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Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and healthy dish that captures all the delicious flavors of a classic egg roll without the deep-frying or the wrapper.
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Equipment

  • Large skillet or wok
  • - Spatula or wooden spoon
  • - Cutting board
  • - Knife

Ingredients
  

  • - 1 lb ground turkey chicken, or beef
  • - 1 small onion diced
  • - 3 cups shredded coleslaw mix or shredded cabbage and carrots
  • - 2 cloves garlic minced
  • - 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
  • - 3 tbsp soy sauce or coconut aminos for a gluten-free option
  • - 1 tbsp sesame oil
  • - 1 tsp rice vinegar
  • - 1/2 tsp red pepper flakes optional, for spice
  • - 2 green onions sliced (for garnish)
  • - Sesame seeds for garnish

Instructions
 

  • **Cook the Ground Meat**
  • - Heat a large skillet or wok over medium-high heat. Add the ground meat and cook until browned, breaking it into crumbles with a spatula. Drain any excess fat if needed.
  • **Sauté Onion and Aromatics**
  • - Add the diced onion to the skillet and cook until softened, about 2–3 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • **Add the Coleslaw Mix**
  • - Stir in the shredded coleslaw mix. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
  • **Season the Dish**
  • - In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour the sauce over the mixture in the skillet. Toss everything to combine and cook for another 2–3 minutes to allow the flavors to meld.
  • **Garnish and Serve**
  • - Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot and enjoy!