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Egg Roll in a Bowl
with cauliflower rice / sweet Thai chili sauce

Active: 40 Total: 40

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 Sweet Thai Chili Sauce on top. We last featured this meal in 2020.



Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Sweet Thai Chili Sauce:
  • Vinegar, rice - 1/4 cup
  • Water - 1/4 cup + 1 Tbsp
  • Honey - 3 Tbsp
  • Chili garlic sauce - 2 tsp , more or less to taste
  • Arrowroot powder - 1/8 tsp
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
  • Turkey, ground - 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
  • Almonds, slivered or sliced - 1/4 cup


  1. Cauliflower rice - 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)

  2. Make Sweet Thai Chili Sauce - (Skip if made ahead for Monday.) Combine vinegar, first part of water, honey, and chili garlic sauce in a small saucepan over medium-high heat. Boil until honey has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and arrowroot powder. Pour water-arrowroot mixture into sauce and continue cooking for 4 to 6 minutes more until very thick (it should be about as thick as honey). (Can be done up to 5 days ahead)

  3. 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)

  4. Cilantro / Limes - Prep as directed.

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  1. 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 7 minutes. Add garlic, ginger, and aminos and saute until fully cooked through, ~2 minutes more.

  2. Remove pan from heat and stir in sesame oil and lime juice. Set cooked turkey aside and return pan to heat.

  3. Add second part of cooking oil and then cabbage. Increase heat to medium-high. Saute cabbage, adding some water if the pan looks dry, until reduced by half, 6 to 7 minutes.

  4. 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.

  5. Stir turkey and cilantro into carrots and cabbage and cook everything together until heated through, 1 to 2 minutes more.

  6. If cauliflower rice was made ahead, reheat in the microwave.

  7. Serve egg roll filling over cauliflower rice. Serve Thai Chili Sauce, almonds, and lime wedges on the side to use for topping bowls.



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