This Keto Egg Roll in a Bowl is an easy low carb recipe with all the delicious flavors of your favorite Chinese restaurant takeout dish. It's made in less than 30 minutes and is perfect for busy weeknights. Gluten free, keto, paleo and Whole30 compliant.
Heat avocado oil in a wok or large skillet over medium heat. Add the white parts of the green onion, garlic and ginger and cook for 1 minute until fragrant.
Next, add the ground turkey, while breaking it up and cook until browned and cooked through.
Add the shredded cabbage (or coleslaw mix) followed by the carrots, coconut aminos, fish sauce, sesame oil, vinegar and season with salt and black pepper as needed. Toss until the vegetables are tender-crisp (about 3 minutes). Taste and add additional coconut aminos, salt, black pepper as needed.
Garnish with cilantro, green onions and sesame seeds.