Thai Egg roll Bowl low carb meal prep recipe
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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: 590kcal
Author: Culinary Lion


  • 2 lbs Ground Pork or Chicken
  • ½ Head Red Cabbage
  • ½ Head White Cabbage
  • 1/2 cup Chopped Cilantro
  • 1/2 cup Sliced Scallions
  • 1/4 cup Chopped Thai Basil
  • 1/4 cup Chopped Mint

Thai Sauce



  • Brown off pork in large pan. Remove pork ad drain off excess liquid. Set aside
  • Saute sliced cabbage in the same pan for about 2-3 minutes until slightly tender but still crunchy. Turn off heat
  • Prepare thai sauce in a seperate container and then add pork along with thai sauce back into the pan. toss with cabbage until sauce has coated the dish.
  • Portion into 6 equal portions. Garnish with chopped peanuts, sesame seeds and sriracha (optional) Store in the Fridge for 5-7 days


**** 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: 590kcal | Carbohydrates: 12g | Protein: 32g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 800mg | Potassium: 942mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 85mg | Calcium: 146mg | Iron: 4mg