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Egg Roll in a Bowl

Updated: Jan 16

In search for a healthy, quick and tasty meal? This dish combines all the yummy flavors of an egg roll without all the hassle. This low-carb dish comes together with minimal effort and the water chestnuts give you the crunch you expect from biting into an egg roll, without all the mess.


  • 16 oz. organic ground pork, chicken or beef

  • 10 oz. organic vegetable slaw or coleslaw

  • 1 shallot, finely chopped

  • 4 scallions, chopped (white part & green part separated)

  • 8 oz. sliced water chestnuts, chopped

  • 4 cloves garlic, minced

  • 1/4 cup coconut aminos

  • 1/4 cup chicken bone broth

  • 2 TBSP apple cider vinegar

  • 1/2 tsp ground ginger

  • 1/2 tsp five spice powder

  • 2 tsp unrefined toasted sesame oil

  • 1/2 TBSP olive oil

  • 1/4 tsp sea salt

  • sesame seeds, for garnish


  • Heat skillet or wok on medium-high heat and add olive oil to pan.

  • Add ground meat to pan and cook until no longer pink.

  • Add shallot and white parts of scallion and cook for an additional 3 minutes until translucent.

  • Add vegetable slaw, water chestnuts, coconut aminos, bone broth, apple cider vinegar, ginger, toasted sesame oil and salt. Cook for an additional 4 minutes.

  • Portion into bowls, top with green parts of scallion and sesame seeds.

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