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!
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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 to 3 scallions thinly sliced
Grab your spiralizer (see NOTES above for other options). 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!