turkey egg roll in a bowl
This Turkey Egg Roll in a Bowl is a quick and healthy meal that captures the flavors of traditional egg rolls without the added carbs of the wrapper. It's packed with ground turkey, fresh vegetables, and a delicious sauce – perfect for a busy weeknight dinner.
Equipment
- 1 large skillet or wok
- 1 spatula
- 1 cutting board
Ingredients
- 1 pound ground turkey
- 4 cups coleslaw mix (cabbage and carrots)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha optional, for heat
- 2 green onions chopped
- Salt and pepper to taste
- Sesame seeds for garnish, optional
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- Add the ground turkey, season with salt and pepper, and cook until browned, about 6-7 minutes, stirring frequently to break up the meat.
- Stir in the coleslaw mix and cook for an additional 3-4 minutes until the vegetables are just tender.
- In a small bowl, mix together the soy sauce, rice vinegar, and sriracha (if using). Pour this sauce over the turkey and vegetable mixture, stirring well to combine.
- Cook for another 1-2 minutes to heat through and allow the flavors to meld.
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
- Serve hot in bowls.
Notes
This dish is versatile; you can add other vegetables like bell peppers or water chestnuts for added crunch.
For a low-carb option, serve this over cauliflower rice instead of regular rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.