Unstuffed Egg Roll Bowl is a quick Asian-inspired stir fry with sausage, cabbage coleslaw mix, carrots, and ginger. Enjoy the best gluten free dinner bowl recipe in less than 20 minutes for a family-friendly meal!

overhead shot of a skillet with egg roll bowl recipe garnished with cilantro and peanuts

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Ingredients Needed

This recipe has quickly become a favorite of mine to prepare and the family to enjoy. Like, unstuffed cabbage rolls and ground beef bulgogi, I love how quick and easy it is to throw together with affordable ingredients and they often come back several helpings because of the incredible taste!

  • Sausage – ground pork sausage or turkey sausage
  • Carrots
  • Green Onions
  • Garlic
  • Minced ginger – Just like in gluten-free orange chicken, I prefer the taste of fresh ginger in this sauce.
  • Coleslaw mix – alternatively use 6 cup shredded cabbage
  • Soy sauce – read label for gluten free or substitute liquid aminos
  • Sesame oil – adds great Asian flavor!
  • Fresh cilantro (optional)

How to Make Unstuffed Egg Rolls Bowl

images showing how to make unstuffed egg rolls
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  1. In a large deep skillet, cook the sausage, breaking up with a spoon until browned.
  2. Add the carrots, green onions, garlic, and ginger to cook for 1-2 minutes.
  3. Add half the coleslaw mix, half at a time, until wilted slightly.
  4. Gently mix in the soy sauce and sesame oil, then stir in the cilantro, if using. Serve immediately over rice and garnish with optional chopped peanuts.
a white bowl with unstuffed egg rolls over rice and chopsticks sticking out

Gluten-Free Adaptation

All the ingredients are gluten-free, but be sure to use a gluten free soy sauce, such as San-J Tamari, La Choy, or Kikkoman makes a gluten free version. Read the ingredient labels carefully, making sure no wheat has been added. Looking for an easy GF side to serve with it? This simple gluten-free fried rice recipe is a must try!

Alternative to Coleslaw Mix

You can alternatively substitute 6 cups shredded cabbage. I like to use the coleslaw mix because it is less prep work and makes dinner prep that much faster!

Additions and Modifications

To add spice sprinkle on crushed red pepper or Sriracha sauce. To add more protein and flavor, consider adding snow peas, bamboo shoots, or cooking a couple scrambled eggs in the pan.

I use ground pork breakfast sausage, but I’ve made it with bulk Italian sausage because that is what I had on hand.

close up of finished dish in a skillet with wooden utensils sticking out

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overhead shot of a skillet with egg roll bowl recipe garnished with cilantro and peanuts
4.75 stars (12 ratings)

Unstuffed Egg Roll Bowl

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 5
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Unstuffed Egg Roll Bowl is a quick Asian-inspired stir fry with sausage, cabbage coleslaw mix, carrots, and ginger. Enjoy the best gluten free dinner bowl recipe in less than 20 minutes for a family-friendly meal!
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Ingredients
 

Equipment

Instructions
 

  • In a large deep skillet, cook sausage over medium high heat, breaking up with a spoon until cooked through, about 5-7 minutes.
    1 pound ground pork sausage
  • Add the carrots, green onions, garlic, and ginger. Cook and stir for 1-2 minutes.
    2 carrots, 3 green onions, 4 cloves garlic, 1 tablespoon fresh minced ginger
  • Add half the coleslaw mix. Cook and stir for 1 minute, or until wilted slightly. Add the remaining coleslaw, cooking and stirring again until wilted, about 1-2 minutes.
    14 ounce coleslaw mix
  • Gently mix in the soy sauce and sesame oil, then stir in the cilantro, if using. Serve immediately over rice and garnish with optional chopped peanuts.
    1 tablespoon soy sauce,, ½ tablespoon sesame oil, ¼ cup (optional) fresh cilantro

Notes

 
What else can I add?
To add spice sprinkle on crushed red pepper or Sriracha sauce. To add more protein and flavor, consider adding snow peas, bamboo shoots, or cooking a couple scrambled eggs in the pan.
Calories: 327kcal, Carbohydrates: 9g, Protein: 16g, Fat: 26g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 811mg, Potassium: 485mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4348IU, Vitamin C: 34mg, Calcium: 59mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!