A lighter (and low carb) version of the Chinese take-out favorite.
Fire up the wok because this delicious Asian dish is loaded with all the flavors of a traditional Egg Roll.🥡The bowl kicks the deep fat fried to the curb and focuses on lean protein and veggies, giving you a low carb, mouthwatering dinner!
With one pan this gluten free, paleo and keto friendly cuisine can be whipped up in less than 30 minutes making it the perfect weeknight meal for you and the fam.
Hi friends 🙂 Fun fact: I think I’ve had a total of 2 real egg rolls in my life 😝 Shocking, I know. They were both in elementary school and at that point I decided I hated Chinese food and never had it from that point forward.
So you’re thinking, how the heck do you know what a good egg roll tastes like? I don’t. But I do know this recipe is to die for and Nick said it tastes exactly like the real thing, so there!
My co-worker was recently on Whole30 and raved about an Egg Roll Bowl recipe she had tried, so I thought I’d check it out. I noticed a lot of recipes called for pork, but I wanted to try it with ground turkey to lighten it up a bit.
The first go was a hit! Nick and I were instantly obsessed and I had no problem testing it a few more times, because it just meant more Egg Roll Bowl for me 😋
The recipe is perfect for dinner, but can also be meal prepped for quick and easy lunches during the week too! There’s less than 10 ingredients and it cooks up fast, so when those kids (or hubby) is hungry, this one is a go-to! 🥢
Here’s what you’ll need:
- Ground Turkey (I use 93% lean)
- Sesame Oil
- Ground Ginger
- Garlic
- Coleslaw
- Soy Sauce/ Coconut Aminos
- Green Onion
- Mayo
- Sriracha
Grab a wok or a large frying pan with sides and start by heating sesame oil with the garlic until it’s fragrant. Then add in the ground turkey and cook until browned (about 5 minutes). Add a little sriracha and ground ginger and set the turkey mixture aside while you cook the rest!
Using the same skillet, toss in a bag of coleslaw (shredded cabbage), soy sauce and green onions. Cook the coleslaw until it wilts (about 3 – 5 minutes). Throw the ground turkey back into the skillet with the coleslaw, mix er up and it’s done! Dish up and enjoy!
It’s that easy.
I top mine with a creamy sriracha sauce – simply mix together mayo and sriracha – and drizzle it on top of your Egg Roll Bowl!
You guys are going to love this! 😍
And you only used one skillet, so easy clean up!
This meal pretty much stands alone, but if you’re looking for a couple sides to serve with it, these are my favorite:
- Shelled Edamame
- Cucumber Sesame Salad
- Roasted Green Beans/Bok Choy/Broccoli
Trying to make it Whole30 approved? Make sure to use coconut aminos instead of soy sauce and Whole30 approved sriracha and mayo.
Alright, let’s dive in!
- • 1 tablespoon sesame oil
- • 1 tablespoon garlic, chopped
- • 1 lb. ground turkey (I use 93% lean)
- • 1 teaspoon ground ginger
- • 2 tablespoons sriracha
- • 1 14 oz bag coleslaw
- • ¼ cup gluten free low sodium soy sauce/ coconut aminos
- • ⅓ cup green onion, chopped
- Creamy Sriracha Sauce: ¼ cup mayo, 1 tablespoon sriracha
- Heat 1 tablespoon sesame oil and 1 tablespoon chopped garlic in wok or a large frying pan with side. Cook until fragrant (~1 minute).
- Add 1 lb. ground turkey and cook until browned (~ 5 minutes).
- Once cooked, add 2 tablespoons sriracha and 1 teaspoon ground ginger and mix until combined.
- Using the same skillet, toss in 1-14 oz bag of coleslaw, ¼ cup gf low sodium soy sauce and ⅓ cup chopped green onions. Cook the coleslaw until it wilts (~ 3 - 5 minutes).
- In a small serving bowl, make the sriracha mayo – combine ¼ cup mayo and 1 tablespoon sriracha.
- Dish up the Egg Rowl Bowl and top with Creamy Sriracha Sauce. Enjoy!
Love Asian Cuisine? Here are some other recipes you might enjoy!
Make sure to tag @afitcado in your recipe creations and let me know what you think!