This gluten free egg roll in a bowl comes together in around 30 minutes in one skillet for the perfect weeknight dinner recipe! Made with ground turkey, shredded cabbage, carrots, a savory soy free sauce, and some irresistible garnishes. Easy to throw together and totally delicious! Whole30, gluten free, paleo.
The best egg roll in a bowl recipe
When you need to get dinner on the table fast one skillet dinner recipes are the best!
Everything all in one place is a surefire way to get a wholesome meal on the table without spending a ton of time in the kitchen.
This egg roll in a bowl recipe has quickly become one of our favorite skillet recipes.
Everything you love about egg rolls but “unrolled”! Crispy little bits of meat sautéed in sesame oil, tender caramelized cabbage and carrots, a spicy creamy mayo, and zippy green onions. Like a deconstructed egg roll – YUM!
It’s a super versatile recipe (can be made with ground turkey, chicken, pork, or beef!), and makes great leftovers for a filling lunch the next day.
Why you’ll love this egg roll in a bowl
It is:
- Super flavorful
- Umami rich
- Savory
- Packed with veggies
- Whole30 compatible
- Paleo + gluten free
- SO delicious!
Ingredients and substitutions
These bowls are made with just a few simple ingredients. There are some substitutions and swaps you might want to make that I’ll share below.
Here’s what you need
- Toasted sesame oil – The flavor of toasted sesame oil is just perfect for these bowls. If you don’t have any on hand you can totally make it without sesame oil and use another option like avocado oil or olive oil.
- Ground turkey – Ground turkey is what I usually make this recipe with, but you could easily swap it for ground chicken, pork, or beef.
- Onion – Onion is added with the ground turkey for some savory flavor.
- Garlic – Garlic is finely chopped and also added to the ground turkey as it cooks.
- Ginger – Just a little bit of fresh ginger goes a long way in this recipe!
- Shredded cabbage – Shredded cabbage is the bulk of the veggie base for this recipe. If you want an even easier option substitute the cabbage and carrots with bagged coleslaw mix.
- Shredded carrots – You can either shred the carrots or cut them into small matchsticks (julienne).
- Egg roll stir fry sauce – You’ll make the simple stir fry sauce with chicken broth (or another broth of choice), coconut aminos, rice vinegar, arrowroot powder, and salt. The arrowroot powder is optional but it will help thicken the sauce slightly.
- Salt and pepper – Salt and pepper are added to the ground meat as it cooks to boost the flavor, and you might want to season everything again before serving.
- Garnishes – A simple spicy mayo sauce, thinly sliced green onions, sesame seeds, lime wedges, and an extra drizzle of coconut aminos are my favorite garnishes for this recipe!
How to make
Besides the fact that this recipe is made in just one skillet, the steps are also super straightforward and easy! Once your veggies are chopped and the sauce is prepped it will come together in less than 15 minutes.
Here’s the step-by-step
- Make the spicy mayo. If using spicy mayo whisk together the mayo, hot sauce, and water to thin. Set aside.
- Make the stir fry sauce. Mix together chicken broth, rice vinegar, coconut aminos, and kosher salt in a small bowl. Set aside.
- Cook the turkey and aromatics. In a large skillet warm sesame oil over medium heat. Add ground turkey, diced onion, ginger, and garlic, and cook until fully browned and cooked through.
- Add veggies and stir fry sauce. Increase heat to medium high and add shredded or julienned carrots, cabbage, and reserved sauce. Sauté, stirring frequently, until cabbage and carrots are wilted and tender, but still have a little bite. Cabbage will continue to wilt a bit after removed from the heat.
- Season and garnish. Season to taste with salt and serve topped with thinly sliced green onions, sesame seeds, lime wedges, spicy mayo, and a drizzle of coconut aminos if desired!
How long will this egg roll in a bowl last in the refrigerator?
It should keep in the fridge for up to 4 days (if it doesn’t get eaten first!) in a covered container.
Reheating
To reheat you can either warm it in the microwave for 1-2 minutes until hot, or warm over low heat in a small skillet, stirring occasionally, until heated through.
I would store the mayo, green onions, and sesame seeds separately from the stir fry and add those after reheating.
