Description
Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo & Whole30 friendly)
Ingredients
Scale
For Egg Roll Bowls:
- 1/2 Tablespoon olive oil
- 1 pound ground chicken breast (can sub ground turkey, pork, or beef)
- 1/2 onion, diced (about 1/2 cup)
- 1 1/2 teaspoon minced fresh ginger
- 2 cl0ves garlic, minced
- 2 carrots, peeled and shredded (about 3/4 cup)
- 1 (14-oz) bag coleslaw mix*
- 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo)**
- 1 Tablespoon rice vinegar (or cider vinegar for paleo)
- 1–2 teaspoon toasted sesame oil
- 2 green onions, sliced
Optional, To Serve:
- Bang Bang Sauce, Sriracha, Sriracha mayo, sweet chili sauce, etc.
Instructions
- Cook The Chicken. Heat olive oil in a large nonstick skillet over medium heat. Add ground chicken breast to the pan and cook 5-7 minutes, stirring to break the meat into small pieces until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don’t drain it.)
- Add Aromatics. Next, add garlic, ginger, and diced onion and cook an additional 3-4 minutes to soften slightly. The onion will begin to turn translucent.
- Start Adding Veggies. Then, add grated carrot and 1/2 of the coleslaw mix. Drizzle with tamari, rice vinegar, and sesame oil. Cook 1-2 minutes, or until the cabbage starts to wilt a bit.
- Add Remaining Slaw and cook 1-2 minutes more, or until the cabbage is starting to soften.
- Finish With Green Onion. Sprinkle with sliced green onion and stir to combine.
- Serve & Store. Enjoy warm from the skillet. Store leftovers in an airtight container 3-4 days in the fridge.
Notes
- USE A LARGE SKILLET. While you *can* make this recipe in a 10-inch skillet, it will be VERY full. A 12-inch skillet will give you much more room to work with.
- GROUND MEAT. Feel free to use lean ground pork, ground beef, or ground turkey instead!
- CAN’T FIND COLESLAW MIX? No problem! Use 5 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1/2 cup additional shredded carrot.
- PALEO & WHOLE30 NOTES – This egg roll bowl can easily be paleo & Whole30 compliant by using a few simple swaps. First, use coconut aminos in place of the gluten free tamari. Second, use apple cider vinegar in place of the rice vinegar. Easy-peasy!
- MORE FLAVOR. To add more flavor, try serving with bang bang sauce, sriracha or sriracha mayo, sweet & sour sauce, a pinch of 5 spice powder, red pepper flakes, or black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American