Paleo Egg Roll in a Bowl with Chicken {Whole30, Keto}

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you!  An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything!  Whole30 and keto friendly too.

If you aren’t an egg roll in a bowl fan yet, get ready.  These egg roll bowls with chicken are LIFE CHANGING.

But seriously, I don’t like playing favorites with recipes, but, a good egg roll in a bowl is definitely one of my favorite meals ever.

The flavors in this one are on point, and it couldn’t be easier to throw together for a quick dinner.  The only problem here is everyone fighting over the leftovers!  Or, no leftovers at all.  It’s that good, quite possibly addicting.

Unless I’m dredging chicken, I typically like using boneless skinless thighs instead of breasts.  They don’t dry out at all, crisp up on the outside really well without any effort, and they have tons of flavor!

So, we’re starting with the chicken, cut up in bite size pieces or strips, whatever you prefer.  The veggies you use are up to you – they just need to be shredded.

I used a traditional slaw mix purchased in the grocery store near the pre-mixed salads, along with purple cabbage and shredded carrots.  To keep this recipe super low carb you can use all cabbage, or even add in a little shredded kale or brussels sprouts.

But now, what makes this stir fry really taste like an egg roll?  The sauce!  And by “sauce” I’m really just talking about the combination of coconut aminos and sesame oil paired with the garlic, ginger, and scallions.  Nothing fancy but it totally hits the spot!

And wait, there’s another sauce too – to top your egg roll bowl!  I couldn’t resist topping this one with a sesame aioli just like I did for the shrimp egg roll bowls.

I used a store bought Whole30 compliant (avocado oil based) mayo here, but you can also go with homemade mayo for an even tastier (in my opinion!) aioli.

So here we are – ready to make this easy stir fry that’s going to taste just like the inside of an egg roll – except even better.

It’ll be ready in less than 30 minutes and you will be floored how addicting this recipe really is!  Okay, now’s the time to start cooking – let’s go!

Paleo Egg Roll in a Bowl with Chicken {Whole30, Keto}

Paleo Egg Roll Bowls with Chicken {Whole30, Keto}

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you! An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30 and keto friendly too.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 15 minutes

Course: Dinner/Lunch

Cuisine: keto, Whole30

Servings: 6 servings

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4.54 from 15 votes

Ingredients

Sesame Aioli:

• 1/2 cup homemade mayo or purchased paleo mayo
• 2 cloves garlic minced, or 1 tsp garlic powder
• 2 tsp sesame oil
• 1 1/2 tsp lime juice
• 3 tsp hot sauce Whole30 compliant

Egg Roll Bowls:

• 1 1/2 lbs boneless skinless chicken thighs cut into pieces or strips
• 1 1/2 Tbsp avocado oil divided
• Sea salt and pepper for the chicken
• 1/2 tsp onion powder
• Pinch cayenne pepper optional
• 6-7 cups shredded veggies slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
• 3 tbsp coconut aminos
• 1 1/2 Tbsp sesame oil
• 1 tsp hot sauce Whole30 compliant, optional
• 1 bunch scallions thinly sliced white/light green and green parts separated
• 3 cloves garlic minced
• 2 tsp ginger fresh, about 1” peeled and grated or minced

Instructions

Prepare Aioli

1. Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.

Stir fry the Chicken and veggies:

1. Have all ingredients prepped and ready to go before beginning since the cooking will go fast.
2. Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
3. Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.
4. Lower heat to med and add 1/2 Tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
5. Cook another minute, then add the coconut aminos, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
6. Serve in bowls drizzled with the spicy aioli*. Enjoy!

Recipe Notes

*The stir fry will reheat well if prepared ahead of time - just wait until serving before adding the aioli.

Nutrition

Calories: 368kcal

Fat: 27g

Saturated fat: 5g

Cholesterol: 116mg

Sodium: 485mg

Potassium: 403mg

Carbohydrates: 7g

Fiber: 2g

Sugar: 3g

Protein: 23g

Vitamin A: 128%

Vitamin C: 29%

Calcium: 43%

Iron: 1%

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Want More Whole30 + Keto Recipes?  Try One of These!

Shrimp Egg Roll Bowls

Breakfast Cauliflower Fried Rice

Mexican Cauliflower Fried Rice

Chicken Bacon Broccoli “Rice” Casserole 

Sheet Pan Breakfast Hash

Baked Eggs with Spinach Bacon and Mushrooms

Chicken Enchilada Stuffed Peppers

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