Egg Roll in a Bowl
This Egg Roll in a Bowl is an easy low-carb dinner with everything you love about the egg rolls from your favorite Chinese restaurant, minus the pesky wrappers. Show busy weeknights who's boss with this healthy 20-minute recipe!
Ingredients
- 2 tablespoons avocado oil or olive oil
- 6 green onions sliced green and white parts divided
- 5 cloves garlic minced
- 1 pound ground turkey or sub with preferred ground protein
- 1 teaspoon fresh grated ginger
- 3 tablespoons coconut aminos can sub with gluten-free Tamari or low sodium soy sauce
- 2 teaspoon fish sauce we use Red Boat , can also use 1/2 teaspoon Trader Joe's Mushroom Umami Seasoning OR Miso Paste if you don't like or have fish sauce
- 2 teaspoons apple cider vinegar or rice vinegar
- 1 teaspoon toasted sesame oil
- 6 cups shredded green cabbage or one 14 oz tri-color coleslaw mix or Broccoli Slaw
- 1 cup shredded red cabbage leave out if using coleslaw mix
- 3/4 cup matchstick cut carrots or grated carrots leave out if using coleslaw mix
- Fine sea salt or kosher salt to taste
- Freshly ground black pepper to taste
Optional Chili Mayo Sauce
- 3 tablespoons vegan mayo or avocado oil mayo
- 1-2 tablespoons Steve's Paleo Sriracha or other compliant or preferred hot sauce
- ½ teaspoon rice vinegar or coconut vinegar
Options for garnish and serving
- Fresh cilantro , some chopped
- Extra green onions
- Sesame seeds
- Kimchi
- Seaweed
Instructions
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Heat 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, while stirring frequently.
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Next, add the ground turkey, while breaking it up and cook until browned and cooked through.
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Add the green shredded cabbage (or coleslaw mix) followed by the red cabbage, carrots, coconut aminos, fish sauce, sesame oil, vinegar and season with salt and black pepper as needed. Cook until the vegetables are crisp-tender or cooked to your liking (about 4-5 minutes), while stirring occasionally. Taste and add additional coconut aminos, salt, black pepper as needed.
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Garnish with cilantro, green onions and sesame seeds.
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Transfer to bowls.
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Transfer to bowls.
Make the optional chili mayo sauce: In a small bowl, whisk together mayonnaise, hot sauce and vinegar. Season to taste with salt.
Drizzle in a zigzag pattern over the egg roll bowl and add some sliced avocado and serve with preferred garnishes.
Recipe Video
Recipe Notes
How to Store and Reheat Leftovers
Store leftover egg roll filling in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or on a skillet over medium-high heat. While it's reheating, add a little bit of broth, coconut aminos or water to bring the flavors back out.
How to freeze
To freeze, store in an airtight, freezer-safe container in the freezer for up to 3 months.
How to reheat
Thaw frozen egg roll filling in the fridge overnight before reheating it, adding coconut aminos or water as necessary.
**1 Freestyle Smart Point (with ground turkey or chicken)