Thai Egg Roll Bowl
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Low Carb Thai Egg Roll Bowl

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Meal Prep
Cuisine: asian, Thai
Keyword: bowl, crack slaw, Egg, roll, thai
Servings: 6
Calories: 588kcal
Author: Culinary Lion


  • 2 lbs ground sausage
  • ½ head red cabbage
  • ½ head white cabbage
  • ½ bunch cilantro chopped
  • 3-4 mini bell peppers sliced

Thai Sauce


  • Brown off pork in large pan.
  • In a blender make Thai sauce by combining all ingredients and blending until smooth.
  • Thinly slice cabbage and peppers
  • Once Pork is fully cooked reduce heat to medium and add the Thai sauce, simmer for about one minute.
  • Next add th cabbage and toss to combine, let cabbage cook for about 3-5 minutes on medium heat.
  • Finally add the peppers and cilantro, cook until the texture of the veggies is still very crunchy but softened enough to be slightly tender.


**** If eating immediately you can cook the veggies to preferred texture but if you’re meal prepping cook them a bit less so they won’t over cook as it cools in the containers


Calories: 588kcal | Carbohydrates: 14g | Protein: 26g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 1300mg | Potassium: 812mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 87.9mg | Calcium: 97mg | Iron: 3.6mg