Egg Roll Bowls

Prep Time5 mins
Cook Time25 mins
Course: Main Course
Servings: 6 :2 cup servings
Calories: 480kcal


  • Large deep skillet


  • 1.5 lbs. 85% lean ground pork I buy Smithfield
  • 1.5 lbs. small raw shrimp peeled, deveined, tail off
  • 1/2 onion diced
  • 4 garlic cloves diced
  • 3 TBS toasted sesame oil
  • 30 oz. shredded cabbage I buy the Marketside angle hair coleslaw (green cabbage)
  • Salt and pepper to taste
  • 3 eggs scrammbled
  • 3 green onion stalks diced
  • 2 TBS coconut aminos
  • * optional red pepper flakes



  • Cook ground pork in large deep skillet.
  • When all the way browned, add 1/4 diced onion, 2 diced garlic cloves, and raw shrimp.
  • Cook shrimp until pink. Drain meat in colander and set aside.


  • In the same large deep skillet saute the remaining 1/4 diced onion and 2 diced garlic cloves in the sesame oil for about 1-2 min.
  • Add shredded cabbage, salt and pepper to taste. Stir until well combined, cook for 8-10 minutes.
  • While the cabbage is cooking, scramble 3 eggs and set aside.

Egg Roll Bowl

  • When cabbage is done cooking stir in meat, scrambled egg, green onion, and 2 TBS coconut aminos.
  • Serve in bowls.


This recipe makes 6 -2 cup servings. Calories per serving: 480; Fat per serving: 31g; Carbs per serving: 13g; Protein per serving: 50g