Spicy Egg Roll in a Bowl

I know we all love fried egg rolls – who doesn’t? What you may not realize is you can enjoy virtually the same flavors without the gluten filled fried egg roll wrap, and the task of rolling, filling and frying them! I remade the paleo egg roll in a bowl I posted a couple weeks ago basically because it’s AMAZING and so incredibly easy, changing it up a little to make it spicy (and it was spicy)! I can’t seem to get enough of the Asian flavors lately, such great combinations by switching out or adding just a couple ingredients.

Spicy Egg Roll in a Bowl

  • 1 bag coleslaw mix
  • 1 shredded/thinly grated carrot
  • 1/4 cup coconut aminos (soy free, gluten free)
  • 1 TBSP sesame oil
  • 2 TBSP minced garlic
  • 1 large jalapeno, 1/2 seeded and finely minced
  • Chopped green onion
  • Cilantro
  • Shredded unsweetened coconut
  • 1 TBSP coconut oil

Saute the coleslaw mix and minced garlic in the coconut oil for about 5 minutes until the coleslaw starts to cook down, add the grated carrot and jalapeno. Continue sauteing until vegetables become soft and pour the coconut aminos and sesame oil on the mixture. Toss to coat and saute 10 minutes more so the vegetables absorb the liquid flavor and start to “fry” in the pan. Portion desired amount into a bowl and top with green onion, cilantro and shredded unsweetened coconut.

Side note: I didn’t measure the cilantro, green onion or coconut. I love cilantro so I was fairly generous with it and as a result it had a great flavor, same with the onion. The coconut added a nice sweet crunchy flavor, although I used it more sparingly.

I hope you enjoy! Let me know what you think 🙂

Egg Roll Saute 1Egg Roll Saute 2Egg Roll in a Bowl 1Egg Rll in a Bowl 2

Asian Coleslaw

I love cabbage, and I miss coleslaw with miracle whip (yes, ewww, I know). This new recipe completely satisfied my coleslaw craving in addition to Asian soy flavors, and was super easy 🙂

Asian Coleslaw

  • Shredded cabbage (I used the shredded green/red and carrot mix)
  • Diced white onion
  • Dried pineapple (I used dehydrated)
  • Whole cashews
  • Coconut aminos
  • Kosher salt/pepp

Mix everything in a bowl, and enjoy! Use as much coconut aminos as you prefer (some like it saaaauuuuucy), and just a little salt/pepp. I had some leftover, which I just had for lunch, and it is even better the second day; the dehydrated pineapple had softened a bit, but the cashews were still crunchy. I don’t think it’d be good after day 2 🙂DSC_0308DSC_0312