Paleo Egg Roll in a Bowl
All the satisfying flavors of a classic egg roll — savory ground chicken, tender cabbage, sweet carrots, and that unmistakable hit of ginger — come together in a single skillet without the wrapper or the deep fryer. Coconut aminos stand in for soy sauce here, delivering that rich, slightly sweet umami punch while keeping the whole dish grain-free and free of legumes. A finishing drizzle of toasted sesame oil and a splash of rice vinegar pull everything into balance, making each bite taste way more complex than the ingredient list suggests. The whole thing comes together in well under 30 minutes, which means this is genuinely weeknight-friendly for four people without any shortcuts on flavor. Sliced green onions and sesame seeds on top add a little freshness and crunch that really complete the bowl. It's the kind of meal that makes eating this way feel effortless rather than restrictive.
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Learn more →Ingredients
4 servings
- 1 lb ground chicken
- 2 tbsp avocado oil, divided
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups green cabbage, thinly shredded (about ½ small head)
- 1 cup shredded carrots
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook, breaking it up with a wooden spoon, until no pink remains and the meat reaches 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
- 2
Add the remaining 1 tbsp avocado oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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