This easy egg roll in a bowl recipe (a.k.a. crack slaw) is Whole30, keto, low-carb, paleo and you only need one pan. Sub pork for your ideal protein – shrimp, turkey, chicken or beef, or leave it out to make it vegetarian!
If you told me that I’d have to eat crack slaw for dinner, I would have given you a look like you had a third eye growing out of your forehead.
And then I would have taken a bite and apologized because YOU GUYS. This stuff is one of THE BEST dinner recipes I’ve made since being on the Whole30.
Well, except for almond crusted baked chicken. That’s pretty epic.
But seriously, egg roll in a bowl (a.k.a. crack slaw) needs to be on your meal plan, STAT.
Before I talk about the recipe, can I talk about the NAME for a minute?
If you’re searching the web, you’ll notice that the names are interchangeable.
I could have called this crack slaw, because it looks a bit like a slaw (a la cilantro lime coleslaw) and it’s addicting like a drug…
But I’ve been giving the kids leftovers for lunch and on the off chance a teacher asked one of them, “What are you having for lunch today?”, I didn’t want to have to deal with the parent phone call that would surely follow if they said crack slaw.
So egg roll in a bowl it is.
Egg Roll in a Bowl (a.k.a. Crack Slaw)
Not only is this great recipe deliciously packed with flavor, it’s also:
- Easy. It doesn’t get any easier than cooking it all in one pot! Easy prep, easy clean up!
- Quick. Perfect for a busy weeknight, especially if you meal prep the cabbage ahead!
- Healthy. Perfect for those on the Whole30, plus paleo, low-carb & keto friendly!
- Versatile. It’s equally as delicious if you substitute the pork for shrimp, turkey, beef or chicken! You can even make it vegetarian!
What are the Ingredients in this Egg Roll in a Bowl Recipe?
- Coconut oil
- Ground pork (or other ground meat)
- Ground ginger
- Granulated garlic
- Coconut aminos (or soy sauce or liquid aminos)
- Apple cider vinegar
- Sesame seed oil
- Shredded cabbage
- Shredded carrots
- Diced celery
- Sliced mushrooms
- Mayo (optional) (make it homemade)
- Sriracha or chili paste, to taste (optional)
Notes on Ingredients for Egg Roll in a Bowl:
If you think it’s a typo that the recipe calls for NINE cups of cabbage, you’re wrong. You really truly need 9 cups of cabbage. Yes, it sounds like a lot, and yes, it will cook down. Promise.
(By the way, if you’re really truly pressed for time, you can buy a couple bags of coleslaw mix. I don’t recommend this though, because you’ll end up spending more than you need to. Green cabbage is super cheap, and it’s easy to slice it up yourself. If you’re making this on a night when you don’t have much time, slice the cabbage up ahead of time. Store it in a container, in the fridge, and it will keep for several days.
I’m lumping together onions, carrots, celery and mushrooms because you can still make this crack slaw / egg roll in a bowl if you happen to run out or forget to pick up one of these veggies.
Granted, I don’t want you to make egg roll in a bowl WITHOUT any of these veggies, but I know how life goes sometimes.
If you happen to have sweet peppers, those would be AWESOME in this too. Definitely trying that next time. Also, some people like to add other veggies like water chestnuts or even broccoli slaw. I didn’t add them because I think this recipe is perfect as is, but feel free to add any additional veggies that you’d like! It’s also great garnished with diced green onions.
How to Make Keto Egg Roll in a Bowl?
- In a large 5-6 quart pot, melt 1 Tbsp coconut oil over medium heat. Add ground meat and cook until cooked about halfway through.
- Meanwhile, shred the cabbage (if it’s not already done). Add 2 diced onions + 2 tsp ginger + 1 tsp pepper + 2 tsp garlic and cook until the onions begin to turn translucent.
- Add the remaining vegetables + 4 Tbsp coconut aminos + 1 Tbsp vinegar + 2 Tbsp sesame seed oil and cook until vegetables soften.
- Season with salt and pepper, to taste.
- In a small bowl, combine ¼ cup mayo and hot sauce to taste. Mix well and serve as desired with the egg roll in a bowl. Optionally garnish with diced green onion.
Can I use a Cast Iron Skillet to Make Egg Roll in a Bowl?
The first time I made this delicious recipe, I used my cast iron skillet.
BIG MISTAKE. HUGE! (Name that movie!)
I know I used my cast iron skillet to take these pictures (this is the cast iron skillet I have), but I also HALVED the recipe when I took these, so trust me when I say not to use your skillet.
You want to use the big pot you use to boil water in to make pasta. You know, that 5 or 6 quart mammer jammer that came with your set? Yep – that’s the one.
