Pork & Shrimp Egg Roll in a Bowl
This easy 30-minute meal has all of the delicious filling of an egg roll, but served in a bowl! This Whole30 egg roll in a bowl is packed with shredded cabbage, ground pork and chunks of shrimp, all cooked with lots of ginger and garlic and drizzled with a delicious spicy mayo. This recipe is Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
The first few times I made this Egg Roll in a Bowl was a happy accident. I had a bunch of odds and ends left in the fridge that needed to be used, and voila, one seriously easy bowl of deliciousness was created. This has now become a go to weeknight dinner in my house because it’s so easy to make, requires just one pan, uses ingredients you likely already have and oh, did I mention how tasty it is? It’s so delicious! It really does taste like the filling of an egg roll, but heaped high into a bowl with a spicy sauce that you will find yourself drizzling over every single bite. I love making a double batch of this Paleo Egg Roll in a Bowl to guarantee there will be leftovers to enjoy over a few days.
Why you are going to love this Egg Roll in a Bowl:
- The sauce!! The spicy sauce takes these bowls from delicious, to insanely good. The creaminess goes so well with the crunchy veggies. If you are like me you will find yourself drizzling it over the bowl, as well as putting a dollop on each forkful. Plus it’s made with just 4 ingredients, so easy!
- It is so quick to make: This 30-minute recipe is perfect for weeknight dinner. By using store bought coleslaw mix you can reduce the prep time down to less than 20 minutes.
- Perfect for meal prep: This Whole30 egg roll in a bowl tastes just as good reheated the next day as it does right after making, so be sure to make extra that you can enjoy over the following day or two.
- The shrimp & pork combo: I absolutely LOVE the combination of chunks of shrimp with the crumbly pork, they are a great contrast in texture.
- It’s Whole30, Paleo and can easily be made keto too!
Ways to modify this recipe:
- Swap the type of meat: I used ground pork for this recipe, but to lower the fat/calories feel free to swap it for ground chicken or turkey.
- To make it keto: reduce the amount of carrots to just 1/4 cup.
- Add more veggies: feel free to add in more veggies such as shiitake mushrooms, shaved brussel sprouts or shredded kale.
- Use coleslaw mix: Use a store bought coleslaw mix to cut down on prep time
- Make it egg free: You can easily make this recipe egg free by using a vegan mayonnaise for the spicy sauce.
- Add in bean sprouts: For anyone not following the specific carbohydrate diet, feel free to add in 1/3 cup of bean sprouts which are rich in antioxidants
How to make this paleo Egg Roll in a Bowl:
- Make sure that all of the veggies are chopped and ready before you start cooking.
- In a very large skillet or wok (the bigger the better) cook the shrimp until pink. You can leave the shrimp whole, or I prefer chopping them into smaller bite sized pieces.
- Add in the ground meat and break it up into a crumbly texture. Try to ensure that there are no chunks.
- Next up we are adding in the aromatics (chili, ginger and garlic) plus a thinly sliced red onion. This is going to give the dish a lot of flavour. If you prefer things spicy, feel free to add in more chili.
- Mix in all of the cabbage and carrots. It can seem like a lot of cabbage but it will really shrink down as it cooks.
- While that’s cooking quickly made the spicy sauce. Feel free to adjust the flavours to your liking by adding more chili or lime juice.
- Once the cabbage has softened, return the shrimp to the pan, add in the scallions and voila! All done!
- Serve it up and drizzle with the spicy sauce (trust me, you don’t want to be stingy with that sauce!).
Here are a few more healthy spins on takeout that you might enjoy…
- Black Pepper Chicken
- Moo Shu Pork
- Chicken Chow Mein
- Spicy Orange Chicken
- Thai Basil Beef
- Chicken Lettuce Wraps
- Kung Pao Cauliflower
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pork & Shrimp Egg Roll in a Bowl
- 6 cups mix of shredded green and purple cabbage (or store bought coleslaw mix)
- 2 tbsp chopped ginger
- 4 cloves garlic finely chopped
- 1 red onion thinly sliced
- 1 large carrot cut into matchsticks (approx 1/2 cup)
- 1 red chili finely chopped
- 1 tbsp sesame oil
- 7 ounces shrimp cut into chunks
- 1 pound ground pork
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1/2 tsp white pepper
- 2/3 cup chopped scallions
- 1/3 cup mayonnaise
- 1 tsp lime juice
- 1/2 red chili (+/- depending on desired spiciness)
- 1 clove garlic
- 1/2 tsp sesame seeds
- 1 tbsp chopped scallions
- Make sure all of the veggies are chopped and ready.
- Heat the sesame oil in a large skillet or wok on medium high heat. Add in the shrimp and cook them for 2 minutes per side until pink. Once cooked set the shrimp aside on a plate.
- Add in the ground pork and use a wooden spoon to break the meat into a crumbly texture. After 4 minutes of cooking (don't worry if the meat isn't fully cooked) add in the garlic, chopped ginger, chili and red onion and continue to cook for a few more minutes.
- After 4 minutes of cooking the red onion will begin to soften. Next add in the carrots and cabbage and give everything a stir to ensure it's well mixed. Add in the coconut aminos, apple cider vinegar and white pepper and leave everything to cook for 4-5 minutes until the cabbage begins to soften and reduce in volume.
- To make the spicy sauce, in a nutribullet container or blender combine the mayo, lime juice, chili and garlic and blend until completely smooth.
- Once the cabbage has softened add in the chopped scallions and cooked shrimp and leave everything to cook for 1 more minute until the shrimp have heated through.
- Divide the mixture up between 4 bowls, drizzle with the spicy mayo and garnish with chopped scallions and sesame seeds before serving.