Egg Rolls In A Bowl
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Egg rolls are one of my favorite things about Asian food.  But, no question, they aren't healthy given that they're deep fried.  They also aren't gluten free, which means they are off the menu for hubby.  One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice.  The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like).  Serves 4 and reheats well (if you can wait that long).
  • 1 lb of ground pork
  • 2 grated carrots
  • 1 diced onion
  • 2 chopped green onion stalks
  • 1 tablespoon chopped garlic
  • 4 tablespoons of gluten free soy sauce (or 3 of tamari)
  • 1 teaspoon of grated ginger
  • ½ head of bok choy, chopped (divide the white part from the greens)
  • salt
  • pepper
  • 1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
  • white or brown rice, cooked
  1. Brown your pork and remove to a bowl.
  2. Drain off any liquids and wipe out your wok.
  3. Add 1 tbsp of the oil and let it heat.
  4. Saute the carrots, onion, and the white part of the bok choy until softened.
  5. Remove to a bowl.
  6. Add the remaining teaspoon of oil along with the garlic and ginger.  Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
  7. Saute until the greens are wilted, then add your pork and other veggies.
  8. Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
  9. Serve over rice.
Recipe by Kait Nolan at