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20-Minute Paleo Egg Roll Bowls
20-Minute Paleo Egg Roll Bowls
Photo: Liz Andrew/Styling: Erin McDowell

What’s an egg roll bowl? It’s the saucy, savory interior of your favorite Chinese finger food, minus the greasy shell that makes you feel terrible afterward. Did we mention it’s ready in just 20 minutes? Win-win.

RELATED: Spring Roll Bowls

4 servings

1½ tablespoons sesame oil

3 carrots, shredded

¼ head red cabbage, shredded

¼ head green cabbage, shredded

1 bunch scallions, sliced on the bias

2 garlic cloves, minced

1 tablespoon minced ginger

1 pound ground pork

2 tablespoons soy sauce or tamari

1½ tablespoons rice vinegar

1 tablespoon Sriracha

Sesame seeds, for serving

Cilantro leaves, for serving

Thinly sliced red chiles, for serving

1. In a medium skillet, heat the oil over medium heat. Add the carrots, red cabbage and green cabbage and cook until tender, about 3 minutes.

2. Add the scallions, garlic and ginger and cook for 1 minute. Add the pork and sauté until it’s no longer pink, 6 to 7 minutes.

3. Season the mixture with soy sauce, rice vinegar and Sriracha. Serve topped with sesame seeds, cilantro and red chiles.

380 calories

29g fat

8g carbs

21g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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