Description

This egg roll in a bowl has all the flavors of your favorite takeout egg roll—savory ground meat, cabbage, carrots, garlic, ginger, and a sesame-soy sauce—served up in a healthy, low-carb, one-pan dinner that’s ready in about 20 minutes.

Ingredients

Scale

1 pound ground turkey (or ground chicken, beef, or pork)
4 green onions, sliced (white and light green parts separated from dark green tops)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 bag (about 14 ounces) shredded coleslaw mix (cabbage and carrots)
1/2 cup extra shredded carrots (optional)
1/4 cup low-sodium soy sauce (or tamari)
1 tablespoon rice vinegar
1 to 2 teaspoons sriracha or chili garlic sauce (to taste)
2 teaspoons toasted sesame oil
1/4 teaspoon ground black pepper
Salt, to taste (if needed)
1 tablespoon sesame seeds, for garnish

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Instructions

Heat a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, for 5–7 minutes, until no longer pink and lightly browned. Drain any excess liquid or fat if needed.
Reduce heat to medium. Add the sliced white and light green parts of the green onions, the garlic, and ginger. Cook 1–2 minutes, stirring often, until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and black pepper. Pour over the meat mixture and stir to coat. Simmer 1–2 minutes.
Add the shredded coleslaw mix and extra carrots (if using) to the skillet. Toss to combine with the meat and sauce. Cook 4–6 minutes, stirring often, until the cabbage is wilted but still slightly crisp.
Turn off the heat and drizzle the toasted sesame oil over the top. Toss well. Taste and add salt or extra soy sauce and sriracha if desired.
Sprinkle with sesame seeds and the reserved dark green parts of the green onions. Serve hot as-is, over rice or cauliflower rice, or in lettuce cups.

Notes

– For a spicier dish, add extra sriracha or a pinch of red pepper flakes.

– Use ground pork or beef for a richer, more traditional egg roll flavor.

– For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.

– Leftovers keep well in the fridge for up to 4 days and make great meal prep lunches.

– Serve with steamed rice, cauliflower rice, or crisp lettuce leaves for wrapping.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired