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
- Total Time: 20 min
- Yield: 4 1x
- Diet: Gluten Free
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.
Ingredients
- 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
Instructions
- Heat the olive oil in a pan.
- Add the ginger and fry for a minute.
- Add the ground chicken, soy sauce, and five-spice to the pan.
- Fry and stir well until the meat is cooked through.
- Add the cabbage, grated carrots, and bean sprouts and stir until tender-crisp.
- Add chili paste and black pepper and stir well.
- Taste the mixture and add extra chili paste, soy sauce, or black pepper to taste.
- Scoop into serving bowls. Sprinkle with spring onion and sesame seeds before serving.
- 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
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.