When I was doing Whole30 I used a few different ‘Egg Roll in a Bowl’ recipes and they combined and evolved into this dish. I call it Egg Roll Stir Fry!
The best part is that you can sub whatever meat or veggies you want and it will still turn out great. Some things I use to change it up are edamame, ground pork, or ground beef. If you want to go meatless just use the entire bag of coleslaw. You do you!
Ok, let’s do it.
- 1 lb ground turkey
- 1/2 yellow onion
- 1/2 cup matchstick carrots
- 1 red pepper
- 2 green onions
- Juice of half a small lime
- 1/2 bag coleslaw
- 3 cloves garlic
- 1/2 tsp ground ginger
- 1 Tbsp Sriracha
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp sesame oil
- Salt & Pepper (to taste)
- Prep work: Dice up your onion, pepper, green onions and carrots (if you can’t find them in matchstick cut).
- Heat 1 Tbsp of your sesame oil in a pan over medium heat.
- Add in your ground turkey. Cook for about 4 minutes until nearly cooked through. (If you use a meat with a higher fat content, drain the majority of the fat after cooked or it will get really greasy)
- Add your garlic, onions, green onions, carrots and pepper. Cook about 5 minutes.
- Add ginger, salt, pepper and Sriracha. Cook until fully mixed together, about 1 minute. (Use about half of the Sriracha, or none, if you don’t like your food spicy)
- Add coleslaw, soy sauce, rice vinegar, lime juice and the other tablespoon of sesame oil. Cook about 3 minutes until coleslaw softens up a bit.
That’s it! Enjoy!
It’s a perfect light dinner and on the healthier side.
FUN EXTRA: If you want to make this into actual egg rolls, you can! I have several times and it’s a crowd pleaser. Just roll into egg roll wraps (secure the edges with water), brush with oil and bake at 375 degrees for about 10 minutes on each side. Dip into sweet and sour sauce and you have a perfect healthy-ish appetizer!