Rather than make a separate trip to get Chinese take-out, make this healthy, gluten free Egg Roll in a Bowl Recipe instead!
Using simple ingredients and requiring just 30 minutes to make, you’d have dinner ready in less time than it would take to drive to get take-out.
Plus, this dinner is family friendly and uses a balanced combination of fresh ingredients to give you lasting energy!
What ingredients are in this Egg Roll in a Bowl Recipe?
This Egg Roll in a Bowl recipe uses a short list of easy to find ingredients. You’ll need:
- Gluten free capellini or spaghetti
- Toasted sesame oil
- Purchased shredded cabbage and carrot (coleslaw mix)
- Lean ground turkey
- Coconut aminos
- Fresh ginger
- Spicy brown mustard or Dijon mustard
- Slivered almonds (optional)
Is this Egg Roll in a Bowl Gluten free?
The recipe for this Egg Roll in a Bowl calls for gluten free capellini or spaghetti. All the other ingredients in this recipe are also gluten free.
Yes, this Egg Roll in a Bowl is gluten free. It’s dairy free too. If you need it to be nut free, you can leave off the almonds that get sprinkled on top – they add a nice crunch but aren’t needed!
If your family does not need to eat gluten free, you can easily substitute regular or whole grain capellini or spaghetti for the gluten free noodles.
How do you make an Egg Roll in a Bowl?
There are just a few simple steps to make this Egg Roll in a Bowl Recipe.
- Cook and drain the noodles; toss them with a bit of oil so they don’t stick together!
- Cook the coleslaw mix in a bit of oil until it’s just tender. Remove that from the skillet.
- Cook the ground turkey, onion and garlic in the same skillet until the turkey is no longer pink.
- Mix the sauce ingredients and add to the turkey mixture in skillet; heat through.
- Divide the meat mixture, coleslaw and noodles into shallow bowls or toss it all together in the skillet and then divide into shallow bowls.
- Sprinkle with almonds if desired!
Can I make this Egg Roll in a Bowl ahead?
You can certainly make this Egg Roll in a Bowl recipe ahead. If you make it ahead, I suggest tossing the coleslaw and noodles with the cooked meat mixture. The ingredients will store better if they are mixed.
Store in a covered dish in the refrigerator up to 3 days. Reheat before serving. Sprinkle with almonds just before serving if you’re using them!
What are the health benefits of this Egg Roll in a Bowl Recipe?
This Egg Roll in a Bowl is loaded with nutrition and is great for digestion and gut health!
Cabbage is a cruciferous vegetable. Eating more cruciferous vegetables is great for longevity and can help feed friendly gut bacteria (the kind we want more of!).
The combination of protein, vegetables and carbohydrates (aka: macronutrients) in this meal will help keep you satisfied for longer.
Plus, this combination of macronutrients helps keep blood sugar levels stabilized, which will give you lasting energy. Balanced blood sugar levels are also very beneficial to digestion and gut health.
Next time you’re craving Chinese take-out, give this Egg Roll in a Bowl Recipe a try instead!
If you make it, leave a comment below to let me know what you think and take a photo and tag me (@freshfoodbites) on Instagram!
Here are a few more gluten free Asian inspired recipes for you to try!
- Sheet Pan Beef Stir Fry
- Beef and Carrot Noodle Bowls
- Ginger-Orange Shrimp and Vegetables Sheet Pan Dinner
Egg Roll in a Bowl Recipe
- 6 ounces dried gluten free capellini or spaghetti
- Toasted sesame oil
- 1 12- to 14-ounce package shredded cabbage and carrot (coleslaw mix)*
- 2 tablespoons toasted sesame oil
- 1 16- to 19.2-ounce package 93% lean ground turkey
- 1/3 cup slivered onion
- 2 cloves garlic, minced
- 1/2 cup coconut aminos
- 1 tablespoon honey
- 1 tablespoon water
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon spicy brown mustard or Dijon mustard
- 1/3 cup slivered almonds, toasted (optional)
- In a large pot, cook capellini in the boiling salted water according to package directions, or until noodles are just tender. Drain noodles; rinse with hot water and drain well. Toss with a little sesame oil and keep warm.
- Meanwhile, in a 12-inch skillet**, cook coleslaw mix in 1 tablespoon of the oil over medium heat for 4 to 6 minutes or just until tender, stirring frequently. Transfer to a medium bowl; cover to keep warm.
- In the same skillet cook turkey, onion and garlic over medium heat until turkey is no longer pink, stirring to break up meat as it cooks. Drain off fat if needed.
- In a small bowl whisk together remaining 1 tablespoon oil, the coconut aminos, honey, water, ginger, and mustard. Add to meat in skillet. Cook and stir for 1 minute or until meat is well coated with sauce.
- To serve, divide noodles, coleslaw and meat mixture among shallow serving bowls. Or, toss the coleslaw and noodles with the meat mixture in the skillet and then divide into serving bowls. If desired, sprinkle with almonds just before serving.