Egg Roll in a Bowl
A quick and delicious dish that captures the essence of traditional egg rolls without the hassle of wrapping and frying.
Equipment
- large skillet
- Spatula
- measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
- 1 pound Ground chicken or turkey Lean protein that serves as the base of the dish.
- 1 tablespoon Sesame oil Adds a rich, nutty flavor.
- 1 small Onion, diced Brings sweetness and depth to the dish.
- 2 cloves Garlic, minced Adds aroma and flavor.
- 1 tablespoon Fresh ginger, minced Gives a zesty kick.
- 4 cups Coleslaw mix Provides crunch and color.
- 1/4 cup Soy sauce Adds saltiness and umami flavor.
- 1 tablespoon Rice vinegar Adds a touch of acidity.
- 1 teaspoon Sriracha (optional) For those who enjoy a bit of heat.
Instructions
- Prepare all ingredients by measuring the ground meat, dicing the onion, and mincing the garlic and ginger.
- In a large skillet, heat the sesame oil over medium heat. Add the ground chicken or turkey and cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through.
- Add the diced onion, minced garlic, and ginger to the skillet. Sauté for about 2-3 minutes until the onion is translucent.
- Stir in the coleslaw mix and cook for an additional 3-4 minutes until the cabbage is tender but still slightly crisp.
- Pour in the soy sauce, rice vinegar, and sriracha (if using). Mix well and cook for another 2 minutes to heat through.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve on its own or over rice.
Notes
This dish is versatile and can be customized with different proteins and vegetables.