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Ready in 25 minutes

No Roll Egg Roll Bowls

with Cabbage, Carrots & Sweet Chili Sauce

Cooking time

25 minutes




630 /serving

We’re on a roll over here—minus the roll! Inspired by the Chinese restaurant classic, we’ve taken all the familiar tasty fixings and freed them from their typical deep-fried packaging. We’re talking shredded cabbage along with other finely cut veggies like carrots, onion and sweet pepper. And eggs of course, which come conveniently hard-boiled. Serve the warm and cool components over rice with soy and sweet chili sauces, and enjoy your roll in a bowl.

We will send you:

  • 100g Matchstick carrots
  • 150g Shredded red cabbage
  • 2 Scallions
  • 1 Onion (or shallot)
  • 1 Sweet pepper
  • 165g White rice
  • 30ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 45ml Sweet chili sauce
  • 2 Hard-boiled eggs
  • 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
2040 mg
Total Carb
112 g
32 g
17 g
7 g
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Cook the rice
Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium pot, heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ¼ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Meanwhile, core and thinly slice the sweet pepper lengthwise. Peel, halve and thinly slice the onion. Quarter the eggs lengthwise.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium. Sauté the onion, sweet pepper and ½ the carrots, 3 to 4 min., until softened and fragrant; season with all but a pinch of the remaining spices. Add the soy sauce; toss well.
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Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, vinegar, ½ the green tops of the scallions, the remaining carrots, a drizzle of oil, the remaining spices and S&P.
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Plate your dish
Divide the rice between your bowls. Top with the vegetables, slaw and eggs. Drizzle with the chili sauce. Garnish with the remaining green tops of the scallions. Bon appétit!