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Healthy Egg Roll in a Bowl - Easy and Low Carb Recipe

Egg Roll in a Bowl

5 from 29 votes
This healthy Egg Roll in a Bowl takes the flavors and ingredients of your favorite Chinese egg roll and turns them into a quick and easy low carb meal!
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings, about 6 1/2 cups
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Ingredients
  

  • 3 tablespoons low-sodium soy sauce divided (use coconut aminos to make Paleo, Keto, Whole30, or gluten free)
  • 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 baby bella (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 minced fresh ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground black pepper

For serving:

  • Prepared brown rice
  • Prepared quinoa
  • Cauliflower rice

Instructions
 

  • In a medium mixing bowl, whisk together 1 tablespoon soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate 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 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 and 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 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

  • 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 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 gently in the microwave or on the stove top. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.

Nutrition

Serving: 1of 4, about 1 1/2 cupsCalories: 281kcalCarbohydrates: 13gProtein: 27gFat: 15gSaturated Fat: 4gCholesterol: 80mgFiber: 3gSugar: 4g

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