Egg Roll in a Bowl (Keto, Whole30, Gluten Free)

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

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!

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!

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.

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 with cauliflower rice and dig in with your chopsticks! If you want it spicy, squirt on some sriracha!

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!