Easy egg roll in a bowl
This quick, healthy, and low-carb dish captures the flavors of your favorite egg rolls without the wrapper. Perfect for busy nights, it’s a keto-friendly meal loaded with protein, vegetables, and bold Asian flavors.
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Cutting board
- Knife
Ingredients
- 1 lb 450 g ground turkey or chicken
- 1 tbsp sesame oil
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 bag 14 oz/400 g coleslaw mix (shredded cabbage and carrots)
- 2 tbsp soy sauce low-sodium or coconut aminos
- 1 tbsp rice wine vinegar
- Optional: 1 tsp hoisin sauce for a hint of sweetness
- Salt and pepper to taste
- Optional garnish: Sliced green onions sesame seeds, red pepper flakes
Instructions
- Heat the oil: In a large skillet or wok, heat sesame oil over medium-high heat.
- Sauté aromatics: Add chopped onion and sauté for 2 minutes until translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Brown the meat: Add ground turkey or chicken, breaking it up with a spatula. Cook for 5-7 minutes until fully browned.
- Add sauces: Stir in soy sauce, rice wine vinegar, and optional hoisin sauce, mixing well to coat the meat.
- Cook the vegetables: Add coleslaw mix to the skillet. Stir and cook for 3-4 minutes, or until the cabbage is softened but still slightly crunchy.
- Season and garnish: Add salt, pepper, and optional red pepper flakes to taste. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Protein Options: Substitute turkey with ground beef, pork, or tofu for variety.
- Vegetable Additions: Try adding kale, bell peppers, or mushrooms for extra nutrition.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving.
- Spice It Up: Add a drizzle of Sriracha or chopped jalapeños for more heat.
Nutrition
Calories: 250kcal
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