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Egg Roll in a Bowl

Round white dinner bowl filled with ground pork, shredded cabbage, green onions, colored with orange sliced carrots. A pair of chopsticks sit ready. Text overlay One Pan Egg Roll in a Bowl.

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5 from 12 reviews

This easy one-pot egg roll in a bowl recipe is Whole30, keto, and deliciously addictive! Choose your protein – pork, turkey, chicken, beef, or tofu – and watch the family go back for seconds. Don’t skip the spicy mayo!


  • 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)
  • ¼ cup mayo (optional)
  • 14 tsp sriracha or chili paste, to taste (optional)


  1. In a large 5-6 quart pot, melt coconut oil over medium heat. Add ground meat and cook until cooked about halfway through.
  2. 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.
  3. Add the remaining vegetables, coconut aminos, vinegar and sesame seed oil and cook until vegetables soften. Season with salt and pepper, to taste.
  4. 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!