Egg Roll in a Bowl {Gluten-Free}

January 13th is National Gluten-Free Day which is every day for me.  It's fortunate (or unfortunate really) that there are enough gluten-allergy sufferers that there is a food holiday devoted to us!  It has been a few years now, so eating a gluten-free diet is part of our daily life and I normally don't give it a second thought.  Developing recipes and adapting old ones to become gluten-free are something I enjoy doing most of the time like taking our family's Indian Fry Bread Recipe and coming up with a Gluten-Free Version.  Occasionally though I'm in a hurry or I'm not in the mood to experiment and it's easier to just eat a hamburger without a bun or a taco fillings without a tortilla.  Sometimes I can get my Asian fix with a good spring roll since the wrappers are rice paper but since I have to be cautious about soy sauce, it's safer to prepare Asian recipes at home.  That's when I realized I can have the delicious flavors of an egg roll without the gluten-y wrapper.  And it's prepared as a satisfying meal instead of an appetizer!  This recipe comes together super fast and if you go light on the sauce, it's pretty healthy too.  All the flavors of an egg roll, minus the gluten and minus the hassle of rolling and frying.  Win Win for everyone!

All the flavors without the wrapper!

Saute onions and garlic

Add additional ingredients and cook until
cabbage is wilted slightly.

Add shredded chicken and garnish with green onions.

Whip up a quick sauce with mayonnaise and
sriracha sauce.

Drizzle sauce over and enjoy.
Bonus: Gluten-Free!

Egg Roll in a Bowl

2 tablespoons sesame oil
6 green onions chopped, white and green parts separated
1/2 cup diced red onion
5 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon sriracha sauce
1 (14 ounce) package coleslaw mix
3 tablespoons gluten-free soy sauce or tamari
1 tablespoon rice wine vinegar
salt and pepper to taste
4 boneless, skinless chicken breasts cooked and shredded (I poached in salted water)
1/2 cup good quality mayonnaise
sriracha sauce to taste

Heat sesame oil in a large skillet over medium heat.  Saute the white parts of green onion, red onion and garlic approximately 5 minutes until onions are getting soft.  Add the ginger, 1 tablespoon of sriracha sauce, coleslaw mix, gluten free soy sauce, rice wine vinegar and salt and pepper.  Cook, stirring occasionally until the cabbage is tender and slightly wilted, approximately 5 minutes.  Meanwhile in a small bowl, combine mayonnaise and sriracha sauce to taste to create a spicy sauce.  Set aside.  Add shredded chicken to the cabbage mixture and stir until heated through.  Drizzle with spicy mayo sauce and garnish with green parts of green onion.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 25 minutes