Who wants some Keto, 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 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 into the pan and you’re set!
How Do You Store Leftovers?
Leftover Egg Roll in a Bowl can be stored in a sealed container in the fridge for up to four days or in the freezer for up to four months. 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!
Let’s Make Egg Roll in A Bowl!
Serves 6
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
Equipment:
All my favorite kitchen tools are listed here.
Method:
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!
Craving traditional potstickers that come wrapped up like a dumpling? Make my Paleo Potstickers recipe here!
[Originally posted on January 17, 2018. Updated with new information and photos on January 19, 2021.]
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Egg Roll in a Bowl (a.k.a. Potsticker Stir-Fry)
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
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
Nutrition
Lesley says
Michelle
Made this last night from your cookbook (which I love and has TOTALLY changed the way I eat). I became creative and added some of your XO sauce which I had in the fridge. Awesome!
nomnompaleo says
That is a fab combo!
Becky says
Unfortunately my Whole Foods in Hyannis, Massachusetts is not taking part!! Not a spec of nom nom paleo anywhere in the store!!😩
jane says
Working though both of your cookbooks. 🙂 Made this with ground turkey and it was super fantastic! (Now if a paleo culinary genius could work on an IP pineapple chicken or pork recipe…..I would be thrilled! 🙂
Andrea Murrell says
I second this request for meat and pineapple
Michelle Tam says
I have an Instant Pot Spicy Pineapple Pork recipe: https://nomnompaleo.com/instant-pot-spicy-pineapple-pork
Nicole Widder says
I love this recipe and have made it a few times since getting the cookbook! I’ve used up some of that all purpose stir fry sauce on this one too.
Maggie Grace Rasor says
I give this recipe two very big thumbs up. I used beef instead of pork because we are in Houston and having a freeze, so I didn’t want to go out to the store to buy pork. It turned out great using grassfed beef. Thank you for the yummy
Lauren B says
This looks great! Do you serve it as a one-bowl meal, or add an additional side? Thanks!
Genevieve Knauf says
The WF near me that is participating (closest one to home isn’t unfortunately but one by work is, yay!) used sliced pork and I LOVED it. If I wanted to try the recipe with that instead of ground, what cut of pork would you recommend?
nomnompaleo says
Was it kinda fatty? Maybe they used thinly sliced pork shoulder or pork belly?
Genevieve Knauf says
It didn’t seem too fatty, may have been shoulder
Susan Wellman says
Mine had pork shoulder as well and it was so good. I wish I had the recipe for the roast.
CommenterFormerlyKnownAsR says
Got your Bacon Brussels Sprouts with Kimchi Applesauce at the WF in Lincoln, Nebraska today–delicious! Can’t wait to try more!
Amber Moorer says
Wow! I tried this recipe tonight for the first time, and I couldn’t stop eating it!! Glad I have some leftovers for tomorrow! I changed it slightly and halved the pork, that way I would have more veggies. Also tried it on lettuce wraps! YUMMY!!!!
SFSpotless says
This looks great and easy, I will have to try it! I have made a ground-pork-shitake-cabbage recipe that is similar to this, and I found a great shortcut is to use bagged coleslaw mix instead of slicing your own cabbage. Because I will take any shortcut I can get my hands on when there is a screaming toddler hanging off my leg! Sometimes my store even has sliced shitakes, score!
Erika Webb Vetter says
I’m excited to make this (AND to find it at WF!). Your section at the WF in the SF Bay Area have been my go-to spots during detoxes. (And since going GF a few years ago, I miss potstickers terribly!
What’s your go-to pan to cook in?
We’ve been changing through the years, but are using a cast iron and a ‘green’ version of Teflon non-stick. Still haven’t found the perfect solution yet.
nomnompaleo says
I use a well-seasoned cast-iron skillet. I’ve been trying to find a good non-stick, but no luck so far!
Erika Webb Vetter says
Ditto. My husband finally had to put his foot down and request that our 11y/o dish washing child not touch the cast iron pot anymore 😅
Sonya says
I love, love, love my All-Clad stainless skillet. It’s better than any non-stick skillet I’ve tried.
My husband, who hates anything with mushrooms and – I thought – was a master detector of them absolutely loves this recipe. (I’m not telling him about the shrooms).
Sara Beth says
I had this today at Whole Foods (DC, H Street store) and it was SO delicious!
Mark says
Had this at WF Altamonte Springs FL today and it was awesome! So cool to see the NomNom section on the end of the hotbar – it really caught my eye!
Nicole Pollard says
Hi Michelle! I am so excited to make this – I miss pot stickers SO much! One small issue for me, is that my husband doesn’t care for mushrooms. Is there a sub I could use? If I chop them up fine enough, will it hide the “mushroom flavor”? Thanks very much!
Susan Brown says
I received you cookbook for Christmas. I was looking for some new ideas. I made this today, it was delicious. Thank you so much for sharing you gifts with us.
Lois says
Fantastic. I make this frequently. I usually use onions instead of the shallots and sometimes skip the carrot, if I am out. Typically, I serve it with poached eggs. Outstanding!
Jenn W says
I liked the flavors of this a lot, but I would adjust the proportions of meat and veg next time. I would halve the meat with the amounts of veg given. I had it with cassava tortillas for the “wrapper” and cucumber salad.
Laura Downing says
Michelle, Have you ever used leftover Kalua Pig in this recipe? I want to use it in place of the ground pork and am wondering if it would work?
Thanks a million for ALL of your yummy recipes!
Laura D
Michelle Tam says
Yes! It tastes great with leftover Kalua Pork! I fry the pork until it is crispy—you’ll love it!
Karen says
We turn to this recipe as a basic use it up kind of recipe over and over again. This time my 16 year old brought home 5 lbs of shredded cabbage that wasn’t going to be used at a scout campout. He actually brought home 10 lbs, 5 lbs is already fermenting as sauerkraut! Two and half pounds with it’s shredded carrots is on the stove for tonight.
Kyla says
Made this for the first time this weekend. It was fantastic! Leftovers heat up well, too.
I also picked up a tin of Magic Mushroom powder at whole foods and can’t wait to try it. 🙂
Thanks for all your recipes and great blog!
Jill says
Another great tasting Nom Nom Paleo family-friendly recipe. This is easy to create and is one of our favorites.
Carter Cork says
adding this recipe to regular rotation!! YUM! Love all your recipes that I’ve tried!
Lauren Leonard says
This recipe is fantastic. I love to slice up some dry roasted, unsalted almonds and add with the scallions to add some crunch.
MG says
Gong Hey Fat Choy! My daughter’s wok might need to be celebrated here with this recipe! We have found this a very reliable and quick recipe. I usually have to make extra for the hand pies which are tasty too! Thanks for making our celebration special! Appreciate all that you do especially during these crazy times!
All the best wishes for the New Year of the Ox!