Lunchbreak: Unstuffed Eggrolls with Cauliflower Salad

Chef Jennifer Bucko Lamplough, Director of Nutrition Programs and Executive Chef for Northern Illinois Food Bank

Northern Illinois Food Bank

273 Dearborn Court, Geneva

(630) 443-6910

Additional locations in: Rockford, Joliet, Park City


American Diabetes Association –


Unstuffed Eggroll with Cauliflower Salad


Unstuffed Eggroll

Serves: 4 servings                                Serving Size: Approx. 1½ cups

Prep Time: 2 minutes                         Cook Time: 15 minutes


  • 1 pound lean ground pork
  • 1/2 teaspoon ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 16 ounce bag tricolor coleslaw
  • 2 tablespoons lite, gluten-free soy sauce
  • 1 teaspoon ground ginger
  • 3 green onions, sliced


  • Season pork with ¼ teaspoon black pepper and garlic powder. Sauté pork in a large skillet over medium-high heat until completely cooked. Drain fat if needed. Remove pork from pan and set aside.
  • Heat olive oil in pan and add garlic; saute for 30 seconds. Add bagged coleslaw, soy sauce, ginger and ¼ teaspoon black pepper. Cook for 6 minutes, stirring frequently. Add pork back to pan and top with green onions; heat for 1-2 minutes.
  • Serve over brown rice or “cauliflower rice” if desired.


Cauliflower Rice Salad

Serves: 4                                               Serving Size: 1 cup

Prep Time: 15 minutes                       Cook Time: 30 minutes


  • 12 ounces cauliflower rice (frozen or homemade*—see step 1 for directions how to make)
  • 1 cup diced cucumber
  • 1 cup grape tomatoes, cut in half
  • 2 green onions, sliced
  • 3 tablespoons sliced kalamata olives


  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • ½ tablespoon Dijon mustard

*Make your own cauliflower rice by placing cauliflower florets in a food processor and processing until rice-like consistency (be careful not to overprocess).


  • In a salad bowl, combine all salad ingredients.
  • In a small bowl, whisk together dressing ingredients.
  • Pour dressing over salad and serve with reduced-fat feta cheese, if desired.
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