Egg Roll in a Bowl
Like an egg roll, but hold the wrapper! Ground meat, crunchy cabbage, and carrots stir fried in an umami-rich, savory sauce. Ready in 30 min!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings, about 6 1/2 cups
Ingredients
- 3 tablespoons low-sodium soy sauce* divided (see note)
- 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
- 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 small bunch green onions divided
- 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
- 1 (12-ounce) bag broccoli coleslaw
- 1 cup grated carrots freshly grated from peeled carrots or store-bought
- 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
- 2 teaspoons sesame oil
- ¼ teaspoon ground black pepper
For Serving:
- Prepared brown rice
- Prepared quinoa
- Cauliflower rice
Instructions
- In a medium mixing bowl, whisk together 1 tablespoon of 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. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it 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 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 to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
- Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
Notes
- *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
- TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
- TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
- TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above.
Nutrition
Serving: 1(of 4), about 1 1/2 cups without riceCalories: 263kcalCarbohydrates: 9gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgPotassium: 664mgFiber: 2gSugar: 3gVitamin A: 5495IUVitamin C: 4mgCalcium: 57mgIron: 2mg
