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 🙂

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Spicy Asian Inspired Stirfry

I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!

Spicy Asian Inspired Stirfry

  • 1 package mushrooms
  • 1 green bell pepper
  • 1 red onion
  • 3 carrots
  • 10 garlic cloves, chopped
  • 1 bag broccoli slaw
  • Crushed red pepper
  • Powdered ginger
  • Black pepper
  • Cashews for topping
  • Coconut aminos

I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂

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