A recipe for a low FODMAP egg roll, but in a bowl! All the yummy flavors of an egg roll in one meal, but without the hassle of wrapping and cooking the egg rolls.

This recipe is super simple, quick to make, and delicious. So that’s a win win win!

How to make low FODMAP egg roll in a bowl

The low FODMAP egg roll in a bowl is a deconstructed egg roll made with ground minced chicken meat, cabbage, carrots, bean sprouts, and spring onion.

The meat and veggies are seasoned with ground ginger, five-spice, chili paste, black pepper, soy sauce, and topped with sesame seeds. If you have to eat strictly gluten-free make sure you use gluten-free soy sauce. Because standard soy sauce is not gluten-free.

Optional add-ins

You can vary with this recipe however you want. Great add-ins can be for example:

• Strips of bell pepper
• Chopped oyster mushrooms
• Scrambled eggs
• Chopped peanuts

How to serve the egg roll in a bowl

I like serving this low FODMAP egg roll in a bowl with brown or white rice on the side. This makes it a full meal.

For a lighter option, you can also serve it with a salad. Or you can serve some gluten-free and low FODMAP bread with it.

I hope you will enjoy this simple recipe just as much as I did!

Low FODMAP egg roll in a bowl

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• Author: Karlijn
• Total Time: 20 min
• Servings: 4 1x
• Diet: Gluten Free

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Description

Low FODMAP egg roll in a bowl. The ingredients of an egg roll, but then served in a bowl. Delicious next to some brown rice. Gluten-free and lactose-free.

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Ingredients

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• 1 tbsp olive oil
• 1 tsp finely chopped or grated fresh ginger
• 400 g (14 oz) chicken minced meat (ground chicken)
• 2 tbsp soy sauce (note: soy sauce is not gluten-free, use a gluten-free soy sauce to make this recipe gluten-free)
• 1 tsp five-spice
• 300 g (10.5 oz) cabbage, thinly sliced
• 150 g (5.3 oz) grated carrots
• 100 g (3.5 oz) bean sprouts
• 2 tsp fresh chili paste (sambal oelek)
• 1/4 tsp ground black pepper
• 4 stalks of green onion/spring onion, the green part only
• 1 tsp sesame seeds, for garnish

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Instructions

1. Heat the olive oil in a pan.
2. Add the ginger and fry for a minute.
3. Add the ground chicken, soy sauce, and five-spice to the pan.
4. Fry and stir well until the meat is cooked through.
5. Add the cabbage, grated carrots, and bean sprouts and stir until tender-crisp.
6. Add chili paste and black pepper and stir well.
7. Taste the mixture and add extra chili paste, soy sauce, or black pepper to taste.
8. Scoop into serving bowls. Sprinkle with spring onion and sesame seeds before serving.
9. Nice to serve over brown or white rice. I use 70 grams (2.5 oz) per person. 

• Prep Time: 20 min
• Category: Dinner
• Method: Cooking
• Cuisine: International