One Pan Egg Roll in a Bowl

Want a super-easy lunch or dinner this week? Look no further than this One Pan Egg Roll in a Bowl; it has all the flavors without all the work.

If you're like me and you like egg rolls but are having a hard time finding them gluten-free, then this Egg Roll in a Bowl recipe is for you. It has all of the classic flavors without all the work, and it's totally grain-free. Did I forget to mention it's beyond delicious and ready in only minutes?

Bringing the Goodness Out of the Wrapper

• Ground Pork
• Red Cabbage
• Green Cabbage
• Carrots
• Green Onion
• Water Chestnuts - Optional, but add a lot of extra crunch.
• Ginger
• Garlic
• Sesame Oil
• Apple Cider Vinegar - You can also use rice wine vinegar if you prefer and can handle it.
• Sriracha Sauce - I prefer Steve's Paleo Brand to keep this grain-free.
• Coconut Aminos - You can also use a gluten-free soy sauce.
• Onion Powder
• Salt & Pepper

Do you have to use the ground pork?

The short answer is no.  A traditional egg roll uses pork, which is why I use it in this recipe. If you don't like it or prefer, you can easily substitute ground chicken or turkey instead.

Let's Talk Veggies

Don't want to chop all the cabbage and carrots? You can easily use a bag of coleslaw mix in this recipe. I personally don't like the ratio amounts of veggies in those, so I prefer to chop my own. I would suggest using two bags, though; otherwise, you might end up with more ground meat than veggies since cabbage does cook down a lot.

Add Something Extra

Want to add even more? You can use some chopped-up peanuts or cashews. If you like a little heat, you can add more sriracha sauce over the top or even some chili sauce.

How to Make Egg Roll in A Bowl

1. Cook and drain the ground pork.
2. While the meat is cooking thinly, slice the cabbage and carrots.
3. Mix cabbage and carrots with the drained ground pork until it starts to wilt and becomes tender. You might need to add this in batches, depending on your pan.
4. Combine the sesame oil, apple cider vinegar, coconut aminos, sriracha sauce, minced garlic and ginger, and spices in a small bowl. Add it to the pan once the veggies have cooked.
5. Toss in chopped water chestnuts if you are using them.
6. Remove the skillet from the heat and serve with fresh green onions.

How to Serve Egg Roll in a Bowl

You can eat this on its own or serve it over some of your favorite rice or even cauliflower rice to keep it grain-free and low-carb.

Can you make it ahead of time?

Absolutely, you can! This recipe makes a great make-ahead for lunch or dinner. It can also easily be doubled to make sure there are leftovers.

This will stay good in the fridge in an airtight container for about 3 days. If you want it for longer, freeze it till you are ready to enjoy it.

Reheating Egg Roll in a Bowl

If you ask me, I will totally eat this cold and still find it delicious, but if you want to reheat it, that's easy, too.

To reheat it, just put it in the microwave for 1-2 minutes, giving it a big stir. The flavors can reduce when being stored, so I like to add a bit more coconut amnios or sriracha sauce before eating. You can also keep the sauce separate and add it when you are eating if you use it as a meal prep recipe.

More Quick Meals to Love

• Gluten-free Swedish Meatballs
• Asian Flank Steak and Veggies Salad
• How to Make a Lettuce Wrap Sandwich the Easy Way
• Better Than Taco Bell Mexican Pizzas

📖 Recipe