Who wants some Keto, low-carb, gluten-free, and Whole30-friendly Egg Roll in a Bowl (a.k.a. Potsticker Stir-Fry)?

An overhead shot of Egg Roll in A Bowl in a cast iron skillet. There is a red banner that says: Paleo, Keto, and Whole30

The thing I love most about egg rolls and potstickers is the umami-rich filling of pork, cabbage, and mushrooms. In fact, when I was a kid, there were times when I felt the urge to just empty the dumpling skins of their stuffing and tuck into a big bowl of  hearty filling. Sadly, this sort of…creativity wasn’t exactly encouraged at the dinner table. But now that I’m an old bag, I do whatever I want—which explains the existence of this flavor-packed Asian recipe.

Egg Roll in A Bowl = Potsticker Stir-Fry!

I initially created this recipe as Pot Sticker Stir-Fry for our New York Times bestselling cookbook, Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo. If you flip to page 304, you’ll find this recipe—one of my absolute favorites in the book!

The entire cookbook is laid-out in an easy-to-understand comic book style and it’s designed for visual learners of all ages. Many Nomsters report that when they’re cooking from this cookbook, it feels like I’m in their kitchen, cooking right alongside them!

A copy of Ready or Not! cookbook opened to the Pot Sticker Stir-Fry or egg roll in a bowl recipe page.

After the cookbook came out and we added the recipe to our 2-time Webby award-winning Nom Nom Paleo iOS app, I learned that people couldn’t find this recipe because they were searching for it under the name: Egg Roll in A Bowl.

Because I’m not a stickler for correct nomenclature and potstickers and egg rolls have similar fillings (e.g. ground pork, cabbage, carrots, and Chinese seasoning), I made an executive decision.

As the Chief Eating Officer at Nom Nom Paleo, I made an official decree to rename this recipe Egg Roll in a Bowl on the blog, but keep it Pot Sticker Stir-Fry in the cookbook and app. (Er, it’s a lot harder to change the name on the latter two formats.) Hopefully, this makes everyone happy!

What Other Meat Can You Use?

If you don’t eat ground pork, you can easily substitute ground turkey or chicken. I’ve also made renditions with ground beef, lamb, and goat with great success. Many Nomsters have loved cooking Egg Roll in A Bowl with ground game meat like venison and elk so feel free to experiment!

What Other Vegetables Can You Use?

The vegetable combination (Napa cabbage, carrots, and shiitake mushrooms) in this recipe is my favorite way to make Egg Roll in A Bowl. However, I think of this dish as a clean-your-fridge-out recipe and use whatever I find in the crisper (e.g., bok choy, green cabbage, chard, spinach, etc.) Cut all the veggies into bite-sized pieces and you’re good to go!

How Do You Make This Dish As Quickly As Possible?

My Egg Roll In A Bowl recipe should be a simple and quick one-pan weeknight supper. Some shortcuts I’ve used over the years to speed things up include:

  • Gather all the ingredients and chop and measure them out before you start stir-frying! Once everything is set, the actual cooking part will only take about 20 minutes.
  • Use my All-Purpose Stir-Fry Sauce as the seasoning in this recipe! Measure out ¼ cup All-Purpose Stir-Fry Sauce in place of the coconut aminos, fish sauce, rice vinegar, and sesame oil and use it in the stir-fry.
  • Don’t want to cut veggies? Dump a bag of coleslaw mix or broccoli slaw into the pan and you’re set!

Ingredients

  • Ground pork: Yes, you can definitely use another ground meat like ground chicken or turkey!
  • Napa cabbage
  • Carrots
  • Shiitake mushrooms
  • Green onions/scallions
  • Shallots
  • Garlic
  • Ginger
  • Ghee or avocado oil
  • Coconut aminos
  • Rice vinegar (or apple cider vinegar)
  • Red Boat fish sauce
  • Toasted sesame oil
  • Diamond Crystal kosher salt

How to make egg roll in a bowl

In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.

Adding carrots and mushrooms into a large cast iron skillet.

Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.

Sautéing the carrots, shallots, and shiitake mushrooms in a cast iron skillet until softened.

Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.

Adding minced garlic and ginger to a pan.

Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.

Stirring ground pork in the pan of egg roll in a bowl.

Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.

A closeup of ground pork and veggies in a cast iron skillet for egg roll in a bowl.

Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.

Using a slotted spoon to transfer the pork and vegetables to another plate

Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.

Sautéing sliced napa cabbage in a cast iron skillet.

Lower the heat to medium, and add the ground pork back into the skillet.

Adding the cooked pork back into the skillet with the napa cabbage.

Stir to combine.

Tossing the ingredients for egg roll in a bowl with a pair of metal tongs

Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.

Pouring the sauce into a skillet filled with egg roll in a bowl.

Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve with cauliflower rice and dig in with your chopsticks! If you want it spicy, squirt on some sriracha!

