After a weekend of celebrating and eating lots of chips, dip, and barbecue, I'm ready for something a little lighter. I started thinking about mounds of yummy veggies and decided to make an Egg Roll Bowls. Loaded with veggies and speckled with turkey, this bowl is totally delicious and healthy. My Egg Roll Bowls has all of my favorite fillings of the traditional eggroll and is garnished with fried wontons for the crunch that we all love so much. This bowl is a winner, and the leftovers are awesome for lunch for the rest of the week.
Ingredients for Egg Roll Bowls:
This recipe makes a lot and is about 8-10 servings. Feel free to halve the recipe.
2 pounds ground turkey
2 tablespoons grapeseed oil
2 bags coleslaw mix
1 pound napa cabbage thinly sliced
1 - 10 ounce bag shredded carrots
1 large onion, diced
10 scallions, thinly sliced
8-10 ounces mushrooms, caps sliced, and stems discarded
2 tablespoons chopped ginger
2 tablespoons chopped garlic
I bag Fried Wonton Strips
Combine:
3/4 cup soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chili-garlic paste
1 tablespoon hoisin sauce
Time-Saving Tip: Cut the vegetables up to a day in advance before using.
Let's see what we need.
We're ready to cook.
Heat the oil in a large non-stick pan. I used a wok since this is a large recipe. Add the turkey and season with black pepper. Cook until the meat is no longer pink.
Add the onion, garlic, and ginger and cook for 2 minutes. Add the coleslaw mix, carrots, mushrooms, half of the scallions, and cabbage; saute over high heat for 2-3 minutes until vegetables just start to soften. Pour in the soy sauce mixture and toss over the heat until thoroughly combined. Add the remaining scallions.
It's ready! My Eggroll Bowls might be one of my new favorites things to eat. Once all of the veggies are prepped, this dish comes together so quickly and is delicious. This recipe makes a lot since I had family lunches on my mind.
Enjoy!
Egg Roll Bowls:
This recipe makes a lot and is about 8-10 servings. Feel free to halve the recipe.
2 pounds ground turkey
2 tablespoons grapeseed oil
2 bags coleslaw mix
1 pound napa cabbage thinly sliced
1 - 10 ounce bag shredded carrots
1 large onion, diced
10 scallions, thinly sliced
8-10 ounces mushrooms, caps sliced, and stems discarded
2 tablespoons chopped ginger
2 tablespoons chopped garlic
I bag Fried Wonton Strips
Combine:
3/4 cup soy sauce
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chili-garlic paste
1 tablespoon hoisin sauce
Heat the oil in a large non-stick pan. I used a wok since this is a large recipe. Add the turkey and season with black pepper. Cook until the meat is no longer pink.
Add the onion, garlic, and ginger and cook for 2 minutes. Add the coleslaw mix, carrots, mushrooms, half of the scallions, and cabbage; saute over high heat for 2-3 minutes until vegetables just start to soften. Pour in the soy sauce mixture and toss over the heat until thoroughly combined. Add the remaining scallions.
Time-Saving Tip: Cut the vegetables up to a day in advance before using.
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