Gluten-Free Inside-Out Egg Roll Noodles

Gluten-free inside-out egg roll noodles

If you love the flavor of egg rolls, you’re going to love this recipe from blogger, gluten-free chef, and autoimmune disease advocate Phoebe Lapine. Straight from her cookbook Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love, it showcases how Phoebe finesses recipes to be nutrient-dense, gluten-free, low-FODMAP and loaded with fiber, healthy fats, and protein so you can enjoy your carbs while slowing digestion, minimizing inflammation, and limiting blood sugar spikes .

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.

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 496 kcal
Author Phoebe Lapine


  • 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


  1. Bring a large pot of salted water to a boil over high heat.
  2. 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.

  3. In a small bowl, whisk together the tamari, vinegar, sesame oil, sesame seeds, maple syrup, and sriracha.

  4. 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.

  5. 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.

  6. 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.

  7. While the meat cooks, prepare the noodles according to the package directions. Drain and add to the skillet with the meat and veggies.

  8. 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 Facts
Gluten-Free Inside-Out Egg Roll Noodles
Amount Per Serving
Calories 496 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 82mg27%
Sodium 948mg41%
Potassium 890mg25%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 9g10%
Protein 26g52%
Vitamin A 6327IU127%
Vitamin C 87mg105%
Calcium 108mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Hayley Hunt Davis

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