Major Asian flavor cravings this weekend and I remembered I’d pinned a recipe on pinterest for a paleo egg roll in a bowl a while back, so I looked it up and made it. Not only was it extremely easy to make, it was exactly the flavor I was wanting and super healthy!

The original recipe is from Ancestral Nutrition and can be found here. There are so many options to modify this recipe too with different proteins and/or sauces!

The only modification I made was with the cabbage – to save time, rather than buy a head of cabbage and slice it, I bought a bag of shredded coleslaw mix (the red and white cabbage with carrot) and used the entire bag. For the carrot, I used my vegetable peeler to get it into real thin strips. It doesn’t seem like the 1 tbsp of coconut oil will be enough to saute, but it is – it provides enough moisture to cook the cabbage down and let it “fry” without leaving it super oily. Coconut aminos is a tasty soy sauce alternative (soy and gluten free!) and sesame oil is a flavor handy oil to have on hand, most people wouldn’t think they’d use it very much, but once you do it finds its way into things more often 😉

I’ll definitely be making this again, and will probably experiment with ingredients (I’m thinking egg, maybe shrimp, sriracha, etc.)!