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Egg Roll in a Bowl Paleo

Egg Roll in a Bowl

Egg Roll in a Bowl in the perfect weekday or weekend dinner. It's easy to prepare, full of delicious Asian flavour and healthy, of course! Give this paleo, low-carb, keto & soy free dish a try!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dinner, Main Course
Cuisine: Keto, Low-Carb, Paleo
Servings: 4



  • 1 large green cabbage, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 1/2 cups carrot, finely chopped
  • 1 1/2 tbsp ginger, minced
  • 6 garlic cloves, minced
  • 1/4 cup coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 1/2 pounds organic ground chicken
  • 2 tbsp avocado oil
  • Sea salt and black pepper to taste
  • Green Onion, thinly sliced (optional garnish)


  • 1 tbsp toasted sesame oil
  • 4 tbsp sesame tahini or cashew butter
  • 1 lime, juiced
  • 2 tbsp coconut aminos
  • 1/8 tsp ground ginger
  • Water, if needed to thin sauce


  • In a large skillet or pot, heat avocado oil over medium heat.
  • Add onions, carrots and cabbage. Season with salt and cook until tender, stirring often for about 15 minutes.
  • Add ginger, garlic, coconut aminos and vinegar. Continue stirring and cook for another 5 minutes.
  • Add ground chicken and season with salt and black pepper. Break up the meat into small pieces with a wooden spoon. Continue stirring until the meat has cooked through - about 10 minutes. (Note: Chicken can also be cooked in a separate pan then added to the pot. I prefer this method since you can brown the ground chicken and get more flavour).
  • Mix all sauce ingredients in a small bowl using a fork. If sauce is too thick add a tablespoon of water in at a time to thin it out.
  • Once meat is cooked, turn off heat and mix in 3/4 of the sauce. Coat cabbage mixture in sauce.
  • Plate and drizzle remaining sauce over top. Garnish with sliced green onion.
Keyword asian, coconut aminos, egg roll, gluten free, grain free, soy free