Packed full of vegetables and protein, this Egg Roll in a Bowl recipe brings the tasty flavors of Chinese takeout to your weeknight dinner.
1 lb. ground turkey, pork or beef
1 large onion, chopped
2 Tbsp sesame or olive oil
1 Tbsp minced garlic
1 Tbsp fresh ginger or ginger paste
1/2 Tbsp sriracha, optional
1/3 cup reduced-sodium soy sauce
1-16 oz. bag of coleslaw mix or about 7 cups chopped cabbage
Salt and pepper to taste
2 cups cooked rice to serve
Sweet chili sauce and sesame seeds (optional) to serve
Brown the meat with the chopped onions and sesame oil in a large skillet over medium heat until fully cooked.
In a small bowl, mix the garlic, ginger, sriracha and soy sauce and add to the skillet, then immediately add the coleslaw mix and stir well. You might not fit all of the coleslaw in your pan, so slowly add more as it cooks down. Cook for several more minutes, until the cabbage is tender and wilted, stirring often.
Turn off the heat and add the salt and black pepper to taste.
Serve with rice and toppings.
This recipe was adapted from Trim Healthy Mama.
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