yummy egg roll filling. It’s made all in one pot (easy cleanup!), is ready in about 15 minutes, and is so tasty, you won’t miss the deep fried wonton! With some added crunch from water chestnuts and a delicious sauce, these egg rolls in a bowl totally hit the spot and will curb your Asian takeout cravings. They are completely nutritious, Whole30 and Paleo friendly, and can be enjoyed hot or cold. For extra veggies and fiber, serve this over cauliflower rice. The leftovers make a great lunch!
You don’t have to be following Whole30 to enjoy these Egg Roll Bowls, but if you are contemplating starting a round of Whole30 for the first time, I highly recommend starting by reading this book. My husband and I complete a round once or twice a year, or as needed, to reset and remind us of our clean eating goals. It’s totally changed the way I look at food and is a great way to detox and learn about your specific food intolerances. I’m also super psyched about the newest Whole30 cookbook, Whole30 Fast & Easy!
To keep this recipe Whole30 compliant, I used Coconut Aminos (in place of soy sauce) and Red Boat Fish Sauce. Tip: don’t skip the fish sauce! It adds a great depth of flavor and in small amounts, isn’t fishy tasting at all! For more guilt free takeout recipes, check out this post.
How to Make Egg Roll in a Bowl
Egg Roll Bowls are so simple to make and take very little time! Here’s how to make Egg Roll Bowls:
Begin by browning your ground meat in a large skillet.
Add in mushrooms, water chestnuts, garlic, and green onions. While that is cooking, make your sauce by combining the ingredients and whisking well.
Finally, stir in the coleslaw mix and sauce and cook for just a few more minutes. Cooking for too long will result in a wilted, soggy dish.
Egg Roll Bowls Tips & Variations
In place of ground chicken, feel free to use ground turkey, ground pork, or a mixture of these.
I like to take a little help from the bagged slaw mixes, but you could also shred your own green cabbage and carrots or add in some red cabbage as well.
Speaking of bagged slaw mixes, broccoli slaw is also a great substitute for the coleslaw mix.
If you’re not concerned with making this Whole30 compliant or cant’s find coconut aminos, use low sodium soy sauce instead.
Build meal prep bowls with a serving of the egg roll filling and some cauliflower rice (or regular white rice for non-Whole30).
15 Minute Whole30 Egg Roll Bowls
- 1 lb ground chicken (or pork)
- 1 teaspoon coconut oil
- 1/2 cup diced mushrooms
- 1/2 cup diced water chestnuts
- 2 green onions, sliced
- 1 teaspoon minced garlic
- 1 14 oz. bag coleslaw mix (shredded cabbage and carrots)
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce (such as Red Boat)
- 1/3 cup coconut aminos
- 1 teaspoon grated ginger
- Heat coconut oil in a large, deep skillet. Add ground chicken and break up into small bits. Cook until no longer pink.
- Add mushrooms, water chestnuts, green onion, and garlic to the pan. Stir and cook for 1-2 minutes.
- In a small dish, combine sesame oil, fish sauce, coconut aminos, and ginger. Whisk well.
- Add coleslaw mix to the pan and stir to combine. Pour sauce over mixture and cook, stirring often, for about 4-5 minutes. Slaw should be wilted but still have a little crunch.
- Serve with additional green onions as a garnish, if desired.