Egg Roll in a Bowl
A quick and healthy one-skillet dish that captures the flavors of traditional egg rolls without frying. Perfect for a weeknight dinner!
Ingredients
Main Ingredients
- 1 lb ground chicken or turkey or plant-based protein for a vegetarian option
- 2 cups coleslaw mix or shredded cabbage and carrots
- 3 pieces green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 tablespoons soy sauce or coconut aminos for gluten-free option
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar optional
- to taste salt and pepper
Garnish
- to taste sesame seeds for garnish
Instructions
Cooking
- In a large skillet over medium heat, add the ground chicken or turkey. Use a spatula to break the meat apart as it cooks. Season with salt and pepper and cook until browned and no longer pink, about 5-7 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add in the coleslaw mix and green onions to the skillet. Sauté until the cabbage is tender, around 3-4 minutes.
- Pour in the soy sauce, sesame oil, and rice vinegar (if using). Stir well to combine all the ingredients. Allow to cook together for another minute.
- Spoon the mixture into bowls, sprinkle with sesame seeds, and enjoy your homemade Egg Roll in a Bowl!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.