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Egg Roll in a Bowl

This dish simplifies the savory taste of a crunchy egg roll into a hearty bowl, packed with textures and flavors for a delightful meal in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey (or chicken) Can substitute with ground beef or chicken
  • 4 cups coleslaw mix (cabbage and carrots)
  • 3 green onions, sliced For garnishing
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced Fresh ginger preferred
  • 3 tablespoons soy sauce Use low-sodium if preferred
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
Optional Toppings
  • sesame seeds
  • sriracha For a spicy kick

Method
 

Cooking
  1. In a large skillet, heat over medium-high. Add the ground turkey and cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
  2. Stir in the minced garlic and ginger once the turkey is browned, allowing them to become fragrant—just 1-2 minutes.
  3. Toss in the coleslaw mix, stirring to combine. As it cooks, the cabbage will soften—this should take about 3-5 minutes.
  4. Drizzle in the soy sauce and sesame oil, and season with salt and pepper. Stir everything together until well combined and heated through.
  5. Remove from heat, and serve topped with sliced green onions, sesame seeds, and a drizzle of sriracha.

Notes

Perfect for meal prep! Refrigerate leftovers in an airtight container for up to three days. Freeze single servings for up to three months. When reheating, add a splash of soy sauce to maintain moisture.