This inside out egg roll recipe is perfect for those who love egg rolls without the carbs! Flavorful and garlicky with just a touch of heat, it’s a tasty, low-carb dish you’ll enjoy when you’re craving Chinese food! This 30-minute meal is also totally gluten-free and dairy-free too.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- What is Inside Out Egg Roll?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Egg Roll in a Bowl (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Asian Recipes You’ll Love:
- Low Carb Recipes to Enjoy:
- Inside Out Egg Rolls (Gluten-Free, Low-Carb)
What is Inside Out Egg Roll?
Basically speaking, inside out egg rolls refer to the filling used inside egg rolls (without the egg roll wrappers).
This deconstructed egg roll is also known as “egg roll in a bowl“, which makes complete sense, as it’s what you would get if you placed the egg roll filling in a bowl.
This healthier spin on the unstuffed egg roll has become more and more popular over the years, particularly for those on a low-carb, Paleo or Keto diet.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this recipe for inside out egg roll bowl are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: All you need to do for this healthy dinner is sauté the ingredients until cooked, and you’ll have a tasty meal with protein and veggies in under 30 minutes! Dinner doesn’t get much easier than this easy recipe – so keep it handy for a busy weeknight dinner!
- Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this egg roll in a bowl recipe is 100% gluten-free and dairy-free, which means that even those who have Celiac disease or gluten and lactose intolerances can enjoy it without issues! It’s also low-carb, which makes it great for summer months, or simply if you’re on a Paleo or Keto diet but still want to enjoy Asian food without the carbohydrates!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this inside out egg roll recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Ground Meat: Eggs rolls typically contain ground pork, ground chicken or shrimp, but you can also use another protein of choice (ground turkey, ground beef or ground sausage) if you prefer. Alternatively, if you wish to keep this recipe vegetarian, you can replace the ground meat with tofu crumbles or ground meat alternative instead.
- Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another type of vegetable oil (such as canola oil, olive oil, avocado oil, toasted sesame oil, coconut oil etc).
- Onions: I used yellow onions, but red onions or white onions will work just as well.
- Ginger and Garlic: Both fresh ginger and garlic are essential ingredients in Asian cuisine. I love the depth of flavors that fresh grated ginger and minced garlic cloves adds to this gluten-free egg roll in a bowl, so make sure you add them in!
- Tamari Sauce: I used gluten-free tamari sauce (which is basically gluten-free soy sauce) to keep this recipe gluten-free. Alternatively, if you are not Celiac or lactose in-intolerant, go ahead and use regular soy sauce if you prefer. If you want to keep this recipe soy-free, feel free to use coconut aminos instead.
- Chili Sauce: You can use a garlic chili sauce, sweet chili sauce or this homemade Sriracha sauce to add a bit of heat (add more or less according to how much heat you can take). If you prefer not to have any hot sauce at all, leave this out completely.
- Rice Wine Vinegar: If you don’t have rice wine vinegar (which is also called rice vinegar), you may also use white wine vinegar or apple cider vinegar.
- Carrots & Cabbage: I used a mix of both red cabbage and green cabbage to a nice contrast in color to the orange carrots. If you don’t wish to shred fresh cabbage and slice the carrots, you can also use a bag of coleslaw mix with matchstick carrots instead.
- Green Onions: Green onions (also known as spring onions) add a nice pop of color to the dish. Alternatively, you may use chopped chives or fresh parsley instead.
- Mung Bean Sprouts: Also known as bean sprouts, these are a key ingredient in this recipe for egg roll in a bowl.
- Black Pepper: This is to add a little more spice. Feel free to leave it out if you’re not a fan of pepper.
How to Make Egg Roll in a Bowl (Step by Step):
1. Sauté Onions, Garlic and Ginger
In a large skillet over medium high heat, stir-fry onion until softened (5 minutes). Add in garlic, ginger and sauté further for 30 seconds.
2. Add Meat and Cook
Add meat and cook for a few minutes, stirring occasionally, until the meat is no longer pink.
3. Stir in Condiments
Sir in chili paste, soy sauce, rice wine vinegar.
4. Add Veggies
Carefully top with shredded cabbage, carrot and stir to combine. Let simmer for 3-4 minutes until slightly softened but still has a little crunch.
Add mung bean sprouts last. Add 2-3 tablespoons sliced green onions, stir and remove from heat.
5. Garnish and Serve
Serve this deconstructed egg roll with more green onions and enjoy!
Dish by Dish Tips/Tricks:
- Ground Meat: Eggs rolls typically contain ground pork, chicken or shrimp, but you can also use ground turkey or ground beef if you prefer.
- Vegan Egg Roll Bowl Recipe: Alternatively, if you wish to keep this inside out spring roll recipe vegan, you can replace the ground meat with tofu crumbles instead.
- Heat Level: You can use a garlic chili sauce or this homemade Sriracha sauce to add a bit of heat (add more or less according to how much heat you can take). If you prefer not to have any hot sauce at all, leave this out completely.
