Egg Roll in a Bowl
Course: MainDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
25
minutesIngredients
1 diced white onion
5 cups of shredded cabbage
3 large shredded carrots
1 lb ground turkey
2 tbs olive oil
1 tbs fresh minced ginger
1 tbs fresh minced garlic
1/4 cup chicken broth
3 tbs soy sauce
1.5 tsp rice vinegar
salt and pepper to taste
Sesame seeds and green onions for garnish
Directions
- In a large pot add the ground turkey and cook until its 90% of the way cooked
- Add oil and onion cook for 3-4 mins or until the onion starts to get soft
- Add garlic, ginger, shredded carrots, sauté for 2 mins.
- Pour broth in and scrape the bits off the bottom of the pan to deglaze
- Add soy sauce, cabbage, vinegar, and salt & pepper stir to combine
- Place the lid on top and simmer for 10-15 minutes or until cabbage is cooked
- Top with sesame seeds and green onions
I can’t wait to try these!
I might fry a couple egg roll wrappers for some crunch on the side.
I know, killing the beauty of the simplicity of this recipe, but the heart wants what the heart wants.
And it’d still be simpler the original .
Thank you so much for posting this, so glad I found you and your website, I’m gonna go binge on some good dream’n eatin’ readin’!
I tried this egg roll dish for dinner tonight. A really nice meal on par to having similar in takeaway! Definitely will make it again & it seemed so healthy 🙂
Also delicious next day, inside egg rolls. We enjoyed generous portions of this, made as-written, for one meal, with fresh mango slices and a small dinner roll as sides. The following day, I briefly warmed the leftovers and used them to fill 6 egg roll wrappers. Placed on a oil-sprayed cookie sheet and sprayed each egg roll generously with vegetable oil. Baked at 425 degrees, 20 minutes. Nice to have TWO quick meals from one base recipe.
oh my gosh – was this fantastic! My bro is vegan and he is going to try it with tofu. So good. Making it again this week.