GFDFLunch & Dinner
Egg Roll in a Bowl with Coconut Rice & Cucumber Salad
I love to serve the egg roll mixture over fluffy coconut rice with the cucumber salad on top. You can also add avocado!
Makes roughly 6 servings
490Calories
23gProtein
51gCarbs
19gFat
2.5gFiber
Macros estimated per serving.
For the egg roll in a bowl
- 1 pound 96% lean organic grass-fed ground beef
- 1 medium onion, diced
- Olive oil spray, for the pan
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 3 cups coleslaw mix (shredded cabbage and carrot mix is my favorite)
- 3 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon chili crunch
- Salt and pepper, to taste
- Thinly sliced green onions, for topping
For the fluffy coconut rice
- 1½ cups dry jasmine rice
- 1 can (13.5 ounces) full-fat coconut milk (I use Trader Joe's)
- 1 cup water
- 1 tablespoon granulated monk fruit sweetener (or any sweetener, adjusted to taste)
- 1 teaspoon salt
For the cucumber salad
- About 4 large cucumbers or 2 bags mini cucumbers, diced (I use Trader Joe's organic mini cucumbers)
- 3 cloves garlic, finely minced
- 2 tablespoons fresh ginger, finely diced
- ¼ cup green onions, diced
- 5 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Optional for serving
- Sliced avocado
Make the coconut rice
- Rinse the rice. Rinse the jasmine rice in cold water until the water runs mostly clear, then drain well.
- Add the liquids. Add the rice, coconut milk, water, sweetener, and salt to a saucepan with a tight-fitting lid. Stir to combine, making sure any thick coconut cream is mixed into the liquid.
- Cook gently. Bring to a gentle boil over medium heat. Stir once, cover, and reduce the heat to low. Cook for about 18–20 minutes, until the liquid is absorbed and the rice is tender. Keep the lid on and avoid stirring while it cooks.
- Rest and fluff. Remove from the heat and let the rice sit, covered, for 10 minutes. Gently fluff with a fork. If the rice is still firm when the liquid is gone, add 2 tablespoons hot water, cover, and cook on low for a few more minutes.
Make the egg roll in a bowl
- Sauté the onion. Lightly spray a large skillet with olive oil. Add the diced onion and sauté over medium heat until translucent.
- Cook the beef. Add the ground beef, breaking it apart as it cooks, and cook through.
- Add the aromatics and cabbage. Add the ginger and garlic and sauté for about 30 seconds. Add the coleslaw mix, turn the heat to medium-low, and cover until the cabbage is slightly wilted. Uncover and stir.
- Season. Add the rice vinegar, soy sauce, sesame oil, and chili crunch. Mix well, then add salt and pepper to taste.
- Finish. Turn off the heat and top with thinly sliced green onions.
Make the cucumber salad
- Add the diced cucumbers, garlic, ginger, green onions, soy sauce, rice vinegar, chili oil, and sesame oil to a bowl. Mix well and add salt and pepper to taste.
Originally shared in my Substack post Meal Prep Recipes for the Week of October 12 on October 15, 2026.