All of the takeout flavor with none of the MSG or inflammatory oils. When you need a warm bowl of something comforting and savory, this will satisfy. I wanted to create a cleaner, deconstructed version of the traditional egg rolls I used to love in college. While the off-campus variety put me to sleep, this recipe will leave you clear-headed with lasting energy.


  • 1 tbs avocado oil

  • 1 bunch green onions (about 8), sliced & divided into light and dark parts

  • 2 tbs minced garlic

  • 1 tbs minced ginger (or 1 tsp dried)

  • 1 lb ground chicken

  • 1/2 head purple cabbage, sliced thinly (you could also use coleslaw mix or green cabbage)

  • 1 can water chestnuts, drained & chopped

  • riced cauliflower, steamed

  • fresh cilantro

  • sesame seeds

for the sauce:

  • 2 tbs sesame oil

  • 3 tbs coconut aminos

  • 1 tbs liquid aminos

  • 1/2 lime juiced

for the spicy mayo:


HEAT a pot over medium then add avocado oil

SAUTÉ white & light green parts of onions until slightly softened

ADD garlic & ginger, heating until fragrant (30-60 seconds) before adding chicken

COOK chicken until opaque, then toss cabbage & water chestnuts into the pot

WHISK sauce & POUR over chicken mixture, heating until liquid evaporates

SERVE over cauliflower rice

GARNISH with dark green parts of onions, cilantro, sesame seeds + spicy mayo

If you throw this one together, snap a pic, tag me and let me know what you think @kristenmariasrd !

Xo, Kristen