Paleo Egg Roll in a Bowl

There is a moment I love most: the kids set the plates down with a clatter, the window fogs a little from warm steam, and the kitchen fills with the sweet, salty smell of cabbage and sesame. It feels like a small, perfect house party. If you need a fast, cozy weeknight dish that brings everyone to the table, give this a try — it reminds me of the high-protein twist my friend showed me years ago and pairs well with a few different ideas like the high-protein egg roll in a bowl I tried last winter.

Why This Paleo Egg Roll in a Bowl Feels Like Home

This dish is simple and warm the way home cooking should be. It captures the savory crunch of an egg roll without the wrapper fuss, so you get that bold takeout flavor in a single skillet. The smell is the first clue that everything will be okay tonight.

It matters because it cooks fast, uses one main pan, and pleases people of different ages. You can put it on the table family-style and let everyone top their portion. That rhythm of cooking once and sharing it together is why this recipe keeps finding its way into our weeknight rotation.

How to Make Paleo Egg Roll in a Bowl, The Heartwarming Way

“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”

The process is straightforward and forgiving. You start by softening the cabbage and carrots so they keep a little tooth, not mush. Then you brown the meat in the same skillet so all those browned bits, which I call flavor gold, blend back into the bowl.

Watch for color and smell. When the cabbage turns glossy and just softens, that is your cue. When the meat is no longer pink and has started to brown, you know it is time to combine everything and call the family to the table.

Ingredients You’ll Need

• 1 tbsp avocado oil
• 1 head of cabbage, sliced into strips
• 3 large carrots, grated
• 2 garlic cloves, minced
• 1/3 cup coconut aminos
• 1 tbsp sesame oil
• 1 lb ground organic beef, turkey, or chicken (can sub shrimp, grilled chicken, tofu, etc.)
• 5 green onions, chopped
• Sea salt + pepper, to taste
• Dash of red pepper flakes (optional)

Little note: don’t skip the sesame oil. It is the quiet, nutty note that makes this feel like the real deal. Use what’s in your fridge if you need to swap protein; this is about creativity, not perfection. If you want inspiration for a slightly different take, see this High Protein Egg Roll in a Bowl for ideas about protein choices and extra veg.

Step-by-Step Overview: Keeping It Simple

1. Heat a large skillet (make sure it’s big enough for the whole head of cabbage!) over medium heat and add avocado oil.

   • Let the oil warm until it shimmers but does not smoke.
   • A hot pan keeps the veggies from getting soggy.

2. Once hot, add cabbage and stir to coat in oil.

   • Spread the cabbage so it contacts the pan and begins to color.
   • Little browned edges add a lovely toasty taste.

3. Stir in carrots, and allow to cook for about 5 minutes, until veggies are slightly softened. Stir frequently.

   • The carrots add sweetness and color.
   • Keep moving them so nothing burns.

4. Add garlic, coconut aminos, sesame oil, and stir. Season generously with salt and pepper.

   • The coconut aminos bring the soy-like saltiness without soy.
   • Taste and adjust; you can always add more, not less.

5. Allow to cook, stirring occasionally, until veggies are soft. Remove from pan and set aside in a large bowl

   • Try to leave any leftover sauce or oil behind in the pan to flavor your protein.
   • This step keeps the cabbage from overcooking while the meat browns.

6. Add ground meat to the same pan, season with salt and pepper, and allow to cook until no longer pink. If using another protein, cook however you like (you may need to add a bit of oil to the pan if protein is sticking).

   • Break the meat up so it gets good contact with the pan.
   • A little browning here builds flavor, just like grandma showed me.

7. Strain the meat, then add to the bowl with the veggies. Stir, add green onions, enjoy!

   • Toss everything so that the sauce coats the meat and veggies.
   • Let the bowl sit for a minute so the flavors mingle, then serve.

Quick encouragement: the first time you make this it might feel like a lot of chopping. Once you do it twice, it slides into a comfortable routine. If the kids want to help, have them wash the cabbage leaves or arrange the plates. It is an easy way to bring them into the kitchen.

Serving Paleo Egg Roll in a Bowl with Love

We put the skillet in the middle of the table and let everyone serve themselves. Bowls, chopsticks or forks, and a little bowl of extra green onions or sesame seeds are all you need. I like to offer a small dish of coconut aminos for those who want an extra drizzle, and a tiny ramekin of red pepper flakes for heat seekers.

