This easy one pan egg roll in a bowl recipe (a.k.a. crack slaw) is Whole30, keto, low-carb, paleo compatible, and deliciously addictive! Sub out pork for your ideal protein – shrimp, turkey, chicken or beef, or even tofu!
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 Whole30 recipes there is! Plus, it’s not only Whole30 compatible – it’s also gluten free and a great keto recipe as well! It goes right up there with my almond crusted baked chicken, which is also pretty epic (if I do say so myself).
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?
I could have called this low carb 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 & ketogenic diets, or those working towards weight loss goals!
- 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 oil
- Shredded cabbage
- Shredded carrots
- Diced celery
- Sliced mushrooms
- Mayo (optional) (make it homemade)
- Sriracha or chili paste, to taste (optional)
Notes on Ingredients
- Cabbage. 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.
- Other Veggies. There is a lot of flexibility in this recipe when it comes to additional vegetables. I included standard ingredients in this recipe – onions, carrots, celery, and mushrooms – for a fabulous balance of flavors. But if you happen to be missing one of these ingredients, you can easily swap out something else you have on hand. In fact, I love to try new pops of flavor each time I make this. Some suggestions:
- Water chestnuts
- Garnished green onions or cilantro
- Meat. To keep your Whole30 budget low, buy your ground meat at a rock bottom price. 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.
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.
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By the way…This meal is also featured in my FREE Whole30 Meal Plan!
- If you know your dinner prep time is limited, chop your cabbage up to two or three days ahead of time and store it in an air-tight container until you’re ready to cook. You can skip chopping all together and buy pre-made slaw if you are pressed for time and your budget allows for it.
- A food processor can significantly cut your prep time on this meal and many others.
- Bust out the big pot for this recipe. You know that 5 or 6 quart mammer jammer that came with your set? Yep – that’s the one. If you halve the recipe, you can get away with using your cast iron skillet. Otherwise, bring out the big guns.
Step by Step Directions
Step 1. 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.
Step 2. 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.
Step 3. Add the remaining vegetables + 4 Tbsp coconut aminos + 1 Tbsp vinegar + 2 Tbsp sesame seed oil and cook until vegetables soften.
Step 4. Season with salt and pepper, to taste.
Step 5. 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.
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.
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. If you have time to prep and cook a double batch, do it and thank me later.
I’m pulling the parent card here and calling sriracha mayo mandatory. Really, it’s that good.
- Mr. Crumbs 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 Frank’s hot sauce on EVERYTHING, did exactly what my husband did, and then added more.
PS – Here’s my recipe for fail-proof homemade mayo. As the title suggests, it really is fail-proof!
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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Watch How to Make Eggroll in a Bowl
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