Eggroll in a bowl is everywhere on the internet. I first learned of this recipe from Jay’s Baking Me Crazy. That recipe is really, really good. But if you know me at all, you know I can never follow a recipe exactly. I always find a way to make it better – in my opinion.
One thing I almost always do to every single recipe is add more veggies. It’s really easy to do and I can’t think of any recipe off the top of my head where you cannot sneak in some more vegetables. Confession: this is because I don’t really like vegetables. Oh sure, I eat them all the time, but if I had a choice between cake and vegetables, I would choose cake! I’m the only one, right?
White mushrooms, summer squash, cabbage, spinach, and kale are all pretty bland and fit in with most recipes. They’re team players! They get along with everyone.
The veggies in the original egg roll in a bowl recipe are cabbage, onion and carrots. Now that I have a brand new wok (which I love, love, love) I can squeeze in even more veggies without flopping them all over the stove when I stir. Mushrooms go perfectly with this dish. Shitakis are the typical Asian food mushroom, but you don’t have to get that fancy. Button mushrooms or creminis will be just fine. Squash are a natural here too because they won’t affect the flavor of the dish, other than to add a tiny bit of natural sweetness. Asparagus would also be great. That veggie would certainly lend its distinct flavor to the dish, but it would blend in nicely.
Go ahead and clean out your veggie drawer and add whatever you have to this dish. Just don’t leave out the cabbage. If you aren’t typically a lover of cabbage, this is a great way to give it another chance.
For those of you who asked, here’s my new wok. You will want to get one for yourself. I’ll be completely honest: the only thing I don’t like about this pan is that it’s a little tricky to store unless you have a huge kitchen. I had to do some rearranging to make it fit. But we eat stir-fries so often that it’s worth the hassle. The long handle does come off easily so I take that off for storage and that helps a lot.
My family likes white rice and we all tolerate it well, so I serve this dish with white rice cooked in homemade bone broth. If you’ve been cooking your rice in water, you must try it in broth. There’s a night and day difference in the flavor.
Honestly, I like the original sweet and sour sauce recipe from Jay’s just fine. Since I’ve been eliminating all the sugar from my diet (see these posts for more info. on that here and here), my taste buds are pretty sensitive to sweet so I leave the dates out of the recipe. The pineapple, tomato paste and onion are all plenty sweet enough.
Have fun with this recipe. You could even switch up the meat, but I think pork tastes the absolute best. It’s most like the original egg rolls we all remember from our gluten-eating days.
Maybe best of all, this recipe can be made completely autoimmune protocol friendly with this one swap – increase the amount of coconut oil and leave out the sesame oil. To add back some of the flavor that you lose with the sesame oil, add a couple teaspoons of fish sauce. It won’t taste exactly the same, but pretty close and still really, really satisfying. If you want the real egg roll experience, you can make a batch of my AIP tortillas and roll up the filing and fry them! If you do that, please bring some to me!
This recipe is paleo as written. It’s also Whole 30 approved. I gave AIP modifications in the preceding paragraph. If you’re following Trim Healthy Mama, this recipe could really be a FP, S or E with slight modifications. I think of it more as an E because I usually eat it with rice and the fat content is pretty low. If your meat is fatty, drain it well to keep in the E range. There are 2-3 tablespoons of oil in the egg roll recipe, which you could reduce by a little, but you’ll see that this recipe makes a massive amount of food. Unless you gorge yourself on it, you’re not going to be eating a lot of oil per serving. If you want to keep this as a Fuel Pull option, make sure to rinse your meat so it is very lean and add as little oil as possible to your pan. When I’m not in the mood to eat rice, I don’t bother with rinsing my meat and count this as an S. It’s probably closer to a fuel pull because the fat content is still going to be pretty low, but I’d rather keep the process easier and just call it an S. If in reality, it’s a fuel pull, then yay!
This is one of my family’s favorite new recipes. We’re eating it almost once a week. It’s adaptable to whatever veggies we have on hand, the bulk of the recipe is cabbage, which is super affordable, and the taste is amazing. I hope you’ll give it a try soon.
I made this over on Facebook live a couple weeks ago and you can watch the video of that on my Youtube channel, linked below.
Fall 2017 Update: I’ve been making this recipe a lot and decided it needed a little stream-lining. It’s still a little more involved than some recipes. Just like any stir-fry, there’s a lot of chopping. The good news is that this recipe makes a ton of food so unless you have a particularly large (or hungry) family, you should be able to get two meals out of this one recipe.
Here’s an updated video with my short-cuts included: