Egg Roll in a Bowl
with cauliflower rice

Name: Egg Roll in a Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 1 lb Cabbage, green, shredded (sub coleslaw mix); 5 oz Carrots, shredded (look for pre-shredded to save time); 2 cloves Garlic, chopped; 2 tsp Ginger, fresh (opt), grated; 2 Tbsp Cilantro leaves, chopped; 1 Limes, wedges; 1 Tbsp + 1 Tbsp Oil, cooking; 1 lb Ground turkey (use dark meat turkey if available; sub any ground meat); 2 Tbsp Bragg's / coconut aminos; 2 tsp Oil, toasted sesame; 2 tsp Lime juice; for serving Hot sauce (opt); 1/4 cup Almonds, slivered or sliced

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Forget the wrappers and deep frying, this satisfying, naturally paleo-friendly meal lets the filling found in an egg roll shine. Serve it over cauliflower rice with some hot sauce on top.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 12 oz
Butter - 1 Tbsp

Egg Roll Filling:

Cabbage, green - 1 lb , shredded (sub coleslaw mix)
Carrots - 5 oz , shredded (look for pre-shredded to save time)
Garlic - 2 cloves , chopped
Ginger, fresh (opt) - 2 tsp , grated
Cilantro leaves - 2 Tbsp , chopped
Limes - 1 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp
Ground turkey - 1 lb (use dark meat turkey if available; sub any ground meat)
Bragg's / coconut aminos - 2 Tbsp
Oil, toasted sesame - 2 tsp
Lime juice - 2 tsp
Hot sauce (opt) - for serving
Almonds, slivered or sliced - 1/4 cup

Prep

Cauliflower rice - (Skip if cauliflower rice was made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Cabbage / Carrots / Garlic / Ginger - Prep as directed. Store cabbage and carrots separately. Combine garlic and ginger in one container. (Can be done up to 5 days ahead)
Cilantro / Limes - Prep as directed.

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Make

Heat a Dutch oven or wok with first part of cooking oil over medium heat. Add turkey and saute, breaking it apart, until nearly cooked through, 5 to 6 minutes. Add garlic, ginger, and aminos and saute until fully cooked through, ~2 minutes more.
Remove pan from heat and stir in sesame oil and lime juice. Set cooked turkey aside and return pan to heat.
Add second part of cooking oil and then cabbage. Increase heat to medium-high. Saute cabbage, adding water if the pan looks dry, until reduced by half, 6 to 7 minutes.
When cabbage is reduced, add carrots and continue cooking the vegetables together until tender, ~5 minutes more. (Note: Feel free to adjust the cook time so that the vegetables are cooked to your preference. If you’d like them to have some crunch, reduce cook time. If you’d like them more tender, cook for a few minutes more.) Season with some salt and pepper.
Stir turkey and cilantro into carrots and cabbage and cook everything together until heated through, 1 to 2 minutes more.
If cauliflower rice was made ahead, reheat in the microwave.
Serve egg roll filling over cauliflower rice. Serve hot sauce, almonds, and lime wedges on the side to use for topping bowls.

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