NourishRecipe
Gluten-Free Egg Roll in a Bowl
Ground meat, tender cabbage, ginger and a savoury sauce, served over rice with spicy mayo. An easy answer to “what are we having for dinner?”
This is an “I don’t know what to make for dinner tonight” kind of meal. Everything comes together in one pan while the rice cooks, and the leftovers are so good that I usually double the recipe.
The coleslaw mix does the work
No need to chop a whole cabbage. Cook the coleslaw mix with onion, garlic and ginger, then stir in gluten-free tamari, sesame oil, vinegar and a little chili garlic paste. Spoon it over rice and add your toppings.
Ground turkey, chicken or pork all work. Start with one teaspoon of chili garlic paste if you prefer less heat.
Tips & swaps for egg roll in a bowl
- Let the meat brown. Spread it out in the pan and leave it for a minute or two before stirring so it gets some colour. That’s where a lot of the flavour comes from.
- Keep a little crunch. Take the pan off the heat while the cabbage still has some bite. It keeps softening as it sits.
- Add more veggies. Shredded carrots, sliced mushrooms, bell pepper or bean sprouts all work well.
- Make it lower-carb. Skip the rice and serve it on its own or over cauliflower rice.
- Quick spicy mayo. Stir a little chili garlic paste or sriracha into mayo. Check the labels to make sure both are gluten-free.
Questions about this recipe
Is egg roll in a bowl gluten-free?
This version is. It uses gluten-free tamari instead of regular soy sauce, which usually contains wheat. Just check the labels on your tamari, chili garlic paste and spicy mayo.
Can I use coconut aminos instead of tamari?
Yes. Coconut aminos are a little sweeter and less salty, so taste at the end and add a pinch of salt if it needs it.
How long does it keep, and how do I reheat it?
Leftovers keep in an airtight container in the fridge for 3 to 4 days. Store the rice and toppings separately if you can, and reheat in a pan or the microwave.
Can I freeze it?
You can, for up to about 3 months, but the cabbage gets softer and a bit watery once it’s thawed. It’s at its best fresh or from the fridge.
What can I serve with egg roll in a bowl?
White or brown rice is my go-to. It’s also great over cauliflower rice or gluten-free rice noodles, or spooned into lettuce cups.
The recipe
Gluten-Free Egg Roll in a Bowl
- Serves
- 3–4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Rating
- Be the first
- Gluten-free
Ingredients
- 1 lb ground turkey, chicken or pork
- 1 bag (10–14 oz) coleslaw mix
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- ¼ cup gluten-free tamari
- 2 tsp sesame oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1–2 tsp gluten-free chili garlic paste
- Salt and pepper, to taste
- A little oil for the pan
- Cooked rice, to serve
- For topping
- Gluten-free spicy mayo
- Sliced green onions
- Sesame seeds
Method
- Heat a little oil in a large pan over medium heat. Add the onion and cook for 2–3 minutes, until it starts to soften.
- Add the ground meat. Break it up with a spoon and cook until browned and fully cooked (165°F / 74°C for turkey or chicken, 160°F / 71°C for pork).
- Stir in the garlic and ginger and cook for about 30 seconds.
- Add the coleslaw mix and cook for 3–5 minutes, stirring occasionally, until softened.
- Stir in the tamari, sesame oil, vinegar and chili garlic paste. Cook for another 1–2 minutes. Taste before adding salt and pepper.
- Serve over rice with spicy mayo, green onions and sesame seeds.
Notes: Check the labels on the chili garlic paste and spicy mayo to make sure they’re gluten-free. Leftovers reheat well; keep the rice and toppings separate if you can.
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