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.