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!
NOTES:
- 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 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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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!
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?
Hi Anna,
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.
Perfect- thanks!!
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 🙂
Hi Alyssa,
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!
What can I substitute for Coconut Aminos?
Hi Carolyn, if you are OK with soy, then soy sauce. If you are OK with soy but not gluten, then gluten free Tamari!
Thanks so much! 🙂
Here i am in Australia and i use the inspiralized one which made short work of this also DELICIOUS and fast recipe though i do wonder where the name EGG name comes in to it .. thought i had missed it lol
Thanks for a great recipe 🙂
Hi Allanah! Chinese Egg Rolls are an appetizer food that has this filling inside of what is called here in the states an “Egg Roll Wrapper” -that is where the name comes from so no actual egg 😉 Glad you loved it!!
This recipe is AMAZING! I just finished off the cold leftovers for lunch. I’ve told everyone about it! Thank you.
So glad to hear it Rex and thank you for sharing about the recipe!!
Thanks Alyssa for another great recipe! I find it remarkable difficult to find any good Chinese restaurants that use clean ingredients 🙁 Do you have any East Coast recommendations?
It’s hard Louise! My favorite clean ingredient Chinese spot closed down after 20 years (cry!!!). It was in Philly’s Chinatown. What city are you specifically looking for?
I lived in NYC for many years but sadly never found anything great 🙁 I’m always on the lookout though!
I love your recipes, but I have trouble with the speed of your website – hugh delays. I have no problem with other websites.
Hi Rosemary, I am so sorry to hear that. I had my developer do 2 speed tests over the weekend and another one this morning and my site keeps returning at 5 to 6 seconds on multiple machines. Could you try clearing your cache / cookies? I know that must be so frustrating!!
The Inspiralizer is the best one. I have owned and used both, and recommend it highly!
I bought this one when I saw this recipe. I’ve been finding a way to use it for every meal. haha
Your recipe looks amazing and I can’t wait to try a vegetarian version BUT if nothing else I am so amazed to know that I can sprialize cabbage! Wow! I’ll definitely be doing that.
Hi Judee! Spiralizing cabbage (and onion) is such a time-saver, you will not believe it! I have made this vegetarian with a mix of different mushrooms and a bit of fresh ginger and it was great!
Love this recipe. I too miss Chinese food from back East
Seriously Liz – it’s the BEST!
This looks amazing! Now that I’m doing LCHF and trying to keep my ketone levels up, I am always looking for low-carb versions of the original!
Hope you love it Katie!
What brand spiralizer do you recommend? There are so many on Amazon. Which do you use?
Hi! I have only ever tried the Paderno and bought mine years ago when it was pretty much the only one on the market. I have one like this — http://amzn.to/1UFxX6s
Great recipe! I also have had a Paderno for some 20 years and it still works very well. I also spiralize my carrots and almost anything that lands on my kitchen counter including rutabagas (make excellent Ramen substitutes on the thin blade), chayote squash, jicama, green, red and yellow peppers, as well as the easier zucchini and cucumbers. Cuts out a TON of carbs.
Thanks Judith! I love spiralized peppers – so great in fajitas!