Almond Thai Basil Egg Roll in a Bowl

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I am just finishing up day 11 of the whole 30 program.    It has been going pretty well, easier than I thought.   I am impressed at myself for making it this far, but I must admit that I have eaten a lot of bananas these last two weeks.  A few things that I have noticed:  My hair is much silkier, probably because of all the avocados and almonds I have been eating.  I have sleeping amazingly well.  And I have so much energy during the day!  I don’t know if I have lost any weight because I actually don’t own a scale!  Before I moved, I used the scale at the gym, and now I have a treadmill in my basement with no scale.   I have already decided that I am going to follow the program and not even buy a scale until the end.  Although I am feeling slimmer.

Okay, now that I have given you all of this unnecessary information about myself, and you don’t know me, let’s get down to why you’re here reading this post.

This Thai Basil Almond Egg Roll in a Bowl. Was. So. Very. Delicious.

There is a pizza place in Cedar Falls, Iowa, who makes a Thai basil pizza. This pizza has a peanut sauce and basil, and it is so good!  I thought I would try out that same concept, but with an almond sauce, as legumes are not allowed on whole 30.  What I got was a fantastic egg roll in a bowl that was super filling.  I added shrimp to mine, but you can add your protein of choice.

Instead of making the Thai basil almond sauce in advance, I just put the ingredients for it straight into the pan and cooked it with the shrimp before adding the vegetables.  It was faster that way.

I have included Instant Pot instructions for you in this post too.   I have made Egg Roll in a Bowl, and Southwestern Egg Roll in a bowl in my Instant Pot, and both of those recipes turned out great.

Also, I used frozen basil, not fresh basil but I think that fresh would also be great, I would just make sure to chop it up!

Thai Basil Almond Egg Roll in a Bowl

Servings 2


  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 small chopped shallot
  • 1 teaspoon chopped basil
  • heaping tablespoon unsweetened almond butter
  • 1 teaspoon lime juice
  • 1 teaspoon coconut milk
  • 1/2 teaspoon ground ginger
  • 1 bag coleslaw mix
  • 1/2 cup baby shrimp
  • 1-2 teaspoons water
  • 1 chopped scallion
  • almonds to garnish


Stovetop directions

  1. In a saucepan, over medium heat add sesame oil, shallots, garlic and shrimp. Saute until the shrimp is cooked and the shallots and garlic are translucent. 

  2. Add basil, lime juice, almond butter, ginger, coconut milk, and water.  stir the sauce together with the shallots and garlic, to make a sauce 

  3. Add in coleslaw mix and start cooking it down.  You may want to add another tablespoon of water to help the process along, but not too much. 

  4. Cook the coleslaw mix down, continually stirring. 

  5. Remove from the heat, when the slaw is cooked to your liking.  

Instant Pot/ Pressure Cooker directions

  1. Turn the pan to saute. 

  2. Add sesame oil to the bottom of your pan with the shrimp, garlic, and scallions.  Cook until the shrimp is cooked and the scallions are translucent. 

  3. Add basil, lime juice, almond butter, ginger, coconut milk, and water. stir the sauce together with the shallots and garlic, to make a sauce 

  4. Cook the coleslaw mix down, continually stirring. 

  5. place the lid on the instant pot, and cook on low pressure for 1 minute.

  6. Remove the lid immediately after cooking. And eat!  If your cabbage gets too wilted, mix it with some uncooked coleslaw mix to even it out. 

You must garnish this with some fresh lime juice!  It is the perfect touch!   This egg roll in a bowl is so flavorful. You will forget that you are eating the whole 30 for a minute and won’t miss the lack of sweetness for a second!   I am thinking that I need to come up with some more” egg roll in a bowl” flavors that are whole 30 compliant!




  1. Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!!!


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