Who doesn’t love a good egg roll? The crispy wrapper, the savory filling—it’s the perfect comfort food. But if you’re craving something healthier (and less greasy), I’ve got just the thing: Paleo Egg Roll in a Bowl. Think of it as all the delicious flavors of an egg roll, minus the deep-fried wrapper. It’s quick, packed with flavor, and perfect for anyone following a Whole30, keto, or paleo lifestyle. Bonus? It’s a one-skillet meal, so cleanup is a breeze.
Recipe Basics
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Here’s why you’ll love it:
- Beginner-friendly: The steps are super simple, even for newbies in the kitchen.
- Customizable: Not into chicken? Swap it for pork, beef, or even tofu.
- Perfect for meal prep: Make a big batch and have it ready for quick lunches or dinners.
Need to Scale the Recipe?
No problem! Just adjust your chicken and veggies to fit how many bowls you want. Got a busy week coming up? Double the recipe, and you’re meal-prepped for four days.
What You’ll Need
For the Sesame Aioli (Optional but So Good!):
- ½ cup paleo mayo (store-bought or homemade)
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tsp sesame oil
- 1½ tsp lime juice
- 3 tsp hot sauce (Whole30-compatible)
For the Bowl:
- 1½ lbs chicken thighs (cut into bite-sized pieces)
- 1½ tbsp avocado oil (divided)
- Salt, pepper, and a dash of onion powder
- Pinch of cayenne (optional, for a kick)
- 6–7 cups shredded vegetable slaw (cabbage, carrots, or a mix)
- 3 tbsp coconut aminos (or soy sauce if not on paleo)
- 1½ tbsp sesame oil (add off heat to avoid burning)
- 1 bunch scallions, thinly sliced (keep green tops separate)
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced or grated
Ingredient Swaps:
- No chicken thighs? Use ground pork, turkey, or even shrimp.
- Need a soy sauce substitute? Coconut aminos are perfect!
- Short on time? Grab pre-shredded coleslaw mix.
How to Make It
Step 1: Whip Up the Aioli
In a small bowl, whisk together mayo, garlic, sesame oil, lime juice, and hot sauce. Taste and adjust if needed. Chill until it’s time to serve.
Step 2: Cook the Chicken
Heat a large skillet over high heat and add 1 tbsp avocado oil. Season your chicken with salt, pepper, onion powder, and cayenne. Stir-fry for 5 minutes or until cooked through. Set it aside.
Step 3: Sauté the Veggies
Lower the skillet to medium heat, add the remaining avocado oil, and toss in the shredded slaw. Let it cook for a minute or two until it starts to soften. Then, add garlic, ginger, and the white/light green scallion parts. Cook for another minute—you’ll know it’s ready when it smells amazing.
Step 4: Combine Everything
Drizzle in the coconut aminos, sesame oil, and (if you like spice) some hot sauce. Toss to coat the veggies. Add the cooked chicken back to the skillet and mix it all together.
Step 5: Serve
Spoon into bowls, top with aioli, and sprinkle with the green scallion tops. Done!
Make It Yours
Want to adapt the recipe? Here are some ideas:
- Keto Option: Use tamari instead of coconut aminos for fewer carbs.
- Vegan: Swap chicken for tofu or tempeh and use vegan mayo for the aioli.
- Lower Sodium: Cut back on coconut aminos or use a low-sodium soy sauce.
- Seasonal Veggies: Try zucchini noodles or bell peppers when summer rolls around.
Like it spicy? Add red pepper flakes or a Sriracha drizzle. Prefer mild? Skip the cayenne and hot sauce entirely.
Tips for Serving & Storing
- Serving ideas: This dish is great on its own, but you can pair it with cauliflower rice for a low-carb side or jasmine rice if you’re not strict paleo.
- Storage: Leftovers keep well in the fridge for up to four days.
- Reheating: To keep the veggies crisp, reheat on the stove over low heat instead of the microwave.
- Freezing: Freeze individual portions (without the aioli) in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
This Paleo Egg Roll in a Bowl isn’t just healthy—it’s comforting, flavorful, and ridiculously easy to whip up. Perfect for busy weeknights or meal-prepping pros, it’s one recipe you’ll want to make again and again. Try it, and let me know—did it hit the spot?
PrintPaleo Egg Roll in a Bowl
This Paleo Egg Roll in a Bowl is a deconstructed, healthier version of the classic egg roll. Packed with tender chicken, vibrant veggies, and bold Asian-inspired flavors, it’s perfect for paleo, Whole30, and gluten-free diets. The spicy sesame aioli adds a creamy kick to every bite, making this one-skillet meal both satisfying and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner/Lunch
- Cuisine: Asian-inspired
Ingredients
For the Sesame Aioli:
- ½ cup paleo mayo (homemade or store-bought)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tsp sesame oil
- 1½ tsp lime juice
- 3 tsp Whole30-compliant hot sauce
For the Egg Roll Bowls:
- 1½ lbs boneless skinless chicken thighs (cut into strips or pieces)
- 1½ tbsp avocado oil (divided)
- Sea salt and black pepper (to taste)
- ½ tsp onion powder
- Pinch of cayenne pepper (optional)
- 6–7 cups shredded veggie slaw (cabbage, carrots, brussels sprouts mix)
- 3 tbsp coconut aminos (soy sauce substitute)
- 1½ tbsp sesame oil
- 1 tsp Whole30-compliant hot sauce (optional)
- 1 bunch scallions (thinly sliced; white/light green parts separated from green tops)
- 3 cloves garlic, minced
- 2 tsp fresh ginger (about 1 inch, peeled and grated/minced)
Instructions
- Prepare the Sesame Aioli:
In a small bowl, whisk together the mayo, garlic, sesame oil, lime juice, and hot sauce until smooth. Adjust seasoning to taste. Refrigerate until ready to serve. - Cook the Chicken:
Heat a large skillet or wok over high heat. Add 1 tbsp avocado oil until shimmering. Season chicken with salt, pepper, onion powder, and cayenne if desired. Stir-fry for about 5 minutes until browned and cooked through. Remove chicken from skillet and set aside. - Cook the Vegetables:
Lower heat to medium and add the remaining avocado oil to the skillet. Toss in shredded veggies and cook for about a minute until they begin to soften. Add white/light green scallion parts, garlic, and ginger; stir-fry for another minute until fragrant. - Combine and Finish:
Stir in coconut aminos, sesame oil, and optional hot sauce. Mix well to coat vegetables evenly. Return cooked chicken to the skillet and toss everything together to combine thoroughly. Remove from heat. - Serve:
Spoon into bowls and garnish with green scallion tops. Drizzle with sesame aioli before serving.
Notes
Serving Suggestions: Serve this dish as-is for a low-carb meal or pair it with cauliflower rice for extra volume. For non-paleo eaters, jasmine rice works beautifully as a side.
Tips & Tricks:
- Use pre-shredded coleslaw mix to save time chopping vegetables.
- Toasted sesame oil burns quickly—add it off heat for maximum flavor.
- For even cooking, cut chicken into uniform pieces before stir-frying.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over medium-low heat or microwave on low power until warmed through. Avoid freezing as the vegetables may lose their texture.
