If you love that flavor of egg rolls, wait until you try this quick and easy gluten free egg roll in a bowl recipe. This egg roll bowl recipe is full of fresh, delicious vegetables and your choice of ground turkey, beef, pork, or vegan meat. It is full of egg roll flavors without the carbs from deep frying.
If you love egg rolls but balk at all of the work involved, from rolling to frying, let me introduce you to my family’s new favorite dinner recipe. This low-carb egg roll-in-a-bowl recipe is hearty and full of delicious vegetables.
This no-guilt dinner is so easy to make. Although cabbage and carrots are standard, you can add in any vegetables you have on hand!! You can make this recipe with any ground meat or even leftover rotisserie chicken!
If you want a great family dinner, I have tons of delicious gluten free dinner recipes to try!
If you are wondering what to serve with this egg roll in a bowl, there are lots of things you can serve with this dinner; my kids love it over rice best.
Why this recipe is great:
- You are going to love this recipe for two reasons. First, there is so much flexibility in what ingredients you use. You can vary the meat and add in veggies.
- Second, you make this a vegan egg roll in a bowl or one with meat or seafood.
- I also love this recipe uses common, easy-to-find gluten-free Asian sauces, so there is no need to go to any specialty stores to shop for ingredients!
If you are wondering what other Asian sauces are gluten free, I go over them in my Gluten Free Beef and Broccoli recipe.
Ingredient notes:
- Meat, vegan meat substitute, or seafood – I LOVE making this vegan with Impossible Burger, but you can use ground turkey, beef, or pork. I also like to use shrimp! Pick the protein you have on hand!
- Gluten free soy sauce – You can also use tamari or coconut aminos! I prefer low sodium.
- Cabbage – I typically use green cabbage, but purple cabbage also works well. The secret is to slice it very thinly.
- Sugar – This recipe includes a tablespoon of sugar. You can use honey or maple syrup if you prefer a non-refined sugar alternative.
- Veggies – Use any you have on hand. I used cremini mushrooms in mine; you can also try shiitake!
Recipe step-by-step directions:
Are you ready to make this easy egg roll-in-a-bowl recipe? Grab a big cutting board and your ingredients. I recommend a big cutting board because cabbage goes everywhere when you slice it thinly.
Step 1: Add the light cooking oil to the pan with garlic, onion (or leeks as I used), and ground meat. Note this photo is of Impossible Meat, a vegan meat substitute. You can use any ground meat or even shrimp!
Cook over medium heat until the meat is mostly browned.
Step 2: Add in the rest of the vegetables and cabbage and cook until the vegetables are softened.
Step 3: In a bowl or big measuring cup, add the marinade ingredients and whisk to blend.
Step 4: Pour the sauce over the cooking vegetables. Mix to coat the vegetables. Cover and cook for another 5-8 minutes until the vegetables are cooked.
Serve With:
Serve hot by itself or over quinoa or rice. I like to garnish this with jalapeños for some spice! You can also drizzle some sriracha over the top.
Tips and Recipe FAQ:
You could use a little hoisin sauce, maybe a tablespoon, but it really isn’t necessary. Using this sauce will make the egg roll in a bowl taste more like a stir fry.
You can use bagged coleslaw (without the dressing!) if you want to save time by not chopping up the cabbage and vegetables.
If you don’t serve this egg roll recipe over rice, it is considered keto.
You could freeze this recipe, but it will not thaw out well because the cabbage will turn to mush.
This should keep up to 4 days in an air-tight container in your refrigerator.
You may also love using this Traeger Pulled Pork in this egg roll in a bowl recipe. The shredded pork works nicely.
More delicious gluten free Asian recipes:
- Gluten Free Ground Pork Fried Rice
- Easy Gluten Free Lettuce Wraps
- Chicken Pho
- Kid-Approved Gluten Free Beef & Broccoli
Gluten Free Egg Roll In A Bowl
Ingredients
- 1 pound ground beef * see note
- 3 cups green cabbage sliced thinly
- â…“ cup onion or leek, sliced thinly
- â…“ cup carrots shredded or thinly sliced
- â…“ cup bell pepper sliced thinly
- 2 cloves garlic minced
- 1 tablespoon light cooking oil * see note
- ½ teaspoon salt to taste
For the Sauce:
- 1 tablespoon sugar
- ¼ cup gluten free soy sauce * see note
- 3 tablespoons gluten free soy sauce (Only add 3 TBSP more if you like a lot of soy sauce flavor)
- 2 tablespoons dark sesame oil
- ½ teaspoon ground black pepper
- crushed red peppers * optional
Instructions
- Cut the cabbage and any vegetables you like thinly. Shred the carrot with a grater.
- In an extra large skillet, heat the oil over medium heat for 1 minute.
- Add the ground meat, garlic, and onion. Cook until the meat is mostly browned.
- Add the cabbage and veggies and cook about 5 minutes until the vegetables are beginning to soften.
- In a small bowl, add the sauce ingredients and whisk to blend.
- Pour the sauce over the vegetables and mix well. Cover and cook 5-8 additional minutes until the vegetables are soft.
- Serve hot over rice, or by itself. If you like some spice, add sriraracha and jalapeños.
Notes
- Use any ground meat you enjoy. Ground turkey, ground chicken, or vegan meat like Impossible Burger. You can also use shrimp!
- Be sure to use a light cooking oil that is good for cooking. Do not use olive oil as it will get rancid cooking.
- If you can’t find gluten free soy sauce, use tamari or coconut aminos. I prefer low sodium, but you can use any you like.
- Add in any vegetables you like. I often add broccoli and zucchini as well.
- This recipe does not freeze well because it turns to mush when it is thawed.
- This delicious egg roll in a bowl will keep up to 4 days in an air-tight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Sandy, I made this and loved it but my husband thought it was too sweet. Is it ok to just leave out the sugar or will it be bitter? I want to make it again.
Hi Carol, you can totally leave out the sugar. Thank you.
A great quick meal! Love it! I make a batch and then have it for lunch for a few days. (If you want to jazz it up – try some yum yum sauce!)
I love the idea of adding yum yum sauce. I haven’t heard of it. Thank you.
I made this last night and it was so delicious!
Adding to to the rotation!!
I am so glad you loved the recipe. Thank you so much for coming back to let everyone know it is yummy :-).
This was so good for dinner last night! 1/4 of soy sauce was perfect. We served it over white rice. My picky 4 year old even approves! Going on the meal plan list for sure.
Wow, I love your picky one loved this too! Thank you so much for coming back to let me know.
I am slightly confused on the soy sauce part.
It says 1/4 cup
Than
3 TBSP
So do you use a 1/4 and 3 tbsp of soya sauce total?
Hi Melanie, Some people like more soy sauce than others. I would start with 1/4 cup and add more if you feel it needs it. I will make that more clear in the directions. Thank you!
This recipe is my new favorite. Was so good. Hassle free, just place in a bowl and eat.
I am so glad you loved it Kelli. I really appreciate your coming back to let me know 🙂
YUM!! I’m never thought of making egg rolls without the wrapper, but this was so delicious and EASY!! Thanks for the amazing recipe.
It has been so hard to find gluten free wrappers I figured why not just make the filling? Glad you enjoyed it.
i love egg rolls and this totally hit the spot! Thanks for another great recipe!
I am so glad you enjoyed it Hanna 🙂