- Garnishing: Green onions (also known as spring onions) add a nice pop of color to the dish. Alternatively, you may use chopped chives or fresh parsley instead. Sesame seeds will also make a nice touch.
- Serve With: If you wish, you can serve this over cauliflower rice or with a lettuce wrap.
Recipe FAQs:
To store, place any leftovers in an airtight container and keep in the refrigerator for up to 4 days. Reheat in the microwave or in a pan on the stovetop before eating.
If you want to keep this recipe vegetarian, you can either replace the minced meat with crumbled tofu or tempeh, or leave it out completely.
Other Gluten-Free Asian Recipes You’ll Love:
- Pad Thai (Gluten-Free, Dairy-Free)
- Fried Rice (Gluten-Free, Dairy-Free)
- Orange Chicken (Gluten-Free, Dairy-Free)
- Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Vietnamese Chicken Pho (Gluten-Free, Dairy-Free)
- Garlic Naan Bread (Gluten-Free, Dairy-Free)
Low Carb Recipes to Enjoy:
Inside Out Egg Rolls (Gluten-Free, Low-Carb)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This egg roll in a bowl is perfect for those who love egg rolls without the carbs! Flavorful and garlicky with just a touch of heat, it’s a tasty, low-carb dish you’ll enjoy when you’re craving Chinese food! This 30-minute meal is also totally gluten-free and dairy-free too.
Ingredients
- 1 pound ground meat (pork, beef, turkey or chicken)
- 1 tablespoon sunflower oil
- 1 yellow onion, finely diced (about 3/4 cup diced)
- 1 teaspoon fresh ginger, grated
- 3/4 cup carrot, grated or cut into matchsticks
- 6 garlic cloves, minced (about 1 tablespoon minced)
- 1/4 cup gluten-free tamari sauce
- 2 tablespoons garlic chili sauce or Sriracha hot sauce
- 2 tablespoons rice wine vinegar
- 3 cups green cabbage, shredded
- 1 1/2 cup purple cabbage (red cabbage), shredded
- 6–8 green onions, sliced
- 1 cup mung bean sprouts, rinsed and dried
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Sauté Onions, Garlic and Ginger: In a large skillet over medium high heat, sauté onion until softened (5 minutes). Add in garlic, ginger and sauté further for 30 seconds.
- Add Meat and Cook: Add meat and cook for a few minutes, stirring occasionally, until the meat is no longer pink.
- Stir in Condiments: Sir in chili paste, soy sauce, rice wine vinegar.
- Add Veggies: Carefully top with shredded cabbage, carrot and stir to combine. Let simmer for 3-4 minutes until slightly softened but still has a little crunch. Add mung bean sprouts last. Add 2-3 tablespoons sliced green onions, stir and remove from heat.
- Garnish and Serve: Serve with more green onions and enjoy!
Notes
Ground Meat: Eggs rolls typically contain ground pork, chicken or shrimp, but you can also use ground turkey or ground beef if you prefer. Alternatively, if you wish to keep this recipe vegetarian, you can replace the ground meat with tofu crumbles instead.
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another type of vegetable oil (such as canola oil, olive oil, avocado oil, sesame oil, coconut oil etc).
Onions: I used yellow onions, but red onions or white onions will work just as well.
Ginger and Garlic: Both ginger and garlic are essential ingredients in Asian cuisine. I love the depth of flavors that fresh grated ginger and minced garlic adds to this inside out egg roll, so make sure you add them in!
Tamari Sauce: I used gluten-free tamari sauce (which is basically gluten-free soy sauce) to keep this recipe gluten-free. Alternatively, if you are not Celiac or lactose in-intolerant, go ahead and use regular soy sauce if you prefer. If you want to keep this recipe soy-free, feel free to use coconut aminos instead.
Chili Sauce: You can use a garlic chili sauce or this homemade Sriracha sauce to add a bit of heat (add more or less according to how much heat you can take). If you prefer not to have any hot sauce at all, leave this out completely.
Rice Wine Vinegar: If you don’t have rice wine vinegar (which is also called rice vinegar), you may also use white wine vinegar or apple cider vinegar.
Cabbage: I used a mix of both red cabbage and green cabbage to a nice contrast in color.
Green Onions: Green onions (also known as spring onions) add a nice pop of color to the dish. Alternatively, you may use chopped chives or fresh parsley instead.
Mung Bean Sprouts: Also known as bean sprouts, these are a key ingredient in this recipe for egg roll in a bowl.
Storing: To store, place any leftovers in an airtight container and keep in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Grace Lim says
Good morning Felicia!
This is such an interesting way to introduce this dish – egg roll ingredients without the egg roll 🙂
Your post strikes an idea in me – I can either enjoy this dish of yummy ingredients on its own or I can also wrap these in butterhead lettuce. Wow ! I can have the flexibility to enjoy these food in a variety of ways 🙂
Have a great and blessed day ahead!
Love you lots!
Mum
Felicia Lim says
Yes, such a fun idea to eat the egg roll ingredients only right! Easier and healthier!