Egg Roll in a Bowl Recipe
Egg Roll in a Bowl is the quick and healthy answer to your takeout cravings, packed with flavour and ready in minutes. It’s filling enough for dinner, light enough for lunch, and gives you all the goodness of an egg roll without the wrapper.
Servings: 4 servings
Equipment
- Large Skillet or wok
- Wooden Spoon or spatula
- Grater or microplane
Ingredients
- 1 lb Ground Turkey ground pork/chicken
- 1 sm Onion finely diced
- 3 cloves Garlic minced
- 1/2 tsp Fresh Ginger grated
- 4 tbsp Low Sodium Soy Sauce more to taste
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Sriracha optional, more or less as desired
- 1 tbsp Sesame Oil
- 10-14 ounces Coleslaw Mix
- Green Onions and Sesame Seeds optional, to garnish
Instructions
- Heat sesame oil in a large skillet over medium-high heat, then add the ground turkey and cook until it is browned and no longer pink, breaking it up into small pieces as it cooks.
- Stir in the minced garlic, diced onion, and freshly grated ginger, cooking for another 1 to 2 minutes until the mixture is fragrant.
- Add the coleslaw mix to the skillet, then pour in the soy sauce, rice vinegar and sriracha (if using). Stir well to combine everything and cook for 4 to 5 minutes or until the cabbage softens but still has a slight crunch; then remove the skillet from the heat.
- Garnish with sliced green onions and sesame seeds before serving and enjoy!
Notes
- Don’t overcook the cabbage – keep it slightly crisp for the best texture.
- Use fresh ginger and garlic – they add bold, authentic flavour that just can't be beat.
- Taste and adjust – add more soy sauce, spice, or sesame oil to suit your preference.