Guest Post: Egg Roll in a Bowl from Do You Even Paleo?

Very excited for my first guest blogger on The Freckled Foodie! Even more excited that it’s the lovely Chelsea from Do You Even Paleo? who I happened to meet in real life last week! It is so much fun to meet someone in real life that you met online and otherwise would likely never have met. I know I have been blogging less frequently lately (working, traveling, back in school, etc) so I figured I would have friends guest post occasionally for me! I know you will love this one 🙂


Hello everyone! I’m Chelsea, the blogger behind Do You Even Paleo. Before we get to the recipe, I just wanted to express my gratitude and excitement about writing a guest post for Rachael’s blog! I have admired The Freckled Foodie since my early paleo and blogging days as a successful and semi-local (I live in ND) blogger with similar interests. I was thrilled and honored when Rachael asked me to write a post for her!

This is the first guest post I’ve ever done, so I knew I had to make something pretty awesome! Lately, I’ve been wanting to use my coconut aminos and fish sauce more, so I started brainstorming Chinese recipes. I tried thinking of something I really missed eating since going paleo, and decided I missed egg rolls. Long before going paleo, I had made homemade egg rolls and really enjoyed the experience…so how hard would it be to replicate the filling and do away with the wrapper altogether?

In short, the results were incredibly delicious and I knew I had hit the nail on the head! Simply enjoying the typical egg roll filling right out of a bowl was satiating and tasted fantastic. The best part is, this recipe makes a ton of food and the leftovers are excellent! Can you say meal prep? It’s also Whole 30 and 21DSD friendly. Hot damn.

You’ll notice this recipe calls for either dried or fresh shiitake mushrooms. I definitely suggest using dried, if you can. Using dried helps prevent the recipe from getting mushy, since the dried mushrooms will soak up some of the water released from the cabbage. I find my dried mushrooms by the fresh spices in the produce section at my local grocery store.

Egg Roll in a Bowl

eggroll small


Chelsea is the author behind Do You Even Paleo. She enjoys creating delicious meals that promote health and vitality. When not experimenting in the kitchen, Chelsea can be found lifting weights, reading, playing video games, or cuddling with her cats.

Connect with Chelsea: Instagram | Pinterest | Facebook | Twitter | Blog

Egg Roll in a Bowl

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • ½ medium head cabbage
  • 3 medium carrots
  • 1 tsp fresh grated ginger
  • 2 cloves garlic, minced
  • ⅓ c dried shiitake mushrooms OR ½ c fresh shiitake mushrooms
  • 1 tsp fish sauce
  • 1 lb ground pork
  • 1 + 1 Tb coconut aminos
  • 2 Tb sesame seeds, optional
  • chopped green onions, optional

Directions:

  1. Mix ground pork with 1 Tb coconut aminos. Set aside.
  2. Shred or finely slice the cabbage and carrots (I accomplished this in my Vitamix). Set aside.
  3. In a large skillet, heat 2 Tb of cooking oil over medium heat. Add the garlic and ginger, stirring until they become fragrant. Add the shredded cabbage, carrots, and mushrooms. Cook for around 1 minute, until vegetables start to get limp.
  4. Push the vegetables to the outsides of the skillet and add pork to the cleared area. If your skillet isn’t big enough for this, simply brown pork in a separate skillet or cook in batches. Cook until the pork is browned, then add coconut aminos and fish sauce and combine everything.
  5. Transfer to bowls. Top with sesame seeds and/or chopped green onions (optional). Serve immediately, with additional coconut aminos if desired.

Published on by

Related posts:

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Tagged: , , , , , , ,

Comments: 14

  1. Kandis January 27, 2015 at 1:31 am Reply

    Ok this look so super easy and delicious I will definitely be giving it a try soon.

    Can you sub pork with turkey or chicken mince?

    As always – LOVE the recipes on your site…..made the Smoky Chicken Stew in my weekly cook up this week – ready to devour it 🙂

    • thefreckledfoodie January 27, 2015 at 12:05 pm Reply

      Kandis, you are one of my all time favorite followers! Just thought you should know the feeling is mutual 🙂 You could definitely sub turkey or chicken but might want to add a bit more fat (tbsp) since pork is fattier than poultry!

  2. Chelsea @ Do You Even Paleo January 27, 2015 at 1:35 pm Reply

    Rachael, I just wanted to stop by and thank you so much for posting a recipe of mine! I had so much fun meeting you – looking forward to next time!

    • thefreckledfoodie January 27, 2015 at 2:54 pm Reply

      Chelsea, thank YOU for sharing a great recipe with my readers! It was so fun 🙂 I will be back soon!

  3. Robeil April 18, 2015 at 7:10 pm Reply

    This was delicious! I also added half a head of cauliflower rice for more veggies and it was delicious!! I also used ground turkey because I didn’t have ground pork….

  4. Angela April 23, 2015 at 9:25 am Reply

    Any suggestions for a substitute for mushrooms? I don’t care for them. Thanks.

    • thefreckledfoodie April 23, 2015 at 11:45 am Reply

      You can just make the recipe without the mushrooms or you can add some zucchini or eggplant for the “meaty” texture of the mushrooms!

  5. Chris May 23, 2015 at 6:59 pm Reply

    I just made this tonight. Wow! Really good. Been doing Whole30 for a week and needed something like weekend takeout. Actually made something else for the family – but they wanted to try it and loved it. Didn’t have mushrooms – but used zucchini and it worked great. Also – since I like a little extra spice – I chopped up a jalapeño which gave it some zing. Definitely making it again – and hooked on your sight! Thanks!

    • thefreckledfoodie May 31, 2015 at 5:57 pm Reply

      So glad you loved it! Congrats on making a week into your Whole30!

  6. Becka October 17, 2015 at 8:05 am Reply

    Can the fish sauce be left out and still have a good end product?

    • thefreckledfoodie October 19, 2015 at 10:12 am Reply

      Yes, the fish sauce is to add umami but it will still be amazing!

  7. Tracy August 22, 2016 at 9:02 pm Reply

    Where is the actual recipe??

    • thefreckledfoodie August 23, 2016 at 10:06 am Reply

      So sorry! changing some things around and it got messed up for mobile users, it is back to normal now!

Leave a Reply

Your email address will not be published. Required fields are marked *