This recipe gives you her healthier alternative to the traditional egg roll. Packed with flavor, color, and texture, it’s a comforting, easy-to-prepare meal that is sure to become a family favorite.

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Gluten-Free Inside-Out Egg Roll Noodles

This gluten-free dish has all of the deliciousness of egg rolls but skips the fried gluten-y wrapping. Use any ground meat here—or even chopped shrimp, smoked tofu, or mushrooms for a delicious, hearty meal.

Servings 4 servings

Calories 496kcal

Author Phoebe Lapine

Ingredients

• Sea salt
• 2 medium carrots
• 1 red bell pepper
• 1/2 small head 8 ounces green or Napa cabbage
• 2 tablespoons minced or grated fresh ginger
• 6 scallions thinly sliced, white and green parts separated
• 1/4 cup gluten-free tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons sesame seeds
• 1 teaspoon maple syrup or honey
• 1 teaspoon sriracha or 1/2 teaspoon red pepper flakes
• Avocado oil or coconut oil
• 1/2 cup raw cashews roughly chopped
• 1 pound ground pork chicken, or dark meat turkey
• 8 to 10 ounces flat stir-fry or pad Thai rice noodles

Instructions

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, finely chop the carrots, bell pepper, and cabbage—or pulse in a food processor until shredded (this is more efficient!). Set aside with the minced ginger and white scallions.
• In a small bowl, whisk together the tamari, vinegar, sesame oil, sesame seeds, maple syrup, and sriracha.
• In a large nonstick or cast-iron skillet, heat 1 tablespoon avocado oil over medium heat. Add the cashews and toast, stirring occasionally, until lightly browned and very fragrant, about 3 minutes. Transfer to a bowl and season lightly with salt.
• Raise the heat to medium-high and add the carrots, bell pepper, cabbage, ginger, white scallions, and another 1 tablespoon avocado oil to the skillet. Sauté until the vegetables are soft and beginning to caramelize, about 7 minutes.
• Push the veggies to the side of the skillet and add the ground pork. Press the meat down into a thin layer and season with salt. Cook, undisturbed, until a brown crust forms on the bottom, about 5 minutes. Break the meat into chunks with a spatula and stir to incorporate with the veggies. Continue cooking, stirring occasionally, until the pork is cooked through, about 2 minutes more.
• While the meat cooks, prepare the noodles according to the package directions. Drain and add to the skillet with the meat and veggies.
• Drizzle the sauce over the noodles and add half the green scallions. Toss everything together a few times until incorporated. Garnish with the remaining green scallions and the cashews.

Nutrition

Calories: 496kcal | Carbohydrates: 20g | Protein: 26g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 82mg | Sodium: 948mg | Potassium: 890mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6327IU | Vitamin C: 87mg | Calcium: 108mg | Iron: 4mg

Photography Hayley Hunt Davis