This Inside Out Egg Roll Recipe delivers all the savory, umami-rich flavor of a classic egg roll without deep frying or extra fuss. Made in one skillet in about 25 minutes, it’s a lighter, faster weeknight dinner that still tastes like comforting takeout.
“Such a delicious recipe! Loved it..Made a beef and a chicken version and it was a hit!” -Chhavi
A Quick Look At The Recipe
- ⏲️ Ready In: 25 minutes
- 👪 Serves: 5
- 🍽 Calories & Protein: 384 kcal, 25 g protein
- 📋 Main Ingredients: Ground beef, coleslaw mix, onion, soy sauce, garlic, ginger, chili paste
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free; paleo option available
- ⭐ Why You’ll Love It: Fast, flavorful, and satisfying—the taste of takeout with less effort and fewer calories
If you want takeout flavor without the cost or time, this gluten-free “egg roll in a bowl” is a perfect answer. It’s high in protein, comes together quickly, and delivers the savory notes you crave on busy weeknights. It’s a dependable, low-effort dinner that’s become a go-to for dairy- and gluten-free meals.
I love how versatile this inside out egg roll is—swap proteins, add vegetables, or adjust the heat and still get terrific results every time. It’s a simple, protein-packed dinner that pairs well with rice or cauliflower rice when you need to stretch it further.
💭 Why You’ll Love This Recipe
Quick: Ready in about 25 minutes, ideal for weeknights.
Savory flavor: A balanced spice and seasoning blend gives a comforting, umami-rich taste.
Easy cleanup: Everything cooks in one skillet, so cleanup is minimal.
Ingredients and Substitutions
This one-skillet dish comes together much faster than traditional egg rolls. A few ingredient notes and easy swaps:
- Ground beef: Use lean ground beef or mix with ground pork if you prefer. Ground turkey or chicken also work well.
- Coleslaw mix: Pre-shredded coleslaw mix saves time—no need to shred cabbage and carrots yourself.
- Chili paste (gochujang): Heat and flavor vary by brand—choose one you trust and check labels if you need gluten-free.
- Keeping it gluten-free: Replace soy sauce with tamari or coconut aminos and verify that chili paste and other sauces are gluten-free.
See the recipe card below for full ingredient amounts and details.
Flavor Variations
Small tweaks make big differences—swap proteins or add more vegetables to change the texture and stretch the meal.
Protein: Try ground turkey, chicken, or venison for a different flavor profile.
- Vegetables: Add bell peppers, mushrooms, or asparagus to boost volume and color.
- Pad Thai style: Scramble and fold in a couple of eggs for extra richness and texture.
How To Make the Inside Out Egg Roll
Step 1. Sauté diced onion with minced garlic and fresh ginger in oil until fragrant.
Step 2. Add ground beef and cook through, breaking it up as it browns. Do not drain. Whisk together chili paste, lime juice, fish sauce, sesame oil, soy sauce, and pepper.
Step 3. Add the coleslaw mix, pour in the sauce, and toss to combine. Cook until the cabbage softens but still retains some texture. Serve hot.
Expert Tips
Use toasted sesame oil for a deeper, nuttier flavor. For a paleo version, swap soy sauce for coconut aminos and use a paleo-friendly chili paste. Fresh garlic and ginger make a noticeable difference—avoid powdered spices if possible.
How To Serve It
You can enjoy this unstuffed egg roll as-is, or top bowls with:
- Chopped green onions
- Spicy kimchi
- Toasted sesame seeds
To stretch the meal for more people, serve over basmati rice or cauliflower rice.
Storing And Reheating
Store: Refrigerate in an airtight container for 3–4 days.
Reheat: Warm in the microwave or in a skillet over medium-low heat. Add a splash of water if it needs moisture.
Inside Out Egg Rolls FAQs
Yes. Freeze in a sealed bag or freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
Ground beef is common, but ground pork, turkey, or a combination also work well.
Avoid using only powdered spices—fresh garlic and ginger provide better flavor. Also, don’t overcook the vegetables; you want them tender but still a bit crisp.
More Easy Dairy and Gluten-Free Dinner Recipes
-
Slow Cooker Honey Mustard Chicken Thighs (Gluten-Free)
-
Slow Cooker Teriyaki Chicken
-
Hawaiian Chicken Sheet Pan Recipe (Gluten-Free)
-
Thai Pineapple Chicken Curry With Coconut Milk
If you tried this Gluten-Free Inside Out Egg Roll Recipe, please leave a star rating and let me know how it turned out!
Gluten-Free Inside Out Egg Roll Skillet
Shelby Stover
Equipment
- 1 Large skillet
Ingredients
- 1 ½ lbs. ground beef
- 1 large onion, diced
- 1 bag cabbage coleslaw mix
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 Tbsp. chili paste
- 2 Tbsp. lime juice
- 1 Tbsp. fish sauce
- ½ tsp. black pepper
- 1 tsp. sesame oil
- ¼ cup soy sauce (or tamari/coconut aminos)
- Fresh basil or cilantro for garnish
Instructions
- In a large skillet or wok, add ground beef and diced onion. Cook, breaking up the meat, until browned and cooked through, about 5–6 minutes. Do not drain.
- In a small bowl, whisk together garlic, ginger, black pepper, chili paste, lime juice, fish sauce, sesame oil, and soy sauce.
- Add the coleslaw mix to the skillet and cook, stirring, for 3–4 minutes over medium-high heat.
- Pour the sauce mixture over the meat and vegetables and stir well.
- Reduce heat to medium and cook 5–10 minutes more, until the cabbage is tender but still has some texture.
- Serve hot, garnished with basil or cilantro and chopped green onions. Serve over rice or cauliflower rice if desired.
Notes
Use toasted sesame oil to maximize flavor.
Make it paleo: Swap soy sauce for coconut aminos and use a paleo chili paste.
Fresh garlic and ginger give the best flavor; powdered spices are a backup.
Disclaimer:
Nutrition values are estimates only, calculated with online tools. Please verify using your own data.
Nutrition
Carbohydrates: 6 g
Protein: 25 g
Fat: 28 g
Please leave a star rating and comment. Share your notes and how you served it.
