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Our original egg roll bowl, made with our No-Soy Teriyaki Sauce and coconut aminos, was such a hit that we decided to make a twin version using our sweet, salty No-Soy Island Teriyaki Sauce. This mouthwatering egg roll in a bowl uses pre-shredded tri-color coleslaw in a bag to make prep and cook time 15 minutes or less.

We added naturally sweet notes from chopped red bell pepper and fresh pineapple chunks, and garnished with garden-fresh scallions and a crunchy pop from chopped peanuts (use macadamias or almonds if you prefer). Ideal for quick weeknight dinners, potluck eaten at the kids' soccer game, or prep-ahead lunch at work, this salty, umami mix of sweet and savory flavors will make this egg roll bowl recipe a definite go-to meal.  


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