A low carb cauliflower rice bowl filled with the stuffing ingredients found inside an egg roll. This recipe is easy to make, reheats well, and is perfect for your weekly meal prep.
Today I’m sharing my latest meal prep creation. For me, the best part of the egg roll is the fried crispy wrapper, but if the filling is not to my liking, it ruins the egg roll for me. So filling is definitely important too.
This is my ideal egg roll filling: ground pork, cabbage, carrots. It’s simple and flavorful. And I love the idea of egg roll in a bowl because it allows me to eat so much more filling.
I’ve seen egg roll in a bowl recipes served with regular rice. This is a low carb version as it is served with cauliflower rice. And because there are no egg roll wrappers involved, it stores and reheats well too.
Recipe Tips
- I used regular green cabbage but you can also substitute with napa cabbage.
- White pepper has a milder flavor and is more frequently used in Chinese cooking which is why i recommend it over black pepper to flavor the ingredients.
- To keep scallions fresh, you can skip adding them to the containers before storing and instead add them when ready to eat.
More Bowl Recipes
Egg Roll Bowl with Cauliflower Rice Meal Prep
Ingredients
- 1 tbsp olive oil
- 6 cups cauliflower rice
- 2 cloves garlic minced
- 1 lb lean ground pork (I used 90% lean)
- 3 cups shredded cabbage
- 1 large carrot julienned
- 1 tsp grated ginger
- 1 tbsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- salt and white pepper to taste
Instructions
- Add oil to a large skillet and bring to medium high heat. Add in the cauliflower rice and cook until tender. Divide cauliflower rice evenly into 6 meal prep containers.
- Add garlic and pork to the large skillet and bring to medium high heat. Cook ground pork and garlic, crumbling the pork as you cook. Cook until pork is three quarters of the way cooked.
- Add in cabbage and carrots. Cook until they are about halfway done. Add in ginger, sesame oil and soy sauce. Stir until evenly mixed. Taste and add salt and pepper as needed. Cook until vegetables are tender and meat is fully cooked.
- Divide egg roll filling ingredients into meal prep containers, placing them over the cauliflower rice. Garnish with scallions. When food has cooled, store in fridge or freezer.
Notes
- I used regular green cabbage but you can also substitute with napa cabbage.
- White pepper has a milder flavor and is more frequently used in Chinese cooking which is why i recommend it over black pepper to flavor the ingredients.
- To keep scallions fresh, you can skip adding them to the containers before storing and instead add them when ready to eat.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Great recipe, deconstructing the egg roll. It’s so much easier than rolling it in a wrapper and frying it (healthier too). I like that you could sub regular cabbage with napa. Need to make this soon!
Yes definitely easier! I actually prefer the regular cabbage over napa for the filling. Hope you try it!