Egg Roll in a Bowl
This deconstructed egg-roll is packed with loaded with carrots, shredded cabbage and is exploding with Asian tastes out of rice vinegar and soy-sauce. Easily meal-prep this healthful-dinner dish under half an hour.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4
Calories: 315kcal
Author: Angela
- 1 lb ground turkey or beef 93/7
- 1 cup carrots shredded
- 3 cloves garlic crushed
- ¼ cup chicken broth regular sodium
- 1 ½ cups sweet onion finely diced
- green onions optional
- toasted sesame seeds optional
- 2 tbsp soy sauce tamari or coconut aminos gluten-free
- 2 tsp rice wine vinegar or apple cider vinegar
- ½ tsp ginger paste or minced ginger
- 5 cups shredded cabbage cut into ¼-inch shreds
- ½ tsp salt to taste
- ¼ tsp pepper to taste
- 1 tsp toasted sesame oil
- 2 tbsp olive oil divided
In a large skillet over medium-heat, drizzle 1 tbsp olive oil and then add ground-turkey and cook for 5-6 minutes, or till turkey is nearly cooked through.
Push turkey into sides of the pan and then add onion and other tbsp of oil and saute for 3-4 minutes. Then add garlic, shredded carrots, and ginger and simmer for two minutes. Stir the turkey & veggies together.
Pour chicken broth from the pan and scrape the base of it to deglaze it. Then add coconut aminos or soy sauce, cabbage, salt, vinegar and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or till cabbage is directly on your desired consequences.
Before serving add toasted sesame-oil and top with green-onions and toasted sesame-seeds. Serve over rice, cauliflower rice or eat it in a bowl alone.