Paleo / Whole30 Egg Roll In A Bowl

Paleo Egg Roll in a bowl

I love Asian food- Pho, Fried Rice, anything wrapped in a wonton- basically anything that can be paired with Soy Sauce or Wasabi is my friend. However, after adopting a mostly clean and Paleo lifestyle, and especially during a Whole30 cycle, wontons, rice, and soy are a no-go. 

I’ve been working on this recipe for a while and have finally perfected it! Paleo Egg Roll in a Bowl is the best part of the egg roll, anway- all the flavorful filling! The secret to this recipe is the Fish Sauce! Fish sauce adds a little saltiness and a whole lot of flavor to any dish, just be careful to not add to much!

I like to fry my cabbage a little longer than others, the coconut aminos will create a nice char on the outer crust of the leaves if you let them sit undisturbed for about 2 minutes at the end of cooking.  

If you’re interested in checking out the rest of the meals we’ve eaten during our Whole30 Journey, check out my Whole30 Recipe Roundup!

Paleo / Whole30 Egg Roll in a Bowl
A delicious Paleo dinner- all the great flavors and nutrients of an egg roll without the wrapper!
Write a review
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
2130 calories
126 g
428 g
123 g
142 g
49 g
2067 g
849 g
55 g
0 g
64 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2130
Calories from Fat 1097
% Daily Value *
Total Fat 123g
Saturated Fat 49g
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 48g
Cholesterol 428mg
Sodium 849mg
Total Carbohydrates 126g
Dietary Fiber 37g
Sugars 55g
Protein 142g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb ground pork ( or ground chicken, ground beef)
  2. 1/2 head yellow cabbage
  3. 1/2 head red cabbage
  4. 1 red onion, chopped
  5. 4 carrots, chopped and shaved
  6. 1/2 lb mushrooms, sliced
  7. 1 tbls sesame oil
  8. 1/2 tsp fish oil
  9. 1/2 cup coconut aminos
  10. 1 tsp ginger, minced
  11. 1 bunch chopped green onions
  1. Melt 1 TBLS of your favorite cooking oil ( I use coconut oil) and Fry 1 lb ground pork in a deep wok.
  2. While the pork is cooking, chop 1/2 of a head of Yellow Cabbage and 1/2 of a head of Red Cabbage and add to a mixing bowl
  3. Add 1/2 lb mushrooms, 1 diced red onion, 3 or 4 shaved carrots, and 5 cloves of minced garlic to the mixing bowl
  4. Whisk together 1 tbls sesame oil, 1/2 tsp fish sauce, 1/2 cup coconut aminos, and 1 tsp fresh minced ginger
  5. Add vegetables and sauce mixture to wok and stir to combine
  6. cook until onions are translucent and cabbage has wilted- about 5 minutes
  7. Whisk together 3 eggs and add to the wok
  8. Cook until eggs are no longer runny
  9. Garnish with chopped green onions
  10. ENJOY!!
The Hungry Mommy

Products used in this recipe:

Red Boat Premium Fish Sauce

Coconut Secret Organic Raw Aminos /a>

Kadoya Brand Sesame Oil

Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set

If you liked this post, you should check out my Facebook Page The Hungry Mommy, Instagram @the_hungry_mommy, and Pinterest The Hungry Mommy

This post contains affiliate links, which means I receive a small commission if you make a purchase using this link which means you won’t pay any more for the (awesome) product and I receive a little dollars to help keep the lights on 😉