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Egg Roll in a Bowl

This Egg Roll in a Bowl is a quick and healthy dinner packed with flavor! Enjoy the comforting taste of egg rolls without the fuss.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons low-sodium soy sauce divided
  • 1 teaspoon cornstarch use arrowroot starch for a Paleo, Whole30, or Keto option
  • 16 ounces lean ground turkey for a vegetarian option, substitute with crumbled extra-firm tofu, pressed dry
  • 8 ounces cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 small bunch green onions chopped, divided
  • 1 tablespoon canola oil or similar high-temperature cooking oil
  • 1 bag broccoli coleslaw (12-ounce)
  • 1 cup grated carrots (freshly grated or store-bought)
  • 1 tablespoon fresh ginger minced; or 1 teaspoon ground ginger
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh chili paste or hot sauce of choice, plus additional to taste
  • 2 teaspoons sesame oil
  • ½ teaspoon ground black pepper

Instructions

  • In a small bowl, combine 1 tablespoon of soy sauce, cornstarch, and 2 tablespoons of water. Whisk until smooth and set aside.
  • In a large skillet or wok, heat the canola oil over medium-high heat. Add the ground turkey (or crumbled tofu) and cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
  • Once the turkey is browned, add the minced garlic, ginger, and sliced mushrooms to the skillet. Stir everything together and cook for another 2-3 minutes until the mushrooms begin to soften.
  • Add the broccoli coleslaw and grated carrots to the skillet. Pour in the remaining soy sauce, rice vinegar, chili paste, and sesame oil. Stir everything together and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
  • Pour the prepared sauce into the skillet and mix well. Cook for another minute or so until the sauce thickens and coats the vegetables and protein nicely.
  • Remove the skillet from heat, and season with ground black pepper to taste. Top with chopped green onions.

Equipment

  • Large skillet or wok
  • Spatula
  • Knife and cutting board
  • Measuring Spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, consider freezing the cooked mixture in a freezer-safe container for up to 3 months.
  • Reheat on the stovetop or in the microwave until warmed through.