You’re going to make this recipe and you’ll need a pot big enough to handle the massive amount of vegetables you’re about to chop up. Be prepared.
Optional Ideas for Egg Roll in a Bowl
Um, let’s get real for a minute here. Anytime I make this for all of us (including the hubby, who gets diced chicken instead of ground pork), there are no leftovers.
There was one time when I made this and put away leftovers for lunch while the kids were eating… and then one of them asked for seconds.
So… be prepared to not have leftovers.
On the very slim off-chance you’re able to sneak some into a container and get it in the fridge without anyone noticing, leftovers the next day are THE BOMB.
I’m pulling the parent card here and calling sriracha mayo mandatory. Really, it’s that good.
- Mike, my husband, doesn’t like mayo and he put on gobs of it.
- My daughter who hates everything hot puts on gobs of it.
- My son who also doesn’t like mayo but puts homemade Franks hot sauce on EVERYTHING did exactly what my husband did, and then added more.
For real guys, unless you have food allergies, I plead you to at least give it a try. I promise you won’t regret it!
PS – Here’s my recipe for fail-proof homemade mayo. As the title suggests, it really is fail-proof!
One Pan Egg Roll in a Bowl also known as Crack Slaw:
- Make sure you cook this in your largest pot. My 12″ cast iron skillet was NOT big enough!
- To keep your Whole30 budget low, buy your ground meat at a rock bottom price.
- Slice your cabbage ahead of time if the night you meal plan for this will be busy. A food processor (like this one) will help but a good ole knife and cutting board work too!
- We get our ground pork (and other cuts of pork and beef) from Butcher Box. I’ve been very happy with the quality and service. You can read more about my experience HERE.
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Butcher Box delivers grass-fed beef, pasture-raised and organic chicken, and heritage pork directly to your front door each month. You can read my honest review on Butcher Box here, and also my updated Butcher Box review here.
By the way…This meal is also featured in my FREE Whole30 Meal Plan!
More Ground Meat Recipes
Although my husband still won’t touch ground meat (it’s a texture thing), the kids and I have fully embraced ground meat since we did the Whole30 on a budget.
- Burgers. We made burgers on Friday nights (since homemade pizza was temporarily off limits) and I added these homemade Italian meatballs into the meal plan.
- Homemade Breakfast Sausage. I also made a double batch of homemade breakfast sausage every Friday night (while the griddle was out anyway), experimenting with ground pork and/or ground turkey and/or ground chicken. Inevitably though, they were always gone by Tuesday. Maybe I should start making a triple batch!
You can also make:
- Ground Beef Taco Meat
- Meaty Spaghetti Sauce
- Homemade Hamburger Helper
- Korean Beef Bowls (use ground beef)
In any case, I’m making dinners with ground meat more and more often, simply because per pound, I can find good deals AND it stretches to make a lot of food.
Case in point: Egg Roll in a Bowl.
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Egg Roll in a Bowl
This easy one-pan egg roll in a bowl recipe (a.k.a. crack slaw) is Whole30, keto, low-carb, and deliciously addictive! Sub out pork for your ideal protein – shrimp, turkey, chicken or beef, or even tofu!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4–6 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: Asian
- 1 Tbsp coconut oil
- 1 lb ground pork (or other ground meat)
- 2 onions, diced
- 2 tsp ground ginger
- 1 tsp pepper
- 2 tsp granulated garlic
- 4 Tbsp coconut aminos (or soy sauce or liquid aminos)
- 1 Tbsp apple cider vinegar
- 2 Tbsp sesame seed oil
- 9 cups shredded cabbage (about 1 pound)
- 2 cups shredded carrots (about 2 large)
- 1 cup diced celery (about 2 ribs)
- 1 cup sliced mushrooms (about 4 oz)
- 1/4 cup mayo (optional)
- 1–4 tsp sriracha or chili paste, to taste (optional)
- In a large 5-6 quart pot, melt coconut oil over medium heat. Add ground meat and cook until cooked about halfway through.
- Meanwhile, shred the cabbage (if it’s not already done). Add onions, ginger, pepper and garlic and cook until the onions begin to turn translucent.
- Add the remaining vegetables, coconut aminos, vinegar and sesame seed oil and cook until vegetables soften. Season with salt and pepper, to taste.
- In a small bowl, combine mayo and hot sauce. Mix well and serve as desired with the egg roll in a bowl.
*Cabbage can be prepped ahead of time and stored in an air-tight container for several days.
*Feel free to mix and match vegetables based on what you have on hand. This is a very flexible recipe!
- Serving Size: 2 cups
- Calories: 215