Egg Roll in a Bowl
A deconstructed egg roll skillet with ground turkey (or tofu), mushrooms, and broccoli slaw, flavored with soy, ginger, sesame, and chili paste. Serve over brown rice, quinoa, or cauliflower rice.
Servings: 4 servings
Ingredients
Ingredients
- 3 tablespoonslow-sodium soy sauce*divided see note
- 1 teaspooncornstarch use arrowroot starch to make Paleo, Whole30, or Keto
- 16 ounces90% or 93% lean ground turkey to make vegetarian, swap crumbled extra-firm tofu; press it dry first
- 8 ouncescremini mushrooms
- 3 clovesgarlic
- 1 small bunchgreen onionsdivided
- 1 tablespooncanola oil grapeseed oil, or similar neutrally flavored high-temperature cooking oil(olive oil will smoke, so I suggest one of these other oils instead)
- 1 12-ounce bag broccoli coleslaw
- 1 cupgrated carrotsfreshly grated from peeled carrots or store-bought
- 1 tablespoonfresh gingerminced or one teaspoon ground ginger, though the flavor will be less bright
- 1 tablespoonrice vinegar
- 2 teaspoonsfresh chili paste sambal oelek or hot sauce of choiceplus additional to taste
- 2 teaspoonssesame oil
- 1/4 teaspoonground black pepper
- Prepared brown rice
- Prepared quinoa
- Cauliflower rice
Instructions
Instructions
- In a medium mixing bowl whisk together 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add the 16 ounces ground turkey (or crumbled, well-pressed extra-firm tofu if substituting). Break the meat or tofu apart and stir to coat with the sauce. Let marinate 10 minutes.
- While the turkey marinates, very finely chop the 8 ounces cremini mushrooms, mince the 3 cloves garlic, and thinly slice the small bunch of green onions. Reserve a small handful of green onions for serving. Make sure the 1 cup grated carrots and the 12-ounce bag broccoli coleslaw are ready.
- Heat a wok or large, deep sauté pan over high heat until hot. Add 1 tablespoon neutral high-heat oil (canola, grapeseed, etc.) and swirl to coat the pan.
- Add the marinated turkey (or tofu) to the hot pan. Cook, breaking the meat into small bits with a heatproof spatula, until no longer pink and fully cooked through, about 5 minutes. (If using tofu, cook until heated through and lightly browned.)
- Add the sliced green onions (except the reserved handful) and the chopped mushrooms to the pan. Stir and cook until the mushrooms soften, about 2 minutes.
- Reduce the heat to medium-low. Add the broccoli coleslaw, grated carrots, 1 tablespoon minced fresh ginger, and the minced garlic. Stir-fry the mixture until the vegetables are softened, about 2 minutes.
- Add 1 tablespoon rice vinegar, 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice, 2 teaspoons sesame oil, 1/4 teaspoon ground black pepper, and the remaining 2 tablespoons soy sauce. Stir to combine.
- Continue to cook for 1 additional minute to heat everything through and meld the flavors.
- Taste and adjust seasoning with additional soy sauce, hot sauce, or black pepper if desired.
- Serve hot over prepared brown rice, prepared quinoa, or cauliflower rice. Sprinkle the reserved green onions on top.
Equipment
- Medium Mixing Bowl
- wok or large deep sauté pan
- heatproof spatula
Notes
*INGREDIENTNOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
TOSTORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above.
TOSTORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above.