Gluten Free | Dairy Free | Egg Free
This Gluten Free Egg Roll in a Bowl is packed with all of the delicious flavors of a traditional Chinese egg roll but without the wrapper! Not only is this dinner recipe quick and simple to make, it is also made in just one skillet in less than 20 minutes for the easiest and quickest cleanup.
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Reasons to love Egg Roll in a Bowl:
- One skillet meal = less clean up!
- Lighter and easier to make than the traditional egg rolls
- Takes less than 30 minutes to make
- This is easily a gluten, dairy and egg free meal that everyone can enjoy
- You can add lots of fresh, hidden veggies for added nutrition
Ingredients in Gluten Free Egg Roll in a Bowl:
Ground Meat- you can use any lean ground meat. My favorites are ground pork, ground beef, ground turkey or even ground bison.
Coleslaw- I like to get the packaged coleslaw that contains shredded cabbage and carrots. Make sure it’s plain, non-marinaded shredded cabbage and carrots.
Coconut Aminos– this is by far my favorite gluten free sub for soy sauce. Tastes very, very similar to soy sauce, just a hint sweeter.
Oyster Sauce- make sure you use a gluten free one if you are gluten free. Oyster sauce really helps bring this dish alive. It’s rich, thick and perfectly complements this savory meal.
Sesame Oil– a little goes a long way, but this oil provides the perfect finishing touch and flavor to this Egg Roll in a Bowl recipe.
Onion- you can use sweet or yellow onions to help provide flavor.
Olive Oil- I prefer to use extra virgin olive oil.
Seasonings- garlic, salt, pepper and ground ginger. I also like to top this dish off with fresh scallions.
Tools needed to make Egg Roll in a Bowl:
- Measuring cups and spoons
- Cutting board and knife
- Garlic press
- Wok
- Wooden spoon
How to make Gluten Free Egg Roll in a Bowl:
Brown the ground meat: In a large wok, brown the meat over medium heat. Drain any excess grease. Next, add the olive oil, salt, pepper and ground ginger and mix together. Add the onion and sauté until the onion is translucent and tender, about 5-7 minutes. Next, add the minced garlic and sauté until fragrant, about 30 seconds.
Add the coleslaw: Add the coleslaw to the wok and mix together. Add the coconut aminos, oyster sauce and sesame oil. Mix together. Sauté until the cabbage and carrots are tender, about 5-10 minutes. Season with more salt and pepper if needed.
Top and serve: Top with scallions and serve over rice.
Frequently Asked Questions:
Basically, its like an egg roll but without the wrapper! A lean meat and veggies are stir fired in a savory sauce and served as is or over rice. It’s all the flavors of the traditional Chinese egg roll, but its super simple and easy to make. And to make it even better, it’s a one pot meal that comes together in under 20 minutes!
My favorite way to serve Egg Roll in a Bowl is in a dish over rice, but you can also serve as is as the main meal component. You could also serve in lettuce cups or wraps or over steamed broccoli.
You can use any lean ground meat such as ground pork, ground turkey, ground beef, or even ground chicken.
Yes, absolutely! To make this meal gluten free, we are using coconut aminos instead of soy sauce. Coconut aminos are also paleo and Whole 30 approved.
This meal can be stored in an airtight container in the refrigerator for up to 3-4 days.
I wouldn’t recommend it. The cabbage will likely get mushy and lose it’s crunch when you reheat it.
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Gluten Free Egg Roll in a Bowl
This Gluten Free Egg Roll in a Bowl is packed with all of the delicious flavors of a traditional Chinese egg roll but without the wrapper! Not only is this dinner recipe quick and simple to make, it is also made in just one skillet in less than 20 minutes for the easiest and quickest cleanup.
Ingredients
- 1 lb lean ground beef, ground turkey or ground pork
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2- 1 teaspoon ground ginger, depending on your preference
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 16oz bag coleslaw mix- cabbage and carrots
- 1/4 cup coconut aminos
- 1 Tablespoon oyster sauce
- 3 teaspoon sesame oil
- 6 scallions, chopped, just the green part
Instructions
- Brown the ground meat: In a large wok, brown the meat over medium heat. Drain any excess grease. Add the olive oil, salt, pepper and ground ginger and mix together. Add the onion and sauté until the onion is translucent and tender, about 5-7 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the coleslaw: Add the coleslaw to the wok and mix together. Add the coconut aminos, oyster sauce and sesame oil. Mix together. Sauté until the cabbage and carrots are tender, about 5-10 minutes. Season with more salt and pepper if needed.
- Top and serve: Top with scallions and serve over rice.
- Enjoy!
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