My son loves extra green onion on his, and my husband likes a little splash of extra coconut aminos. We eat it with roasted sweet potatoes or a simple side salad when we want a fuller meal. The sharing part is what I love most: someone passes the spoon, someone else reaches for more green onion, and it feels like dinner is doing what it should, bringing us together.

For a morning twist you can even add a fried egg on top for a brunch-style comfort bowl. If you want a playful crunch, sprinkle toasted sesame seeds or crushed macadamia nuts.

Storage & Reheat Tips (Keeping the Goodness)

Leftovers are your friend here. Store the mixture in an airtight container and keep it in the fridge for up to 4 days. If you plan to meal prep, separate the green onions and any crunchy toppings and add them just before serving.

To reheat:

• Microwave is fine for a quick lunch. Stir halfway through for even warmth.
• For best texture, reheat in a skillet over medium heat. Add a splash of water or oil if it feels dry, and warm until everything is evenly heated. This brings back the fresh-cooked texture more than the microwave.

If you froze it, thaw in the fridge overnight and reheat in a pan. Expect a slight change in texture with frozen cabbage, but it still tastes great and is very convenient.

My Kitchen Notes & Shortcuts

• Cook once, eat twice: double the recipe and freeze half in single-meal containers. Thaw overnight for a stress-free lunch.
• Use a box grater for the carrots to save time, or buy pre-shredded carrots if you are short on minutes.
• Swap proteins: shredded rotisserie chicken works beautifully when you want a lighter night.
• One-pan trick: skip the straining step if you want a saucier dish; just cook the meat, then return the veggies and stir to combine.
• Kid-friendly jobs: give small hands the task of tearing cabbage into strips or sprinkling green onions. It makes them proud and helps them learn to cook.

If you enjoy recipe mashups, try adding a few herbs and a squeeze of lime for a bright version inspired by other bowls like the anti-inflammatory glow bowl I adapted for a lunchtime boost.

Family-Friendly Variations

• For a milder kid version: skip the red pepper flakes and add a little grated apple for a hint of sweetness.
• To make it saucier: add 1 to 2 tbsp of extra coconut aminos or a splash of chicken stock when reheating.
• For a low-FODMAP swap: use the green parts of green onions only and reduce garlic to a pinch of garlic-infused oil.
• Make it vegetarian: swap the meat for crumbled firm tofu or chopped, roasted mushrooms for a deep, savory bite.
• Add crunch: top with toasted sesame seeds, crushed nuts, or sliced raw cabbage for texture contrast.

If you like fun snacks alongside this dish, consider little appetizers such as mini jalapeno popper egg rolls for parties or weekends when you want to get creative; they pair with small bowls of the egg roll filling for dipping and sharing like these mini jalapeno popper egg rolls.

FAQs About Paleo Egg Roll in a Bowl

Can I make this ahead for a busy week?
Absolutely. In fact, letting it sit for an hour lets the flavors get to know each other, just like an old family recipe. It keeps well in the fridge for up to 4 days and reheats nicely.

Can I use coleslaw mix instead of chopping a cabbage?
Yes. Coleslaw mix is a great shortcut and has the right balance of cabbage and carrot. It shortens prep time and still gives good texture.

What protein works best?
Ground pork, beef, turkey, or chicken all work well. For seafood lovers, chopped cooked shrimp folded in at the end is lovely. I often alternate proteins to keep weeknights interesting.

Is coconut aminos the same as soy sauce?
Coconut aminos are a soy-free alternative with a milder, slightly sweeter flavor. If you are not avoiding soy, a tamari or low-sodium soy sauce is a safe swap.

How do I get a deeper flavor without more salt?
Brown the meat well and let the cabbage caramelize a bit. Those browned bits bring a deep savory note. A splash of acid at the end, like lime juice, also brightens the whole bowl.

One Final Thought from My Kitchen

Until next time, happy cooking! This Paleo Egg Roll in a Bowl is one of those recipes that gives a lot of comfort with very little fuss. I hope it becomes one of your go-to weeknight wins and shows up in your stories – the small ones about who stole the last bite and who loved the extra green onions.

Conclusion

If you want another version using chicken and Whole30-friendly swaps, check out Paleo Egg Roll in a Bowl with Chicken {Whole30, Keto} for a slightly different spin.

For more inspiration and an alternate take on the classic, take a look at this helpful guide on Paleo Egg Roll in a Bowl – Gathered Nutrition.

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