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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.

gluten free egg roll in a bowl being served in white bowls with extra green onion, sesame seeds and salt and pepper in small bowls ready to be eaten with black forks over a white quartz counter and white table linens.

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

Gluten-free egg roll in a bowl ingredients laid out including ground pork, red and greed cabbage, carrots, green onion, ginger and garlic, water chestnuts, sriracha, sesame oil, apple cider vinegar, coconut aminos

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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 in 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

Cook and drain the ground pork.
While the meat is cooking thinly, slice the cabbage and carrots.
Mix cabbage and carrots to the drained ground pork until it was started to wilt and becomes tender. You might need to add this in batches depending on your pan.
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.
Toss in chopped water chestnuts if you are using them.
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 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

gluten free egg roll in a white bowl ready to be eaten.

📖 Recipe

One Pan Egg Roll in a Bowl

Meeta Arora

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

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 28

Course lunch, Main Course

Cuisine Asian

Servings 6

Calories 199 kcal

Ingredients

1 lb Ground Pork or turkey or chicken
1 Small Head Red Cabbage
1 Small Head Green Cabbage
3 C Carrots thinly sliced
½ C Green Onion sliced
½ C Water Chestnuts leave off for low carb
1 ½ teaspoon Grated Ginger
3 Cloves Minced Garlic
2-3 TBS Sesame Oil
2 TBS Apple Cider Vinegar
2 TBS Sriracha Sauce or Chili Sauce
¼ C Coconut Aminios or GF Soy Sauce
1 TSP Onion Powder
1 TSP Salt
½ teaspoon Pepper

Instructions

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

Notes

If you don’t like pork or prefer, you can easily substitute in ground chicken or turkey instead.

Sub in bags of coleslaw mix instead of cutting cabbage and carrots.

If you want you can add in chopped peanuts or cashews for some extra crunch.

Keyword cabbage, egg roll, egg roll in a bowl, gluten free, ground pork, lunch, meal prep

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!