Egg Roll in a bowl in a white bowl with a black napkin below it

Soy Free Egg Roll in a Bowl

Asian cuisine is one of my favorites as a takeout option, but sometimes it is hard to find a place that has gluten-free options. For example, some noodles might not be rice noodles and soy sauce is used on almost everything. Take the stress out of Asian cuisine takeout with this No Soy Egg Roll in a Bowl recipe and it tastes so good you’ll forget it is not takeout.

The main sauce ingredient is San-J No Soy Tamari. This is a newer product from San-J that is not only soy-free but gluten-free and vegan. San-J No Soy Tamari has rich flavors and tastes just like brewed soy sauce. For this recipe, you first start by combining the No Soy Tamari, vinegar, sesame oil, and sriracha. Then you start cooking the chicken til it is no longer pink inside and then add the veggies until they are crisp. Last you combine the sauce with the chicken and veggies and divide into 4 bowls. I like to top mine by combining mayo and sriracha to make spicy mayo. Give this recipe a try and you’ll never go back to takeout again!

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Egg Roll in a bowl in a white bowl with a black napkin below it
Print Recipe

Soy Free Egg Roll in a Bowl

Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 4 bowls
Calories: 324kcal
Author: Gluten Free & More


  • 3 tablespoons San-J No Soy Tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 –4 teaspoons sriracha sauce , divided
  • ¼ cup mayonnaise
  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves , minced
  • 1 pound ground chicken
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon pepper
  • 1 (16 ounce) bag of coleslaw mix
  • 1 cup shredded carrots
  • 2 green onions , thinly sliced
  • Black and white sesame seeds


  • Combine the San-J No Soy Tamari with vinegar, sesame oil, and 1–2 teaspoons sriracha. Set aside.
  • Combine mayonnaise with 1–2 teaspoons sriracha. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring for 30 seconds. Add the chicken, salt, and pepper and cook until no longer pink, about 5 minutes. Add the coleslaw and carrots and cook, stirring frequently, until the vegetable are crisp and tender, 4-5 minutes. Add the sauce and cook stirring for 30–45 seconds. Divide mixture into 4 bowls, drizzle with spicy mayonnaise, and top with green onions and sesame seeds.


Nutrition Facts
Soy Free Egg Roll in a Bowl
Amount Per Serving
Calories 324 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g25%
Trans Fat 0.1g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
Cholesterol 103mg34%
Sodium 1212mg51%
Potassium 732mg21%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 22g44%
Vitamin A 5417IU108%
Vitamin C 4mg5%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Asian Carrots Chicken Coleslaw Egg Rolls Sriracha
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