Description
Egg Roll in a Bowl is a delicious, low-carb deconstructed egg roll dish made with ground turkey or chicken, fresh vegetables, and savory seasonings. It's a perfect quick and easy meal that captures all the flavors of a classic egg roll without the wrapper.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey or chicken
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 1 12-14 oz package coleslaw mix
Sauces and Seasonings
- ¼ cup low-sodium soy sauce, tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 1-2 teaspoons sriracha or sambal oelek
- Salt and pepper to taste
Toppings and Serving
- 2 green onions, sliced
- Sriracha, for serving (optional)
- Sesame seeds and chopped cilantro, for garnish
- Cooked cauliflower rice, for serving (optional)
Instructions
- Cook the Ground Meat: Heat a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it into smaller pieces with a wooden spoon or spatula, until no longer pink, about 6 minutes. Season liberally with salt and pepper during cooking.
- Add Aromatics and Vegetables: Add the chopped onion, minced garlic, grated ginger, and coleslaw mix to the skillet with the cooked meat. Stir to combine.
- Season and Cook the Vegetables: Pour in the low-sodium soy sauce, toasted sesame oil, and sriracha or sambal oelek. Continue cooking for another 5 minutes or until the cabbage is tender. Taste and adjust by adding more soy sauce or sriracha if needed.
- Plate and Garnish: Divide the mixture into bowls and top with sliced green onions, sesame seeds, and chopped cilantro. Serve with extra sriracha, soy sauce, or chili crisp as desired. Optionally serve with cooked cauliflower rice.
Notes
- Topping idea – Drizzle with yum yum sauce to add creaminess and extra flavor.
- Protein alternatives – Swap ground turkey or chicken for ground pork or beef. For a vegan option, use tempeh or tofu.
- Adding an egg – Create a well in the skillet after cooking and scramble one egg to add extra protein.
- Serving size – Recipe serves 3, but can be stretched for 2 people if not served with cauliflower rice. Double the recipe for families of 4 or for leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
