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Paleo Egg Roll in a Bowl

Paleo Egg Roll in a Bowl
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://paleo.recipes/egg-roll-in-a-bowl/