Ground Turkey Egg Roll in a Bowl
This quick and easy one-pan meal captures all the savory, crunchy flavors of a classic egg roll filling without the deep-fried wrapper. Seasoned ground turkey, crisp cabbage, and carrots are tossed in a delicious ginger-garlic sauce for a healthy and satisfying weeknight dinner ready in under 30 minutes.
Equipment
- Large Skillet or Wok
- Spatula or wooden spoon
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 1 tbsp Avocado Oil
- 1 lb Ground Turkey 93/7 blend recommended
- 1 small Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- ¼ cup Coconut Aminos or low-sodium soy sauce
- 1 tbsp Rice Vinegar
- 1 tsp Toasted Sesame Oil
- Salt, to taste
- Black Pepper, to taste
- ¼ cup Green Onions, sliced, for garnish
- Spicy Mayo, for drizzling optional
- Toasted Sesame Seeds, for garnish optional
- Crispy Wonton Strips, for garnish optional
Instructions
- Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat or liquid from the skillet.
- Push the cooked turkey to one side of the skillet. Add the chopped onion to the empty side and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant. Stir to combine with the turkey.
- Pour the coconut aminos and rice vinegar into the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 minute to allow the flavors to meld.
- Add the entire bag of coleslaw mix to the skillet and season with salt and pepper. Toss continuously until the cabbage is tender-crisp, about 3-5 minutes. Do not overcook.
- Remove the skillet from the heat. Drizzle with toasted sesame oil and give it a final toss to combine.
- Serve immediately in bowls, garnished with sliced green onions, a drizzle of spicy mayo, and a sprinkle of toasted sesame seeds, if desired.
Notes
To avoid a soggy dish, do not overcook the cabbage; it should remain tender-crisp. Be sure to drain the fat from the ground turkey after browning. For variations, you can swap the ground turkey with ground chicken, pork, or crumbled tofu. Feel free to add other vegetables like shredded Brussels sprouts, chopped water chestnuts, or mushrooms. If you don't have coconut aminos, low-sodium soy sauce or tamari works well. For extra heat, add 1-2 teaspoons of sriracha or chili garlic sauce with the sauce ingredients. This dish is great served on its own, over cauliflower rice for a low-carb option, or with white or brown rice for a heartier meal.