Tag Archives: Egg Roll

Spicy Egg Roll in a Bowl

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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

Paleo Egg Roll in a Bowl

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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.)!IMG_6357[1]IMG_6358[1]IMG_6361[1]