Serving suggestions
Garnishes are everything for this recipe.
I highly recommend adding the spicy mayo, green onions, sesame seeds, and lime wedges. I also love a little extra drizzle of coconut aminos over the top.
While a complete meal on its own, it’s also delicious served over rice or with rice noodles!
Love this dinner recipe? Check out these other yummy recipes for more dinner ideas!
- Cashew Ground Chicken Stir Fry
- Roasted Veggie Protein Bowls
- Gluten Free Chicken Patties
- Buffalo Chicken Stuffed Peppers
- Classic Gluten Free Meatloaf made Without Breadcrumbs
- Super Easy Chicken Salad
- Cashew Cream Smothered Pork Chops
- Whole30 Beanless Chili
- Nourishing Chicken and Cauliflower Rice Soup
- Garlicky Grilled Shrimp Skewers
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Gluten Free Egg Roll in a Bowl with Ground Turkey – 30 Minutes!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten free egg roll in a bowl comes together in around 30 minutes in one skillet for the perfect weeknight dinner recipe! Made with ground turkey, shredded cabbage, carrots, a savory soy free sauce, and some irresistible garnishes. Easy to throw together and totally delicious! Whole30, gluten free, paleo.
Ingredients
Egg Roll in a Bowl
- 1/4 cup chicken broth
- 1/4 cup coconut aminos (can substitute with gluten free soy sauce – see notes below)
- 1 tablespoon rice vinegar
- 2 teaspoons arrowroot powder (optional, but creates a thicker sauce)
- 1/2 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 pound ground turkey or ground pork
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup onion, finely diced
- 1 teaspoon grated or finely chopped ginger
- 3 cloves of garlic, chopped
- 1 cup shredded carrots
- 5 cups shredded cabbage (for a time saving short cut use 5–6 cups bagged coleslaw mix instead of shredded carrots and shredded cabbage)
Spicy mayo
- 1/3 cup mayo
- 1 tablespoon sriracha or another hot sauce
- 1–2 teaspoons water to thin
To garnish
- Spicy mayo
- Sesame seeds
- Green onions
- Lime wedges
- Drizzle of coconut aminos
Instructions
- Make the spicy mayo. If using spicy mayo whisk together the mayo, sriracha, and water to thin. Set aside.
- Make the stir fry sauce. Mix together chicken broth, rice vinegar, coconut aminos, and kosher salt in a small bowl. Set aside.
- Cook the turkey and aromatics. In a large skillet warm sesame oil over medium heat. Add ground turkey, diced onion, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up meat, until fully browned and cooked through – about 5 minutes.
- Add veggies and stir fry sauce. Increase heat to medium high. Add shredded or julienned carrots, cabbage, and reserved sauce (give it a good stir before adding to make sure the arrowroot powder is incorporated). Sauté, stirring frequently, until cabbage and carrots are wilted and tender, but still have a little bite – about 4-5 minutes. Cabbage will continue to wilt a bit after removed from the heat.
- Season and garnish. Season to taste with salt and serve topped with thinly sliced green onions, sesame seeds, lime wedges, spicy mayo, and a drizzle of coconut aminos if desired!
Notes
To substitute the coconut aminos with gluten free soy sauce (tamari), leave the kosher salt out of the marinade and add a tablespoon of coconut sugar or brown sugar to make up for the sweetness in coconut aminos. Using soy sauce instead of coconut aminos means this recipe is no longer Whole30.
Storage: This recipe should keep in the fridge for up to 4 days (if it doesn’t get eaten first!) in a covered container.
To reheat: you can either warm it in the microwave for 1-2 minutes until hot, or warm over low heat in a small skillet, stirring occasionally, until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stove top
- Cuisine: asian
Jasmine says
Made this dish tonight for meal prep along with the healthy apple walnut salad to for tomorrow and Friday. I snagged a few bites of the bowl before wrapping it up… it was delicious. Quick & easy. Great recipe!
Nyssa Tanner says
Yesss! I’m so happy you loved this recipe (and that apple walnut salad is one of my favorites!). Thanks for the thoughtful comment! Enjoy your week of yummy food 🙂