Egg Roll In a Bowl

If you are looking for a flavorful, quick meal with minimal ingredients that is ready in under 30 minutes this is for you!

While I do not follow any diets for weight loss (I follow a gluten-free, low fodmap due to celiac and IBS) and I am a self proclaimed lover of carbs, you may occasionally find recipes that fit several of the main stream diets on The Creative RD. This recipe for example is often thought of to be a “low carb” “paleo” recipe, but I add this on top of a complex carbohydrate like brown rice. I (and science) do not believe that carbs are the enemy, but I do understand that they are often over consumed. For example, I was often the person who could put a layer of rice covering my whole plate (and I mean a GOOD amount) and then top it with whatever else was being served (like I said, I’m a carb lover), but I’ve learned that having a proper portion size of it satisfies me just fine. So now I have about 1/2 cup of rice (quinoa, millet, sorghum, buckwheat, etc.) and load up on veggies and add some protein in there as well. I’m all about a balanced plate…and yes, carbs are part of that! You can however choose to not serve this over rice, but I promise it’s delicious.

The Egg Roll In a Bowl has become a staple in our house! I’ve made it with ground turkey, chicken, pork, and even crumbled tofu. This is easily adaptable to be non-gluten free simply by subbing out the tamari for regular soy sauce. Have to avoid soy as well? simply sub out coconut amino acids for the soy sauce or tamari. As with most of our Asian inspired dinners; we serve up a side of sliced cucumbers with a drizzle of sesame oil and sesame seeds on top (again optional), for that refreshing crunch! To watch the sodium content of this meal and all our other Asian inspired dishes, I use the San-J 50% less sodium gluten-free tamari sauce – the flavor is incredible and 490 mg per tablespoon vs the typical 980 mg for regular and 720 mg for reduced sodium.

Egg Roll In a Bowl

Serves: 4


  • 2 Teaspoons Oil (avocado, olive, etc or Garlic Infused Oil for Low FODMAP)
  • 1 lb ground pork, chicken, turkey, or tofu (crumbled)
  • 1 – 16 ounce package of slaw mix
  • 3 cloves of garlic, minced (omit for Low FODMAP)
  • 2 teaspoons fresh ginger, minced
  • 2 Tablespoons Sesame Oil
  • 1/3 Cup 50% Reduced Sodium Gluten-Free Tamari
  • 1/4 cup thinly sliced Green Onions (green parts only for Low FODMAP)

Method of Preparation:

  1.  In a large skillet heat oil over medium heat, add ground meat or tofu and brown
  2.  While the meat/tofu is cooking, add garlic (optional), ginger, sesame oil, and tamari in a small bowl, mix to combine and set aside
  3.  Add in slaw mixture and toss to combine
  4.  Add in sauce, mix well and cooking for3-5 minutes until the slaw begins to wilt but still has a crunch
  5.  Serve as is or over rice with a side of sliced cucumbers



May 3, 2018 at 3:27 pm | Chef's Corner, Culinary, Dairy-Free, Egg Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Tree Nut Free, Vegetarian, Wheat Free | No comment

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