The quick and easy way to have everything you love about Chinese Egg Rolls but gluten free, low carb and even soy free!
When people ask me what I miss the most about the East Coast, my answer is almost always the same. Chinese Food.
After people, of course, because there is nothing like your people and I miss them every single minute of every single day.
But I’m sayin. Chinese Food right? Why, why, why is there no great Chinese Food in Seattle!? WHY? Anyone want to open a killer clean-ingredient, East Coast style Chinese restaurant with me? Just so we can eat at it? Gah.
Anyway, I started seeing the whole egg roll in a bowl trend take over my Pinterest last year and I was hooked.
After playing around with way too many variations, this is my favorite. Hope you love it!
- You can substitute ground turkey, chicken or even beef for the ground pork. You may need to adjust the seasonings just slightly.
- Also, this is amazing with a combo of ground pork and deveined and peeled shrimp!
- If soy is OK for you, you can use gluten free reduced sodium tamari in place of the Coconut Aminos.
- You do not have to spiralize the cabbage or the onion, it just saves SO MUCH time and the texture is more noodle like. If you don’t have a spiralizer, you can shred the cabbage in the food processor or just thinly slice. For the onion, halve and thinly slice.
- If you can find carrots that are fat enough, you can also spiralize that – time saver!
Did you make this recipe? Please give it a star rating below!
Spiralized Chinese Egg Roll in a Bowl. A low carb, gluten free and junk free way to enjoy everything you love about Chinese Egg Rolls!
- 1 pound ground pork
- 1 tablespoon avocado oil
- 1 small head (about 2.5 pounds) green cabbage, spiralized
- 1 small onion spiralized
- 3 medium carrots cut into thin strips
- pinch kosher salt
- 1/4 teaspoon ground white pepper
- 4 cloves garlic minced
- 1/4 cup coconut aminos
- 1 1/2 tablespoon toasted sesame oil
- 2 whole scallions thinly sliced
Trim ends of cabbage so you have two flat sides.
Use the small noodle blade and quickly spiralize the entire head of cabbage. Set aside.
Peel and trim ends of onions so you have two flat ends. Place on spiralizer with the same thin noodle blade and quickly spiralize. Add spiralized onion to cabbage.
Cut carrots into thin strips.
Mince garlic and thinly slice scallions.
Heat a very large (14") frying pan or Wok over medium heat. Once hot, add ground pork and cook, 4 to 5 minutes, stirring frequently, until most of the pink is gone.
Remove pork from pan and leave any pork fat. Add 1 T avocado oil (if needed). Turn heat to medium high and add cabbage, onion, carrot, salt and white pepper.
Continue cooking, 6 to 8 minutes, stirring frequently, until vegetables are tender.
Return cooked pork to pan along with minced garlic and coconut aminos, stir to mix well and cook for 1 minute.
Remove from heat and add toasted sesame oil. Serve topped with sliced scallions and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Melissa Ross says
I will be making this with ground chicken or turkey – do you have any recommendations on adding seasoning/spices to get the original pork flavor? This recipe looks amazing! Thank you.
Hi Melissa! I would just follow it as written and taste at the very end to see if you need to adjust any of the seasonings. Hope you love it!
Nazanin Saadati says
This looks so good! Can’t wait to make it! How much is a serving?
I made this tonight for dinner. It was so good! Quick and easy, but so flavorful. Thanks for the recipe!
Awesome Jennifer! Glad you liked it and thanks for taking the time to let me know 🙂
This looks amazing! I would need to substitute chicken for the pork as I have a family member sensitive to pork. Will be adding this to my menu! Thank you! I love your recipes!
Hope you love it Glenda!!
Is there any other oil than avocado that would work?
Absolutely — Virgin Coconut Oil, Sunflower Seed Oil, Olive Oil, Lard, pretty much any cooking fat will work, I just prefer Avocado Oil because it is very mild and doesn’t overpower the other flavors.
Susan Cunningham says
Made this tonight and it was delicious! I don’t have a spiralizer, so I just put everything through my crank-style shredder/slicer, and it was perfect. My husband said he liked it way better than fried rice, and I agree! And it’s so much healthier! We will be adding this to our regular menus! Thanks for this great recipe!
Love it Susan! Sometimes I just buy the bag of already shredded cabbage from Trader Joe’s and that works too! Glad you guys loved it 🙂
I found this post at the perfect time! I’ve been craving Asian food since we returned from our trip and just happen to have all the ingredients to put this together tonight. Yum, thanks!
I hope you love it Alana! I am so jealous of your trip. My husband and I always used to talk about doing something like that but never pulled it together. Now, we have two little kids so I will have to live vicariously through you. Just followed your IG account 🙂
This looks so tasty! I’ve never thought to spiralize cabbage before.
It’s just such a super QUICK way to prep it Beth! Same with onions. Takes like 2 minutes to do an entire head of cabbage and onion. So easy!! 🙂
Maybe I’m just missing it but Where does the avocado oil come in to play?
I just updated the recipe Jill – thanks so much!! I forgot to put that sentence in!