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Egg Roll in a Bowl
This Asian-inspired recipe takes a healthy twist on the delicious egg-roll we’ve all come to love & adore! A 25 min. meal ready to play the leading role in your next tasty lunch or dinner endeavor.
For this yummy bowl, our ingredients take a spin-off of classic egg roll filling by including juicy ground turkey, spunky fresh ginger & garlic, lightly salted soy sauce, and colorful strips of fresh veggies.
And the best part? This entire dish cooks in one skillet (yes, to one-skillet meals!) and is ready to serve within 30 mins. Another major perk is how much faster and more nourishing this recipe is compared to take out. Win-Win!
What can I serve with Egg Roll in a Bowl?
- Rice or Quinoa: Brown rice, cauliflower rice, or even quinoa would be a great addition to your bowl. (*Timesaver tip ~ use store-bought cauliflower rice to save on time, as we did.) Looking to shake things up? Combine half brown rice and half cauliflower rice, for added variety.
- Lettuce Wraps: For a low-carb option, you could nestle the scrumptious egg roll filling into lettuce wraps.
- Salad: Try this recipe out on a fresh bed of greens to add extra veggies & nutrition to your meal.
Egg Roll in a Bowl
This Asian-inspired recipe takes a healthy twist on the delicious egg-roll we’ve all come to love & adore! A 25 min. meal ready to play the leading role in your next tasty lunch or dinner endeavor.
Ingredients
For filling
- 1 tsp cornstarch
- 16 oz lean ground turkey
- 8 oz baby bella mushrooms
- 3 cloves garlic
- 1 small bunch green onions – (optional)
- 1 tbsp canola oil (grapeseed oil, or olive oil)
- 1 12-ounce bag broccoli coleslaw
- 1 cup grated carrots – freshly grated from peeled carrots or store-bought
- 1 tbsp minced fresh ginger
- 1 tbsp rice vinegar
- 2 tsp fresh chili paste or hot sauce of choice – (optional)
- 2 tsp sesame oil
- 1/4 tsp ground black pepper
For serving
- Prepared brown rice
- Prepared quinoa
- Cauliflower rice
Instructions
- In a medium mixing bowl, whisk together 1 tbsp soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
- Meanwhile, chop the mushrooms very finely and mince the garlic. *We use store-bought minced garlic to save on time. Thinly slice the green onions (optional). If any of your other ingredients are not yet prepped, do so now.
- Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking apart the meat into small bits with a heatproof spatula, until it’s no longer pink and fully cooked through about 5 minutes. Add the green onions (reserve a small handful for serving) and mushrooms, cook until the mushrooms soften about 2 additional minutes.
- Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic. Stir-fry for 2 minutes, until the vegetables are softened.
- Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tbsp soy sauce, then stir to combine. Continue to cook for 1 additional minute.
- Taste – add additional soy sauce, hot sauce, or black pepper if needed. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice). Serve hot, sprinkled with additional green onions if desired. Enjoy!
Nutrition
Calories: 264kcalCarbohydrates: 10gProtein: 24gFat: 14gSaturated Fat: 3gCholesterol: 81mgSodium: 128mgFiber: 2gSugar: 3g
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