An overhead shot of a frying pan filled with egg roll in a bowl.

Craving traditional potstickers that come wrapped up like a dumpling? Make my Paleo Potstickers recipe here!

Storage tips

Leftover Egg Roll in a Bowl can be stored in a sealed airtight container in the refrigerator for up to four days or in the freezer for up to four months. You can easily heat up leftovers in the microwave! One of my favorite leftover makeovers to make with this stir-fry is to turn it into a scramble or tuck it into omelets. Got more time? You can also use the leftovers to fill paleo meat pies or to make Egg Foo Young!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


PRINTER-FRIENDLY RECIPE CARD

Egg Roll in a Bowl (a.k.a. Potsticker Stir-Fry)

4.87 from 60 votes
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings 6 servings
Egg Roll in a Bowl is a simple, family-friendly, one-pan weeknight meal. It's a healthy Whole30, keto, and paleo dinner!

Ingredients  

  • 1 tablespoon ghee avocado oil, or high temp fat of choice
  • 2 medium carrots peeled and finely diced
  • 2 shallots minced
  • ¼ pound shiitake mushrooms stemmed and thinly sliced
  • Diamond Crystal kosher salt
  • 4 garlic cloves minced
  • 1 tablespoon finely grated ginger
  • 2 pounds ground pork
  • 1 small Napa cabbage cut in half and thinly sliced crosswise
  • 2 tablespoons coconut aminos
  • 2 teaspoons rice vinegar
  • 1 teaspoon Red Boat fish sauce
  • 2 teaspoons toasted sesame oil
  • 3 scallions thinly sliced
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Instructions 

  • In a 12-inch (or larger) skillet over medium heat, melt the ghee. Once it’s hot, toss in the carrots, shallots, and mushrooms.
  • Add a sprinkle of salt, and sauté for 3 to 5 minutes or until the shallots are soft and the ’shrooms are pliable.
  • Toss in the garlic and ginger, and stir for 30 seconds or until fragrant.
  • Add the pork along with another sprinkle of salt, and break up the meat with a spatula or wooden spoon.
  • Crank up the heat to medium-high, and cook for about 5 minutes or until the pork is no longer pink.
  • Transfer the cooked pork with a slotted spoon to another platter. Leave the cooking liquid in the pan.
  • Throw the cabbage into the pan with another sprinkle of salt, and sauté for 3 to 5 minutes or until wilted.
  • Lower the heat to medium, and add the ground pork back into the skillet. Stir to combine.
  • Season with coconut aminos, rice vinegar, and fish sauce. Taste and adjust with more seasoning if needed.
  • Remove the skillet from the heat. Finish with a drizzle of sesame oil and a generous sprinkle of scallions. Serve and eat!

Video

Notes

You can use my All-Purpose Stir-Fry Sauce as the seasoning in this recipe! Just use ¼ cup All-Purpose Stir-Fry Sauce in place of the coconut aminos, fish sauce, rice vinegar, and sesame oil!

Nutrition

Calories: 488kcal | Carbohydrates: 12g | Protein: 28g | Fat: 36g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




67 Comments

  1. 5 stars
    This has become a bi-weekly staple in my house with two hungry 20-something boys. We all love it and have found simple variations that keep it just as delish! Well done.

  2. 5 stars
    This is an easy weeknight meal we have at least twice a month. It’s great with any ground protein; we have used pork, beef, and chicken. I also use this recipe as a way to use up veggies lingering in the crisper.

  3. 5 stars
    I had to ask myself “what took so long” to try this. I know, really – the recipe kinda reminded me of all those hamburger helper dishes I had when I left home and was poor. But the ingredients in “Egg Roll-in-a Bowl” are some my favorite flavors and so I decided to try it. I halved the recipe because it was just for my husband and me. THERE WERE NO LEFTOVERS. This dish does indeed taste like an egg roll and I can agree with little Michelle that the insides of a dumpling are much better than the outside (and better for you too). My husband even asked if we had any Chinese mustard in the house – and then he told me to get some for when I make this dish next time, soon, he hoped. This is simple and delicious comfort food that comes together pretty quickly once you get it organized. You MUST try it if you haven’t already.

  4. 5 stars
    Finally made this, July 2023. VVG, very very good, husband worthy. I used my wok to hold everybody in it.

  5. 5 stars
    Simple and DELICIOUS! I’ve made it a few times and substituted ground turkey for the pork. This recipe also freezes very well! I’m making it again this week.

  6. 5 stars
    This is a wonderful paleo dish. We like it topped with poached eggs. Very yummy and super healthy with all the veg.

  7. 5 stars
    Love this recipe! So easy to make and it makes enough for lots of leftovers. I add diced water chestnuts to give it a little added crunch.

  8. 5 stars
    Have made this so many times. Bringing it to a new group for a potluck. I can’t wait for the requests for the recipe. Love!