Egg Roll In A Bowl

 

 

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Egg roll in a bowl, aka crack slaw, is one of the staples in my home. It’s so easy to make, budget-friendly, jam-packed full of nutrients, and Paleo/Whole30. This meal reheats well making it a great lunch option as well.

What I love about this recipe is that if you are short on time, you can buy the vegetables already chopped at your supermarket in the salad section. The coleslaw chopped salad bag is the closest to this recipe if you go that route.

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Ingredients Needed For This Recipe

  • Chicken: You can use ground chicken or whole boneless skinless chicken breast that is chopped into very tiny pieces. Sometimes it’s hard to find ground chicken breast, so thinly cut chicken breast is a great substitute. You can also substitute ground turkey.
  • Vegetables: For this specific recipe, I used onion, carrots, cabbage, Portobello mushrooms, and celery. However, you can substitute 2 bags of coleslaw mix from your local grocery store.
  • Roots: Fresh ginger and fresh garlic are used for this egg roll in a bowl recipe.
  • Oils: I used coconut oil for this dish, but you can also make it with olive oil or avocado oil.
  • Seasonings: To get the unique flavors of an egg roll, you will need to add sesame oil, oyster sauce, and some soy sauce.

Oyster sauce, sesame oil, and soy sauce can be found in the international section of your grocery store. If you can’t find oyster sauce, you can substitute hoisin sauce.

Equipment You Will Be Using

For this recipe, you will be using the following:

  • A wooden spoon or high heat rubber spatula
  • Cutting board and chef’s knife
  • Wok, Dutch oven, or stainless steel pot with a lid

How To Cook Egg Roll In A Bowl

Cooking Egg Roll

  1. Marinate the chicken. In a bowl, add the chicken with sesame oil, oyster sauce, and freshly ground pepper. If using whole skinless boneless chicken breasts, make sure that the chicken is cut into very tiny pieces. If using ground chicken breast, just add to the bowl and mix. Marinate for about 10 minutes while chopping the vegetables.
  2. Chop the vegetables into long thin pieces. Peel and slice the onion long ways, garlic and ginger into small pieces, and the carrots into thin sticks. Slice the celery and Portobello mushrooms into long slices. Shred the cabbage.
  3. Cook the ingredients over medium-high heat in stages. In a large pot, add oil, garlic, and ginger and cook for about a minute. Add the chicken and cook for another minute. Then add the onions, carrots, celery, and cabbage. Cover the pot and cook for about 3 minutes. Afterward, add the mushrooms and mix. Continue cooking for about another 3 minutes.

Tips and Variations

  • When making this egg roll in a bowl, you need to make sure you haven’t undercooked or overcooked your vegetables. There is a fine line between soggy vegetable mush and having the ingredients sweat out a little bit of moisture.
  • The vegetables will reduce a good amount in size and leave a little bit of liquid at the bottom of the pan after you cover them. Once you see this, don’t cook for much longer.
  • Another great thing about this recipe is being able to use pre-chopped coleslaw salad bags from your grocery store. Personally, I still chop up the celery and mushrooms, but you can omit those if you are really short on time. Don’t skip the garlic, ginger, and onions though.

Egg Roll close up

How long does egg roll in a bowl last?

Egg roll in a bowl lasts about 4 or 5 days in the fridge.

Can this recipe be made in the instant pot?

Yes, egg roll in a bowl can be made in an instant pot, however, it’s faster to make in a pot, wok, or Dutch oven.

Is it Paleo and Whole30 friendly?

Egg roll in a bowl is an excellent option for a Paleo and Whole30 meal.

Other Great Recipes To Try with Egg Roll in a Bowl

Egg roll in a bowl is an easy and tasty recipe that fits the Whole30 and Paleo lifestyle. You can make it in under 30 minutes, and it reheats well. What’s not to love about it?

 

 

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Egg Roll In A Bowl

Egg roll in a bowl is an easy and tasty recipe that fits the Whole30 and Paleo lifestyle. You can make it in under 30 minutes, and it reheats well. What’s not to love about it?
Course Main Course, Side Dish
Cuisine American
Keyword egg roll, paleo, whole30
Total Time 30 minutes
Servings 6
Calories 283kcal
Author Lily Boukheir

Equipment

  • A wooden spoon or high heat rubber spatula
  • Cutting board and chef's knife
  • Wok, Dutch oven, or stainless steel pot with a lid

Ingredients

Instructions

  • In a bowl, marinate chicken with sesame oil, oyster sauce, and freshly ground pepper for about 10 minutes while chopping the other vegetables.
  • Slice onion long ways. Peel and chop carrots into thin sticks. Slice celery into thin pieces. Cut Portobello mushroom into long pieces. Shred a full head of cabbage.
  • Peel and slice garlic cloves and ginger into small pieces.
  • In a large pot, add oil over medium-high heat. Once the oil heats up, add garlic and ginger. After 1 minute, add marinated chicken and cook for about a minute.
  • Add the onions, celery, carrots, and cabbage. Add the soy sauce. Mix well and cover the pot for about 3 minutes. The vegetables will reduce in size and sweat out some water.
  • Add the mushrooms and cover the pot for another 3 to 5 minutes or until the vegetables are cooked to your liking.
  • Remove from the heat and enjoy!

Notes

  • You will need a very large pot to fit all of the ingredients until they cook down. I use my large Le Creuset Dutch oven when making this dish.
  • If you do not have a large pot to cook this recipe, you can make it in two batches. Just split the ingredients in half.
  • If using a pre-chopped coleslaw salad bag for the veggies, add the salad bag at the same time as you would the cabbage and carrots.

Nutrition

Calories: 283kcal | Carbohydrates: 19g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 1371mg | Potassium: 1087mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6251IU | Vitamin C: 49mg | Calcium: 94mg | Iron: 2mg

 

 

The Easiest Way to Jumpstart Your Metabolism & Kill Cravings

Reset and cleanse your body with budget-friendly & easy meal plan
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Last Updated 05/19/2020

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