Gluten-Free Pork Egg Roll in a Bowl {Paleo}

Nowadays when it comes to gluten-free food items, one must feel privileged to live in a time with so many delicious substitutes. Lots of companies and restaurants have jumped on board with making celiac friendly options, which gives us a real sense of inclusion and relief. In fact, when we travel that’s the first thing we look for to make life easier.

One thing I have yet to find is a reasonable substitute for is gluten-free egg rolls. Sure, there are “some” options available, but I’m also about getting in good quality foods, and most of the prepackaged items have terrible ingredients. Not to mention the taste tends to be somewhat off, which for me is never worth it.

This gluten-free pork egg roll bowl recipe is absolutely delicious!  It tastes just like the inside of an eggroll, minus the carbs and calories.  My local Whole Foods carries lean ground pork by the brand DuBreton, which helps keep this dish a bit healthier. Each serving is under 200 calories, with only 4 grams of carbs per serving!  If you can’t find ground pork or even a lean version, you could always use chicken or turkey as a substitute.

Now if someone could come up with gluten-free Chinese doughnuts, that would be life-changing!

Enjoy the recipe friends!

Gluten-Free Pork Egg Roll in a Bowl {Paleo}

Recipe Author : Rebecca Taig
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 people
Calories 302 kcal


  • 1 lb. organic ground pork
  • 1 16 oz coleslaw mix
  • 1/2 onion
  • 3 green onions white part of the onion for cooking
  • 4 tbsp coconut aminos
  • 2 tbsp sesame seed oil
  • 1 tbsp sriracha or chili paste
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp ground ginger, black pepper, salt, garlic powder


  • 4 tbsp green onion
  • 2 tbsp sesame seeds
  • 1 tbsp sriracha


  • In a large frying pan add the 2 tablespoons of sesame seed oil, and bring the pan to medium temperature.
  • While the pan is heating, dice 1/2 an onion while also dicing the green onion, but only the white part. Save the green part of the onion for garnish.
    Add the onion, green onion (white part only) and mince garlic to the warmed frying pan. Sauteé until the onions are translucent. Stir frequently.
    Note: I add a little water to the frying pan, cover with a lid, and steam/sauté until onions are tender and translucent. The lid brings in more moisture and helps to avoid burning.
  • Once the onions are cooked, remove the lid add the raw ground pork to the pan along with the seasonings: salt, pepper, ground ginger, and garlic powder. Brown the pork until fully cooked.
  • Add the coleslaw mix, coconut aminos, sriracha, and rice vinegar to the pan. Return the lid and steam for another 1-2 minutes. Remove the lid and stir until everything is fully mixed.
  • Serve immediately. Top with green onion (green part) sesame seeds, and more sriracha.
  • Store in the refrigerator for up to 3 days.


Serving: 1bowlCalories: 302kcalCarbohydrates: 6gProtein: 24gFat: 20gSaturated Fat: 6gCholesterol: 82mgSodium: 578mgPotassium: 399mgFiber: 1gSugar: 1gVitamin A: 169IUVitamin C: 10mgCalcium: 36mgIron: 1mg
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Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.


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  1. Teresa wrote:

    This was delicious! Mildly spicy with so much good flavor. We aren’t huge pork eaters so we made with ground turkey. We will definitely make this again.

    Posted 2.29.20 Reply
    • Hi Teresa!

      I’m so glad you enjoyed this recipe, thank you for the lovely comment. 🙂

      Posted 3.1.20 Reply

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